12-24-17 very good
Recipe by Midge Plourde
PREP TIME: 5 mins TOTAL TIME: 1 hr 5 mins
ABOUT THIS RECIPE
"Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!"
2 bay leaves
2 garlic cloves, minced ( I use 4-5)
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans nonfat beef broth ( I use Campbell's sodium reduced- fat-free broth)
0.5 (750 ml) bottles dry white wine or 1 cup water
2 cups water
1 (1 ounce) package French onion soup mix
0.5 (8 ounce) bottles of heinz seafood sauce
Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
Page 2 of 2Fondue Broth (cont.)
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Serving Size: 1 (881 g) Servings Per Recipe: 1
AMT. PER SERVING% DAILY VALUECalories 408.1 Calories from Fat 31% Total Fat 0.3g0%
Saturated Fat 0.1g0% Cholesterol 0.0mg0% Sodium 2315.8mg96% Total Carbohydrate 33.5g11% Dietary Fiber 3.4g13%
Sugars 5.0 g20% Protein 3.5g7%
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