1/2lbshrimp, peeled and deveined optional or more, if desired
1lbsmall new potatoes, slice the larger ones in halfpar boiled
1headbroccoliseparated into florets
1pintmushrooms, cleaned and large ones sliced in half
1yellow squash, sliced into thick rounds
dipping sauces, such as Mustard, Sweet and Sour Sauce, Steak Sauce, Peri Peri (hot) sauce, Miso Dressing, Mayonaisse, etc.
Instructions
Combine the first five ingredients, broth through pepper in a medium stockpot. Set aside until all of your ingredients are prepped and you are ready to eat.
Prepare all of your dippers (beef through squash), being sure to par boil the potatoes in salted water so that they don't take to long to cook in the broth.
Pour your sauces into small bowls and set a kettle on the stove to boil water to put in the lower half of your fondue pot.
Set your table with small plates, forks, fondue spears, salad (if desired), dippers, dipping sauces and fondue pot stand with lit votive candle or sterno.
Set your stockpot with the broth mixture over medium-high heat. Heat until boiling and then pour into fondue pot.
Pour boiling water into the lower half of your fondue pot and then set the broth mixture on top. Place the combination on top of the fondue pot stand (over the open flame).
Start dipping, keeping the fondue spears with protein or vegetable in simmering broth until it is cooked to your liking. Remove item to your plate and dip into desired sauce to enjoy.
Notes
It's nice to serve a salad to eat while the items are cooking in the broth. The beef is easiest to thinly slice when cold.