Hamilton Beach 840096700 manual Spicy Barbecue Sauce, Hot Wings, Chocolate Fondue

Spicy Barbecue Sauce

3 to 5 qt	51⁄2 to 7 qt
2	3	(32 oz) bottles ketchup
1	1	(1.25 oz) envelope chili seasoning
3	4	cups water
1⁄4	1⁄3	cup brown sugar, packed
11⁄2	2	cups chopped onion
2	3	teaspoons chopped garlic
2	3	tablespoons Worcestershire sauce
2	3	teaspoons liquid smoke (optional)

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours

OR High – 2-3 hours. Makes about 3 or 41⁄2 quarts.

Hot Wings

3 to 5 qt	51⁄2 to 7 qt
4	8	pounds chicken wings
1⁄2	1	cup cider vinegar
1	2	tablespoons hot pepper sauce
1	2	cups barbecue sauce

Rinse chicken wings in cold water. Place ingredients in crock in order listed, pouring barbecue sauce over all. Cover and cook: Low – 6 hours OR

High – 3 hours.

Chocolate Fondue

3 to 5 qt	51⁄2 to 7 qt
1	2	(8 oz) boxes semi-sweet baking chocolate
1	2	(8 oz) boxes unsweetened baking chocolate
1	2	(6 oz) boxes white baking chocolate
1	2	(14 oz) cans sweetened condensed milk, not evaporated
1	2	cups milk
1⁄4	1⁄2	cup blackberry-flavored brandy,
		or other fruit-flavored brandy

Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks, cake cubes, marshmallows, and cookies.

Combine all fondue ingredients in crock. Stir well. Cover and cook on High for 45 minutes* to 1 hour 15 minutes or until melted.

Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep warm as desired. Refrigerate leftovers and use as chocolate sauce.

Makes about 1 or 2 quarts.

*Only the High setting is recommended for this recipe.

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