Classic Swiss Fondue

Classic Swiss Fondue

Ingredients:
* 1 clove garlic
* 2 1/2 cups dry white Rhine, Chablis or Riesling wine
* 1 TBS lemon juice
* 1 lb. Swiss cheese, grated
* 1/2 lb. Cheddar cheese, grated
* 3 TBS flour
* 3 TBS kirsch

Directions:
* Freshly ground nutmeg
* Pepper
* Paprika
* 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow
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simmer (just under boiling). Add lemon juice. Combine cheeses and flour and
gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.
Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg,
pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low
setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks,
dip bread cubes into fondue.
About 2 quarts
COCKTAIL KIELBASA
* 2 rings of Kielbasa (about 2 lbs)
* 1 (18 oz) jar apple jelly
* 1 (9 oz) jar prepared mustard
Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock
Pot. Add sliced Kielbasa and mix until meat is covered. Set slow cooker/Crock Pot
on low to cook for 2 hours and keep on low while serving. Stir periodically.
CONGRESSIONAL BEAN SOUP IN A CROCKPOT