Mariners’ Fondue<\/p>\n
<\/p>\n
2 cans (10 3\/4 oz. each) condensed cream of celery soup<\/p>\n
2 c. grated sharp process cheese<\/p>\n
1 c. chunked cooked lobster<\/p>\n
1\/2 c. chopped cooked shrimp<\/p>\n
1\/2 c. chopped cooked crabmeat<\/p>\n
1\/4 c. finely chopped, cooked scallops<\/p>\n
dash paprika<\/p>\n
dash cayenne pepper<\/p>\n
1 loaf of French bread, cut into 1 inch cubes.<\/p>\n
<\/p>\n
Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue. About 1 1\/2 qts.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mariners’ Fondue 2 cans (10 3\/4 oz. each) condensed cream of celery soup 2 c. grated sharp process cheese 1 c. chunked cooked lobster 1\/2 c. chopped cooked shrimp 1\/2 c. chopped cooked crabmeat 1\/4 c. finely chopped, cooked scallops dash paprika dash cayenne pepper 1 loaf of French bread, cut into 1 inch cubes. Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese…<\/p>\n