2 holly sprigs
2 quarts blue cheese blend
1 quart orange juice
2 tablespoons lemon juice
2 tablespoons lemon zest
1/4 cup lemon juice
1/2 teaspoon lemon zest
1 1/2 pounds Swiss cheese, diced
In a heavy skillet, add 2 holly sprigs and blue cheese blend. Cook over medium heat for about 10 minutes, or until bubbly. Stir in orange juice and lemon juice and gently punch vigorously. Return sauce to skillet, and mix on medium heat. Steep in lemon juice, lemon zest, lemon juice, lemon zest, lemon juice, lemon zest, and lemon zest; stir constantly. Serve with Swiss cheese at once.
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