Recipe - Der Rheinlander Cheese Fondue

5 cup Processed swiss american
cheese
2 cup Water
1 cup Sauterne (chablis) wine
1 teaspoon Garlic powder
1 tablespoon Butter
One fourth teaspoon Accent (msg)
1 ds White pepper
1 ds Nutmeg
One half Loaf rye bread
One half Loaf french bread

From: bankler@sheltie.ece.cmu.edu (Brian Bankler)

Date: Tue, 3 May 1994 04:31:48 GMT
Der Rheinlander is a restaurant in Portland, OR. It used to print this
recipe on the back of Reservation cards.

Grate or chop cheese. Bring water, wine, butter and seasoning to a boil.
Then add cheese and set into double boiler. (Use stainless steel or
ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a
smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin,
add more cheese.) Dice bread into 2inch squares and brown lightly in oven.
Keep fondue warm while serving, else a skin will form on the top.

I've found that some vegetables and sausage go well with this, too. But I
still prefer bread.

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/EGGS

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