June 29th, 2010 
Fondueforyou 
1 (1 1/2 pound) lean leg of lamb, cubed 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1 tablespoon chopped fresh mint 1 teaspoon ground cinnamon Salt and pepper Apricot Sauce: 1 tablespoon oil 1 shallot, finely chopped 1 (14 ounce) can apricots in natural juice Salt and pepper 1 tablespoon […]
June 28th, 2010 Fondueforyou 
1 (2 pound) lean rump steak 1 tablespoon vegetable oil 1/2 Spanish onion, finely chopped 1 clove garlic, crushed 1 (14 ounce) can tomatoes, undrained 2 tablespoons tomato paste 1/2 teaspoon chili powder 1 fresh green chile, seeded and finely chopped Salt and pepper Cut meat into 1-inch cubes and put onto a serving plate. […]
June 27th, 2010 Fondueforyou 
1 1/4 cups olive oil 3 cloves garlic, sliced 1/2 teaspoon freshly-ground pepper 2 (2 ounce) cans anchovy fillets Pour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly. Serve as dipping sauce for fresh vegetables such as radishes, zucchini sticks, carrot sticks, small […]
June 26th, 2010 Fondueforyou 2 avocados, halved and stoned 3 teaspoons lemon juice 1 clove garlic, halved 3/4 cup dry white wine 3 cups grated Edam cheese 2 teaspoons flour 5 tablespoons thick sour cream Cubes of sesame-coated French bread Cubes of red and green bell pepper Scoop out flesh from avocados into a bowl and mash until smooth […]
June 25th, 2010 Fondueforyou 1 can tamales 1/2 medium onion, finely chopped 1 can no-beans chili 8 ounces Velveeta cheese, sliced Slice tamales into medium saucepan. Add chili. Add chopped onions. Heat slowly, stirring occasionally, so as not to scorch. When hot, add sliced cheese. Stir until cheese is melted. Keep warm in a fondue pot. Serve with corn […]
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