WestBend 88503 Instruction Manual - Page 8
Recipes
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RECIPES CHEESE FONDUES Swiss Cheese Fondue 1 garlic clove, halved 6 cups (1½ lbs.) shredded Swiss cheese 2 tablespoons flour 2 dashes garlic salt 3 tablespoons Kirshwasser or brandy 2¼ cups dry white wine ¾ teaspoon baking soda ¼ teaspoon cayenne pepper 1. Rub the inside of the Fondue Pot with garlic clove halves. Discard garlic. 2. Pour wine into the Fondue Pot. Heat at "SIMMER" setting until wine bubbles, about 4 to 5 minutes. Do not allow wine to boil. 3. In a bowl, toss the cheese with baking soda and flour. 4. Add the cheese mixture, ¼ cup at a time, to the hot wine. Stir in a figure-eight motion until evenly blended and melted. 5. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop the flavors. Keep setting at "SIMMER." 6. For serving, spear cubes of rye or French bread with the fondue forks. Dip into the fondue and swirl in a figure-eight motion. Makes 6 to 8 servings. Cheddar Cheese Fondue ½ cup flour 1 tablespoon dry mustard 3 cups half & half 3 drops hot pepper sauce 3 cups (¾ lb.) shredded sharp Cheddar cheese 1½ teaspoons Worcestershire sauce 1. In the Fondue Pot, combine the flour and mustard. 2. Set heat at the "SIMMER" setting and gradually add half & half. Stir constantly until thickened. 3. Add the shredded cheese, ¼ cup at a time, and stir until melted. 4. Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to develop the flavors. Keep setting at "SIMMER." 5. For serving, spear rye or French bread cubes with fondue forks or dip with crackers. Makes 6 to 8 servings. Taco Fondue 3 15-ounce cans prepared chili, without beans 2 8-ounce packages cream cheese, cut into cubes ½ cup diced tomato ½ cup shredded Cheddar cheese ½ cup diced green pepper ¼ cup sliced pitted ripe olives 1. In the Fondue Pot, combine the chili and cream cheese cubes. Heat at the "SIMMER" setting, stirring frequently until the cream cheese is melted. 2. Garnish with tomato, green pepper, Cheddar cheese and ripe olives. Reduce heat to "WARM." 3. For serving, use taco chips. Makes 6 to 8 servings or use as an appetizer. 8
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