Shrimp Fondue
• (10.75 oz.) can condensed cream of celery
soup
• 1-1/2 cups grated sharp cheddar cheese
• 2/3 cup of fresh shredded Parmesan cheese
• 2 tablespoons Worcestershire Sauce
• 1/2 teaspoon Old Bay®
• 1 teaspoon fresh minced garlic
• 1/8 cup nely chopped green onions
• Hot Sauce to taste
• 1 cup chopped cooked shrimp
• 1 loaf french bread
1. Add all ingredients (except bread and shrimp) into the cooking pot.
2. Cover and cook for 1 hour on HIGH.
3. Reduce heat to LOW and add shrimp.
4. Use long skewers or fondue forks to dip the bread.
Mushroomy Beef Stroganoff
• 1-1/2 lbs. beef top round, thin sliced
• 4-1/2 tablespoons our
• 1 cube mushroom bullion
• 1 cup boiling water
• 1 carrot ne diced
• 1 shallot ne diced
• 2-1/2 cups fresh mushrooms, sliced
• 1/8 teaspoon oregano
• 1/8 teaspoon rosemary
• 1 bay leaf
• 3/4 cup sour cream
• salt
• egg noodles, cooked
1. Cut beef into strips.
2. Place our in a plastic freezer bag.
3. Add beef to the bag and shake until the meat is lightly coated with our.
4. Dissolve bullion in boiling water.
5. Add all ingredients except sour cream to the cooking pot.
6. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
7. Remove and discard bay leaf.
8. 30 minutes before serving, add sour cream to the cooking pot. Stir to mix well.
9. Reduce heat to LOW.
10. After 30 minutes, turn heat down to WARM.
11. Add salt to taste.
12. Serve beef stroganoff over egg noodles.
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