- The Washington Times - Tuesday, March 6, 2007

How about one last wintery repast, fondue by the fire with good friends or your family?

Today’s recipe is by no means authentically Swiss, but you’ll love the flavor of my no-fuss fondue, which is based on store-bought Alfredo pasta sauce. The sauce works as the thickener; you just add preshredded Swiss cheese and a little white wine. Since most Alfredo sauces contain nutmeg, the seasoning is already in place.

It takes just 5 minutes for the cheese to melt, and then you’re all set to dunk cubes of French bread, pear slices or whatever you fancy. The recipe doubles easily if you want to serve more than four.

Menu:

Hot toddies

Easy cheese fondue

Fresh pear, apple and bread slices

Grilled sausages

Green salad

Chocolate truffles

Easy cheese fondue

The preparation time is 5 minutes.

1 cup refrigerated Alfredo-style pasta sauce

1 package (8 ounces; 2 cups) preshredded Swiss cheese

1/4 cup dry white wine

Cubes of French bread, for dunking

Crisp pear slices, for dunking

Place the Alfredo sauce in a 2-quart saucepan over medium heat. Add the Swiss cheese and wine and stir until the cheese melts and is bubbling, 4 to 5 minutes.

Pour the fondue into a fondue pot or chafing dish and light the heat source underneath to keep it warm. Serve the fondue with bowls of bread cubes and pear slices and provide long forks for dunking. Makes 4 servings.

To share favorite cooking tips, ask questions and access Anne Byrn’s free newsletter, go to www.cakemixdoctor.com.

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