CHICKEN FONDUE

1 chopped medium onion
1/4 cup Italian salad dressing
2 cans (14.5 oz. each) chicken broth
½ cup apple juice
2 tablespoons cornstarch
8 boneless skinless chicken breasts (cut into chunks)
vegetables

Cook and stir onion and Italian dressing in a fondue pot. Add chicken broth apple juice and cornstarch. Heat to simmer just before serving. Dip chicken and vegetables in boiling hot broth to cook. Cook chicken about 3 minutes or until cooked through and vegetables for 2-3 minutes.
Yield: 8 servings

Erin Ropelato

CHEESE FONDUE

1 ½ cups milk
1/4-1/2 teaspoon garlic salt or powder
2 ½ ounces grated Parmesan cheese
2 (8 ounce packages) cream cheese

Melt cheese with milk slowly. Stir until thick and smooth. Serve with French Bread-sliced or with toast.

CHEESECAKE FONDUE

8 ounces cream cheese, softened
6 1/2 ounces marshmallow cream
2 tablespoons milk
1 teaspoon lemon juice

In a saucepan over medium-low heat, combine the cheese and marshmallow cream; cook, whisking constantly, until cheese and marshmallow cream are melted. Watch carefully to avoid scorching. Slowly add milk, 1 tablespoon at a time, stirring well to combine. Stir in lemon juice; mix well. Remove from heat and transfer immediately to a dessert fondue pot over candle flame. A small crock pot will also do.

Serve with maraschino cherries, strawberries, kiwi slices, mango pieces, graham wafers, chocolate wafers, chocolate cupcake cubes. (Would also be good with brownies.)
This is also good served cold as fruit dip.

Erin Ropelato