Pizza Fondue
as per a request on september 7th. 
 
 
1 lb.  ground meat
2   15 ounce cans pizza sauce
1 medium  onion
10   or more) ounces shredded mozzarella cheese
4   or more) ounces shredded cheddar cheese
  bouillon or stock (optional)
  olive oil
 
chop the onion into a very fine mince (big pieces will fall off the 
dippers). sweat in olive oil till soft, pepper lightly, but very little or 
no salt. turn up the heat for a little bit of browning. remove the onion 
to a side container. 
 
brown the meat, breaking it into very small pieces. pepper according to 
taste, but again, little or no salt. drain and rinse, then return to 
medium heat. add the onion and the pizza sauce and stir till it barely 
starts to bubble. slowly add the cheese one handful at a time, stirring 
slowly. wait till the first handful is melted and dispersed through the 
sauce. adding more than the 14 ounces in the recipe will give you a 
thicker, mellower fondue. add a little bouillon for a "beefier" taste. 
 
dip from the pot or individual bowls. great dippers are breadsticks, a 
broken italian loaf, a baguette or even hearty steak fries. 
 
leftovers (if you have any) are great on top of a baked potato. 
 
-- 
(ID: 10884) Mirror: rec.food.recipes: Sun, Sep 14, 2003


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