| | Cheddar Harvest Fondue 3/4 cup of milk
1 tablespoon of Dijon-style mustard
2 teaspoons of onion powder
1/4 teaspoon of salt
a dash of ground pepper
3/4 cu of apple juice
1/4 cup of all purpose flour
6 ounces of (1-1/2 cups) shredded sharp cheddar cheese
4 cups of Italian bread cut in 1-inch cubes
4 cups of assorted blanched vegetables, cut into bite-size pieces |
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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).
Servings: 4 |
