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Liberty House Fondue
1 c White wine
1/3 c Sherry
1 1/2 ts Dry mustard
1 ts Worcestershire sauce
1/4 c Grated Parmesan cheese
2 lb Swiss cheese; cut in thin strips
In a slow cooker or fondue pot, blend ingredients, using low heat, stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of French or Sourdough bread. Serves 6.
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