Recipes (cont.)
BROTH FONDUE
1pound tender beef steak, pork tenderloin, veal or lamb, cut into
1 1/2 cups beef or chicken broth
Serve with soy sauce, hot mustard sauce, and sweet & sour sauce.
Serves
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
ITALIAN TOMATO SAUCE
2 tablespoons olive oil
1medium onion, finely chopped
2cloves garlic, finely chopped
1
2tablespoons Italian seasoning
1 1/2 teaspoons sugar
1
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
1.Add olive oil to Fondue Pot. Sauté onions and garlic on setting 4 until soft, approximately
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
3.Add Parmesan cheese and stir often until warm, approximately
16