-11-
RECIPES
ORIENTAL BEEF BROTH FONDUE
1
⁄
3
to
1
⁄
2
pound beef sirloin or
1
⁄
4
cup sherry
flank steak per person
3 green onions, sliced
1 14
1
⁄
2
-ounce can beef broth
1 clove garlic, minced
1
⁄
4
cup soy sauce
1
⁄
2
teaspoon ground ginger
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to
desired doneness.
Note:
Do not use more than 8 fondue forks in broth at one time.
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 sausages
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 fish
1
⁄
2
to 1 pound shrimp,
cut into
3
⁄
4
-inch pieces
peeled and deveined
1
⁄
2
to 1 pound scallops
2
3
⁄
4
cups vegetable oil
Pour 2
3
⁄
4
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 prepared horseradish
1
⁄
8
teaspoon salt
1 teaspoon lemon juice
1
⁄
8
teaspoon pepper
Stir together all ingredients. Chill in refrigerator.
Yield: 1 cup
-10-
TEMPURA
3
⁄
4
cup flour
1
⁄
2
cup flat beer
1
⁄
2
teaspoon salt
2
3
⁄
4
cups vegetable oil
1
⁄
2
teaspoon pepper
1
⁄
8
teaspoon pepper
1 tablespoon vegetable oil
Bite-size meat or vegetables
1 egg, separated
(see box below)
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
3
⁄
4
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
MEXICAN CHEESE DIP
2 pounds Kraft Velvetta
®
pasteurized
1 pound sausage, medium spice,
process cheese spread
browned and drained
1 10-ounce can diced tomatoes and
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir
occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn
chips.
Yield: 1 quart
RECIPES
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