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         Cullen's Red Pepper Dill Swiss Fondue

1 1/2 cups (about 6 ounces) shredded Swiss cheese
1 1/2 cups (about 6 ounces) shredded domestic Gruyere or Gouda cheese
1/4 cup (about 1 ounce) grated Parmesan cheese
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup diced red pepper
2 tablespoons butter
1 cup vegetable or chicken broth
1 cup milk
1/4 cup lemon juice
2 tablespoons fresh dill, chopped or 2 teaspoons dried dill weed
1/8 teaspoon ground nutmeg
salt
ground white pepper to taste


1. In a medium-size bowl toss the cheese with the cornstarch.

2. In a medium-size heavy-bottomed saucepan,cook the red pepper in the butter over medium heat 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese,a handful at a time,stirring until the cheese is melted before adding more.

3. When all the cheese has been added,stir in the dill,nutmeg, salt and pepper. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Serving Suggestions: For dipping: Assorted filled ravioli prepared according to package directions, drained

Fact: 200 million years ago most of the earth's land was one huge continent named Pangaea, meaning “all lands.” All the seas were one huge ocean called Panthalassa, meaning “all seas