CHEESE FONDUE DINNER

RECIPES THAT MAKE YOU FEEL LIKE GOD IS IN HIS HEAVEN AND ALL IS RIGHT WITH THE WORLD.

First let me say that you don't need to have a fondue pot to make this dinner. Having one, especially an electric one that keeps the cheese sauce warm and bubbling, is nice but not necessary. You can use a chaffing dish or just a plain heavy casserole and have just as good a result. The main reason to use a fondue pot is because it the Swiss originally invented the fondue sauce and this is how they did it, but their way was to make a sauce using Emmental, Gruyere or Swiss cheese or all three and wine and chunks of crusty bread for dipping. I have modified their recipe somewhat and made it a little more family-friendly and something everyone can eat and enjoy. Also, it might seem like it's a lot of work but it really isn't. The thing that simplifies it the most is the meatballs which are the frozen kind you can buy at most supermarkets. You can go ahead and make homemade meatballs if you want to, but having a bag of frozen ones in your freezer is so handy and they are so good that it seems almost masochistic to make them. The rest is just preparing the vegetables and keeping them warmed while you serve them and you have a great meal that is not only easy but unique and different, something your family and guests will remember for a long time to come. Of course, it would be perfect to finish off the meal with a nice chocolate fondue and fresh strawberries for dipping, but that would require two fondue pots which most people don't have. But you can borrow mine!

Here is how I did it:

2-3 pounds red potatoes

4-6 cups frozen meatballs, thawed and heated through

1 lb. bag mini carrots

3 C. broccoli florettes

1/2 head cauliflower broken into small pieces

2 small zucchini cut into slices

2 small yellow crookneck squash, sliced into chunks

1 lb. fresh mushrooms

1 recipe cheese fondue sauce (below)

1. Boil the potatoes until they are soft but not mushy. Cut into small chunks

2. Boil the carrots until they are soft. Drain and set aside.

3. Steam the broccoli and cauliflower until cooked with the broccoli still green and firm.

4. Steam the squashes and the mushrooms until they are no longer hard. Don't overcook.

5. Place the meatballs and the vegetables in warming trays and crockpots to keep them warm. Cover until you are ready to eat.

7. In the meantime make the cheese sauce. Here is the recipe:

1 qt. half and half

4 T. butter

1/4 C. flour

1 tsp. salt

1 C. grated Swiss cheese

1 C. grated Gruyere or Jarlsberg cheese

1/2 C. white cooking wine

1. Melt the butter in a large pan. Add the flour and cook, stirring constantly, until the butter is absorbed and it starts to change color.

2. Slowly add the half and half, stirring constantly until it is well mixed. Add the salt. Keep stirring over medium heat until it begins to thicken.

3. Add the cheese and white wine. Keep stirring until it becomes very thick.

4. Place in a blender and blend until smooth, being careful not to allow it to bubble over. It is very hot and can burn.

5. Put the cheese sauce in the fondue pot and keep the heat on low so it doesn't keep cooking but just stays warm.

6. Serve immediately. The trick is to keep everything warm so it's all ready at the same time.

The other trick is not to eat too much because it's so good! Enjoy.