Recipe - Cheese Fondue 2

1 cup Cottage cheese; creamed
One fourth cup Milk
2 tablespoon Butter or margarine
1 One half tablespoon Cornstarch
1 ds Garlic powder
One fourth teaspoon Dry mustard
Three fourths cup Milk
4 ounce Pasteurized process sharp
Cheddar cheese; shredded
2 ounce Pasteurized process Swiss
cheese; shredded
1 Loaf (1pound) French bread;
cut into cubes

Date: Fri, 22 Mar 1996 11:19:03 0500

From: kmeade@ids2.idsonline.com (The Meades)
Mix cottage cheese with One fourth cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well. Add Three fourths cup milk. Cook over medium heat, stirring constantly
until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese
mixture. Add remaining cheeses, stirring until cheeses are melted. Serve
with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish
if desired. Keep hot during serving by using an alcohol burner, canned
heat, or candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Source: FOOD, by U.S. Department of Agriculture Typed for you by Karen
Mintzias

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