Name: Cheddar Harvest Fondue
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cheese/eggs, Appetizers	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”