Creamy Pizza Fondue

     1/2  pound         Ground round (85% lean)
   1                    Small onion -- chopped
   1      tablespoon    Melted butter or olive oil
   2      cans          (10 oz.) pizza sauce
   1      tablespoon    Cornstarch
   2      teaspoons     Dried oregano
     1/2  teaspoon      Garlic powder
   2 1/2  cups          Shredded Cheddar cheese -- (about 10 ounces)
   1      cup           Shredded mozzarella cheese -- (about 4 ounces)

1. In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder. Stir until well mixed. Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well after each addition. Transfer to a chafing dish or fondue pot.

Crisp Sugared Walnuts

   4      cups          Water
   2      cups          Walnuts
   6      tablespoons   Sugar
     1/4  teaspoon      Salt
   1      tablespoon    Peanut or corn oil

Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.
Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks.

CRISPY WALNUTS 

 1      pound         Walnuts, shelled, peeled -- &

     1/4  teaspoon      Salt
   3      cups          Sugar
     1/2  cup           Honey
   5      cups          Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put
walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return
walnuts to wok & cook about 15 minutes or until liquid begins to thicken. When thickened, pour contents into large bowl & let them soak 24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil in wok to 350 F & add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok & spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer with drinks.