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Pizza Fondue

From the kitchen of Connie Richerson
via Kathi Lipp’s The “What’s for Dinner?” Solution,

½ pound ground beef
1 small onion, chopped
2 10.5 ounce cans of pizza sauce (I use marinara sauce)
1 Tblsp. cornstarch (or korunstarchia, if you prefer)
1½ tsp. oregano
¼ tsp. garlic powder
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 loaf French bread

Brown ground beef and onion; drain.
Put meat, sauce, cornstarch, and spices in fondue pot.
When cooked and bubbly, add cheese.
Spear crusty French bread cubes, the dip and swirl in Fondue.
This is also delicious with breadsticks.
Serves 4-6.

Terri’s notes:
~ I didn’t need the cornstarch, pizza sauce was thick enough.
~ I don’t own a fondue pot, but it was a tasty success heated through in the microwave and served in a warm pottery bowl.
~ We had leftovers! Spread on a lightly toasted English Muffins and heated under the broiler, made a fabulous, fast lunch.

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