One of my favorites was something we used to do a lot back in

the early 80's  – fondue! We cleaned the meat and cubed it (sometimes an entire deer),

then marinated it overnight in Italian dressing. Then an electric fondue pot

(or 4 or 5) was filled with oil (peanut) and brought to temp. We all

sat around the pot with a fondue fork and cooked 2 or 3 cubes of

meat at a time to desired degree of doneness. Then plopped on our

plate an ate with favorite dipping sauces. To die for.

You can adapt this to all homemade stuff – dressings, etc. The dipping sauces were

as simple as BBQ sauce or as creative as a horseradish cream. The

oil can change depending on preference or tolerance. Lots of fun.

Everyone loved it.

This would also work with a deep fryer, electric skillet, etc. with adjustable temp.

Dede