Rosy Cheese Fondue
25 Sep 2010
|Sharp process american cheese||8 Ounce, diced|
|Blue cheese||2 Ounce|
|Worcestershire sauce||1 Teaspoon|
|Condensed cream of tomato soup||1⁄2 Cup (8 tbs)|
|Toasted french bread cubes||1 Cup (16 tbs) (Adjust Quantity As Needed)|
In heavy saucepan, combine cheeses, Worcestershire, and soup.
Cook over low heat, stirring constantly, till smooth.
Stir in wine.
Keep hot over warm water in chafing dish.
Spear bread on forks; dip in cheese.
Rosy Cheese Fondue Recipe