Fondue
Source: Denise Hansen

Raw Sirloin beef, cut into bite size pieces
Raw Chicken, cut into bite size pieces
Breaded cauliflower
Breaded mushrooms
Strawberries
Bananas
Large Marshmallows
Pound Cake
Chocolate Dessert Dip (recipe is below)

Supplies:
Vinyl tablecloth
Hot Oil Cooker
1.5 quart electric slow cooker (for chocolate dip)
2 (24 oz.) bottles Peanut Oil (LouAna from Wal-Mart)

Meat Side Sauces:
Heinz 57
BBQ sauce
Honey Mustard sauce (recipe is below)

Vegetable Side Sauces:
Ranch dressing
Melted cheese sauce

Honey Mustard Sauce:
1 cup sour cream
2 teaspoons Dijon mustard
2 Tablespoons Honey

Chocolate Dessert Dip
12 ounces good quality semi-sweet chocolate chips
⅔ cup heavy cream
2 Tablespoons pure vanilla extract
3 Tablespoons Cherry Liqueur
Combine the chocolate and heavy cream in a medium saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth.
Add the vanilla and liqueur.
Tip: I make the chocolate dip on the stove first, then transfer it to a small, electric crock pot to keep it hot and creamy.


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