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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Mix all ingredients the night before your fondue and refrigerate
overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
Watertown NY 315-786-1120
Ingredients:
1/2 Cup(s) Mayonaise
2 Teaspoon(s) Milk-to desired consistency
1 Pinch(s) Cayenne Pepper
1 1/2 Tablespoon(s) Curry Powder |
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