Fondue from Appetizer to Dessert

Cheese Fondue
3 Tbsp butter (or 3 Tbsp light margarine)
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Dash of nutmeg
3 c. milk (skim or 1% is fine)
2 (8 oz each) pkgs. Swiss cheese
2 tsp Worcestershire sauce
2 loaves of crusty French or Italian bread, cut into cubes

In a fondue pot over medium heat, melt butter. Stir in next 5 ingredients. Add milk gradually and cook until sauce is smooth and thickened. Lower heat and add cheese by handfuls, stirring until cheese is melted after each addition. Stir in Worcestershire sauce. Eat!


Fondue Broth
For Beef
2 bay leaves
2 garlic cloves, minced (4-5 if you love garlic)
2 tsp dried parsley
2 tsp fresh ground pepper
2 cans nonfat beef broth
3 cups water
1 pkg. French onion soup mix
1/2 bottle Heinz seafood sauce

Mix all ingredients in fondue pot and simmer for 15 min-1 hour (depends on time constraints and how much you want the flavors to really blend together).


Chocolate Fondue
sauce:
1-2 large Hershey chocolate bars (use plain or almond if you want nuts)
Heavy cream (I usually pour slowly and see thickness I desire, can add more as it heats up and thickens more)
optional: orange flavoring, ground almonds or other nuts
fruit to dip: strawberries, bananas, etc. (ritz crackers or biscotti are also fun)