Fondue with Meats & Vegetables

4 bay leaves
4 garlic cloves, minced (I use 4-5)
4 teaspoons dried parsley
4 teaspoons fresh ground pepper
4 (10 1/2 ounce) cans nonfat beef broth
1 (750 ml) bottle dry white wine or 2 cups water (we used red wine vinegar instead)
4 cups water
2 (1 ounce) packages French onion soup mix
1 (8 ounce) bottle of heinz seafood sauce

Mix all the ingredients in your fondue pot, and simmer for 1 hour.

When you are ready to start, bring the broth to a boil.

We threw everything in a pot on the stove in the above broth. You could just dip your meats and let them cook, but this worked out well for us. We had:

Steak (cut up into cubes)
Chicken ""
Shrimp
Red Potatoes
Mushrooms
Broccoli

I would suggest putting the potatoes in awhile before you throw the rest in, they take longer to cook. I cut my steak up earlier in the day, thew it in a baggie with some steak marinade and left it in the refrigerator till ready to serve. Sage and I thought it was a bit spicy so you might leave out part of the black pepper.