Cooking advice

Oven Tips : Close the oven door gently - slamming forces out the hot air.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Cheddar Harvest Fondue Recipe

	Category	Appetizer Recipes
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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

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<h1>Cheddar Harvest Fondue</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Milk <P>1 tb Dijon-style mustard <P>2 ts Onion powder <P>1/4 ts Salt <P>1 ds Ground black pepper <P>3/4 c Apple juice <P>1/4 c All-purpose flour <P>6 oz (1 1/2 cups) shredded sharp <P>-cheddar cheese 4 c Italian bread cut in 1-inch <P>-cubes 4 c Assorted blanched <P>-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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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