Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cheddar Harvest Fondue

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 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

From: Best Recipes Mar/Apr 1991

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