Cheddar harvest fondue

Yield: 4 servings

Measure Ingredient
¾ cup Milk
1 tablespoon Dijon-style mustard
2 teaspoons Onion powder
¼ teaspoon Salt
1 dash Ground black pepper
¾ cup Apple juice
¼ cup All-purpose flour
6 ounces (1 1/2 cups) shredded sharp cheddar cheese
4 cups Italian bread cut in 1-inch cubes
4 cups Assorted blanched vegatables, cut in bite-size
\N \N 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

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