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1.5-QUART RECIPES FOR UPPER UNITS
Cheese Fondue With Apple Cider
Ingredients
¾ cup apple cider
1 tbsp cornstarch
1 cup grated Emmental cheese (4 oz)
1 cup grated Gruyere cheese (4oz)
2 oz Brie, rind removed
1 large clove garlic
1/8 tsp coarsely ground black pepper
1 tbsp fresh lemon juice
Cubed sour dough or French bread or buttery crackers
Directions
1. In a small saucepan on the stove, heat ½ cup apple cider to boil.
Blend cornstarch into remaining ¼ cup cider. Add to saucepan and
cook, stirring, until thickened and smooth.
2. Pour mixture into one of the removable cooking pots on the upper
level and stir in the cheeses, garlic, pepper and lemon juice. Close
the hinged lid.
3. Cook on Low for 2 ½ hours, until cheese is melted and mixture is
smooth. Remove garlic.
4. Change temperature setting to Warm for serving. Serve with bread
cubes or buttery crackers, such as, Ritz or Pepperidge Farm.
1.5-QUART RECIPES FOR UPPER UNITS (CONT.)
Sausage and Cheese Dip
Ingredients
6 ounces pork sausage, crumbled
¼ cup sliced green onion
1 large garlic clove, minced
1 cup shredded Cheddar and Monterey Jack cheese
1 package (3 oz) cream cheese, softened
1 can (10 oz) diced tomatoes with green chilies
Tortilla chips
Directions
1. In a small skillet on the stove, sauté sausage over medium heat,
stirring to break into bits. Add green onions and garlic; cook several
minutes to soften onions. For those who like a really spicy dip, add
1 to 2 diced jalapeños with the onions in the skillet.
2. In medium bowl, blend cheeses and stir in tomatoes and sausage
mixture. Spoon mixture into one of the removable cooking pots on
the upper level and close the hinged lid. Cook on Low for 3 hours.
3. Serve with tortilla chips.
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