What's Cooking?

July 1992

Smoky Lime Fondue!

If you are at all like the Spimster not only does snow fall in the winter but so does the intake of vitamin C. However glamorous, the busy schedule as well as the posting of a worldly investigative reporter makes even the sturdiest souls resemble the yellow eyed and bleedy gummed British buccaneers of old that terrorized the South Seas.

But don't fear laddies, pick up a fondue fork, and let the resourceful Ramsley clan teach you how to oar yourself along a slow boat to a tasty Carribean cheesey delight.

Smokey Lime Fondue
(clip and save with your valuables matey!)

2 5 kilo. bricks of "aged Velveeta
3 limes
A1 Steak Sauce (add to taste)
3 - 4 Cocktail umbrellas (place one at each corner of the bowl)

What I mean by "aged" Velveeta is the older the better. To their credit Kraft has made a world class cheese however if left ouside for a week it becomes a world beater. Parboil the bricks together. Next hammer the limes and fold them into the "due" (you'll be fond of it later!). To put the smoke in your fire pour the A1 wiht vigo(u)r. Lastly, as we all know, image is the most important thing in life and fondue is no exception. You don't serve a king a ribwich in a paper wraper and you don't put fondue in a paper cup. Pour your creation into a round metal pan and put three jerry-rigged bic lighters underneath to prevent solidification. Now you can place one of the umbrellas in each corner and get ready to impress! I've found this mixture to be more a foundation than a fondue in that it's great sauce for ham, beef and steak tartar. I've even stuffed a turkey with it. Whatever the use you'll be making castles in the sand with every gulp.


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