You asked for it, you got it: Captain's Steak Joynt's cheese fondue recipe
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Editor's note: This story originally ran Oct. 26, 2015 and only applicable links have been updated.
This weekend, I posted a story about the Captain's Steak Joynt chains that were around Milwaukee – and other parts of the state – in the 1970s and '80s. Numerous people commented via Facebook that they remembered and loved the cheese fondue that was a staple at the Captain's salad bar.
I asked Leslie Heinrichs, the archivist for the Marcus Corporation, who provided some of the information and all of the photos in my article, if she could dig up the original recipe.
Not even 10 minutes later, she emailed it to me.
"A long-time employee gave this to me a few years ago," Heinrichs wrote. "I believe the recipe was adjusted for home use. I made it and it was delicious."
Captain's Steak Joynt Cheese Fondue Recipe
2 packages S&M Old Fashioned Pepper Gravy Mix (Pepperidge Farms)
1/2 ounce Worcestershire sauce
2 tablespoons Tabasco sauce
2 pounds processed American cheese
Blend 8 ounces water and gravy mix in a sauce pan and set aside.
Using a double boiler, bring 26 ounces of water to 150 degrees. (Double boiler will ensure cheese does not scorch to the sides of the cookware). Add gravy mix and blend until smooth.
Add Worcestershire and Tabasco to water. Add more Tabasco if desired.
Add cheese to mixture in slices / pieces, small chunks and mix thoroughly entire time.
To make the Captain's "chips" lay small pieces of French or sourdough bread topped with Parmesan cheese and garlic salt on a cookie sheet sprayed with liquid butter. Bake for 8 minutes at 400 degrees or until golden brown. Serve warm with fondue.
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