Taste of Home - December 2007/January 2008 - Doridro

DIP IT!For more unbeatable fondue recipes,visit www.tasteofhome.com/plus.FAN-TASTICFONDUE!Pump up the volumefor the next big gamewith these hot diprecipes that are sure toplease the crowd!PizzaFonduePizza FonduePREP/TOTAL TIME: 25 min.........................................Margaret SchisslerMilwaukee, Wisconsin........................................“Great for a party or game-day gathering,this hearty appetizer can be made with Italiansausage instead of ground beef if youprefer. Add a little more pizza sauce if themixture seems too thick.”1/2 pound ground beef1 cup chopped fresh mushrooms1 medium onion, chopped1 garlic clove, minced1 tablespoon cornstarch1-1/2 teaspoons fennel seed1-1/2 teaspoons dried oregano1/4 teaspoon garlic powder2 cans (15 ounces each) pizza sauce2-1/2 cups (10 ounces) shreddedcheddar cheese1 cup (4 ounces) shredded part-skimmozzarella cheese2 tablespoons chopped ripe olivesBreadsticks, bagel chips, baked pita chipsand/or tortilla chipsIn a large skillet, cook the beef, mushrooms,onion and garlic over medium heatuntil meat is no longer pink; drain. Stir inthe cornstarch, fennel, oregano and garlicpowder until blended. Stir in pizza sauce.Bring to a boil; cook and stir for 1-2 minutesor until thickened. Gradually stir incheeses until melted. Stir in olives. Transferto a fondue pot or warmer and keep warm.Serve with breadsticks, bagel chips, pitachips and/or tortilla chips. Yield: 5-1/2 cups.Super Sausage DipPREP: 15 min. COOK: 35 min.........................................Kaye ChristiansenFreistatt, Missouri........................................“This scrumptious snack will go fast!The recipe is so easy and delivers popularSouthwestern flavor to a T.”1 pound bulk pork sausage1 small onion, chopped1/2 cup chopped green pepper3 medium tomatoes, chopped1 can (4 ounces) chopped greenchilies1 package (8 ounces) cream cheese,cubed2 cups (16 ounces) sour creamTortilla chipsIn a large skillet, cook the sausage, onionand green pepper over medium heat untilmeat is no longer pink; drain.Add tomatoes and chilies; mix well. Bringto a boil. Reduce heat; simmer, uncovered,for 30 minutes, stirring occasionally.Add cream cheese; stir until melted. Stirin sour cream. Transfer to a fondue potand keep warm. Serve with tortilla chips.Yield: 5 cups.Food for Thought: It has been well said that a hungry man is more interested in four sandwiches than four freedoms. –Henry Cabot Lodge Jr.tasteofhome.com TASTE OF HOME / December & January 2008 49