Recipe - Cheddar Macaroni Salad

Three fourths cup Milk
1 tablespoon Dijonstyle mustard
2 teaspoon Onion powder
One fourth teaspoon Salt
1 ds Ground black pepper
Three fourths cup Apple juice
One fourth cup Allpurpose flour
6 ounce (1 One half cups) shredded sharp
cheddar cheese
4 cup Italian bread cut in 1inch
cubes
4 cup Assorted blanched
vegatables, cut in
bitesize
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini