Bert Christensen's Weird & Different Recipes
Scooter Schmillowitz's Pork Rind Fondue
1 large bag of pork rinds
1 brick of Velveeta Cheese
1/4 cup sour cream
6 slices of crispy bacon
1 small onion
1/4 cup maple syrup
2 jalapeno peppers
1/2 bag of chocolate chips (butterscotch chips may be substituted)

Place the Velveeta cheese and chocolate chips in a large crock pot. Heat on
low for approximately 1/2 hour. Crumble the bacon into small pieces. Dice
the onion and peppers on a cutting board. After the cheese and chocolate
has completely melted, add the bacon, onions, and peppers. Pour in the sour
cream and maple syrup. Mix thoroughly and cook for another hour on low.

Dip each pork rind into the fondue and place on a sheet of wax paper. Let
the coated pork rinds cool. Dip each pork rind into the fondue again and
repeat the procedure. Place the rinds into the freezer and serve chilled
with anchovies.

Dan Ryan
Master Chef for a major fast-food restaurant chain somewhere in the
continent of North America.

Collected by Bert Christensen.
Toronto, Ontario