Recipe - Meat Fondue With Honey Sauce

Boneless; skinned chicken,
cut in strips
Sherry or white wine
Worcestershire sauce

HONEYMUSTARD SAUCE
1 cup Sour cream
2 teaspoon Dijon mustard
2 tablespoon Honey

Using strips of chicken, place in marinade of wine and Worcestershire
sauce. Marinate 23 hours. Skewer chicken, fry on skewer stick in hot oil.
Sauces of your choosing may accompany chicken.

HoneyMustard Sauce: Mix ingredients together; use for dunking fried
chicken strips or chunks.

ARKANSAS TODAY, CHANNEL 11, KTHV

09/05/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.