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| RECIPES |
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| NIPPY FRANKS |
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| 11⁄2 cups catsup | 1 cup brown sugar |
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| 1⁄2 cup barbecuesauce | 1⁄2 teaspoonWorcestershiresauce |
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| 2⁄3 cup bourbon | 1 |
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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
1⁄2 | to 1 pound salmonor other fish | 1⁄2 to 1 pound shrimp, |
| cut into 3⁄4 | peeledand deveined |
1⁄2 | to 1 pound scallops | 31⁄2 cups vegetableoil |
Pour 31⁄2 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 HorseradishSauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1 cup sour cream | 1⁄4 | teaspoonWorcestershiresauce |
3 teaspoonspreparedhorseradish | 1⁄8 | teaspoonsalt |
1 teaspoonlemon juice | 1⁄8 | teaspoonpepper |
Stir together all ingredients.Chill in refrigerator. Yield: 1 cup | ||
TEMPURA
3⁄4 cup flour | 1⁄2 | cup flat beer | |
1⁄2 | teaspoonsalt | 31⁄2 cups vegetableoil | |
1⁄2 | teaspoonpepper | 1⁄8 | teaspoonpepper |
1 tablespoonvegetableoil | |||
1 egg, separated | (See suggestedtempurafoods 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 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 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 |
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