3/4 cup milk
1 tbsp dijon-style mustard
2 tsp onion powder
1/4 tsp salt
1 dash ground black pepper
3/4 cup apple juice
1/4 cup all-purpose flour
6 oz (1 1/2 cups) shredded sharp cheddar, cheese
4 cup italian bread cut in 1-inch cubes
4 cup assorted blanched vegatables, cut i, n bite-s
1 pieces
A Recipe for
Cheddar Harvest Fondue
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This Recipe for Cheddar Harvest Fondue is one of thousands in the Recipes-to-go Cheese Cookbook.
There is no such thing as a little garlic. |
| A. Baer |
If you enjoy this Cheddar Harvest Fondue Recipe - you should enjoy the recipe collections you can find on the websites below:
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Cheddar Harvest Fondue from the recipe cookbook of Recipes-to-go (Cheese)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
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
Serves: 4
Cheddar Harvest Fondue Recipe brought to you by Recipes To-Go