I looked at our fridge leftovers. Lurking towards the back was a pot of fondue cheese that wasn't getting any younger. Who makes fondue anymore? Well, we do, but we had made more than we could eat.
Pour hot, liquid fondue cheese on a cooked Pogo corndog, and the spread sweet European mustard over all. That's a Pogo Cordon Bleu. I found it to be surprisingly tasty, although I don't want to guess what it does to my cholesterol count.
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