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Recipes

Fondue (taken from Fondue by Carmack, Robert)

Classic Neuchatel Fondue

  • 1 clove garlic
  • 1 cup (8 fl oz/250 ml) dry white wine
  • 10 oz(300 g) Emmentaler cheese, diced or shredded
  • 10 oz (300 g) Gruyere cheese, diced or shredded
  • 1 and 1/2 T potato flour or cornstarch(cornflour) mixed with 1/4 cup (2 fl oz/ 60 ml) kirsch
  • 1/4 t ground white pepper
  • pinch of nutmeg
  • crusty bread, cut into cubes, for serving

Rub a medium, heavy saucepan with garlic. Either discard garlic or chop it up and add to saucepan.

Add wine into pan and bring just to boil over medium-high heat.

Reduce heat to low and add cheese, stirring slowly in a figure-8 pattern until cheese is just melted. It should melt very slowly (5 minutes in all), otherwise it may get stringy and tough.

Add potato flour or cornstarch mixture. Simmer for 2 minutes more. The fondue should gently sputter, not boil. It will thicken upon standing.

Pour fondue into a warmed fondue pot and serve immediately. Skewer the bread with a fork and dip it into pot, twirling gently to remove drips. Enjoy!

Serves 4-6


Spaghetti with Shrimp and cream sauce

  • 1 lb. spaghetti noodles
  • 1 and 1/4 cup heavy cream
  • 2 T chopped parsley
  • 4 T brandy or cognac
  • 1 and 1/3 cup shrimp
  • Ground black pepper/salt to taste
Preheat oven to 375 F. Cook pasta (approximately 8 minutes after water has come to a boil) and drain.

In a separate pot, bring cream to a boiling point. Add parsley and brandy. Remove from heat and let stand for approximately 5 minutes.

Chop shrimp. If the shrimp is uncooked, add it to the cream mixture and heat until the cream boils. If the shrimp is already cooked, then just add it to the standing cream.

Place drained pasta in the center of aluminum foil on a baking sheet. Pour cream mixture on top. Lift edges of foil up and above pasta, bringing them together to create a seal.

Bake in oven for 5 minutes, then transfer to a serving dish.

Carefully unseal the foil and sprinkle with black pepper/salt to taste!

Serves 6


In the slow cooker (from Simply Better; 5-Ingredient Slow Cooking):

Polynesian Glazed Wings

  • 3 lb. chicken wings (about 16 wings)
  • 1 10 oz. bottle sweet-and-sour sauce
  • 2 T soy sauce
  • 2 t grated fresh ginger
  • 1/4-1/2 cup crushed red pepper
  • Thinly sliced green onions (optional)
Preheat broiler. Cut up chicken wings by cutting tips off each wing, and then cut the wing at its joint so it becomes two pieces. Place wing pieces on the unheated rack of a broiler pan. Broil 4-5 minutes for 15-20 minutes or until chicken is browned, turning once.

For sauce, in a 3 and 1/2 or 4-quart slow-cooker combine sweet-and-sour sauce, soy sauce, ginger, and crushed red pepper. Add wing pieces, stirring to coat with sauce.

Cover and cook on low-heat setting for 1 and 1/2 - 2 hours. If desired, transfer to a serving plate and sprinkle with green onions.

Per serving: 61 cal., 5 g total fat (1 g sat. fat), 29 mg chol., 112 mg sodium, 2 g carbo., 0 g fiber, 5 g pro.

Makes 32 servings


Dessert (taken from Jell-o and Cool Whip Summer Desserts):

Oreo Ice Cream Shop Pie

  • 1/2 cup hot fudge dessert topping
  • 1 Oreo pie crust (6 oz)
  • 1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
  • 1 and 1/4 cup cold milk
  • 2 packages (4 oz each) Jell-o Oreo Flavor Instant Pudding and Pie Filling
Spoon fudge into crust. Spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze for 10 minutes.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Gently stir the thick mixture into remaining whipped topping. Spoon over whipped topping layer in crust.

Freeze pie for 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Drizzle with extra fudge, if desired. Store leftover pie in the freezer.

Makes 10 servings