Food tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.












Cheddar Harvest Fondue Recipe
Cheddar Harvest Fondue Category Appetizer Recipes 
Views 25 
Ratings 0 
Ingredients And Procedures

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 Source: Best Recipes Mar/Apr 1991

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: