Rival FD300 Fried Strawberries, HONEY-ALMOND Cream, Strawberry Sauce, Peach Sauce, Curry Sauce

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

	RECIPES
FRIED STRAWBERRIES
1 pound fresh strawberries	1⁄2 cup milk
1 cup flour	1 tablespoon oil
2 teaspoons sugar	31⁄2 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 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 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 13⁄4 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 11⁄2 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 21⁄2 cups

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RECIPES

BASIC WHITE SAUCE

THIN MEDIUM THICK

Tablespoon(s)	1	2	3
butter or margarine
Tablespoon(s)	1	2	3
all-purpose flour
cup(s) milk	1	1	1
teaspoon(s) salt	1⁄4	1⁄4	1⁄4
teaspoon(s) pepper	1⁄8	1⁄8	1⁄8

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 11⁄4 cups

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