October Dinner Fondue From: Campbell's Kitchen Prep: 5 minutes Cook: 10 minutes
Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Southwest Style Pepper Jack Soup 3/4 cup milk 1 cup shredded Cheddar cheese (4 ounces) 2 tbsp. chopped fresh cilantro Suggested Dippers: Cooked breaded chicken breast tenders Cooked shrimp Tortellini Mini ravioli Steamed fresh vegetables (cauliflower, broccoli, green beans or zucchini) Directions: Stir the soup and milk in a 2-quart saucepan. Heat over medium heat until hot, stirring occasionally. Add the cheese. Cook and stir until the cheese melts. Stir in the cilantro. Pour the soup mixture into a fondue pot. Serve warm with the Suggested Dippers. Campbell's Kitchen Tip: Try serving in a real pumpkin! Carefully slice off top third of a small pumpkin. Scoop out seeds and scrape away all of the stringy fibers. Cover with damp paper towel. Microwae on HIGH, 30 seconds at a time, until slightly warm. Pour in soup mixture and serve immediately. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u ____________________________________________________________________________________ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
