Page 167 - Harrington Family Recipes

Fondue with Broth

Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb steak -- cubed
1 lb scallops
1 lb shrimp -- shelled
3 stalk broccoli
1 pkg pearl onions
8 ozs mushroom
3 zucchini
,
BROTH
6 c nonfat chicken broth
2 green onions
1 clove garlic -- crushed
1/4 tsp ground ginger

Pat meat dry using paper toweling and cut into cubes no larger than one
inch. If scallops are large cut in half. Shell shrimp. Slice
vegetables. Arrange all on platter. Cover and refrigerate if prepared
ahead.

Combine chicken broth, green onions, garlic and ginger in a heavy
saucepan. Bring to a boil. Reduce heat and simmer 15 minutes. Strain
the broth into a fondue pot.

Spear meat, seafood and vegetables and cook in broth.

Serve with a variety of sauces: "Quick Bearnaise Sauce", "Quick Curry
Sauce", "Mustard Sauce" and a cocktail sauce.

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Per Serving (excluding unknown items): 667 Calories; 25g Fat (29.9%
calories from fat); 91g Protein; 39g Carbohydrate; 17g Dietary Fiber;
273mg Cholesterol; 1326mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean
Meat; 6 Vegetable; 3 Fat.

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