December 15, 2011

Christmas Fondue

 Wonderful white Winter! We must clap our hands at you: You are old, and we are cold, And there is nothing else to do. You and I are glad,... When the snow comes flying down, And ice drops fair leap out of the air To hang on the branches brown! Wonderful white Winter! We will make a league with you: You must know of want and woe, Tell us what we ought to do. Must we feed your little birds? Shelter to the homeless land? Comfort and aid the poor and afraid? That we will, my brave old friend! ~Excerpt from Winter Frolic, pub. 1890.

A Maine House Mosaic

Less hands-on time for the cook means more time with your family and friends. These may taste like you spent hours in the kitchen, but these are quick and easy to prepare. What a perfect ending to a day of sightseeing in the snow!

Veggie Dippers
2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil

Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted!

New England Lobster Fondue
1 cup velveeta cheese, cubed
1 cup Swiss cheese, cut into small pieces
1 can Campbell's cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 1/2 cup lobster meat chunks
French bread

Combine everything except the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with red pepper if desired; serve with French bread.  Cut the French bread into chunks for dipping, or pour fondue over bread slices for individual servings.

Ultimate Southern Fondue
8 ounces of shredded Swiss cheese
8 ounces of shredded mozzarella cheese
2 (4 oz) containers of garlic-herb spreadable cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream
1/2 cup mayonnaise
1 (10 oz) package of frozen chopped spinach, thawed
1 (12 oz) jar quartered, marinated artichoke hearts, drained
1 (8 oz) can sliced water chestnuts, drained
1 (7 oz) jar sliced pimento, drained

Combine first 6 ingredients in a lightly greased 4 quart slow cooker. Drain spinach well, pressing between paper towels. Stir spinach, artichokes and remaining 2 ingredients into cheese mixture. Cover and cook on LOW heat 1 hour and 30 minutes until cheese melts, stirring after 45 minutes.

"Sending wishes for a blissful holiday!"


  1. These all sound so good, especially the Lobster Fondue. You have such a bank of delicious recipes! I want to invite you to share some of your recipes on our Granny Mountain Group on Facebook! Estelle's Kitchen would be a welcome addition to our little group of recipe lovers!

  2. I will check this our Joycee! Certainly do enjoy Granny Mountain!


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