Cheese Fondue for 18 People!
The new varieties of Velveeta make this a pretty simple recipe. To make 8 quarts of cheese fondue, melt one 3-pound block of cream cheese, two 2-pound blocks of Velveeta sharp cheddar and two 2-pound blocks of Velveeta Queso Blanco ... in 2 cups of whole milk. This is a very slow process:
- cut the cheese into 2-inch cubes
- do it over medium/low heat
- stir it constantly
- After it has melted into the milk, add 1/2 bottle of dry white wine, 2 Tablespoons of smoked paprika, 1 Tablespoon of onion powder, 2 teaspoons white pepper and a little salt if you desire ... but I think the Velveeta has plenty of salt in it.
This recipe is perfect when you are using individual fondue pots ... and you can change the flavor by adding your favorite spices or fresh herbs. The liquid measurements can be adjusted if you like thicker or thinner fondue. You can add less milk and more wine ... you decide!
Making Salisbury Stea
k is easy and it is very good ... with mashed potatoes and a big salad!
How about some Peach Banana Bread?
Just click my post right here!
Want to Make a Turducken?
Check out my Made at Home cooking column in the Southern Illinoisan Newspaper. I have an easy version of the popular chicken stuffed duck ... stuffed inside a turkey!
1/2 cup apple butter
1 egg, lightly beaten
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups evaporated milk
Ground cinnamon
1 (9 inch) unbaked pastry shell
In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F; bake 35 minutes more or until a knife inserted near the center comes out clean.
Red Pepper Jelly Glazed Quail
Prepare this sauce to glaze 4 – 6 quail. Mix ½ cup of red pepper jelly with 3 Tablespoons of bourbon and a drop of Worcestershire sauce.
Salt and pepper the quail and place them in a 325 degree oven. Roast them for 30 minutes, then begin glazing them with the sauce every 10 minutes. Continue roasting for 30 more minutes (total of one hour). In the last 10 minutes, add 1 cup hot water to the bottom of the pan. Let the quail rest on your serving platter and make a sauce by adding ¼ cup of red pepper jelly to the pan drippings. Pour over quail when serving.
