FD325S03EM2 3/14/03 8:17 AM Page 15

 

 

RECIPES

 

 

 

 

 

 

HONEY-ALMOND CREAM

 

 

4 ounces soft cream cheese

1 tablespoon honey

 

 

1 tablespoon sugar

18 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 34 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 200°F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to Warm.

Serve with fruit pieces, pound or angel food cake. Yield 134 cups

PEACH SAUCE

1

16-ounce can peach halves

14

teaspoon cinnamon

 

in heavy syrup

12

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 200°F. Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 112 cups

VANILLA-ORANGE CREAM

2 10-ounce packages vanilla chips

1 tablespoon orange liqueur

12 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 212 cups

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 200°F 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 14 cup grated Parmesan cheese.

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Rival FD325 S HONEY-ALMOND Cream, Strawberry Sauce, Peach Sauce, VANILLA-ORANGE Cream, Basic White Sauce, Curry Sauce