MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Three-Cheese Fondue
Categories: Cheese, Wine, Booze, Chilies
     Yield: 3 Cups

     2 c  Dry white wine
     4 ts Cherry brandy
     2 tb Corn starch
   1/8 ts Ground nutmeg
   1/8 ts Paprika
       ds Cayenne pepper
   1/2 lb Emmenthaler cheese;
          - finely shredded
   1/2 lb Gruyere cheese;
          - finely shredded
   1/2 lb Jarlsberg cheeses;
          - finely shredded

MMMMM--------------------------DIPPERS-------------------------------
          French bread baguette; cubed
          Red potatoes; boiled
          Tiny whole pickles

 In a large saucepan, whisk together the first 6 ingredients until
 smooth. Heat mixture over medium heat until slightly thickened,
 stirring constantly, 5 to 7 minutes.

 Reduce heat to low; gradually add 1/2 cup cheese, stirring
 constantly with a figure-eight motion, until cheese is melted
 (cheese will separate from wine mixture). Gradually add remaining
 cheese, allowing cheese to melt between additions. Cook and stir
 until thickened and mixture is blended and smooth, 4 to 5 minutes.

 Transfer to a fondue pot and keep warm. Serve with bread cubes,
 potatoes, and/or pickles.

 Recipe by Betty A. Mangas, Toledo, Ohio

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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