Equipment: Electric fondue pot, fondue plates and forks, Wooden slotted spoon, and soup bowls
To make the Red Sauce: stir together Heinz seafood cocktail sauce, Worcestershire sauce, and A.1. sauce, and let sit for 4 hours.
To make the Green Sauce: stir together the avocados, lemon juice, garlic powder, and salt and pepper to taste, and let the flavors blend.
To make the Gold Sauce: stir together the Miracle Whip, mustard, horseradish sauce, and paprika and dill to sprinkle. Let sit 2 hours or overnight.
Heat the two cans of broth and 1 can of water in the fondue pot until gently bubbling. Dip meat and shrimp into the broth until heated through or cooked and into the sauces. Plan on 10 shrimp and 1/4 pound of each meat for each dinner. Add more broth and water as needed, up to another can of broth and another 1/2 can of water.
To make a soup from the leftover fondue broth: place 1 can chicken broth, 1/2 can water, mushrooms, carrots, green onions, spinach leaves, and ramen noodles into the leftover fondue broth and heat until boiling and the noodles are soft. Serve in bowls along with Pepperidge Farm dinner rolls which have been brushed with melted butter and heated 3 to 5 minutes in oven.