Cheddar Harvest Fondue
(4 servings)
1/4 c Milk
1 tb Dijon-style mustard
2 tsp Onion powder
1/4 tsp Salt
1 dash 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 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).
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