Title: Creamy Cheese Fondue
Categories: Appetizers, Cheese/eggs
Yield: 6 Servings

4 c AMERICAN CHEESE,SHEDDED 16OZ
1 tb ALL-PURPOSE FLOUR
2 tb GREEN PEPPER,FINELY CHOPPED
1 tb BUTTER
1 1/4 c DRY WHITE WINE
6 oz CREAM CHEESE WITH CHIVES
1 ts PREPARED MUSTARD
1 pk BREADSTICKS/FRENCH BREAD

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN
PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST
TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL
SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER
LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini