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

Jesus clearly connects our appreciation of the forgiveness of God with our love for Him. When we realize Christ died on the cross for each of our sins, we will love Him much. When we understand that Jesus experienced the wrath of God in our place, we will love Him much. When we realize that we have been credited with the righteousness of Christ when nothing in us is worthy, we will love Him much. And when we consider that God will accept us into heaven for eternity because of the finished work of Jesus Christ, we will love Him much.

Karl Graustein

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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