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Note: Plan on 1/3 - 1/2 pound of meat per person. Cut the meat into paper-thin slices. Do not season the meat, or else the broth will become too salty with succesive meat-dippings. Put the broth into the fondue pot and heat to boiling. (If using an electric fondue pot, bring to a boil on the High setting, then reduce the heat to Medium to keep the broth at a rolling boil while cooking the meat. Spear strips of raw meat with a fondue fork. Place into hot broth; cook until done. Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet & Sour Sauce, Soy Sauce. To complete the Oriental menu, serve with rice (plain or seasoned), a cucumber or green salad or vegetable, fresh fruit and an almond or fortune cookie. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:41 -0400 From: "Ilene D. Warfield"
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 754.3mg||26 %|
|Potassium 14.5mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0.7g||1 %|
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Calories per serving: 10
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