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Page TBB HERALD COOKBOOK Pccwfabe I delight a bellringing toddy A BELLS SCOTCH augar or hooey in RINGING TODDY one ounce of boiling water Vt till Add Scotch and juice 2oaM tvl Fill or mug with re 1 Op leamjaac hot warn and as hot water aaWrf J Regal Christmas Eve cheer A tier the prevent have been opened on a help 1 1 buffet of with ami pu dip the hoviev fun for the guests fundi weather meal in ing snifter of Chit as Regal or Salute pre rapped for an ideal gilt no worn about the cor HOI DAY BEEFFONDIE per Ing Anorltd broccoli and cauli flower Do mil carrot Chicken broth enough lo nil jour fondue pot Saner Cut the beef into I linc piece each vegetable leparateli tender Plunge in ire water to nop the cooking in and blot with paper eating SOY DIPPING SAKE cup cold water I cornstarch I packet tie aire taut ant chicken broth 1 I trout Ginger Stir all ingredients together ma small sauce pan Bring in a boil and cook thick Sent hot I cup MAYONNAISE cup cup butler A tup Dnheaitnnt pepper Beat the ml Slowlv beat in I then add the Mil i pepper wedge or slice ten Heat broth in the fondue pot iuu to boiling and keep hot an alcohol or nemo turner Arrange thr beef and iegetablei on a large platter or arrange individual portions on divided fondue plain Use long forks to a piece of meat or a vegetable and cook in the hot broth meal ill take in segetablei mm Dip doited fondue served with French bread can be an mil malt sitdown dinner for two or a buffet dinner for a part Simply the amount meat and vegetables for the number of people wish When lerving larger ben of people you may need to add more hot broth to the fondue pot keep full CURRY SALCE I cup I lemon Juice i tablespoon I lo teaspoon dry teaspoon Combine all ingredients til smooth Garnish sviihfinek chopped hard cooked egg or Makes about I cup TACO SAUCE cup nuyonnaiM ens chopped green cop chopped green Combine all ingredient in a mall bowl Garnish sliced green onions cups ATE CHRISTMAS EVE with of Rrcal or Royal Salute thai vtntttvr