Rival FD300 manual Suggested Tempura Foods, Mexican Cheese DIP, Swiss Cheese Fondue, Hearty Fondue

FD300.01.XX.OM1 2/24/03 10:38 AM Page 8

RECIPES

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 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

SWISS CHEESE FONDUE

1 clove garlic, halved		1⁄8	teaspoon pepper (optional)
3⁄4	cup milk	1⁄8	teaspoon ground nutmeg (optional)
1 pound Swiss cheese, grated		1⁄8	teaspoon paprika (optional)
3 tablespoons flour		1 loaf Italian or French bread cut
3⁄4	cup dry white wine, warmed		into 1-inch cubes

Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to Simmer. Bring milk to a simmer. Combine cheese and flour; stir into milk using a fig- ure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn tempera- ture dial to Warm. Sprinkle with pepper, nutmeg and paprika.

To serve, spear bread cubes and dip into cheese. Yield: 3 cups

HEARTY FONDUE

2 8-ounce packages cream cheese, cubed		8 ounces sour cream
1⁄2	cup milk	2 2 1⁄2 -ounce packages dried beef,
1⁄3	finely chopped onion	cut in pieces
1 clove garlic, minced		1 teaspoon dry mustard powder

Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin.

Yield: 1 quart

	RECIPES
FRIED CHEESE
3⁄4 cup flour	1 pound mozzarella cheese,
1 cup fine, dry Italian bread crumbs	cut into 1-inch cubes
4 eggs, well beaten	31⁄2 cups vegetable oil

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 31⁄2 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 cube of cheese and gently place in oil. Cook until golden brown. Serve with spaghetti or picante sauce.

CHOCO-SCOTCH FONDUE

1⁄4 cup milk	1 14-ounce can sweetened condensed milk
6 ounces butterscotch chips	1 teaspoon vanilla
6 ounces semi-sweet chocolate chips

Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips are melted. Add sweetened condensed milk and vanilla. Stir to combine.

Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit tidbits. Yield: 21⁄2 cups

CHOCOLATE DESSERT FONDUE

12 1-ounce milk chocolate candy bars, broken	10 large marshmallows
1⁄4 cup milk	1⁄4 cup whipping cream

Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring constantly, add marshmallows until melted. Gradually add whipping cream.

Serve with fruit pieces, pound or angel food cake. Yield: 3 cups

FRUIT DIPPERS

Berries	Grapes	Pineapple
Bananas	Oranges	Kiwi
Cherries	Peaches	Apples

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