``` With a crisp green salad, cheese fondue makes a hearty meal. ******************** Cheese Fondue ******************** Serves 6 Melt in fondue pot: 2 T. margarine Add: 3 T. flour Stir until blended. Add: 2½ c. milk 1 t. caraway seeds, soaked in hot water for 15 minutes (optional) dash Worcestershire sauce Add gradually: 1 lb. Swiss or cheddar cheese, diced Stir until cheese melts. When it begins bubbling, add: 1 t. salt 1 T. lemon juice ½ t. nutmeg Spear cubes of crusty French or rye bread with fondue fork and dunk. Options: Make fondue in a heavy saucepan. Keep warm over hot water. Pour fondue over bread cubes for individual servings. Kamala Platt, Newton, Kan. Annie Lind, Windsor, Vt. Ruth Eitzen, Barto, Pa. ******************** Zucchini Egg Foo Yung ******************** Serves 4 Grate coarsely: 4 medium unpeeled zucchini Mix in: 3 eggs, beaten ¼ c. flour or ½ c. wheat germ ¼ t. garlic powder (optional) 1 t. salt 1 onion, grated Fry by tablespoonfuls in hot oiled skillet, turning once when golden brown. Arrange on platter and top with sauce: Combine in saucepan: 1 c. chicken broth 2 T. soy sauce 1 T. cornstarch Cook and stir over low heat until thickened. Serve with rice. Options: Add fresh bean sprouts with grated zucchini. Switch from Chinese to Italian meal by topping with tomato sauce and Parmesan cheese sprinkle. Serve with spaghetti. Evelyn Liechty, Berne, Ind. Eleanor Hiebert, Elkins Park, Pa. Aug 1980 Enjoyed it very much! (First year garden in N. H.) ```