Mushroom Cheese Fondue

[Peggy]

Mushroom Cheese Fondue

1 (10 1/2 ounce) can condensed cream of mushroom soup
2 cups shredded cheese
1/2 cup sour cream
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/8 cup finely chopped chives

In saucepan, heat soup over low heat; add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted.

Just before serving, stir in chives; transfer to fondue pot. Good served with vegetables or cocktail sausages.

[Peggy]

Prairie Fire Fondue

1 (15 ounce) can no-bean chili
1 (4 ounce) can green chile peppers, chopped and peeled
1 bunch scallions
1 pound Velveeta cheese
Corn tortilla chips

Heat oven to 350 degrees F.

Layer in the bottom of a pie plate the chile, then green peppers, then scallions (cut to the green), then cubed Velveeta. Bake for 45 minutes.

Serve with corn tortilla chips to dip.

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