Serves: 5

1. Place cheeses and flour in resealable plastic bag. Shake until cheese is coated with flour.

2. Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.

3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until melted. Stir in kirsch.

4. Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.

5. Spear bread with fondue forks dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

*2 cups shredded natural Swiss cheese (8 ounces) can be substituted for the Gruyère cheese to total 4 cups Swiss cheese.

NUTRITION FACTS: 1 Serving Calories 575 (Calories from Fat 245) Fat 27g (Saturated 16g) Cholesterol 80mg Sodium 760mg Carbohydrate 53g (Dietary Fiber 3g) Protein 33g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 90% Iron 18% DIET EXCHANGES: 3 Starch 3 Medium-Fat Meat 1 1/2 Fat 1/2 Milk


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
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CREATING A CHEESE TRAY
Cheese Fondue
Cheesy Vegetable Strata
Chilies Rellenos Bake
Classic Cheese Soufflé
Deviled Eggs
EGG BASICS
Eggs Benedict
French Omelet
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Huevos Rancheros
Impossibly Easy Ham and
LEARN WITH BETTY--SCRAMBLE EGGS
Puffy Omelet
Santa Fe Brunch Bake
Sausage and Egg Breakfast Pizza
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Scrambled Eggs
Southwestern Egg Bake