ITALIAN FONDUE
1 lb ground beef, cooked and drained
8 ounces Mozzarella cheese
1 envelope spaghetti sauce mix
2 (15.00 ounces) cans tomato sauce
2 tablespoons cornstarch
1 lb sharp Cheddar cheese
1/2 cup dry red wine
Italian bread, cut in chunks
In the crockpot combine beef, spaghetti sauce mix, tomato sauce and cheeses. Cook on low for 2 hours. Turn switch to high. Dissolve cornstarch in wine. Add to the crockpot and cook for additional 15 minutes on high. Dip Italian bread chunks in the fondue.
Crock Pot Cooking Tips:
Tip #1: Add water to crock pot only to cover ingredients in soup, and add more after slow cooking if you need a thinner soup. If your soup recipe calls for milk, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk.
Tip #2: Fish and seafood are not usually good candidates for the slow cooker, and should be added late in any recipe for soup or chowder.
Tip #3: Ground herbs and spices tend to lose flavor during slow cooking. Add them to the crock pot during the last hour of cooking. Whole herbs are a good choice for crockery cooking because they add flavor over time.
