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

1 cup brown sugar

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.

Tempura

3⁄4

cup flour

1⁄2 cup flat beer

1⁄2

teaspoon salt

2 3⁄4 cups vegetable oil

1⁄2 teaspoon pepper

Bite-size meat or vegetables

1 tablespoon vegetable oil

(see box below)

1 egg, separated

 

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

Seafood Fondue

1⁄2 to 1 pound salmon or other

fish cut into 3⁄4 -inch pieces 1⁄2 to 1 pound scallops

1⁄2 to 1 pound shrimp, peeled and deveined

2 3⁄4 cups vegetable oil

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.

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

3 teaspoons

sauce

prepared horseradish

1/8 teaspoon salt

1 teaspoon lemon juice

1/8 teaspoon pepper

Stir together all ingredients. Chill in refrigerator. Yield: 1 cup

14www.oster.com

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

 

Fried Cheese

3⁄4 cup flour

1 pound mozzarella cheese,

1 cup fine,

cut into 1-inch cubes

dry Italian bread crumbs

2 3⁄4 cups vegetable oil

4 eggs, well beaten

 

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 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 cube of cheese and gently place in oil. Cook

until golden brown. Serve with spaghetti or picante sauce.

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Fondue Pot_IB.indd 14-15

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Oster 135659, FPSTFN7700 warranty Nippy Franks, Tempura, Seafood Fondue, Horseradish Sauce, Fried Cheese
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FPSTFN7700, 135659 specifications

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