Sauces and Dips

French Brie Fondue

13 oz. ripe French Brie 1/4 cup butter
1 onion, finely chopped 1 clove garlic, crushed
1/4 cup flour 1 1/4 cup chicken or vegetable stock
2/3 cup heavy cream 1 Tbsp. chopped fresh tarragon
salt freshly ground black pepper

To Serve: grapes, cubes of French bread, raw button mushrooms

Cut away find from Brie and slice cheese thinly. Set aside.

Melt butter in teh fondue pot ( I have an electric fondue pot and made the whole thing in it.) over a low heat. Add onion and garlic, and cook gently for 10 minutes until softened. Sprinkle flour over and cook for 1-2 minutes, stirring. Gradually add stock and continue to stir until mixture thickens. Simmer gently for 2-3 minutes.

Stir sliced Brie and ceam into the fondue. Cook, stirring, until cheese has melted and mixture is smooth. Stir in tarragon and season with salt and pepper. Transfer the fondue pot to the lighted spirit burner. To serve, spear grapes, bread, and mushrooms on to skewers or fondue forks and dip into the fondue. Serves 4-6.

Ham and Potato Casserole (Cyndi Ericksen)

Ingredients

4 large potatoes (peeled and cubed)

8 oz ham (cubed or diced)

8-12 oz sour cream

½ - 2/3 can of cream ck soup can

Cheddar cheese grated for the top

Steam or boil cubed potatoes until soft (if boiling in water it takes about 20 minutes). Salt and pepper potatoes and put in 8x8 casserole dish. Stir in ham, sour cream and cream ck soup (Don’t actually make it into a soup. Just take directly from the can.) Make sure all of the potatoes are covered in the sauce. Top with cheese and bake in oven for about 10 minutes at 350 degrees.