Raw vegetables, such as carrots, zucchini or celery sticks.
CHICKEN CHEESE FONDUE
- 1 6 oz. Emmenthaler cheese
- 1 6 oz. Gruyere cheese
- 1 tablespoon potato flour or cornstarch
- 1 can condensed cream of chicken soup
- 1 teaspoon pressed garlic
- 2 teaspoons curry powder
- ¹⁄₂ teaspoon powdered ginger
- ¹⁄₄ teaspoon white pepper
- ¹⁄₂ cup sour cream
Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings and stir to blend well. Add cheese a handful at a time. When cheeses are melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with crackers or chips.
CRAB MELBA
- 4 tablespoons butter
- ¹⁄₃ cup flour
- 2 cups half and half
- 2 tablespoons tomato paste or catsup
- ¹⁄₂ cup grated sharp Cheddar or Gruyere cheese
- 1¹⁄₂ teaspoons paprika
- ¹⁄₂ teaspoon garlic powder
- ¹⁄₈ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- ¹⁄₄ pound mushrooms, finely minced
- ¹⁄₄ cup finely minced green onions and tops
- 2 tablespoons butter
- 12 ounces each flaked crab, lobster or shrimp
- 3 tablespoons minced pimento
- 2 tablespoons dry sherry
Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. Gradually add half and half. Cook and stir until smooth and thickened. Add tomato paste, cheese, seasonings and lemon juice; cook and stir to melt cheese. Saute mushrooms and onions in butter 5 minutes and add to cream sauce. With fork stir in crab and lobster or shrimp and pimento. Reheat without boiling, add sherry and adjust seasonings. Transfer to chafing dish. Serve with water crackers or melba rounds. Serves 50.