Cheese fondue.
Cook this fondue then put it in a slow cooker to keep it warm.
Courtesy Photo/MILK CALENDAR
1 1/2 cups milk
1 clove garlic, minced
2 tbsp all-purpose flour
1 tsp dry mustard or Dijon mustard
2 cups shredded Canadian old Cheddar cheese
4 cups raw vegetable pieces (celery sticks, baby carrots, cauliflower florets, sweet pepper strips, broccoli florets, green beans)
2 cups strips cooked chicken breast and/or large cooked shrimp
4 slices whole grain bread, toasted and cut into cubes.
In a small saucepan, whisk together milk, garlic, flour and mustard. Cook over medium heat, whisking constantly, for about seven minutes or until starting to simmer and thicken. Reduce heat to low.
Add one small handful of cheese at a time to the pan, whisking constantly, adding the next handful when cheese is melted. After the last addition of cheese, cook, still whisking, for three to five minutes or until slightly thickened and silky smooth.
Place in slow cooker on low to keep fondue hot.
Serve with vegetables, chicken and toast cubes for dipping, using fondue forks, if desired.
~ Recipe courtesy of Milk calendar