Blue Cheese Fondue
4 oz blue cheese, crumbled
1/2 cup dry white wine
8 oz pkg cream cheese, cubed
8 ounces monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)
Heat wine and cream cheese, stirring until cheese melts. Add
monterey jack cheese, a little at a time, stirring constantly.
Blend in blue cheese. When smooth, add kirsch. Serve with dippers
of French bread, fresh fruit or vegetables. Yield: 5 cups.