Granny's Mexican Fondue
1 1/2 cups (about 6 ounces) shredded jalapeno Pepper Jack cheese
1 1/2 cups (about 6 ounces) shredded white Cheddar cheese
2 tablespoons plus 1-1/2 teaspoons ?cornstarch
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 tablespoons thinly sliced green onions
2 tablespoons chopped ripe black olives
1. In a medium-size bowl toss the cheese with the cornstarch.
2. In a medium-size heavy-bottomed saucepan, heat the chicken broth, lemon
juice, garlic, oregano and cumin until barely simmering. 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 green onions and olives.
4. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a
fondue burner. Serve immediately with fresh vegetables for dipping.
Serving Suggestions: For dipping: Sugar snap peas, baby corn, broccoli florets,
asparagus spears, miniature carrots with tops, tear-drop yellow and red cherry
tomatoes, jicama and tortillas
No man is responsible for his father. That is entirely his
mother's affair.
- Margaret Turnbull