Retro Hors d'Oeuvres

Retro Hors d'Oeuvres-1
Credit: Christopher Hirsheimer
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American Fondue
Warm, rich, and delightfully creamy-the fondue craze of the 1970s is back!

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Ah, memories! My Mom used to take a hot Italian sausage out of it's casing, cook it up, chop it fine and add it the mix before stuffing the mushroom caps. I still make them just like that now, except I can get Portabella mushrooms... plus I don't buy the parmesean and breadcrumbs that come out of a cardboard can like they did originally. You could do that if you wanted them more authentic to the MadMen era!

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