Full Product Manual

• 83
Fondues
Chicken Fondue
Serves: 8
¼ cup Italian dressing
1 medium onion, small diced
2 cans chicken broth
½ cup apple juice
2 tablespoons corn starch
2 pounds boneless skinless chicken
breasts, cut into thin strips
3 cups assorted vegetables
1 cup mayonnaise
1 small garlic clove, nely chopped
1 tablespoon lemon juice
1 tablespoon Italian dressing mix
Directions:
1. Heat ¼ cup Italian dressing in
medium sauce pot/pan over
Medium-High (375°F) heat.
2. Add onions and cook until crisp and
tender, stirring occasionally.
3. Add broth, apple juice, and
cornstarch; stir until well blended.
4. Bring mixture to boil over
High (425°F).
5. Turn heat down to
Medium-High (375°F).
6. Using long-handled fork or skewer,
dip chicken and vegetables, in
batches, into boiling broth mixture.
7. Cook chicken for 3 minutes and cook
vegetables for 1-2 minutes.
8. Mix mayonnaise, garlic, lemon
juice and Italian dressing mix to
make sauce.
9. Remove chicken and vegetables
from pot and dip in sauce.
Beef Fondue
Serves: 6-8
3 pounds boneless beef sirloin
or tenderloin
Cooking oil (canola, olive oil,
or vegetable)
½ pint low fat sour cream
½ cup low fat mayonnaise
¼ cup prepared mustard
1 tablespoon fresh horseradish
1 tablespoon nely chopped onion
Directions:
1. Trim any fat from meat and cut into
bite-size cubes.
2. Keep beef refrigerated until 20
minutes before cooking.
3. Fill medium sauce pot/pan halfway
with cooking oil.
4. Heat oil to 375°F over
Medium-High heat.
5. While oil is heating, mix sour cream,
mayonnaise, mustard, horseradish
and onion in a small bowl
to make sauce.
6. Place meat on spears or skewers
and place in hot oil for 1-3 minutes,
depending on desired doneness.
7. Dip beef into prepared sauce.