Yield: 8 servings
|1 cup||Chili sauce|
|1 medium||Onion, chopped (about 1/2 cup)|
|3 tablespoons||Lemon juice|
|2 tablespoons||Salad oil|
|1||Clove garlic, crushed|
|1 teaspoon||Brown sugar|
|½ teaspoon||Red pepper sauce|
|¼ teaspoon||Dry mustard|
Several hours before serving, trim fat from 2 lbs. beef tenderloin or boneless beef sirloin and cut meat into bite-size pieces (1-inch cubes). Cover meat and refrigerate. Prepare sauce.
Sauce: Hot 'N Spicy
Mix all ingredients in small saucepan. Heat to boiling; reduce heat and simmer 5 minutes. Serve warm or cold.
About 15 minutes before serving, mound pieces of meat on bed of greens (lettuce). Pour vegetable oil in fondue pot to depth of 1 to 1½-inches. Transfer oil to saucepan and heat until bread cube browns in 1 minute. Carefully pour hot oil back into the fondue pot; ignite sterno. Use long handled fork to spear cube of meat, dip into hot oil and cook until meat is crusty on the outside. Since the long handled fork is very hot by this time, meat should be dipped in sauce and eaten with a second fork.
More Sauces: Horseradish Sauce
1 c. dairy sour cream 2 Tab. horseradish ½ tea. lemon juice ¼ tea. worcestershire sauce ⅛ tea. salt Mix all ingredients thoroughly; refrigerate until serving time.
For a dessert fondue:
12 oz. semi-sweet chocolate chips (sweet can be used) ¼ c. light cream 1 2 Tab. Orange flavored liqueur or brandy (2 tea. instant coffee can be substituted)
In a heavy saucepan, melt chocolate and cram over low heat, stirring constantly until smooth. Remove from heat; stir in liqueur. Pour into fondue pot. Guest select choice of dipper and place on dessert plate. Then with fork, dip one into chocolate mixture.
6 8 servings
Dippers: Apple wedges Cubes of angel food cake strips of bananas mandarin orange segments maraschino cherries marshmallows pineapple chunks fresh strawberries