Rival FD350S CN manual Spicy Chile Sauce, Marinated Pork Fondue, Oriental Beef Broth Fondue

RECIPES

SPICY CHILE SAUCE

3⁄4 cup chili sauce	2 teaspoonstarragonvinegar
3 tablespoonschoppedonion	1 teaspoonbrown sugar
3 tablespoonslemon juice	Dash hot peppersauce
2 teaspoonsoil	1⁄4	teaspoondry mustard
2 clovesgarlic,mashed	1⁄4	teaspoonsalt

Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer about 5 minutes. Serve at room temperature. Yield: 11⁄4 cups

MARINATED PORK FONDUE

3⁄4 cup vegetableoil		1⁄2	teaspoonsalt
3 tablespoonslemon juice		1⁄2	teaspoonchili powder
1 ⁄2	tablespoonsA1 Worcestershire sauce	⁄2	teaspoondry mustard
1	®	1
11⁄2	tablespoonstarragonvinegar	2 to 3 pound pork roast or tenderloin
1 tablespoonsugar		31⁄2 cups vegetableoil
1 clove garlic,minced

In a bowl, combine all ingredientsexcept roast and 31⁄2 cups oil. Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or overnight. Thirty minutes before serving, drain pork cubes and blot dry.

Pour 31⁄2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out.

For serving, spear a cube and gently place in hot oil. Cook until browned and cooked through (about 2 minutes).

ORIENTAL BEEF BROTH FONDUE

1⁄3 to 1⁄2 pound beef sirloinor	1⁄4	cup sherry
flank steak per person	3 green onions,sliced
1 14 1⁄2-ouncecan beef broth	1 clove garlic,minced
1⁄4 cup soy sauce	1⁄2	teaspoongroundginger

Slice beef thinly into bite-sizepieces. 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.

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