FD325S03EM2 3/14/03 8:17 AM Page 11

 

 

RECIPES

 

 

 

ORIENTAL BEEF BROTH FONDUE

 

 

13 to 12 pound beef sirloin or

14 cup sherry

 

flank steak per person

3 green onions, sliced

 

1 14 12-ounce can beef broth

1 clove garlic, minced

 

14 cup soy sauce

12 teaspoon ground ginger

Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot dry with paper towel before serving.

Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and bring to a boil.

For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.

NIPPY FRANKS

112 cups catsup

1 cup brown sugar

12 cup barbecue sauce

12 teaspoon Worcestershire sauce

23 cup bourbon

1 16-ounce package cocktail 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.

SEAFOOD FONDUE

12

to 1 pound salmon or other fish

12 to 1 pound shrimp,

 

cut into 34 -inch pieces

peeled and deveined

12

to 1 pound scallops

234 cups vegetable oil

Pour 234 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

14

teaspoon Worcestershire sauce

3 teaspoons prepared horseradish

18

teaspoon salt

1 teaspoon lemon juice

18

teaspoon pepper

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

 

 

 

RECIPES

 

 

 

 

 

 

 

TEMPURA

 

 

 

34 cup flour

12 cup flat beer

 

 

12

teaspoon salt

234 cups vegetable oil

 

 

12

teaspoon pepper

18 teaspoon pepper

 

 

1 tablespoon vegetable oil

Bite-size meat or vegetables

 

 

1 egg, separated

(see box below)

 

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 234 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 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.

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 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

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Rival FD325 S Oriental Beef Broth Fondue, Nippy Franks, Seafood Fondue, Horseradish Sauce, Tempura, Mexican Cheese DIP