Cheddar harvest fondue
Servings: 4
Ingredients:
- 3/4 c Milk
- 1 tb Dijon-style mustard
- 2 ts Onion powder
- 1/4 ts Salt
- 1 ds Ground black pepper
- 3/4 c Apple juice
- 1/4 c All-purpose flour
- 6 oz (1 1/2 cups) shredded sharp -cheddar cheese
- 4 c Italian bread cut in 1-inch -cubes
- 4 c Assorted blanched
Instructions:
-vegatables cut in -bite-size Pieces In a medium saucepan combine until smooth: milk apple juice flour mustard onion powder salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991
