Monday, September 12, 2011

Coq au Vin Fondue from the Melting Pot


3 1/2 cups vegetable stock
1 cube Knorr brand vegetable bouillon cube (optional)
1/2 cup dry red wine (Burgundy is good)
1 tablespoon garlic, minced
2 green onions, thinly sliced
1/2 cup sliced mushrooms


1. Heat vegetable stock in fondue pot until it begins to simmer.
2. Add all other ingredients, bring to simmer.
3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Wisconsin Trio Cheese Fondue


1 ½ C shredded Butterkäse cheese (6oz) [substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions


Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

NOTE: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.

Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.

Crock Pot Beef Stew

3 - 4 lbs. Beef round or chuck- 1½ inches thick, cut into 1½ inch cubes
½ C. flour
1 t. salt
½ t. cracked pepper
2 - 3 carrots, pared, split lengthwise and cut in half
4 large stalks celery, cut into1 inch pieces
6 small white onions
8 small new potatoes, peeled
1 can (4 oz.) sliced mushrooms, drained
1 package (10 oz.) frozen peas, corn, green beans or lima beans, partially thawed
1 can (10 oz.) condensed beef broth
½ cup dry red wine or water
2 t. brown sugar
3 t. Kitchen Bouquet
1 can (14 ½ oz.) tomato wedges or slices, drained (optional)
¼ C. flour
¼ C. water

If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat, drain well.

Place beef cubes in Crock-Pot.

Combine ½ C. flour with the salt & pepper, toss with beef to coat thoroughly.

Add all vegetables except tomato wedges to Crock-Pot and mix well.

Combine beef broth, wine, sugar and Kitchen Bouquet.

Pour over meat and vegetables; stir carefully.

Add drained tomatoes and stir well.

Cover and cook on low setting for 10-14 hours (on High setting 4-5 ½ hours).

One hour before serving, turn to High setting. Make a smooth paste of ¼ C. flour and the water; stir into Crock-Pot. Cover and cook until thickened.

8 to 10 servings (about 3 ½ Quarts)

Monday, September 5, 2011

Chicken Souvlaki


1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 cup chopped grated English cucumber
1 container, cup 2% Greek-style yogurt
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half


1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber and all other ingredients. Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Goulash Soup

1 pound beef loin
4 ounces butter
6 tablespoons flour
1 large onion
6 oz tablespoon tomato paste
1 tablespoon paprika powder
2 large potatoes
9 cups hot water (Could use beef base as a flavor)


Cut the meat in small pieces

Heat the butter in a frying pan and fry the meat until brown.

Sprinkle the flour and let color.

Add the chopped onions and lower the heat.

When the onions are golden brown, add the tomato paste and paprika powder.

Add bit by bit 8 ½ cups hot water (the soup must keep boiling)

Let the goulash soup simmer over low heat for 3 hours.

Add the small cubed potatoes and salt to taste.

The soup is ready when the potato cubes are cooked.

Cream Cheese Pound Cake

8 oz Cream cheese, softened
1tsp Salt
3 sticks Butter, softened
2 tsp Vanilla or lemon extract
3 cup Sugar
1 cup Fresh blueberries or peaches (OPTIONAL)
6 Eggs
3 cup All purpose flour
1/4 cup milk if NOT using fruit

Do not preheat oven. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper OR coat pan with no stick spray then place flour on the sides, bottom and center ring, set aside.

Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle
attachment, and beat on medium speed until smooth.

Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes.

Add the eggs,1 at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the milk and vanilla, then the flour and salt all at once. Beat just until blended. OPTIONAL Fold in fruit. (*see note)

Pour the batter into the prepared pan, and tap lightly to even out the top. Place in cold oven.

Bake at 325 degrees F until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 1/4 to 1 3/4 hours.

Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely.

Serve at room temperature.

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