|Garlic||1 Clove (5 gm), split|
|Natural swiss cheese||1 Pound, grated|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Canned tomato sauce||8 Ounce|
|French loaf/Italian bread||1|
For fondue, use a fondue pot, deep baking dish with glazed interior, flameproof-glass saucepan, or crockery utensil.
Never use a metal pan.
Rub bottom and side of fondue pot with cut sides of garlic.
Place cheese, 1 cup wine, the tomato sauce, salt, and pepper in pot.
Cook over medium heat, stirring constantly, just until cheese melts.
Remove from heat.
(Do not cook longer, even though cheese and wine are not blended.) In small bowl, make a smooth paste of corn- starch and remaining wine.
With a wire whisk, mix the cornstarch mixture into the cheese mixture.
Return to medium heat; cook, stirring con- stantly, 2 to 3 minutes, or until fondue is creamy and as thick as medium white sauce.
To serve: Set fondue over low flame or candle warmer.
Cut bread in 1-inch cubes, for dipping into fondue.
Makes 12 servings.