Recipes (cont.)

BROTH FONDUE

1pound tender beef steak, pork tenderloin, veal or lamb, cut into 1/2-1 inch cubes

1 1/2 cups beef or chicken broth

Serve with soy sauce, hot mustard sauce, and sweet & sour sauce.

Serves 4-6

1.Add broth to Fondue Pot and heat on setting 4 until broth comes to a rolling boil.

2.Leave at setting 4 for cooking. Skewer meat cube with Fondue Fork. Cook in broth for 2-4 minutes or until done. Remove from broth and serve immediately.

ITALIAN TOMATO SAUCE

2 tablespoons olive oil

1medium onion, finely chopped

2cloves garlic, finely chopped

115-ounce can Italian blend stewed tomatoes, pureed

2tablespoons Italian seasoning

1 1/2 teaspoons sugar

18-ounce can tomato sauce

2tablespoons lemon juice 1/4 teaspoon red pepper flakes 1/2 teaspoon salt

1/2 teaspoon black pepper

3ounces shredded Parmesan cheese

Serve with cooked meatballs or Italian sausage, pita bread and focaccia bread. Serves 4-6

1.Add olive oil to Fondue Pot. Sauté onions and garlic on setting 4 until soft, approximately 6-8 minutes.

2.Add stewed tomatoes, Italian seasoning, sugar, tomato sauce, lemon juice, red pepper flakes, salt and pepper to Fondue pot. Turn to set- ting 3. Heat thoroughly, stirring often, approximately 5-10 minutes.

3.Add Parmesan cheese and stir often until warm, approximately 5-10 minutes. Turn down to setting 1 and serve immediately.

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