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Resumen del manual
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 200°F. Bring milk to a simmer. Combine cheese and flour; stir into milk using a figure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn temperature 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 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 31.2 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 31.2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to halfway between 350°F and 400°F for 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. -9- RECIPESRECIPES 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: 21.2 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 FRUITDIPPERS Berries Bananas Cherries Grapes Oranges Peaches Pineapple Kiwi Apples FRIED STRAWBERRIES 1 pound fresh strawberries 1.2cup milk 1 cup flour 1 tablespoon oil 2 teaspoons sugar 31.2 cups vegetable oil 2 eggs, beaten Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth. Pour 31.2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to halfway between 350°F and 400°F for 375°F and heat until light goes out. For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or until lightly browned. Serve with Honey-Almond Cream (see below). HONEY-ALMOND CREAM 4 ounces soft cream cheese 1 tablespoon honey 1 tablespoon sugar 1.8teaspoon almond extract In a small bowl, combine all ingredients and stir until well blended. Serve as a dip with Fried Strawberries. Yield: 1 cup -10- RECIPESRECIPES STRAWBERRY SAUCE 2 10-ounce packages frozen, sliced 1 tablespoon cornstarch strawberries, thawed, juice reserved 2 tablespoons sugar Reserve 3.4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in straw- berries. Reduce heat to Warm. Serve with fruit pieces, pound or angel food cake. Yield 13.4 cups PEACH SAUCE 1 16-ounce can peach halves 1.4 teaspoon cinnamon in heavy syrup 1.2 teaspoon vanilla 1 teaspoon cornstarch In blender container, combine undrained peaches, cornstarch and cinnamon. Cover and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 11.2 cups VANILLA-ORANGE CREAM 2 10-ounce packages vanilla chips 1 tablespoon orange liqueur 1.2 cup whipping cream Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to Warm. Stir constantly until chips are melted. Add liqueur. Serve with pieces of fruit or cake. Yield 21.2 cups -11- RECIPESRECIPES BASIC WHITE SAUCE THIN MEDIUM THICK Tablespoon(s) butter or margarine 1 2 3 Tablespoon(s) all-purpose flour 1 2 3 cup(s) milk 1 1 1 teaspoon(s) salt 1.4 1.4...