|Hot dogs||8 Ounce|
|Oil||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
Cut beef into cubes; set aside.
Cut hot dogs into bite-size pieces; set aside.
Cut pimientos into 2 or 3 pieces.
Leave mushrooms whole.
Slice onions into wide rings.
Arrange all ingredients on platter.
Heat oil in fondue pot or wok set on table.
Using fondue forks, pick up one ingredient at a time; deep-fry until done.
Eat beef with any of the above sauces.