Title: Cheese fondue~ american style
 Categories: Appetizers
      Yield: 4 Servings
 
           ****FONDUE****
      4 cn Campbell's Cheddar cheese
           Soup, undiluted
      1 lb Cheddar cheese sharp, grated
      5 x  Cloves fresh garlic
           Or 1tbsp. garlic powder
      2 tb Kirsch or cherry brandy
           ****DIPPERS****
           FRENCH BREAD
           Ham
           Shrimp
           Smokie links
           Cocktail wieners
           ****DIPPERS****
           Hot dogs
           Smoked sausage
           Turkey, chicken breast
           Turkey ham
           Broccoli
           Cauliflower
           Carrots
           Mushrooms
           Brussel sprouts
           Cherry tomatoes
           Celery stalk
           Radishes
 
  Heat cheese soup in fondue pot or heavy skillet on low. Slowly add
  grated cheddar cheese, Kirsch, and garlic (for best results use
  freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a
  small amt. of cold milk, stir until smooth, and slowly add to pot
  while stirring. FRENCH BREAD: get the baguettes if available in your
  area, if not, any type will have to do. Be sure to heat it in oven at
  350 degrees for about 10 minutes, then cut it into bite sized pieces.
  It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized
  pieces any or all of these). Ham, shrimp, smokie links, cocktail
  wieners, smoked sausage, turkey breast, chicken breast, turkey ham,
  hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or
  else the pieces will slip off the fondue fork and get "lost" in the
  pot.... or raw), cut into bite sized pieces Broccoli, cauliflower,
  carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk,
  radishes. VARIATION: Instead of cheddar cheese soup use Campbell's
  Nacho cheese dip (soup) in cans, and substitute part or all of it for
  regular cheddar cheese soup, or add some finely chopped jalape¤o
  peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to
  company (it's always a hit!) on a cold fall day for lunch, or a
  freezing winter's night, or warm their hearts during a gentle spring
  rain. Best if served accompanied by champagne or wine. Best mood is
  created if candles are lit and a fire is blazing in the fireplace.
  Sit fondue pot with fondue in the middle of the table, pot on low
  heat. Place dippers in individual bowls. Each guest gets a fondue
  fork and first spears a dipper with it, then dips it into the cheese
  sauce, twirl it around slowly and balance into mouth. Very addictive,
  so be careful. (Renate's own recipe developed and perfected over many
  years). Enjoy!