Richard

I've been using this one for more than 30 years. Swiss Gruyere, Emmenthaler and Appenzeller, in a garlic-rubbed pot with Neuchatel and a mixture of cornstarch and Kirschwasser. Serve with a 3-day old baguette for dipping. Anyone losing the bread in the fondue has to down a shot of Kirschwasser! A green salad first course.

Richard

Richard....this is my recipe for Swiss Fondue, which I picked-up from a wonderful little restaurant/pension that my husband and I stayed in Zermatt in the early 60's..goes like this <BR> <BR>Classic Swiss Fondue <BR>1 clove garlic, halved, 2 cups very dry white wine, 1 lb coursely grated Gruyere or Emmenthaler (I use 1/2 and 1/2)3 tblsp flour, 1/4 cup kirsch, nutmeg whichis optional, but really great, salt and pepper optional, and of course cubes of sourdough french. <BR> <BR>Sounds much like yours, but try this one sometime for a change. We love it! Happy Fonduing

cher4travel

Richard..this is my Fondue Receipe. I got this recipe in Zermatt in the early 60's when my husband and I were staying at a small pension/restaurant, it is much like yours, however, a little different. Try this one sometime. Goes like this

cher4travel

1 clove garlic to rub inside pot, 2 cups very dry white wine, 1 lb coarsely grated Gruyere or Emmenthaler cheese of 1/2 lb each. 3tblsp flour, 1/4 cup kirsch, nutmeg (optional) and salt and pepper optional also. and of course our sourdough french. I posted this before but made a mistake on the post reply address. Hope you get this one. Happy Fonduing

Art

A mixture of melted chocklet and light creme. Warm and dip Banana, Orange, Apple slices, strawberrys etc. <BR>THE BEST. <BR>

xxx

Sheesh! Why don't you guys move on over to www.kitchenlink.com and "hash" this one out. Yes, it's real web address.

meg

No, if you drop your bread you are supposed to kiss the person sitting to your right. Makes you think about the seating order....doesn't it!