Thanksgiving Appetizers

These are easy and tasty appetizers, the perfect beginning to Thanksgiving to keep your guests satisfied until the big meal.

Cheese and Tomato Fondue

INGREDIENTS:

2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded

DIRECTIONS:

In a fondue pot or double broiler over medium heat, melt the butter.

Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.

Mix in the tomatoes and cook another 3 minutes.

Pour in the wine.

Continue stirring until the wine reaches a near boil.

Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Cheese Ball

INGREDIENTS:

2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
1 cup chopped pecans

DIRECTIONS:

Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.

Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

Cheese Fondue

INGREDIENTS:

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

DIRECTIONS:

Simmer wine in fondue pot.

Add Swiss cheese, Gruyere cheese, 1/4 pound at a time.

Stir after each addition of cheese until melted.

Stir in flour.

When all the cheese has melted, stir in salt and nutmeg.

Serve with cut-up French bread.