Recipe - Israeli Fondue

2 Avocados, halved and stoned
3 teaspoon Lemon juice
1 Clove garlic, halved
6 fl Dry white wine
12 ounce Grated Edam cheese
2 teaspoon Cornflour
5 tablespoon Smetana or thick sour cream
Cubes of sesamecoated
French bread and red and
green pepper (capsicum)
to serve

Method:

Scoop out flesh from avocados into a bowl and mash until smooth with lemon
juice. Rub the inside of the fondue pot with cut clove of garlic, then pour
in wine and heat until bubbling. Over a gentle heat, stir in cheese and
cook until melted, stirring frequently. In a small bowl, blend cornflour
smoothly with smetana or sour cream, then add to cheese mixture with mashed
avocados. Continue to cook for 45 minutes until thick and smooth, stirring
frequently. Serve with cubes of bread and red and green pepper.

(Serves 46)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini