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NIPPY FRANKS
1
1
⁄2 cupscatsup 1cupbrown sugar
1
⁄2 cupbarbecuesauce
1
⁄2 teaspoonWorcestershiresauce
2
⁄3 cupbourbon 116-ouncepackagecocktailsausages
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to
200°F. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
1
⁄2 to1 pound salmonorotherfish
1
⁄2 to1poundshrimp,
cut into
3
⁄4 -inch pieces peeledanddeveined
1
⁄2 to1 pound scallops 3
1
⁄2 cupsvegetableoil
Pour 3
1
⁄2
cups of 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 piece of seafood and gently place in hot oil. Cook until edges are
brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1cupsourcream
1
⁄4 teaspoonWorcestershiresauce
3teaspoonspreparedhorseradish
1
⁄8 teaspoonsalt
1teaspoonlemon juice
1
⁄8 teaspoonpepper
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
TEMPURA
3
⁄4 cupflour
1
⁄2 cupflat beer
1
⁄2 teaspoonsalt 3
1
⁄2 cupsvegetableoil
1
⁄2 teaspoonpepper
1
⁄8 teaspoonpepper
1tablespoonvegetableoil Bite-sizemeatorvegetables
1egg, separated (Seesuggestedtempurafoodsbelow)
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and
beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter.
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 piece of meat or vegetable,
dip into batter and gently place in hot oil. Cook until golden brown and crispy (about
3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.
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
RECIPES