Marta reminded me of fondue, the perfect winter dish. The first time I had it was 1974 near one of the ski resorts in Vermont, it might have been the Trapp Family place, but I'm not sure. Between the lovely warm cheese and the white wine we drank, our tummies were warm, and it was hard to get in the car and drive home to Lower Websterville.

This first recipe is from a Mennonite cookbook: "Make More with Less." Most recipes call for wine, but not this one.

Cheese Fondue
2 tablespoons margarine
3 tablespoons flour
2 1/2 cups milk
(1 teaspoon caraway seeds soaked in hot water 15 minutes)
Dash Worcestershire sauce
1 pound cheddar or Swiss cheese, diced
1 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon nutmeg

Melt the margarine in a fondue or other pot. Add the flour, stirring until blended. Add milk, seeds, and Worcestershire sauce, stirring until smooth. Stir in the cheese until it melts. When it begins bubbling add salt, lemon juice, and nutmeg. Spear cubes of crusty French bread or rye bread with a fondue fork and dunk. Can be made in a double boiler and kept warm over hot water.

I've never had meat fondue, where you cook your meat in hot oil. I'm afraid the meatballs would fall apart in the oil, but one never knows until one tries it.

Gold Nugget Fondue

1 pound ground chuck
1/4 cup milk
1/4 cup soft bread crumbs
2 teaspoons seasoned salt
48 cubes (1 inch) cheddar cheese
2 cups salad oil
1 teaspoon salt

Combine beef, milk, bread crumbs and seasoned salt. Shape into an 8 by 6 inch rectangle; divide into 48 1 inch squares. Place a cheese cube in the center of each square. Form ground beef mixture around each cube of cheese to make a ball and cover cheese completely. Let stand at room temperature for 30 minutes. Heat oil in fondue pot on surface of range to 375 degrees. Add salt; transfer to fondue burner over high heat. Guests spear the meatballs and cook to desired doneness. Serve with South of the Border Dip.

South of the Border Dip
1/2 cup sour cream
1/2 cup chili sauce
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/8 teaspoon salt

Mix 1/2 cup sour cream, 1/2 cup chili sauce, 2 tablespoons sweet pickle relish, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon salt.

Here is a baked cheese dish. It's supposed to serve 6, and calls for 6 crackers, which sounds kind of funny. I would have a couple more around just in case. I think those 6 must be to soak up any loose juice or something like that.

Baked Fondue Camembert
1 (4 1/2 ounces) Danish Camembert
6 crackers
2 ounces Danish blue cheese
2 ounces slivered almonds

Split the Camembert horizontally. Place in an oven-proof serving dish, one half cut side up, the other cut side down. Tuck a few crackers under the cheese. Bake in a 350 degree oven for about 10 minutes, or until very soft. Sprinkle blue cheese on top and return to the oven for 2 minutes more. Sprinkle with almonds.