Informal Fondue Party

3          tablespoons butter or margarine
1          cup finely chopped onion
1          clove garlic, minced or juice
2          cups cooked*, drained white baby limas or one 16-oz. can, drained
2          cans (8-oz.) tomato sauce or 1 can each green chili salsa and tomato sauce
1/2       pound (2 cups) diced or coarsely shredded sharp cheese
A dash or two of bottled hot salsa

In large heavy saucepan on a range burner, cook onion and garlic in butter until translucent, don’t burn. Mash 1 cup of the beans with a fork and add, along with the remaining whole beans, to the onions. Add tomato sauce and salsa. Over a low heat stir in cheese, a handful at a time. Keep stirring until cheese is melted and mixture is hot.

Transfer mixture to a fondue pot over low to medium heat. Serve with fondue forks and chunks of French bread or an assortment of other dunkables such as cocktail franks, strips of green pepper, celery, carrot sticks or chunks of apple. Let everyone dip in. Makes 5 supper-size or up to 10 snack-size servings.

Nutritional Information per Serving:
Calories-376, (From Fat-53%), Protein-19 g, Carbohydrate-27 g, Fat-22 g, Sodium-905 mg, Potassium-734 mg, Dietary Fiber-7 g, Calcium-373 mg, Iron-3 mg, Vitamin A-1630  iu, Vitamin C-15 mg, Cholesterol-66 mg

*For best results, soak and cook dry beans by preferred method.