When Mark and I got engaged, we moved into a little apartment that was an easier commute from both of our jobs. A few months before we moved out, Ruth moved in downstairs. To say she was a fantastic neighbor was an understatement.
She was like another grandmother – always happy to chat and find out what was new. We’d stand in our doorways and swap stories for hours. And she was always happy to pass along bits of knowledge that she thought I should know about keeping a home.
This recipe is one she shared with me. She makes it frequently for her (9!) children and plethora of grandchildren – and we love it too.
Golden Pizza Fondue (Originally from The Farmer’s Wife section of the Farm Journal magazine, circa 1970)
Makes about 4 cups of fondue – serve with bread chunks
1 T. minced onion
2 T. butter
2 T. flour
1 can (14.5 oz.) diced tomatoes with no added seasoning
1/2 t. basil
1/2 t. oregano
1/8 t. cayenne pepper
1/8 t. black pepper
1/2 c. milk
1 lb. mild cheddar cheese, shredded
1 T. grated parmesan cheese
Saute onion and garlic in melted butter in a 3 qt. saucepan until tender. Stir in flour.
Stir in tomatoes. Add basil, oregano, cayenne pepper and pepper. Cook over medium heat, stirring regularly for five minutes.
Slowly stir in milk.
Add cheese, a little at a time, stirring until melted. Add parmesan cheese.
Pour into fondue pot and keep warm. If mixture becomes too thick, stir in a little hot milk.