"Tonite the Swiss Sichuan Tofu and Golden Sweet Potato Fondue as you might do... !"

Ingredients for the Cheese Dipping Sauce: (8 c)

4 doz. skewers

1/2 c 4 green/yellow banana peppers (roasted)

1/2 c 4 roasted bell peppers (roasted)

4 tblsp chilli powder

2 tblsp cumin powder

2 tblsp turmeric

4 tblsp onion powder

4 tblsp garlic powder

4 tsp salt

3 c cheddar

3 c Monterrey Jack

1 c milk (whole)

4 tblsp corn starch

4 tblsp H2O

Ingredients for the Sichuan Marinade: (4 c)

(Adapted from Author: Connie Murray www.HappyBellyFoodie.com)

4 tblsp canola

1/2 c onion (minced)

5 garlic cloves

2 c chicken broth

4 tblsp Szechuan chilli sauce

4 tblsp soy sauce

4 tblsp br. sugar

2 tsp 5-spice powder

1/2 c tomatoes (minced)

1/2 c honey

1 tsp molasses

4 tblsp rice wine vinegar

2 tsp sherry

2 tsp sesame oil

2 tblsp H2O

Preparation Instructions:

Make the cheese dip for fondue.

Make the hot Sichuan marinade.

Soak overnite the tofu cubes (1") (1 packet serving) in the marinade.

Coat the sweet potato cubes (1") (4-6 sweet potatoes, peeled) in Bulls Eye(R)

BBQ Sauce.

BBQ on the grill over MED heat and brush regularly the rest of the sauce.

Serve in a platter (2) with bowl in center containing the cheese sauce or dip.

With pick take cubes, dip and enjoy the food fondue and the fixins!

Suggested Serving:

Corn cream chowder (use evaporated milk, sugar and salt)

Biscuits [Pillsbury Dough Boy(R)] (cheese, cayenne, butter)