Bacon Cheddar Fondue

Bacon-Cheddar Fondue
The acidity in wine makes for a smooth cheese fondue (the alcohol has nothing to do with it). Other stabilizing agents such as flour, corn starch, lemon juice and soup can also do the trick.

5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.

Add onion and garlic to 1/4 cup drippings; saute' until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.

Yields 5 cups.

Assorted dippers - cubed ham, blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed French bread, peeled and chopped apples or pears

These baked potato wedges are great for dipping into the fondue, or just eating on their own, maybe with a dab of ketchup.

Oven-Baked Fries
Ingredients:
2 medium potatoes
1 tbsp vegetable oil
Salt and pepper to taste
Method:
1. Pre-heat oven to 425 degrees F.
2. Wash and scrub the potatoes. Cut into long wedges/fingers.
3. In a bowl, toss together the potatoes, oil, salt and pepper.
4. Spread the potato wedges in a single layer on a baking sheet sprayed with non-stick spray.
5. Bake for 20-25 minutes, stirring once or twice while baking, till wedges are crispy and golden.
Try these with other seasonings such as garlic powder, rosemary or chili powder.

Video on Making a Classic Cheese Fondue:
http://allrecipes.com/HowTo/Making-Classic-Fondue-Video/Detail.aspx