Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             cloves  garlic
     1/2         pound  gruyere cheese -- cubed
     1/2         pound  swiss cheese -- cubed
  3        tablespoons  all-purpose flour
  1                cup  dry white wine
  1              ounce  brandy
  1              ounce  kirschwasser
  1           teaspoon  salt
  1              large  glazed fondue pot
                        OR heavy bottomed saucepan
                        ***MYSEASONING MIX***
  1         tablespoon  granulated garlic
  1         tablespoon  dried chives
  1         tablespoon  parsley flakes
  1         tablespoon  restaurant black pepper
                        (grind this mix real fine -- and reserve)

Preparation:

1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if you like-and leave in pot . 3- Add white wine-put on medium heat and heat until bubbles form on botto m of pot. 4- Add floured cheese one handful at a time and stir, mixing constantly a s they start to melt. 5- Once all the cheese is incorporated into the mix, pour in the brandy a nd Kirsch, adjust seasoning with MYSEASONING and salt. 6- Serve on brazier at table, dip french bread cubes, apples, oranges, vi rtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat t he "Graton" (crust)that forms on the bottom of the pot.

Nutritional Information:

178 Calories (kcal); 11g Total Fat; (63% calories from fat); 11g Protein; 3g Carbohydrate; 38mg Cholesterol; 292mg Sodium