![SUGGESTED TEMPURA FOODS](/images/new-backgrounds/58132/581329x1.webp)
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 |
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| MEXICAN CHEESE DIP |
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| 2 pounds Kraft Velvetta® pasteurized | 1 pound sausage, medium spice, | |
| process process cheese spread | browned and drained | |
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| green chilies |
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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 |
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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-
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
HEARTY FONDUE
2 | 8 ounces sour cream | |
1⁄2 | cup milk | 2 2 1⁄2 |
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
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| FRIED CHEESE |
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| 3⁄4 cup flour | 1 pound mozzarella cheese, | |
| 1 cup fine, dry Italian bread crumbs | cut into | |
| 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 |
6 ounces butterscotch chips | 1 teaspoon vanilla |
6 ounces |
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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 | 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 |