Category Archives: Fondue

Appetizer Fondue Dippers

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Savory Surprises

Heat oven to 450°. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except-mix in 1 cup shredded sharp cheese before adding water.

With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on ungreased baking sheet 10 to 15 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 4) or your favorite sauce. About 40 appetizers.

Fillings: Rolled anchovy fillet, 1/3 of cocktail weiner [sic], salami or smoked sausage cube, cream cheese ball wrapped in dried beef, stuffed olive, salted peanut.

Swiss Cheese Appetizers

Heat oven to 425°. Cook and stir 2/3 cup sliced fresh mushrooms in 1/4 cup butter or margarine until mushrooms are tender; drain. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except – roll dough 1/8 inch thick and cut into 2 1/2-inch rounds.

On each round, place one 1 1/4-inch square sliced Swiss cheese and 1 mushroom slice; repeat. Top with another cheese square and a pastry round. Moisten edges with water; press with fork to seal. Prick tops. Bake on ungreased baking sheet about 12 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 1) or your favorite sauce. 18 appetizers.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chocolate And White Fondues

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Chocolate Fondue

12 ounces milk chocolate,semisweet chocolate pieces or sweet cooking chocolate
3/4 light cream
1 to 2 tablespoons cherry brandy, orange-flavored liqueur or 2 teaspoons powdered instant coffee
Dippers (below)

In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.

White Fondue: Substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.

Minute Chocolate Fondue

In saucepan, heat 1 can of our chocolate ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue. 2 cups.

Minute Minty Chocolate Fondue: Stir 1/2 teaspoon mint extract into frosting.

Dippers: Angel food cake squares, strawberries, whole minatures cream puffs, mandarin orange segments, banana slices.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Seafood Fondue

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1/2 lb salmon steak
1/2 lb halibut steak
3/4 lb raw medium-size shrimp
1/2 lb scallops

Avocado Sauce
1 large avocado
5 drops Tabasco
1 1/2 tablespoons lemon juice

Chutney Sauce
1 cup dairy sour cream
1 to 1 1/2 teaspoons curry powder
1/3 cup chutney

3/4 cup butter
1 1/2 cups salad oil
2 bananas
2 tablespoons lemon juice

1. Cut salmon and halibut into 3/4 inch cubes; discard skin and bones. Peel and devein shrimp. Cut scallops into quarters.

2. Arrange fish and shellfish in separate groups on tray. Cover with transparent plastic film. Refrigerate until serving time.

3. Prepare Avocado Sauce: Peel avocado and chop coarsely. Combine avocado, Tabasco, and lemon juice in container of electric blender, and blend until smooth. Spoon into small bowl, and refrigerate, covered, until serving.

4. Prepare Chutney Sauce: Combine sour cream, curry powder, and chutney in container of electric blender, and blend until smooth. Spook into small bowl, and refrigerate, covered, until serving.

5. At serving time, heat butter and oil in fondue pot over alcohol burner, until it starts to bubble.

6. Cut bananas crosswise into 1-inch slices, and sprinkle with lemon juice. Place on tray with fish.

7. To serve: Each person spears pieces of fish or banana with fondue fork and dips into bubbling fat. Fish is done when edges are slightly brown. Serve with sauces. Makes 4 to 6 servings.

&copy’Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Fondue Party, U.S.A

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Menu: Turkey and Ham Fondue, 3-Bean Salad, Sourdough Bread, Strawberry Shortcake, Coffee.

Turkey and Ham Fondue

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.

4 servings.

Texas Barbecue Sauce

Ingredients

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.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.