From Paulette Vickery's Recipe Collection
BLENDER: CHEESE FONDUE
appetizers, cheese/eggs
1 1/4 lb sharp cheddar cheese, cubed
1 cup cooking wine
1 each clove garlic, minced
3/4 teaspoon corn starch
1/8 teaspoon pepper
In small saucepan, heat wine, but do not boil. Place half of cheese, garlic, corn starch, and pepper in blender. Blend 10 seconds. Add wine, and blend 6 seconds. Add remaining cheese, and blend until smooth. To serve, keep warm in top of double boiler, fondue pot, or chafing dish. Serve with warm crusty bread.
Yield: 4 servings
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