HOT CLAM DIP
- 2 large packages cream cheese
- 2 cans minced clams, drained a little
- 2 tablespoons Worcestershire sauce or to taste
- 2 teaspoons lemon juice or to taste
- 5 or 6 green onions chopped finely, tops included
- Parsley, chopped finely
- Red pepper to taste
Have cream cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. This dip is served in a chafing dish with Melba rounds or other crackers. It is better if made ahead so the seasonings can blend.
CHEESE FONDUE
- 1 clove garlic, large
- 1 6 oz. Emmenthaler cheese
- 1 6 oz. Gruyere
- 1 tablespoon potato flour or cornstarch
- ¹⁄₄ teaspoon each salt and white pepper
- ¹⁄₈ teaspoon nutmeg
- 1 cup good quality light dry white wine
- 2 tablespoons Kirsch or brandy
Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic. Toss cheeses with potato flour or cornstarch and seasonings. Pour wine into pot and heat until bubbles start to rise to the surface. Do not boil. With wooden fork or spoon stir constantly until cheese is melted. Adjust seasonings and add Kirsch or brandy.
Serve with: Chunks of sourdough bread, Italian bread or other crusty bread.
Cubes of ham, cooked chicken, shrimp or crab legs.