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Fondues
Chicken Fondue
Serves: 8
¼ cup Italian dressing
1 medium onion, small diced
2 cans chicken broth
½ cup apple juice
2 tablespoons corn starch
2 pounds boneless skinless chicken
breasts, cut into thin strips
3 cups assorted vegetables
1 cup mayonnaise
1 small garlic clove, finely chopped
1 tablespoon lemon juice
1 tablespoon Italian dressing mix
Directions:
1. Heat ¼ cup Italian dressing in
fondue pot over Medium-High
(375°F) heat.
2. Add onions and cook until crisp and
tender, stirring occasionally.
3. Add broth, apple juice, and
cornstarch; stir until well blended.
4. Bring mixture to boil over High
(425°F).
5. Turn heat down to Medium-High
(375°F).
6. Using long-handled fork or skewer,
dip chicken and vegetables, in
batches, into boiling broth mixture.
7. Cook chicken for 3 minutes and cook
vegetables for 1-2 minutes.
8. Mix mayonnaise, garlic, lemon juice
and Italian dressing mix to make
sauce.
9. Remove chicken and vegetables
from pot and dip in sauce.
Beef Fondue
Serves: 6-8
3 pounds boneless beef sirloin or
tenderloin
Cooking oil (canola, olive oil, or
vegetable)
½ pint low fat sour cream
½ cup low fat mayonnaise
¼ cup prepared mustard
1 tablespoon fresh horseradish
1 tablespoon finely chopped onion
Directions:
1. Trim any fat from meat and cut into
bite-size cubes.
2. Keep beef refrigerated until 20
minutes before cooking.
3. Fill fondue pot halfway with cooking
oil.
4. Heat oil to 375°F over Medium-High
heat.
5. While oil is heating, mix sour cream,
mayonnaise, mustard, horseradish
and onion to make sauce.
6. Place meat on spears or skewers
and place in hot oil for 1-3 minutes,
depending on desired doneness.
7. Dip beef into prepared sauce.