FOR THE FONDUE:
6 cans chicken broth
1/2 cup white wine
4 chicken breasts, cubed
2 pork tenderloins, sliced
fondue fuel
4 baguettes
Kräuterbutter

WHIPPED MUSTARD SAUCE:
2 tbsp German mustard
1/4 cup whipping cream
1/4 tsp salt
2 tsp lemon juice

CURRY SAUCE:
1 cup Miracle Whip
2 tsp curry powder

APRICOT SAUCE:
425 ml apricots without sugar
5 tbsp mango chutney
1 tsp grated lemon peel
1 tsp sugar

CRANBERRY-HORSERADISH SAUCE:
1/4 can cranberry sauce
3 tbsp creamy horseradish sauce
1 tsp lemon juice

REMOULADE:
1 large dill pickle, grated
1 tbsp capers, minced
2 anchovie fillets, minced
1 tbsp parsley, minced
1 tsp mustard
2 tbsp sour cream
1/4 cup miracle whip

PEANUT SAUCE:
¼ cup Honey
¼ cup Peanut Butter, Smooth
1 tbsp Peanut Butter, Crunchy
3 tbsp Soy Sauce
2 tbsp Rice Vinegar
2 tbsp Olive Oil
1 tbsp Sesame Oil
2 tbsp Garlic Cloves, minced
1 tbsp Ginger Root, minced
1 tsp Red Pepper Flakes, crushed

WHIPPED MUSTARD SAUCE:
For this recipe a medium hot mustard is best.
Beat the cream until it is creamy but not too stiff. Carefully incorporate the mustard, salt and lemon juice. Keep refrigerated until use.

APRICOT SAUCE:
Mash the apricots and chop the chutney finely. Boil in a little pot until bubbly. Serve hot or cold.

CRANBERRY-HORSERADISH SAUCE:
Mix all ingredients well and serve cold.

REMOULADE:
Mix all ingredients together. Keep refrigerated.

PEANUT SAUCE:
Mix all ingredients in a little pot. Heat, and let cool before serving.

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