Ingredients:
3/4 – cup bottled chili sauce
 3 – tablespoons snipped fresh cilantro
2 – tablespoons finely chopped onion
4 – teaspoon lime juice
1 - tablespoon prepared horseradish
1 - jalapeno chili pepper, seeded and chopped
1/4 – teaspoon garlic salt
Several dashes bottled hot pepper sauce
1-1/2 – pounds boneless beef sirloin steak; 2 pounds skinless, boneless chicken breast halves; or 8-ounces peeled and deveined large shrimp
4 – cups beef broth or chicken broth
2 - green onions, thinly sliced
1 – teaspoon grated fresh ginger
1/2 – teaspoon whole black pepper

 Directions

 1.       In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week. Makes about 1 cup.

2.       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.

3.       Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef, chicken, and shrimp, use beef or chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken or shrimp.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling.

4.       To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece. Serve with Southwestern Cocktail Sauce. If desired, serve with Wasabi Tartar Sauce, Sesame Ginger Sauce, or Ancho Pepper Sauce.

Wasabi Tartar Sauce: Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded lemon peel, and 2 teaspoons lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.

 Sesame-Ginger Sauce: Whisk together 1/4 cup soy sauce, 2 tablespoons Dijon-style mustard, 2 tablespoons honey, 2 tablespoons water, 1/2 teaspoon toasted sesame seed, and 1/2 teaspoon grated fresh ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup.

 Ancho Pepper Sauce: Cut open 3 dried ancho chile peppers; discard stems and seeds.* Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 4 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well, reserving 1/4 cup liquid. Place drained pepper pieces and reserved liquid in a food processor bowl. Cover and process until nearly smooth. Strain mixture through a fine mesh sieve to form a paste (you should have about 1/4 cup). Stir in 1/2 cup mayonnaise or salad dressing, 2 tablespoons brown sugar, 1 tablespoon snipped fresh oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup.

 *Note: Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.

Ingredients:
1 – pound skinless, boneless chicken breasts
2 - medium carrots, bias-sliced into 1/2-inch pieces
2 – cups cauliflower flowerets
1 - medium zucchini, cut into 1/4-inch slices
2 – cups dry white wine
2 – cups chicken broth
2 – tablespoons sliced green onion
1 - tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed

Directions:

1.       Cut chicken into bite-size pieces. Cover and chill up to 4 hours. In a medium saucepan cook carrots in a small amount of boiling salted water for 5 minutes. Add cauliflower; cook for 2 minutes more. Drain, cover, and chill.

2.   To serve, prepare dipping sauce; set aside. On a serving platter arrange chicken, carrots, cauliflower, and zucchini.

3.   In a fondue pot combine wine, broth, green onion, and tarragon. Bring to a gentle boil. Spear pieces of chicken and vegetables with fondue forks; dip into bubbling broth. Cook vegetables for 1 to 2 minutes and chicken for 2 to 3 minutes or until no longer pink. (To maintain the temperature, do not add too many pieces of food to the broth at one time.) Dip cooked chicken and vegetables into sauce. Makes 8 appetizer servings.

 Tarragon Dipping Sauce: In a small, heavy saucepan prepare one 0.9-ounce envelope hollandaise sauce mix according to package directions. Remove from heat; stir in 2 tablespoons dry white wine and 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed. Cool for 10 to 15 minutes. In a small mixing bowl fold hollandaise sauce into 1/2 cup plain yogurt. Serve at room temperature. Makes about 2 cups.

Ingredients
4 cups chicken stock
2/3 cup white wine or 1/4 cup of rice vinegar
2 lemon slices
2 large cloves garlic, minced
2 tbsp minced gingerroot
2 tsp granulated sugar

Chicken and Vegetable Tray:
1 pound boneless, skinless chicken breasts
1/2 bunch broccoli
1 small yellow summer squash or zucchini
2 cups torn Swiss chard or romaine lettuce
1 sweet red pepper or green pepper
1/4 pound mushrooms
Hot Chili Sauce (recipe follows)
Garlic Sauce (recipe follows)

Instructions
Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer in fondue pot.

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chili Sauce and Garlic Sauce for dipping.

Garlic Sauce:
1/2 cup light sour cream or low-fat yogurt or a mixture of both
2 cloves garlic, minced
1/4 cup of chopped fresh parsley

In a small bowl combine sour cream, garlic and parsley. For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 Tbsp.

Hot Chili Sauce:
1/3 cup water
2 Tbsp lemon juice or lime juice
1 Tbsp low-sodium soy sauce
1 tsp granulated sugar
1/4 tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Yield: 6 Servings