Cheese Fondue with Chicken Broth
Our gardening friends Charlie & Julie Rohlfing shared this fondue recipe from County Lanes Magazine for a fall evening supper. Julie is the Director of Alumni Affairs, Dana College,

3/4 cup chicken broth
2 tablespoons Dijon mustard
2 cups shredded sharp cheddar cheese
2 tablespoons cornstarch mixed with enough cold water to dissolve

As desires for dipping:

Cubed crusty beard, assorted veggies- pepper chunks, broccoli etc, pretzels, ham cubes.

Boil broth in heavy saucepan. Reduce heat to medium. Add cheese, mustard and cornstarch, stirring constantly until melted and smooth. Stir until it bubbles. Remove from heat and pour into fondue pot or slow cooker. Serve with assorted dippers.