National Fun with Fondue Month

Fondue adds fun to any entertainment plan. It’s versatile and very easy. Anything you like can serve as “dippers.” Try crackers and breads, or meats, seafood, vegetables and fruits. To show you how simple it really is, here’s is an early recipe creation showing my emerging Keep It Super Simple thinking back in the early 1970’s.

Fondue was very “in,” and this recipe was very easy.  Both fondue and simplicity are back in vogue, so this vintage recipe, originally created by my KISS Kitchen, is perfect.

1970’s Cheese Fondue

1 can cheddar cheese soup

1 single serving can (6-oz) tomato juice

1 envelope dried onion soup mix

2 c shredded Swiss cheese

1 c shredded Cheddar cheese (mild or sharp)

1 c shredded Monterey Jack cheese

Heat and stir together all the ingredients until melted, thick, and stringy. Serve and keep warm in a fondue pot with large cubes of crusty French bread, whole mushroom caps, fresh broccoli florets, sweet red pepper sticks, and wedges of Granny Smith apples.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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