Dremas Hawaiian Fondue Recipes

Steps:

• 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
• 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
• 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!

Steps:

• Toss flour, salt, pepper and cheeses until cheese is coated. Set aside. Rub cut clove of garlic on inside of eathenware fondue pot. Pour beer into fondue pot. Heat pot over low heat. Add cheese mixture, 1 cup at a time, stirring after each addition until cheese is melted and blended. Stir in pepper sauce.
• Transfer pot to table and heat source. Adjust heat when necessary to keep fondue warm. Spear dippers and swirl in fondue. Tip: If mixture become too thick just add warmed beer to dilute.
• Dippers: Cornbread, rolled tortillas.
• Sangria Pitcher: Strain lemon juice and orange juice into serving pitcher. Add sugar stirring until dissolved. Pour in wine. Stir and add ice. Garnish with lemon or oranges slices if desired. Enjoy!