-9--8-
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
MEXICAN CHEESE DIP
2 pounds Kraft Velvetta
®
pasteurized 1 pound sausage, medium spice,
process process cheese spread browned and drained
1 10-ounce can diced tomatoes and
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir
occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn
chips. Yield: 1 quart
SWISS CHEESE FONDUE
1 clove garlic, halved
1
⁄8 teaspoon pepper (optional)
3
⁄4 cup milk
1
⁄8 teaspoon ground nutmeg (optional)
1 pound Swiss cheese, grated
1
⁄8 teaspoon paprika (optional)
3 tablespoons flour 1 loaf Italian or French bread cut
3
⁄4 cup dry white wine, warmed into 1-inch cubes
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to
Simmer. Bring milk to a simmer. Combine cheese and flour; stir into milk using a fig-
ure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn tempera-
ture dial to Warm. Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
HEARTY FONDUE
2 8-ounce packages cream cheese, cubed 8 ounces sour cream
1
⁄2 cup milk 2 2
1
⁄2 -ounce packages dried beef,
1
⁄3 finely chopped onion cut in pieces
1 clove garlic, minced 1 teaspoon dry mustard powder
Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until
cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of
French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin.
Yield: 1 quart
RECIPES RECIPES
Berries
Bananas
Cherries
Grapes
Oranges
Peaches
Pineapple
Kiwi
Apples
FRIED CHEESE
3
⁄4 cup flour 1 pound mozzarella cheese,
1 cup fine, dry Italian bread crumbs cut into 1-inch cubes
4 eggs, well beaten 3
1
⁄2 cups vegetable oil
Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese
cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour
mixture. Place on a tray, cover with wax paper and place in refrigerator to chill.
Pour 3
1
⁄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 cube of cheese and gently place in oil. Cook until golden brown.
Serve with spaghetti or picante sauce.
CHOCO-SCOTCH FONDUE
1
⁄4 cup milk 1 14-ounce can sweetened condensed milk
6 ounces butterscotch chips 1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips
are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit
tidbits. Yield: 2
1
⁄2 cups
CHOCOLATE DESSERT FONDUE
12 1-ounce milk chocolate candy bars, broken 10 large marshmallows
1
⁄4 cup milk
1
⁄4 cup whipping cream
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring
constantly, add marshmallows until melted. Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3
cups
FRUIT DIPPERS
