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1 small onion, halved
1 cup milk
4 cups shredded Gouda Cheese
2 t. caraway seeds
1 T. cornstarch
3 T. gin
Pepper to taste
Rye bread

Rub the inside of a fondue pot with the cut side of the onion. Add milk and heat until until bubbly; gradually stir in the cheese until melted. Add caraway seeds. In a small bowl, combine gin and cornstarch. Blend into cheese mixture and stir while cooking for two or three minutes until smooth and creamy. Season with pepper to taste, and serve with mushrooms and light rye bread cubes.
 
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