www.oster.com
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14
15
Nippy Franks
1 1⁄2 cups catsup
1 cup brown sugar
1⁄2 cup barbecue sauce
1⁄2 teaspoon Worcestershire sauce
2∕3 cup bourbon
1 16-ounce package cocktail
1 cup brown sugar
sausages3
Combine first five ingredients in Fondue Pot. Add sausages. Turn
temperature dial to 200°F. Cook 15 to 20 minutes (until heated
through). Turn to Warm for serving.
Seafood Fondue
1⁄2 to 1 pound salmon or other
1⁄2 to 1 pound shrimp,
fish cut into ¾ -inch pieces
peeled and deveined
1⁄2 to 1 pound scallops
2 ¾ cups vegetable oil
Pour 2 ¾ cups of oil into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil.
Cook until edges are brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of
your choice.
Horseradish Sauce
1 cup sour cream
1⁄4 teaspoon Worcestershire sauce
3 teaspoons
1∕8 teaspoon salt
prepared horseradish
1∕8 teaspoon pepper
1 teaspoon lemon juice
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
Tempura
¾ cup flour
1⁄2 cup flat beer
1⁄2 teaspoon salt
2 ¾ cups vegetable oil
1⁄2 teaspoon pepper
Bite-size meat or vegetables
1 tablespoon vegetable oil
(see box below)
1 egg, separated
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon
oil, egg yolk and beer; stir until smooth. Beat egg white until stiff
peaks form; gently fold into batter. Pour 2 ¾ cups oil into Fondue
Pot. Place fork holder on pot. Turn temperature dial to 375°F and
heat until light goes out. For serving, spear a piece of meat or
vegetable, dip into batter and gently place in hot oil. Cook until
golden brown and crispy (about 3 to 4 minutes). Serve with soy
sauce, sweet and sour sauce or hot mustard.
Suggested Tempura Foods
• Cooked Chicken, Cubed
• Scallops
• Shrimp, Shelled and Deveined
• Carrots, Sliced
• Zucchini or Yellow Squash, Sliced
• Mushrooms
• Cauliflower or Broccoli Flowerettes
• Cocktail Onions
• Lobster, Shelled
Fried Cheese
¾ cup flour
1 pound mozzarella cheese,
1 cup fine,
cut into 1-inch cubes
dry Italian bread crumbs
2 ¾ cups vegetable oil
4 eggs, well beaten
Thirty minutes before serving, combine flour and bread crumbs in
a bowl. Dip cheese cubes in egg. Roll cubes in flour/crumb mixture.
Dip in egg again and reroll in flour mixture. Place on a tray, cover
with wax paper and place in refrigerator to chill.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 375°F and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook
until golden brown. Serve with spaghetti or picante sauce.
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