Spicy Barbecue Sauce; Hot Wings; Chocolate Fondue - Hamilton Beach 840105900 Manual

840105900 Ev06 2/17/03 1:56 PM Page 26

Spicy Barbecue Sauce

3 to 5 qt 5 1 ⁄
2
2
1
3
1 ⁄
4
1 ⁄
1
2
2
2
2
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours
OR High – 2-3 hours. Makes about 3 or 4

Hot Wings

3 to 5 qt 5 1 ⁄
4
1 ⁄
2
1
1
Rinse chicken wings in cold water. Place ingredients in crock in order listed,
pouring barbecue sauce over all. Cover and cook: Low – 6 hours OR
High – 3 hours.

Chocolate Fondue

3 to 5 qt 5 1 ⁄
1
1
1
1
1
1 ⁄
4
Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks,
cake cubes, marshmallows, and cookies.
Combine all fondue ingredients in crock. Stir well. Cover and cook on High for
45 minutes* to 1 hour 15 minutes or until melted.
Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep
warm as desired. Refrigerate leftovers and use as chocolate sauce.
Makes about 1 or 2 quarts.
*Only the High setting is recommended for this recipe.
26
to 7 qt
3 (32 oz) bottles ketchup
1 (1.25 oz) envelope chili seasoning
4 cups water
1 ⁄ cup brown sugar, packed
3
2 cups chopped onion
3 teaspoons chopped garlic
3 tablespoons Worcestershire sauce
3 teaspoons liquid smoke (optional)
to 7 qt
2
8 pounds chicken wings
1 cup cider vinegar
2 tablespoons hot pepper sauce
2 cups barbecue sauce
to 7 qt
2
2 (8 oz) boxes semi-sweet baking chocolate
2 (8 oz) boxes unsweetened baking chocolate
2 (6 oz) boxes white baking chocolate
2 (14 oz) cans sweetened condensed milk, not evaporated
2 cups milk
1 ⁄ cup blackberry-flavored brandy,
2
or other fruit-flavored brandy
1 ⁄ quarts.
2