Cheddar harvest fondue
4 servings
Ingredients
| Quantity | 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 |
| Pieces | ||
Directions
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