Butterscotch Fondue

½ c or 1 stick of butter

1 c brown sugar

½ c heavy whipping cream

¼ c light corn syrup

½ tsp lemon juice

In a med saucepan over med heat, melt the butter and stir in the brown sugar, cream, corn syrup, and lemon juice.  Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly.  Transfer to a fondue pot and keep warm over low heat.

Meat Fondue

We like to cook chicken breast, pork tenderloin, petite sirloin steak and hot dogs (all cut in bite size pieces to be cooked in oil.) There are the sauces we like to do them in.

Prepared Teriaki Sauce

Green Goddess
4 oz cream cheese
¼ c milk
2 Tbs sour cream
1 Tbs finely chopped onion
2 Tbs finely chopped parsley
1 Tbs finely chopped green onion

Melt cream cheese and milk. Stir in other ingredients and refrigerate until cool.

Curry Dip

1 tsp Dijon mustard
2 tsp brown sugar
4 tsp grated onion
6 Tbs mayonnaise
6 Tbs plain yogurt
hot pepper sauce
1 Tbs curry powder

Onion horseradish sauce

¼ finely chopped onion
¼ c mayonnaise
1 Tbs prepared horseradish
2 tsp water
¼ tsp hot pepper sauce

Fry Sauce
Mayonnaise
Ketchup
Worcestershire sauce

Jamie's Chocolate Fondue

3/4 c. semi- sweet chocolate chips
1/4 c. butter
2/3 c. sugar
1  5 oz. can evaporated milk (about 2/3 c.)

Melt chocolate and butter in sauce pan. Whisk in sugar. Gradually stir in milk. Bring to a boil and then turn to low. Boil over low for 8 minutes. 

Jamie's Cheese Fondue

1/4-1/2 tsp. dry mustard
2 tbsp water
3 tbsp butter
3 tbsp flour
1 c. milk
2 c. diced cheddar cheese (Jamie Smiley, who I got the recipe from said the better the cheese the better the fondue. She uses Tillamook.)

Mix mustard and water in pan. Add butter and melt. Add flour and pepper to taste. Slowly stir in milk and add cheese. Stir until cheese melts and thickens. If needed add more milk.