Step 1:Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated

Step 2:Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch

Step 3:Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion

Step 1:Cook beef, onion and pepper in skillet until beef is browned. Pour off fat.

Step 2:Add broth, tomato sauce, chili powder and garlic. Heat to a boil. Stir in rice. Cover and cook over low heat 20 minutes or until rice is done. Serve with cheese and sour cream if desired.

Step 1:Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes.

Step 2:Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.