2 tablespoons butter
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 jar (16 oz) Alfredo Sauce
1 package (8 oz) shredded Six-Cheese Italian Blend (mozzarella, smoked provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
Dippers: crusty Italian bread, cubed; quartered figs; and cooked, cubed potatoes
Prep time: 5 minutes
Cooking time: 10 minutes
Peparation:
Melt butter in a heavy large saucepan over medium heat.
Add sage and cook until butter is golden brown, about 2 minutes.
Whisk in flour and cook for 1 minute.
Whisk in wine and simmer for 2 minutes.
Whisk in Alfredo sauce.
Gradually add cheese, whisking until cheese melts and mixture is smooth.
Transfer mixture to a fondue pot, chafing dish, or ceramic bowl.
Serve with bread, figs, and potatoes.
 In her debut cookbook, Semi-Homemade Cooking: Quick, Marvelous Meals, and Nothing is Made from Scratch, Sandra Lee shows how busy individuals can use her effortless, timesaving approach to prepare enjoyable, satisfying meals within minutes while keeping to any size budget. More cook books for every holiday can be found in our list at Amazon.com! |
Recipe Source: Semi-Homemade Cooking By Sandra Lee (Published by Talk Miramax; October 2002; $19.95US; 140135923X)
Copyright © 2002 Sandra Lee
