Meat Fondue with four sauces

1 lb pounds boneless beef sirloin steak*, 2 pounds skinless, boneless
chicken breast halves, or
8 ounces peeled & deveined large shrimp
4 cups beef or chicken broth
2 green onions, thinly sliced
1 teaspoon grated fresh ginger
1 1/2 teaspoon whole black pepper

Partially freeze beef or chicken. Thinly slice beef across the grain into
bite-size strips; thinly slice chicken crosswise into bite-size strips-
Set aside. Combine broth, onions, ginger, and pepper in a large saucepan.
(If serving all three proteins, use either beef or chicken broth; use beef
broth for beef, and chicken broth if serving only chicken and shrimp.)
Bring mixture to a boil. Pour into a fondue pot and return to boiling.

To serve, use a fondue fork to dip beef, chicken, or shrimp into broth;
cook to desired doneness. Serve with a dipping sauce (below).
* If desired, beef or chicken may be marinated using the following
marinade.



Teriyaki Marinade

1 cup soy sauce
1/2 cup dry sherry or white wine
1 tablespoon minced garlic
1 tablespoon minced fresh garlic
2 tablespoons dark sesame oil
1/3 cup dark brown sugar

Combine ingredients and marinate chicken or meat for several hours.



Southwestern Cocktail Sauce

3/4 cup bottled chili sauce
2 tablespoons finely chopped onion
1 tablespoon prepared horseradish
1/4 teaspoon garlic salt
3 tablespoons snipped fresh cilantro
4 teaspoons lime juice
1 jalapeno chili pepper, seeded & chopped
several dashes bottled hot pepper sauce

In a small bowl, combine all ingredients. Cover and refrigerate for up to
one week. Makes about 1 cup.



Wasabi Tartar Sauce

cup mayonnaise or salad dressing
2 tablespoons finely
chopped green onion
1 teaspoon wasabi paste
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice

Combine, cover, and refrigerate for up to 1 week. Makes about cup.



Sesame-Ginger Sauce
1 cup soy sauce
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 tablespoons water
1/2 teaspoon toasted sesame seeds
1/2 teaspoon grated fresh ginger

Combine, cover, and refrigerate for up to 1 week. Makes about 2/3 cup.




Sauce Royale
1 cup sour cream
1 pkg. dry onion soup mix
3 egg yolks
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
white pepper, to taste
salt, to taste

Blend sour cream and soup mix; add egg yolks, lemon juice and
Worcestershire sauce and seasonings. Cook over low flame, stirring
constantly until sauce starts to thicken slightly. Do not boil. Remove
from heat and continue stirring as sauce thickens. Allow to cool before
serving.

Jenn B In SWMO


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