Categories: Cheese/eggs, Appetizers 
      Yield: 4 servings 
  
    3/4 c  Milk                                     -cheddar cheese 
      1 tb Dijon-style mustard                 4 c  Italian bread cut in 1-inch 
      2 ts Onion powder                             -cubes 
    1/4 ts Salt                                4 c  Assorted blanched 
      1 ds Ground black pepper                      -vegatables, cut in 
    3/4 c  Apple juice                              -bite-size 
    1/4 c  All-purpose flour                        Pieces 
      6 oz (1 1/2 cups) shredded sharp     
  
  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