Dremas Hawaiian Fondue Recipes

HAWAIIAN DREAMS PINEAPPLE SQUARES 1968

Steps:

• base:.
• Cream the 1/2 cup butter with the brown sugar and vanilla.
• Mix in the cake flour, combining well.
• Press into a ungreased 9 inch square pan.
• Bake at 375 degrees for 15 minutes, until golden brown.
• Remove and cool.
• Filling:.
• Spread well drained 1 cup crushed pineapple over the cooled cooked base.
• Beat well together the melted butter with the granulated sugar, egg vanilla and coconut.
• Spread this mixture evenly over the pineapple.
• Return to oven at 375 degrees and bake for 25 to 30 minutes.
• Remove and then cool completely in pan.
• Cut into squares.

DREMA'S "MINI MEATBALL" FONDUE

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!

DREMA'S "HAWAIIAN" FONDUE

Steps:

• Partially freeze pork tenderloin for easy cutting. Cut across grain into 1/8" slices. Repeat for chicken breasts. Cut across grain into 1/4" bite-size pieces.
• In fondue pot pour white wine (riesling, enough of the chicken broth to fill fondue pot 1/2 full. Heat to simmer. Adjust temp to maintain heat.
• Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done. Dip in sauce of choice.