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THE RECIPE EXCHANGE: You can do fondue with 3 easy recipes

Dear Lynn: I’m looking for some holiday cookie recipes that freeze well, so I can have them on hand in a jiffy over the holidays. — Paul, from Battle Creek

Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

FOND OF FONDUE

Terry, from Quincy, likes to surprise her family with something fun for supper. Her favorite fun recipe is for spicy cheddar fondue. Sally, from North Adams, enjoys making pizza fondue in her original 1970s fondue pot. Becky, from Caro, says her baked swiss fondue is great when friends stop over or to take as a passing dish.

Baked spicy cheddar fondue

1/2 cup soft butter

1 clove garlic, crushed

1/2 teaspoon dry mustard

12 slices of bread

2 cups grated Cheddar cheese

2 tablespoons grated onion

1 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon pepper

Dash of cayenne pepper

4 eggs

2 1/3 cups milk

2/3 cup dry white wine

In a small bowl, combine butter, garlic and mustard and mix well. Remove crust from bread slices and spread with butter mixture. Cut each slice into thirds. Line the bottom of a 9-inch pie pan with half of the bread, butter side up. In a larger bowl, toss cheese with onion, salt, Worcestershire sauce, pepper and cayenne pepper until well combined. Sprinkle over bread in pie pan. Cover with rest of the bread, butter side up. Beat eggs then add 1 1/3 cups of milk and the white wine. Pour over bread. Let stand for 30 minutes. Pour the rest of the milk over all. Cover and refrigerate for 8 hours or overnight. Bake at 350 degrees for 1 hour and 15 minutes, until puffy and golden brown on top. Let stand for 5 minutes then serve in small squares.

Pizza fondue

1 pound ground beef

1 cup finely diced onion

2 14-ounce jars pizza sauce

1/2 teaspoon oregano

2 cloves garlic, minced

1/8 teaspoon pepper

12 ounces shredded Cheddar cheese

12 ounces shredded mozzarella cheese

1 loaf French bread

Brown ground beef with onion in a skillet. Drain off grease. Mix in pizza sauce, oregano, garlic and pepper. Add cheddar and mozzarella cheese, gently heating and stirring until melted. Carefully spoon hot mixture into the fondue pot and light the burner to keep mixture warm. Tear bread into chunks. Dip bread chunks into fondue using skewers.

Baked Swiss fondue

1 clove garlic, crushed

1 teaspoon dry mustard, divided

2/3 cup softened butter, divided

1 large loaf French bread

3 tablespoons finely chopped onion

1/3 cup flour

1 1/2 cups powdered non-dairy creamer

2 teaspoons salt

1 teaspoon paprika

3 cups boiling water

1 cup dry white wine

3 egg yolks, beaten

12 ounches grated Swiss cheese

Blend garlic with 1/2 teaspoon dry mustard and 1/3 cup butter. Cut bread into 1/4 inch slices. Spread with butter mixture. Melt remaining butter in a saucepan. Add onion and cook until tender. Blend in flour. Cook and stir for 1 minute. Add creamer, rest of dry mustard, salt and paprika. Add boiling water. Beat with a whisk to blend. Cook and stir until sauce boils and thickens. Blend in wine and egg yolks. Cook until heated through. Remove from heat. Line the bottom and sides of a 2 1/2 quart casserole with some of the bread, butter side down. Sprinkle with cheese and cover with some of the sauce. Continue with layers, ending with bread, butter side up. Cover and refrigerate several hours or all day. Bake at 350 degrees for 50 minutes, until cheese is bubbly and bread is browned. Remove from oven and let sit for 10 minutes before serving.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Fun, Food and More at lseckerle.wordpress.com. She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

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