Assorted bite size chunks of meat, vegetable and seafood such as fish, chicken, beef, shrimp, peppers, onion, and mushrooms.

BATTER:

1 c. flour
1 tsp. baking powder

Stir together and add enough water to make a batter thin enough to dip food in but not so thin that too much runs off.

Heat frying oil in a temperature controlled wok, frying pan or deep fat fryer to 375 degrees. Spear food with fondue forks or skewers, dip in batter and fry until golden brown. Foods such as potatoes, beef and sausage do not need to be dipped in batter before frying. Drain off excess oil from food and dip in cocktail, tartar or lemon and butter sauce.

COCKTAIL SAUCE:

Combine:

1/2 c. catsup
2 tbsp. horseradish
A dash of Worcestershire sauce
3-4 drops Tabasco sauce

TARTAR SAUCE:

Combine:

1/2 c. mayonnaise or salad dressing
1/2 tsp. lemon juice
1 tsp. paprika
2 tbsp. sweet hamburger relish

LEMON AND BUTTER SAUCE:

Melt:

1/4 c. butter

Add:

2 tbsp. lemon juice
1 tsp. parsley