Guest guest Posted September 14, 2001 Report Share Posted September 14, 2001 * Exported from MasterCook * Kids' Favorite Fondue Recipe By :The 150 Best Slow Cooker Recipes, Judith Finlayson Serving Size : 6 Preparation Time :0:00 Categories : 150 Best Slow Cooker Recipes Fondue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz can tomatoes -- including juice 1 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups shredded Cheddar cheese sliced baguette, celery sticks, sliced green pepper for dipping In a food processor or blender, process tomatoes until relatively smooth. Transfer to slow cooker stoneware. Add oregano, salt, and pepper, and cook on high for 1 hour, until tomatoes are bubbling hot. Add cheese to slow cooker in handfuls, stirring to combine after each addition. Reduce heat to low and serve or cover and keep on low until ready to serve. Using fondue forks, dip bread or vegetables into fondue. S(ISBN): " 0-7788-0038-5 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 19g Fat (66.6% calories from fat); 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 717mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat. NOTES : Works best in a small (max 3 1/2 quart) slow cooker TIP: If you're in a hurry, bring the tomatoes to a boil on top of the stove after they have been processed. Then transfer to slow cooker. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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