| 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
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