fondue recipes

8/12/2019 Fondue Recipes

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NES OFonduo


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I N S T R U C T I O N S A N D R E C I P E SNESCO FONDUO WITH PET ITE FRY PAN

1. Fry Pan-Die cast a luminum for even heat d is t r ibut ion.Fry Pan and cover are completely immersible.2. Fry Pan cover.3. Protective feet .4 . Fondue PotAluminum with "Tef lon I I"* inter ior .Fondue Pot and cover are completely separate and can be usedwithout Pet i te Fry Pan base.5 . A set of s ix fondue forks are included with the Fondue Pot . The forksare stainless steel with rose wo od hand les. The en d of each h and le is adif ferent color to avoid confusion when dipping into Fondue Pot .6. Convenient carrying handle.7. Cover for Fondue Pot.8 . Tem pera ture Cont ro l Dia l -prov ides accura te hea t f ro m warm to 42 5 .9 . Signal Light-glows red dur ing preheat per iod. When desired temperatureis reac hed , the l ight goes ou t. While using the F ry Pan or the F on du e Potthe l ight goes on and off as the proper temperature is maintained.

T e f l o n I I i s D u P o n t ' s c e r t i f i c a t i o n m a r k f o r s c r a t c h r e si s ta n t T e f l o n c o a t e dc o o k w a r e w h i c h m e e t s D u P o n t s t a n d a r d s .T e f l o n is D u P o n t ' s r e g i s t e r e d t r a d e m a r k f o r i t 's n o n - s t i c k f i n i s h e s .

2 . The Hoover Com pan y 1971


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10. Cord Clip-A safety feature whichprevents accidental t ipping of the Fonduoand identif ies the correct cord to be usedwith i t . DO NOT ATTEMPT TO USETH I S CO RD A N D CO N TRO L FO RO P E R A T I N G A N O T H E R E L E C T R I CF R Y P A N O R E L E C T R I C F O N D U EPO TUse the Cord Clip to attach the cordaround a s tat ionary object ( table leg orchair leg) when serving fondue from theFondue Pot. This will hold the cordsecure and prevent the Fondue Pot f romtipping over should a guest accidentallywalk into the cord. (Fig. 1)

HOW TO USE1. Before using the electr ic Fondue Potthe f irst t ime, wash thoroughly in hotsudsy water , r inse and dry. The FonduePot and Fondue Lid are completely im-

mers ib le . DO NOT IMMERSE TEMPERATURE CONTROL DIAL.2. Season "Teflon IF'* inter ior of the Fondue Pot by rubbing l ightly withcooking oil or shortening.3. Place F o nd ue Pot inside Fry Pan (Fig. 2)4. Attach temperature control to uni t f i r s t then connect cord to any 120vol t A .C. on ly wal l ou t le t . BE CERTAIN TEMPERATURE CONTROLD I A L I S SET TO "O FF" .5. Place ingredients in Fondue Pot and set control dial to temperaturerecommended in r ec ipe . DO NOT HEAT EMPTY FONDUE POT.6. When preparing recipes which include the use of oil , remember HOTOIL must be watched carefu l ly . DO NOT BECOME CARELESSA RO U N D H O T O I L .7. When placing Fondue Pot on serving table be certain to use CordClip for at taching cord to a s tat ionary object .8. When Fo nd ue Pot is no t in use tur n con trol dial to " O f f " posit ion .Disconnect cord f rom wall out let then detach control f rom Fondue Pot .


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HOW TO C LE A N THE ELEC TR IC FO ND UE POT1. Remember to turn control d ial to "Off" . Disconnect cord f rom wallou t le t and de tach cont ro l f rom Fondue Pot .2 . Al low the Fondue Pot to cool for a few minutes before cleaning.3. The Fondue Pot is completely immersible. Wash in hot sudsy water ,r inse and dry af te r each use . DO NOT IMMERSE TEMPERATURECO N TRO L D I A L.4. A lthoug h the " Te f lon I I"* inter io r of the F on du e Pot is a toug hcoat ing and may withstand normal use with metal u tensi ls , do nots tore utensi ls , fondue forks , or temperature control ins ide FonduePot . They may scratch the surface.5 . Af ter using the Fondue Pot for a per iod of t ime, minor s tains anddiscolorat ion may appear on the "Tef lon I I"* inter ior . This wil l notaf fect the non-st ick proper t ies . To remove s tains and discolorat ion,accurately me asure 1 cup w ater , 2 tables poo ns baking soda, andV2 cuphousehold bleach. Place in Fondue Pot and posi t ion Fondue Potinside Fry Pan. Boil a t 20 0 abou t 10 m inutes , brushing m ixtu reonto s ides of Fondue Pot . Wash and r inse thoroughly. Season thenon-stick surface by wiping with cooking oil or shortening.6 . Avoid extreme temperature changes such as pour ing cold waterinto a very hot F on du e P ot .

FONDUE FUNFondues offer enter taining new exci tement when guests share the fun ofdunking and dining. The handsome fondue pot is the center of at tent ionand br ings gourmet cooking to the table.Fol lowing an ancient custom, everyone gathers around the fondue anddips his food into the open pot using a long-handled fondue fork. The re-sul t i s a par ty- type togetherness atmosphere.Cheese fondue is the nat ional d ish of Switzer land and is now enjoyed byfun- type people and gourmets al ike al l over the wor ld . The name or iginatesf rom the French word Fondre , which means " to mel t" . Swiss Fondue i sl i terally cheese melted in white wine.According to an old Swiss legend, two warring tr ibes declared a truce whentheir provis ions ran low. They pooled their resources-s tale bread, hardcheese and wine. The cheese and bread were too hard to cut, so they weretossed in to hea ted wine to sof ten . The re su l t - fo nd ue . T e f l o n I I i s D u P o n t ' s c e r t i f i c a t i o n m a r k f o r s c r a t c h re s i st a n t T e f l o n c o a t e dc o o k w a r e w h i c h m e e t s D u P o n t s t a n d a r d s .T e f l o n i s D u P o n t ' s r e g i s t e re d t r a d e m a r k f o r it ' s n o n - s t i c k f i n i s h e s .


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The Classic Swiss Fondue recipe used today is little changed from the ori-ginal. Seasonings and a bit of Kirsch turn this ingenious Swiss concoctioninto an elegant dish. Crisp, day-old French bread is the traditional dunkerfor this sophisticated cheese-wine dish.Many recipe variations have been created using the basic method of dunkinginto a communal pot. Assembled in this booklet are delectable fonduerecipes from appetizers through desserts . Beef fondue and chocolate dessertfondues are particularly popular.Beef Fo nd ue , or Fo nd ue Bou rgoign onn e is a tradition al recipe. I t ismade with high quality beef cubes cooked in hot oil and then dipped in azesty sauce. A selection of sauces, at least six, are served.There are a number of saucy accompaniments ready to serve on thegrocer's shelvesrelishes, preserved fruits, chutneys, ketchup, chilli sauce,horseradish, Bearnaise and others. Recipes for many tasty sauces are in-cluded in this booklet. Sauces should be prepared in advanceeven theday beforeso that the hostess may enjoy her own party.The hostess should permit her creativity to run free when planning a BeefFondue party. The sauces can be served in a variety of small bowls orplaced on special beef fondue plates which have sections to separate thesauces. Sauces are mixed by the more imaginative guests.The fondue forks are color coded so that each person can identify hisown and cook to his own tasterare, medium or well done. Naturally,the metal portion of the fork becomes very hot during cooking. Guestsshould be reminded of this.Since the Swiss are almost as famous for their chocolate as for theircheese, Chocolate Fondue is quickly becoming a classic recipe. Piecesof cake or fruit are dipped into a warm chocolate sauce for a festivedessert or in-between-meal treat. Other warm dessert sauces are alsoused.O T H E R U S E S F O R T H E F O N U E P OTTempura is a Japanese dish of fish and vegetables which are dipped inbatter and then deep fried in oil. Since it is prepared at the table, thehandsome Fondue Pot is an excellent cooking vessel. The Japanesechange foods with the seasons including mussels, sea-eels, squid, chry-santhemum leaves and chrysanthemum flowers. The sauce is made withseaweed, rice wine and broth. Our recipe is less exotic, but every bit asdelicious.The Fondue Pot can also be used for family favorites such as newburgsand a' la king recipes. Two luncheon entree recipes are included in thisbooklet. Start with these and then experiment with your own ideas.It w ill give you th e satis factio n of serving in a grace ful, interesting , anddifferent way.


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P R E P A R A T I O N S U G G E S T I O N STips For Cheese Fondue Natural aged bulk or f irm processed cheese should be used. NaturalSwiss , Gruyere and Emmenthal cheeses are recommended. Somegourmets mix two of these cheeses in varying ratios to f ind theirfavorite f lavor blend. Cheese should be grated coarsely. Packaged grated cheese is too fine.If cheese is grated too fine, i t does not blend smoothly with the

hot wine. St ir a ha nd ful (abo ut 3 tablespo ons) of cheese at a t im e into th e po t ,

s t ir r ing af te r each add it ion unti l sauce is sm oo th. Wine should never boil . As soon as bubbles s tart to r ise to the surface,begin adding cheese. If you are not ready to cook, remove pot frommini fry pan base until you are prepared to s tart . Gues ts should watch-or par t ic ipatein the preparat ion of the cheese

fondue. Have the pot in place on the table with the wine heating. Bringthe rest of the ingredients to the table on a tray. Pre-measuring makesthe actual preparation quite s imple. Men especially enjoy a chance toadd the cheese and stir.

Tips For Beef Fondue To prev ent sp attering of oil, add 1 teas po on salt to th e oil be fo re heat-

ing. Be certain meat and utensils are dry before placing them in hot oil . Use the cord clip as explained on page 3. If but te r is used in com bin atio n with oil (1 part bu tte r to 3 parts oil) ,make sure butter is clarif ied. To clarify butter , melt over low heat.Skim foam from top and careful ly pour off only c lear melted por t ion,thus e l iminat ing milk sol ids which have set t led to the bot tom. Group sauces and condiments on a tray or two for easy passing. Sauces can be served in diffe ren t interestin g li t t le dishes. Small f irm

lettuce leaf cups can also be used to serve sauces. Place crisp salad greens as a liner under the raw beef cubes. This

makes the pla t ter more appet iz ing and decorat ive .


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Genera l Fondue Tips No more than s ix diners should dunk into one pot . Use two tables

and two fondue pots for larger groups . Think through the par ty in advance and plan every deta i l on paper .

Make a lis t of dishes and table accessories . Keep your notes to makeplanning eas ier next t ime you enter ta in. Do as much as poss ible ahead of t ime-even the day before . Then re lax

and join your gues ts in ful l enjoyment of the par ty. Before prepar ing a fondue, gather together a l l ingredients because

cook ing t im es are general ly very sho r t . Cut food to be dunked such as bread, pound cake or angel food cakeinto one inch cubes . Do not remove crus ts . Allow them to dry out

slightly before using. Use a wooden spoon, rubber spatula or smooth edged metal utens i l

for s tirr ing ingredients .WHAT W INE T O SE R VE

F O O DAppet ize rs& SoupCheese Fondue

WINE S E R V I N GT E M P E R A T U R EDry Sherry Slightly chilled

Neuchatel ChilledRhineMoselleChablisSaute rne

Desserts,Nuts ,Frui ts ,Cookies

PortWhite PortMuscatelSweet Sherry

Chilled orslightlychilled

Meat, game,cheese,spaghett ietc. .

BurgundyRed ChiantiRose '

R o o m T e m p e r a -tureRef r igera te2-4 hours

Seafood,Chicken, eggs,light entreesetc.

Saute rneRhine WineReislingRose '

Ref r igera te2-4 hours

NEVER PUT ICE IN WINE


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asic Inform ationThe fondue should 'be kept bubbly over medium heat and s t i rred fre-quent ly. Too high a temperature may cause the fondue to becomestringy. Likewise, if fondue becomes too cool, it will toughen.If fondue becomes separated due toinsufficient stirring, mixV teaspooncornstarch and one tablespoon wine and stir briskly into fondue.Iffonduebecomes toothick while serving, gradually addHE TED wine(1 tablespoon at a time) while stirring briskly.A brown crust may form at the bottom of the Fondue Pot. It is con-sidered a delicacy and may be awarded to anyone who has not lost abread cube in the pot.Each guest spears a cube of dry French bread with fondue fork (softside of bread through crust). Then the bread is dipped all the way intothe pot with a swirling motion. This assures ample coating of the breadand also stirs the fondue to keep its creamy consistency.Guests must pay a pe na l ty for losing a bread cube in the fo nd ue pot .The rules can vary depending on the participants. Usually, a gentlemanlosing a chunk of bread must buy the wine for the next party. If a ladyis guilty of this mishap, she must give a kiss to the man of her choice.Naturally, this adds to the frivoli ty of the party.

Suggested MenuClassicSwissFondu e

M ixed Green Salad with T art DressingCrisp RelishesRolls ButterBeverageThe Swiss serve hot tea orcoffee with a traditional glass of Kirsch whenthe fondue is half gone and another glass at the end of the pot. However,a dry white wine is also appropriate. The Swiss enjoy their native Neu-chatel wine at a fondue party. Other suitable wines are Rhine, Moselle,Chablis and Sauterne.


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Classic Swiss Fondue1 clo ve garlic, cut in half4 tsp. cornstarch3 tbsp. Kirsch

V 2 cups dry wh ite win e

IV 2 lbs. natural Swiss cheese,grated

Vx tsp. baking sodaD as h of white pepper or nutmeg

Rub ins ide of Fondue Pot well with gar l ic , then discard. Mix corns tarchand Kirsch, se t as ide . Pour wine into the Fondue Pot and heat a t 425until bubbles s tart to r ise to the surface. Gradually add cheese, s tirr ingconstantly until all cheese is melted. When mixture s tarts to bubble,quickly add corns tarch mixture , s t i r r ing constant ly unt i l thickened.Reduce heat to s immer range, add baking soda and spices , mixing well .St ir occas ional ly. T o serve, each diner spears 1 inch Fr en ch b read cubesthrough sof t s ide into crus t with fondue fork. Bread is dunked andswirled in fondue. Serves 4-6.Recommended Dunkers for Fondue

French breadI ta l ian breadHard rol lsRy e rollsFresh shr imp, cooked

Ham cubesMeat ballsBoiled potato cubesCelery or green pepper piecesCher ry tomatoes

Ah Roma Fondue1 clove garlic1 on ion chopped2 tbsp. olive oil

Vi lb. ground beef2 lOVi oz . can s p iz za sau ce

Rub inside of Fondue Pot with garlic clove. Add onion and meat to oliveoil in pot and brown at 425 . Add pizza sauce, tomato pas te and season-ings. Stir well . When mixture begins to thicken, remove bay leaf andgradually add cheese, s tirr ing well after each addition. When all cheeseis melted, turn control to 200 and serve. Serves 4-6 as main dish, 10-12as appetizer.

6 oz. can tomato paste2 tsp. Ital ian seasoning10 oz. grated Cheddar cheese

8 oz. grated Mozarella1 bay leaf

Package Fondue MixPlace ingredients into Fondue Pot and fol low package direct ions . Heatat 400, s tirr ing constantly until smooth.


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Seafood Rarebit1 cl ov e garlic cut in half 1 Vi tsp. salt1 can cream of shrimp sou p V2 tsp. paprika1 cu p light cream Vx tsp. wh ite pep per1 can crabmeat drained 2 cups grated Cheddar che ese

cup dry sherryRub garlic on inside of Fondue Pot. Pour soup and light cream into potand heat at 425 until thickened. Add crabmeat and seasonings, stirringconstantly. Add cheese gradually and stir until melted. Add sherry andmix well. Set control at 200 for serving. Serves 4-6 as main course,10-12 sappetizer. *

Shrimp FondueV4 cup butter V tsp. salt

1 medium onion chopped V tsp. red pepper1 clov e garlic Vx tsp. wh ite pepp er2 cups milk 2 cups grated Che ddar ch eese

Vx cu p flour 2 tbsp. sherry2 tsp. dry m ustard 2 lbs . fresh shrimp coo ked

Saut onion and garlic in butter in Fondue Pot at 425 until mixtureappears glossy. Mix milk, flour and seasonings and stir into onion. Stirconstantly until thickened. Slowly add cheese, stirring until cheese melts.Add sherry and mix well. Spear shrimp and heat in sauce for a fewminutes. Set control at simmer for serving. Serves 4-6 as main dish,10-12 sap petizer.

Speedy Chili Fondue1 small onion chop ped 17 oz. can kidney beans2 tbsp. butter or margarine tsp. chili powder8 oz. can tomato sauce lb . processed American

cheese cubesx lb. grated Cheddar cheeseSaut onion in butter or margarine in Fondue Pot at 4 2 5 0 until golden.Add tom ato sauce, kidney beans dr ai ne d) , chili pow der and mix well.When bubbly, add cheese gradually, stirring well after each addition.Serve at 200. Serves: 4-6 as main course, 10-12 as appetizer.


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Tastee Onion Fromage2 cups light cream 1 Vi cups grated Swiss cheese5 tbsp flour Vi cup grated Parmesan1 pkg dehydrated onion soup cheese3 tbsp butter or margarine cup Sauterne

Mix light cream and flour in a bowl and set aside. Melt butter ormargarine at 350. Gradually add onion soup mix until thoroughlyblende d. A dd cream m ixture stirring constan tly until thickened . Slowlyadd cheese and stir until melted. Add Sauterne and mix well. Turn con-trol dow n to 200 and serve. Serves: 4-6 m ain course 10-12 appetizer.

Luncheon EntresSalmon lgant

1 10Vi ou nce ca n cre am of Vs tsp. pe pp ermushroom soup X tsp. paprikaVi cup light crea m 1 1 lb. can salm onL pound cheddar cheese grated L cup SauterneVi tsp. salt Co oke d ricePlace soup cream cheese and seasonings in Fondue Pot. Set tempera-ture dial to 300. H ea t stirring freq ue ntly until cheese is m elted.Carefully stir in salmon; add Sauterne. Cover and heat until simmering.Serve over hot rice. Serves 4.Chicken and Ham Supreme

2 tbsp. butter or m argarin e 3A cup heavy cream2 tbsp. flour cup diced cooked chickenL tsp. paprika cup diced cooked hamVs tsp. pep per 2 tbsp. chop ped parsley

1 6 ounce can button m ushroom s 4-6 patty shellsMelt butter in Fondue Pot with temperature dial set to 275. Blend inflour pap rika and peppe r until smo oth. G radua lly stir in mushroo m sliquid and cream m ixing until well blende d. Co ok stirring constan tlyuntil thickened. Ad d m ushroo m s chicken ham and parsley. Simm er10 minutes. Serve hot in patty shells. Makes 4 to 6 servings.


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eef Fondue m

eef FondueFo nd ue Bou rgoignonne or beef fond ue is comparatively new to us ,but has been popular for years in European restaurants. It consists ofbite-size cubes of raw beef sirloin or tenderloin cooked in hot oil to de-sired doneness by each guest. A variety of tangy meat sauces, additionalcondiments and nibblers are served as accompaniments.Provide guests with a plate, a fon du e fo rk for cooking an d a regular fo rkfor eating. Each guest spears a cube of meat with the fondue fork andcooks it to desired doneness (15 sees., rare 60 sees., well done). Thecooked meatisthen transferred fro m fond ue fork to the plate and dippedinto one of several sauces and condim entsoffered The sauces and condi-ments are passed and guests arrange some of each around the outer edgeof their plates.

Suggested Sauces and CondimentsBarnaise Ho rseradish SauceChopp ed Parsley H ot Cap er SauceCocktai l Sauce H ot M ustard SauceCurried N uts M inced OnionCu rry Sauce Oriental SauceDill Sauc e Pickled Fr ui t RelishGa rlic Bu tter Sweet-Sour Bacon SauceKe tchup Ta rtar Sauce


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Suggested AccompanimentsSaladsCaesarTossed Green

ColeslawBibb LettuceBreads

Bread SticksHard Rol lsDessert

French or I tal ianBread (but tered)

Fresh Fru i tCheese Crackers

Past ry

BeveragesHot TeaCoffee

Burgundy ( room tempera ture)Ros (Chi l led)

Suggested MenuBeef Fondue

Sauces , Co ndim ents and Rel ishesM ixed Gr ee n Salad wi th T ar t or Oi l and

Vinegar DressingRolls Butter

DessertBeverage

to V2lb. beef tenderloin per person3 cups oil(Corn or peanut oi l , or equal parts of corn, peanut, ol ive and saffloweroil may be used. For a richer flavor, a combination of three parts oi l toone part clarified butter may also be used.)

1 tsp. sal tCu t mea t i n to b ite -s ize ( " - 1 " ) cubes . Le t s tand at room t empera tu re30 minutes. To prevent spattering, blot off excess moisture. Lightlyseason.Po ur oil into F o nd ue P ot and add 1 teasp oon salt . Salt will help pre ven tspattering of hot oi l . Set control to 425. Cover with l id, and heat about10 to 15 minutes. Oil is up to temperature when the l ight goes out . Servewith a selection of sauces.

Beef Fondue


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Roll Fondue3 cups oil1 tsp. saltFro zen egg rolls thawedHeat oil in Fondue Pot at 425 for 10 minutes. Spear egg roll and cookabout minute until golden.S U G G E S T E D S A U C E S :Sweet-Sour-Bacon SoyH ot M ustard Tar tar

Far East Fondueto Vi lb. chick en breast pork tenderloin or veal per person

3 cups chicken brothCut meat into paper thin strips; do not season. Pour broth into FonduePot and heat to boiling at 425. Reduce heat to 325 to keep broth at arolling boil while cooking meat. Serve with rice.S U G G E S T E D S A U C E S :H ot M ustard Sweet-Sour-BaconSoy Curr ied Peanuts Coc onut

Tiny Links Fondue3 cups oil 1 cu p water1 tsp. salt 1 lb. m iniature sm ok ed

Vi cups pan cak e m ix sausages or frankfurtersPut oil and salt into Fondue Pot and heat at 425 about 10 minutes.Mix water and pancake mix. Place in a serving bowl. Spear a frank-furter or sausage, dip into batter and allow excess to drip off. Fry untilgolden and crispy. Serves 8-10 as appetizer.S U G G E S T E D S A U C E S :H ot M ustard Sweet-Sour-BaconCocktail Dill


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Sauces for Meat FondueSauces are necessary and delectable accompaniments to meat fondues .They should be robust and distinctive in f lavor. Serve at least s ix sauceswi th mea t fondue .

Barnaise Sauce3A cup Hollandaise Sauce1 tsp. minced onion1 tsp. minced parsleyMix all ingredients . Serve warmCocktail Sauce

3A cup hot ketchup Dash hot pepper sauce2-4 tbsp. prepared horseradish 1 tbsp. lemon juiceCombine ingredients . Refr igerate unt i l serving. Yield: 1 cup.

Curried Nuts3A cup salted cocktail peanutsor spanish peanuts, choppedCo m bine ingredients . Yie ld: 1 cup.

V2 tsp. tarragon1 tbsp. tarragon vinegar

. Y ield: 1cup .

V2 cup grated coconut1 tsp. curry powder


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Curry Sauce1 cup m ayonnaise

XA tsp. ginger1 tbsp. lime juice

Vi tsp. Ta basco sauceCombine ingredients. Refrigerate

1 tsp. curry powder1 mashed clove garlic1 tbsp. chopped blanched

almondsuntil serving. Yield: 1 cup.

Dill Sauce1 cup sour cream Vi tsp. dill weed2 medium dill pickles chopp ed V\ tsp. salt2 tbsp. prepared mustard Dash of pepper

Combine ingredients. Refrigerate until serving. Yield: cup.

Horseradish Sauce1 cup dairy sour cream L tsp. salt3 tbsp. prepared horseradish Dash of white pepperdrained

Combine ingredients and stir. Yield: 1 cup.

Hot Caper Sauce1 cup m ayonnaise tbsp. undrained capersXA tsp. lemon juiceH eat mayon naise in a double boiler add lemon juice and capers andstir. Serve warm. Yield: 1 cup.


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Hot Mustard Sauce1 tsp. grated onion 1 tbsp. oilXA cup dry mustard V tsp. saltLA cuphot w ater

Combine ingredients and allow to stand at room temperature for 15minu tes to enh ance flavor Yield: ab ou t V cup

Oriental Sauce3 tbsp. butter or margarine 3 tbsp. soy sauce1 cu p water tbsp. cornstarchM elt butter or m argarine in Fr y Pan A dd water and heat to boiling A ddpaste of soy sauce and cornstarch and cook until thickened and clearServe warm Yield: about 1LA cups

Sweet-Sour-Bacon Sauce12 oz. jar peach preserves

LA cup white vinegar2 oz. jar pim ientos drained LA cup dehydrated bacon bitsand chopped

Com bine ingredients Ref rigerate until serving Yield : 1 cups

Tartar Sauce3A cup mayonn aise 2 tsp. grated onion

3 tbsp. sweet pick le relish 3 tbsp.stuffedolives choppedCom bine ingredients Ref rigerate until serving Yield: 1 cup


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Dessert FonduesDesser t Fondue can be a del ightful f inale to any meal . Exper iment withdessert fondue as a luncheon surprise or a late evening snack. Try it asthe topper to a fondue par ty.Various f resh f rui ts and pas tr ies are excel lent desser t dunkers . Theycan be cut into a variety of shapes and dipped into the dessert sauce.The coated sections can then be rolled in chopped nuts or f laked cocoa-nut or any number of interesting coatings.To prevent ce rta in f ru i t s f ro m darkening apples , banan as , p eachessprinkle with ascorbic acid powder or a few drops of orange or lemonjuice.Allow V2 I cup fruit or 6-8 bite s ize pastry sections for each serving.

Dessert DunkersCherr iesStrawberr iesGrapesBananasApples .PearsPineappleTanger inesOrangesMandar in oranges

DatesLarge salted nutsPeachesMaraschino cherr iesMarshmal lowsAngel Food CakeSponge or Chif fon Cak ePound CakeLady FingersMini-cream puffs


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Apricot-Brandy Fondue6 tbsp. butter or m argarine 12 oz. jar apricot prese rves3A cu p he avy cream 4 tsp. cornstarchLA cup sugar x LA cup apricot brandyHeat but ter or margarine, cream, sugar and preserves in Fondue Pot at425, st irring constantly, unti l melted and bubbly. Reduce heat tos immer. Mix cornstarch and apricot brandy together; add to creammixture and continue cooking, st irring constantly unti l thickened.Serves 6-8.

Butterscotch FondueV* cu p butter 4 tsp. corn starch1 cu p dark br ow n sugar 3 tbsp. l ight rum

2 cups l ight creamHeat but ter , cream and brown sugar in Fondue Pot at 425, s t i r r ing unt i lmel ted and bubbly. Mix cornstarch and rum together; pour into creammixture, s t i r r ing constant ly . Reduce heat to s immer, and cont inue cook-ing until mixture thickens. Serve. Serves 6-8.

Basic Chocolate Fondue6 squares un sw eete ne d Vi cu p butter

ch oc ola te Vs tsp. salt1 cu p l ight cre am 2 tsp. van il la extract1 VI cups sugar

Heat al l ingredients except vanil la in Fondue Pot at 425, st irring oc-casionally unti l chocolate is melted. Continue cooking, st irring con-stantly, about 5 minutes, unti l thickened. Turn control to simmer, addvanilla and mix well. Serves 6-8.


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German Chocolate Fondue1V2cups shredded coconutV2cup chopped almondsor pecans2 tbsp. light or dark rum,optional

4 oz. pkg. of German'sSweet Chocolate1 cup light cream6 tbsp. butterVi cup sugar2 tsp. cornstarch

Heat al l ingredients except rum, pecans and coconut in Fondue Pot at425 st irring constantly about 5 minutes, unti l thickened. Turn dial tosimmer and add remaining ingredients. Stir well and serve. Serves 6-8.

Mocha Fondue12 oz. milk chocolate candy bar 3 tbsp. coffee liqueur1 cup heavy cream 2 tsp. instant coffeeMelt chocolate in Fondue Pot at 400 and add cream; s t i r . Add remain-ing ingredients. Serve at simmer range. Serves 6-8.


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TempuraTempura,anenchanting type of cookeryfromthe Orient, is perfect forentertaining. Small pieces of food are dipped in batter, deep friedin bubbly oil, dipped in savory sauce, and eaten piping hot. Tempurafoods are artistic to the eye,inviting tothe palate, and a greatstimulationto conversation. It may be served as an appetizer or a meal for 4 to6 people.Uncooked foods should be arranged attractively on a serving platterand placed on the dinner table. The batter is mixed at the last minuteand taken to the table where the oil is already preheated in the FonduePot.Each guest is served his ownsmall bowl ofhottempurasauce. Havepaper towels handy for draining fried foods. The hostess may cook forher guests, but it is more fun to allow each person to cook their own.Use all, or a selection of the vegetables. Shrimp is always included.BATTER

2cups cold water 2Vi cupssifted flouri tsp.baking soda 1 i qt. oil2 eggsT E M P U R A F O O D S

1 lb. shrimp, shelledand deveined, Whole green beans (canned)tailsremaining Mushroomslices(fresh)Thin slices, peeledsweet potato Onion ringsThin slices, unpeeledegg plant Parsley sprigsCarrot strips Watercress sprigsGreen pepper strips Celery stalks(2 long)Green onions(2 long) Celery leavesHeat oil in Fondue Pot with temperature dial set to 425. To makebatter, add soda and eggsto water,mix well. Gradually stir inflour Donot overstir; this isthe secret ofa light batter.Flour shouldremain float-ing on top. Dip shrimp and vegetables into batter and fry in hot oil.Only fry a few pieces at a time, don t crowd them. Fry until goldenbrown, about 3 minutes. Skim any stray pieces of batter from oil aftereach batch is fried. To eat, dip into tempura sauce just before eating.T E M P U R A S A U C EVicupsoy sauce 1 can IOV2 oz.) beef broth1 tbsp.sugar icup waterCombine all ingredients and heat to boiling. Serve hot in individualsmall bowls.


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TEM PURA HORS D OEUVRE SUse the same batter and cooking method as suggested for traditionalTempura. Arrange uncooked foods attractively on a serving platter.Place near batter and Fondue Pot with hot oil . Each guest spears apiece of food, dips it into the batter, then into the hot oil for a fewminutes. Remind guests that the metal portion of the fondue fork willbecome very hot. Offer a selection of the following.Vienna Sausages Button M ushroom sLum p Crab Luncheon M eat CubesLobster Pieces W iener Ch unk sShrimp

French Fried Cheese Balls1 cup grated Pa rm esa n cheese 1V2 tsp. grated onio n

tsp. salt 2 eggs, be ate n slightlyVs tsp. pep per 2 cups coa rse fre sh bre ad

1 tsp. oregan o crum bsCooking OilPreheat oil in Fondue Pot with control dial set at 425. Combine allingredients but fresh bread crumbs; mix well. Let stand 5 minutes.Shape into small balls, roll in crumbs and fry in hot oil until goldenabout 1 minute.Serve hot with curry sauce. Makes 24 1-inch balls.


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I N S T R U C T I O N S A N D R E C I P E SFOR PETITE FRY PANHOW TO USE FR Y PANThe Peti te Fry Pan is designed to be used both as a Fry Pan and as acombinat ion wi th the Nesco Fonduo. I t i s especial ly useful forsmall quanti ty Fry Pan recipes when cooking for one or two persons.

1. Tu rn tem pe ratu re c on trol dial to" O f f " and connect to Fry Pan . (SeeFig. 1) Then at tach cord to 120 voltA.C. only wall outlet . DO NOT USEEXTENSION OR DROP CORD.2. Set control dial to temperaturerecommended in rec ipe or Fry Guide .The signal light will glow red untiltem pe ratu re is reach ed. W hen l ightgoes out , Fry Pan is preheated. There-after, l ight wil l continue to go"O n " and " O f f " a s t he p roper t em-perature is being maintained.3. Use the Lid when recommended inthe recipe. (Fig. 2)4. To keep food warm after cooking iscompleted, turn control dial to s immerrange. (Fig. 3)5. Food can be s immered anywhere inthe s immer range depending upon thetype of food in the pan.6. When placing Fry Pan on serving tableor buffe t t ab le BE CERTAIN TO USECORD CLIP FOR AT TACHING CORDTO A STATIONARY OBJECT.7. When cooking is co m ple ted , t ur ntempera ture cont ro l d ia l to "Off" .Disconnect cord from out let f i rs t thendetach cont ro l f rom Fry Pan .


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HOW TO C LE A N F RY PAN1. NEVER immerse temperature control dial in water or any otherliquid.2. Fry Pan and l id are completely immersible. Wash with warm waterand mild dishwashing detergent. Do not scrape with sharp objects.Rinse and dry thoroughly.3. An aluminum cleaner may be used on the Fry Pan to remove anydiscolorations or mineral deposits which might occur. However, whenusing an aluminum or metal mesh cleaner , BE CERTAIN NO METALRESIDU E REMAINS AF TE R CLEANING IN THE AREA W HERETHE CONTROL IS*CONNECTED TO THE FRY PAN.4. For easier cleaning, wash Fry Pan after each use.5. Do not wash in dishwasher.


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B SIC FRYING GUIDENOT Times and temperatures are approximate and may vary according to individual taste.

FOODBACON3255-8 min.

METHODArrange bacon slices in cold Fry Pan. Do not crowd. Turn tempera-ture control dial to 325. Fry, turning occasionally until done asdesired. Pour off fat during frying for very crisp results.

CANADIANBACON3005-8 min.

Preheat Fry Pan to 300 . Arrange 3 or 4 bacon slices in Fry Pan.Fry and turn when browned. Remove when browned on both sides.Serve with scrambled or fried eggs.

CHICKEN375brown275finish

10-15min.20-30min.

Clean chicken and dry well. Shake chicken in seasoned flour tocoat well. Preheat Fry Pan to 375. Add V cup shortening. Frychicken until brown and crisp on both sides. Reduce temperatureto 275. Cover and continue to cook until tender.

EGGSFried3003-5 min.

Preheat Fry Pan to 300 Melt butter or margarine. Add eggs.Spoon butter over eggs or cover the pan. Fry until done as desired.

Scrambled3001-3 min.Combine with a fork: 4 eggs; tsp. salt; dash of pepper; Vi cupmilk or water. Preheat Fry Pan to 300. Add 1 tbsp. butter or mar-garine. Tilt pan to cover bottom with shortening. Add eggs. Liftand turn cooked portion with a spatula to cook all portions evenly.

FISH3755-8 min.Dip pieces in mixture of 1 egg and 1 tbsp. milk, then in seasonedbread crumbs or corn meal to coat well. AddVA V2 cup shorteningto the fry pan. Preheat to 375. When light goes out, add fishand fry until golden brown. Turn carefully and brown on other side.Fish will flake easily with a fork when done.) Drain on absorbentpaper and serve immediately with Tartar sauce or lemon wedge.

FRENCHTOAST3502-4 min.

Beat together: 2 eggs; V2 cup milk, and l A tsp. sale. Preheat FryPan to 350. Melt 2 tbsp. butter. Dip slices of bread into eggmixture until coated. Fry immediately until browned on both sides.Serve hot with syrup, jam, or applesauce. Serves 2HAMBURGER3505-10 min.

Combine ground meat and seasonings. Shape into patties aboutV2inch thick. Preheat Fry Pan to 350 . Add shortening if necessery.


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FOO METHO

LIVER3504-6 min.

Wipe V4 V2 inch thick slices calf, lamb, or beef liver with dampcloth. Cut out tubes with scissors. Dip liver in milk or buttermilk,then in seasoned flour. Preheat Fry Pan and add 1 tbsp. fat orbacon drippings. Brown liver quickly on each side. Serve withsauteed onions or bacon.

MINUTESTEAK4252 min.

Steaks should be approximately Vainch thick. Preheat Fry Pan to425. When light goes out, add steaks. Fry 1 minute on each side,or longer if well done steak is desired. Season and serve im-mediately.

PANCAKES3752-3 min.

Prfeheat Fry Pan to 375. If batter contains shortening, greasing theFry Pan is not necessary. If it does not, brush the Fry Pan lightlywith shortening. Use about 2-3 tbsp batter for each pancake. Donot crowd. Turn pancakes when they are puffed bubbly, and brownon the underside. Serve with syrup or jam.NOTE: Chopped nuts or drained fresh fruit may be added to batterfor variety.

PORKCHOPS375 15brown min.275 30-40finish min.

Use V2to3A inch chops. Melt 1 tbsp. shortening in preheated FryPan set to 375. Add chops and brown well on both sides. Reducetemperature to 275. Cover and continue to cook for 30-45 min-utes. Add a little water if necessary.NOTE: For variety, top the browned chops with 3A inch thick applerings, sprinkle with brown sugar and cook as directed.

POTATOESCountry Fried350

10-12 min.

Cut cooked, peeled potatoes into thin slices. Add 2-3 tbsp. butteror shortening to Fry Pan. Preheat to 350. Add potatoes. Sautewithout stirring until underside is brown. Season with salt andpepper. Turn carefully to brown other side. Serve immediately.NOTE: Onion slices may be added to peeled potatoes if desired.

SAUSAGELINKS30015 min.

Arrange sausage links in cold Fry Pan. Set temperature controldial to 30 0 . Fry until golden brown and well done. Do not breakskins when turning.)

STEAK4004-6 min

RARE8-10 min.WELL

Use steak that is 3A to 1 inch thick. Score the fat to preventcurling. Preheat Fry Pan to 400. Rub with fat trimmed from steakor add 1 tbsp. shortening. Brown well on both sides, turning onlyonce. Pour off exc ess fat if ne cessary. Seaso n and serve imm ediately.


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Appetizers& Dips

Chicken Livers MadeiralA cu p flour V cup M adeira

1 tsp. salt 3A cup heavy creamVs tsp. pep per 2 egg yolk s3A lb. chic ken l ivers Parsley, ch op pe d f ine

3 tbsp. butter or margarineC om bin e flour, sal t and p ep pe r in bag. A dd l ivers; shak e unti l well coa ted.Heat but ter or margarine in Fry Pan, wi th control dial set a t 325; sautl ivers unt i l wel l browned. Add Madeira; turn heat to 250. Beat creamwith egg yolks unti l blended; add to Fry Pan. Stir constantly unti l thick-ened. Reduce control to s immer. Sprinkle wi th chopped pars ley andserve buffet style from Fry Pan. Serves 10-12.

Crabmeat in a SkilletT e m p e r a t u r e : 3 2 5 Vi lb. fresh lum p c rabm eatSauce:LA cu p tarragon vinegar 1 tbsp. ch op pe d chives

3 tbsp. m elted butter or 1 tbsp. W orcestershire Sau cemargarine

Blend vinegar , but ter or margarine, chives and Worcestershire Sauce.Heat at 325 unti l mixture bubbles sl ightly. Add crabmeat and st ir .Serve hot from Fry Pan. Serves 6-8.


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Hot Lobster Dip8 oun ce packa ge cream che ese 1 tsp. sugarV cup mayonnaise VS tsp. white pepper1 clove garlic, crushed 5 oun ce can 1 cu p)2 tsp. grated on ion lobster, flaked1 tsp. prepared mustard 3 tbsp. sauterne

M elt cream cheese in Fry Pa n with control set at 175 stirring con stant-ly. Blend in m ayonnaise garlic onion m ustard sugar and white pepp er.Stir in lobster and sautrne; heat throug h. R educe control to low simm er.Serve hot fro m Fr y P an w ith M elba toast and crackers. Serves 10-12.

Mexicali Dip yVI lb. ground beefV cup chopped onionV cup hot ketchupVI tsp. chili powder

VI tsp. saltDash Tabasco8 oun ce can 1 cup )

red kidney beans

V cup shredded Cheddar V cup chopped stuffedch eese green olives

l A cup chopp ed onion Corn chipsBrown meat and onion in Fry Pan with control set at 350. Stir inketchu p chili pow der salt and Taba sco. M ash in beans. Coo k stirringoccasionally until slightly thicke ned . Re duce control to simm er.G arn ish with cheese onion an d olives. Place cheese aro un d outside edge;then place a circle of onions; finish with circle of chopped olives incenter. Serve from Fry Pan as hot dip for corn chips. Serves 10-12.


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Stuffed MushroomsVi lb. sm all m ush roo m s 1 tbsp. cho pp ed parsley2 tbsp. f inely chopped onion V2 tsp. salt2 tbsp. butter or margarine XA tsp. leaf tarragon, crumbled1 egg, beaten Fr esh groun d pepp er to taste

V2 cup bread crum bs 2 tbsp. butter or margarine2 tbsp. sherry Pa prika

Wash and dry mushrooms. Remove s tems; chop s tems f ine . Saut s temsand onion in two tablespoons of butter with Fry Pan control set at 325unti l onions become transparent . Turn control off . In small bowl beategg; then add bread crumbs, sherry, parsley, salt , tarragon and pepper.Mix in sauted stems and onions.Stuff mushroom caps with warm mixture . Return to Fry Pan with twotablespoons of butter , placing cap-side down. Saut with control set at275 for 3 to 5 minutes . Reduce temperature se t t ing to s immer andserve hot f rom Fry Pan. Serves 6-8.

Miniature PizzasTemperature : 250Salad oi l 1 sm all can pizza sau ce1 pkg. refrigerated Butterf lake 4 oz . M ozza rella chee se , grated

dinner rolls Pep pero ni s l icesGrease Fry Pan with salad oil . Separate rolls into s ingle layers for pizzacrus ts . Layers should be no more than 1 / 1 6 inch thick. (Layers separateeasier if rolls are very cold.) Space six pizza crusts evenly in Fry Pan.A d d V2 teaspoon of pizza sauce to each crust. Sprinkle with gratedcheese. Top with a very thin s lice of Pepperoni. Cover Fry Pan and setcontrol dial to 250. Cook 8 minutes or until bottom of pizzas arebrowned and cheese has melted. Repeat with remaining pizzas. Servehot f rom Fry Pan. Yield: 4 dozen.


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Sardine BallsTemperature: 325

7 oz. can sardines intomato sauce

3A-1 cupso tbread crumbs1 egg slightly beaten1 tbsp. chili sauce or ketchup2 tbsp. flour

1 tbsp. butter or margarineMash sardines in tomato sauce with fork. Add crumbs, egg and chil isauce. Blend well. Shap e into 1 balls; roll in flour. Pre he at Fr y P an at325. Saut in butter or margarine until golden brown on each side.Serve hot from Fry Pan. Garnish with lemon wedges. Serves 6-8.

Combine soup, mayonnaise, cheese, ketchup, lemon juice and Tabascoin Fr y Pan . Hea t at 275 u ntil cheese m elts, stirring occasionally. Red ucetemperature to 175. Garnish with chopped chives and crumbled bacon.Serve as a hot dip for raw vegetables. Serves 6-8.

Vegetable Dunk1 can condensed

Cheddar cheese souplA cup mayonnaise3 ounces Swiss cheese cut up

1 tbsp. ketchupCarrot sticksCauliflowerets

2 tbsp. lemon juicetsp. Tabasco

Fresh chives choppedCrumbled baconCucumber slicesGreen pepper strips


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Bananas Flamb3 firm bana nas 2 tbsp. lem on juice3 tbsp. butter or margarine V cup cognacV cup sugar

Remove skins from bananas and cut in half lengthwise. Melt butter orm argarine in Fry Pa n with control set at 250 . Ad d banan as sprinklewith sugar and lemo n juice. Saut until lightly brow ned turn ing o ccasion-ally. To flamb; warm V cup cognac pour over bananas and ignite.Spoon sauce over fruit until flame dies out. Serves 2-3.

Country CornTemperature: 325

2 slices bacon V tsp. salt1 tbsp. chopped onion V cup sour cream1 tbsp. cho pp ed green pep per 6 oz. wh ole-kern el corn

V tsp. flour drainedPlace bacon in cold Fry Pan. Set temperature control at 325. Fry baconuntil crisp. Drain off all but about one tablespoon bacon grease. Drainbacon on paper towel and set aside.Add onion and green pepper to Fry Pan and saut until soft . Blend inflour and salt. G rad ua lly add sour cream stirring con stantly. A dd corn .Cover and reduce temperature to 250. Cook until heated throughabout 5 minutes. Crumble bacon over top. Serves 2-3.


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Sweet-Sour Green BeansTemperature: 3253 slices ba con , cut in 1 slices1 tbsp. flour

2 tbsp. vinegar1 tbsp. sugar

1 N o. 30 3 can green beans, Vi tsp. saltdrained (reserve liquid ) D as h of pepp er

Vi cup liquid from beansPlace bacon in cold Fry Pan. Set temperature control dial at 325. Fryuntil crisp. Remove bacon. Set aside on paper towels to drain. Addflour to bacon drippings. Stir to make a smooth paste. Slowly add liquidfr o m beans vinegar sugar and seasoning stirr ing constantly. Ad dbeans. Cover and heat throug h. To serve sprinkle baco n over top ofbeans. Serves 3-4.

2 tbsp. butter or ma rgarine V2 cu p V i bread cub estsp. salt or garlic saltPreh eat Fry Pa n to 325 . Melt butter add salt and bread cubes. Stirconstantly t i l l golden brown. Toss cooled croutons with a combinationof salad greens or vegetables or with Caesar Salad.Variations: Remove croutons from Fry Pan and immediately sprinklewith grated Parmesan Cheese.Use Vi cup coarsely chopped walnuts in place of bread cubes. Adds acrunchy touch to tossed green salads or vegetables.Yield: V2 cup.

Salad or V egetable Croutons


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Crepes Suzette For TwoCREPES

1 whole egg X cup flour1 egg yolk X tsp. saltX cup cream 3 tbsp. butter , m eltedBeat eggs; add cream, continue beating. Add flour and salt; heat untilsmooth. Beat cooled, melted butter into batter. Cover bowl and allowto stand about an hour.Preheat Fry Pan to 375. Put 2 tablespoons batter in center of pan;quickly tilt and rotate pan to distribute batter evenly. Crepe should beabout 6 inches in diameter. When crepe is delicately brown on under-side, carefully turn to brown other side. Repeat with remaining batter.Fold crepes in half, then in quarters, put on plate with napkins to keepwarm. Makes 6 crepes.S UCEy 3 cup sugar x/ i cup orange juiceX cup but ter tbsp. lemon juice1 piece lemo n with rind 2 tbsp. Co intreau op tiona l)1 piece orange with rind X cup warm brandyPut sugar and butter in Fry Pan. Set temperature dial to 300. Stirsugar and butter until well blended. Add lemon and orange pieces, andpress with spoon to extract oil fro m rind. A dd oran ge juice, lem on juice,Cointreau. When sauce has bubbled a few minutes, remove lemon andorange pieces and put in folded crepes. Baste, pour over heated brandyand ignite. Spoon flaming sauce over crepes and serve immediately.Serves 2.

Blushing Peaches3 large ripe peaches 3 tbsp. G ren adin e syrup3 tbsp. lemo n juice W hipped cream optio nal)Cover peaches with boiling water for a few minutes; slip off skins. Cutinto halves, remove pits. Place cut-side down in Fry Pan. Mix lemonjuice and Grenadine syrup; pour over peaches. Cover and set tempera-ture control dial to 225. Cook 6 to 8 minutes or unti l fork tender. Toserve, pour remaining juices over turned peaches. Top with whippedcream. Serves 3.


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N E S C OF R Y P AN S O V A L R O A S T E R S T A B L E - O V E N SW A S H E R S D E E P F R Y E R S I RO N S T O A S T E R S


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N E S C OC A N O P E N E R S R O T I S S E R I E SB R O I L E R S R A N G E S F O N D U O


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S E R V I C I N G Y O U R N E S C O A P P L I A N C EFor Service in Warranty Period follow instructionsset forth in GuaranteeW hen orde ring new parts make s ure that y ou alway smention the model number of the product

Features of Fon duo 2 3How to Use Fon duo 3How to Clean Fon duo 4Basic Fond ue Informa tion 4What Wines to Serve w ith Fon due 7Fond ue Recipes 8-22Ho w to Use Petite Fr y Pan 23How to Clean Fr y Pan 24Basic Fr y Gu ide 25-26Fr y Pan Recipes 27-33

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