These colors, signs of the times, 1960's
I found a great cookbook at a rummage sale and I bought it because my Mom had this book, among many other cookbooks. I grew up with some really cool recipe books and Mom loved to experiment with recipes. Some turned out well and were a hit while some............Meh........take em or leave them.
Sounds like fun to me, Bobbie's pad? Hmmmmmmmmm
Fondue is a Swiss, French and Italian dish. It became quite popular in 1960 in America............fondue dinner parties sprung up all over the place, in homes and restaurants.
This is an inexpensive fondue recipe, my husband does not like fondue but I do. (I do..........rhymes)
A little time travel. Looks like Chelsea Clinton!
1/2 cup of dry, white wine (starts out good already)
1 medium clove of garlic, minced (you can open fresh garlic easily by taking your cutting knife and smashing the clove on your chopping block underneath your knife)
4 slices of natural Swiss cheese, torn into pieces
2 tablespoons of flour
1 can (10 3/4 ounces) of Cheddar cheese soup
French or Italian bread cubes
In a saucepan or fondue pot, simmer wine and garlic. Combine cheese and flour: gradually blend into wine. Heat until cheese melts; stir now and then. Blend in soup: heat, stirring until smooth. Spear bread cubes with a fork, fondue fork or wooden skewer (toothpicks work too) dip cubes into fondue mix. Makes 2 cups.
* You can also dip bite-size pieces of cooked franks, cocktail wieners, lobster, shrimp, or artichoke.
You can have a 'sip and dip' party. Invite guests to sip and dip, serve wine, or beer and if you have a fireplace, this is a wonderful dish to serve in front of a crackling fire.
Come on, ya gotta love the hair!
OK This can burn Real easy too, stir, stir, stir!