Menu: Turkey and Ham Fondue, 3-Bean Salad, Sourdough Bread, Strawberry Shortcake, Coffee.
Remove gelatin from 1-pound cooked turkey roll (or use left-over cooked turkey); cut meat into 3/4-inch cubes. Cut 1 pound fully cooked boneless ham into 3/4-inch cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.
Prepare oil and cook meat as directed for Beef Fondue (Fondues card 6*) except – cook meat until light brown. Dip sauces.
1/2 cup tomato juice
1/4 cup water
2 tablespoons vinegar
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon chili powder
Dash cayenne red pepper
Heat all ingredients to simmer. Cook, stirring occasionally, about 15 minutes or until sauce thickns. 1 cup.
Cranberry-Orange Sauce: Mix 1/2 cup cranberry-orange relish and 2 tablespoons orange-flavored liquer or orange juice. About 1/2 cup.
* From Fondue Card 6 (French Fondue) – In metal fondue pot, heat salad oil (2 inches) to 375° (1-inch bread cube will brown in 1 minute); transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear cubes of meat with fondue forks and place in hot oil.
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