BASIC WHITE SAUCE
Place butter in Fondue Pot. Turn temperature dial to Simmer and allow butter to melt.
Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk.
Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
CHEESE SAUCE
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir
until cheese is melted.
CURRY SAUCE
Stir in 1 teaspoon curry powder.
DILL SAUCE
Stir in 1 teaspoon dried dillweed.
GARLIC SAUCE
Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
PARMESAN SAUCE
Stir in
1
⁄
4
cup grated Parmesan cheese.
POT ROAST GRAVY
1
⁄
4
cup cold water
1
⁄
4
teaspoon salt
2 tablespoons all-purpose flour
1
⁄
4
teaspoon pepper
1 cup broth from pot roast
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir
flour mixture into broth. Turn temperature dial to Simmer. Cook, stirring constantly
until thickened.
Yield 1
1
⁄
4
cups
Tablespoon(s)
butter or margarine
Tablespoon(s)
all-purpose flour
cup(s) milk
teaspoon(s) salt
teaspoon(s) pepper
-11-
-10-
RECIPES
RECIPES
FRIED STRAWBERRIES
1 pound fresh strawberries
1
⁄
2
cup milk
1 cup flour
1 tablespoon oil
2 teaspoons sugar
3
1
⁄
2
cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In
another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth.
Pour 3
1
⁄
2
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 berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with Honey-Almond Cream (see below).
HONEY-ALMOND CREAM
4 ounces soft cream cheese
1 tablespoon honey
1 tablespoon sugar
1
⁄
8
teaspoon almond extract
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries.
Yield: 1 cup
STRAWBERRY SAUCE
2 10-ounce packages frozen, sliced
1 tablespoon cornstarch
strawberries, thawed, juice reserved
2 tablespoons sugar
Reserve
3
⁄
4
cup juice from strawberries. Set strawberries aside. Pour juice into Fondue
Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to Simmer. Cook, stirring constantly until thickened. Stir in
strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake.
Yield 1
3
⁄
4
cups
PEACH SAUCE
1 16-ounce can peach halves
1
⁄
4
teaspoon cinnamon
in heavy syrup
1
⁄
2
teaspoon vanilla
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to Simmer.
Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or
angel food cake.
Yield 1
1
⁄
2
cups
VANILLA-ORANGE CREAM
2 10-ounce packages vanilla chips
1 tablespoon orange liqueur
1
⁄
2
cup whipping cream
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Warm. Stir constantly until chips are melted. Add liqueur.
Serve with pieces of fruit or cake.
Yield 2
1
⁄
2
cups
THIN
MEDIUM
THICK
1
2
3
1
2
3
1
1
⁄
4
1
⁄
8
1
1
⁄
4
1
⁄
8
1
1
⁄
4
1
⁄
8
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