Looking for 2 different recipes....

Anyone have a cheese fondue recipe?

or Corned-Beef & Cabbage recipe for a crock pot?

I can only help you with a cheese fondue. I found this in my fondue cookbook.

Traditional Swiss Fondue

Serves: 4
Prep. Time: 10 minutes
Cooking Time: 10-12 minutes

1 garlic clove
2/3 c. dry white wine
squeeze of lemon juice
2 c. grated Gruyere cheese
2 c. grated Emmentaler cheese
1 Tbsp. cornstarch
2 Tbsp. kirsch
pinch of salt
1/4 tsp. paprika
1/4 tsp. grated nutmeg

Cut the garlic clove, then rub it around the inside of the fondue pot. Pout in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.

When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste, then serve with tossed green salad, cubes of French bread to dip into the fondue and pear slices to freshen the palate.

I don't have a corned beef and cabbage crockpot recipe, but I can give you a cheese fondue recipe:

Brie and Champagne Fondue

12 oz. imported swiss cheese
1 1/4 lbs. of brie, rind removed, cut into 1/2 inch pieces
2 tbs cornstarch
1 tsp vegetable oil
1 1/2 tsp minced garlic
1 1/4 cups dry (Brut) champagne
1 tbs fresh lemon juice
1/8 tsp freshly grated nutmeg
1/2 tsp kosher salt
freshly ground pepper
1 crusty baguette, cut into cubes

Combine the swiss cheese, brie, and cornstarch in a medium bowl. Set aside.
Heat the oil in a heavy-bottomed saucepan over medium heat. Add the garlic and cook, stirring, until aromatic and toasty, 2 to 3 minutes. Add the champagne and lemon juice and bring to a simmer. Add 1 handful of the cheese at a time, whisking vigorously until the cheese is completely melted before adding more. (Do not allow the cheese mixture to get too hot or it will separate). Whisk in the 1/8 tsp nutmeg, the 1/2 tsp kosher salt, and the pepper to taste. Taste and season with more nutmeg and kosher salt if necessary. Bring to a boil just before transferring to a fondue pot and keep warm over a low flame according to the manufacturer's directions. Serve immediately with the bread or other dipping ingredients of your choice.

kirsch is a berry flavored liquor - it's like blackberry or something like that..... it's good!

No one have a Corned Beef & Cabbage one?

This Irish Girl wants to be able to make it!