Fondue bourguignonne

Yield: 8 servings

Measure Ingredient
1 cup Chili sauce
1 medium Onion, chopped (about 1/2 cup)
3 tablespoons Lemon juice
2 tablespoons Salad oil
2 teaspoons Vinegar
1 Clove garlic, crushed
1 teaspoon Brown sugar
½ teaspoon Red pepper sauce
¼ teaspoon Dry mustard
¼ teaspoon Salt

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:

Chocolate 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

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