Fondue night

Fondue Night!  We used Canola Oil, and dipped steak, chicken, and a piece of pineapple.  For dipping sauces, we had three marinades:  Hawaiian Ginger (which we don't recommend to anyone!), Teriaki, and Herb and Garlic.  Though meat is a wonderful creation, we had a side of fresh sugar peas and ranch.  For dessert, we made toffee bars (which is not as rich as expected, but very tasty).  We thawed a bit too much meat, so we stirfried the meat and poultry with onions for fajitas tomorrow.

Our new dish tonight was toffee bars out of the Better Homes and Gardens (BHG pg262) cookbook.  We used bits of heath bar and walnuts for the topping, but are thinking that if we feel adventurous next time, we'll make our own toffee.

 

soooo yummy!