| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Cheese | 6 | Servings |
INGREDIENTS
| 1 | c | Cottage cheese; creamed |
| 1/4 | c | Milk |
| 2 | tb | Butter or margarine |
| 1 1/2 | tb | Cornstarch |
| 1 | ds | Garlic powder |
| 1/4 | ts | Dry mustard |
| 3/4 | c | Milk |
| 4 | oz | Pasteurized process sharp Cheddar cheese; shredded |
| 2 | oz | Pasteurized process Swiss cheese; shredded |
| 1 | Loaf (1-pound) French bread; cut into cubes |
INSTRUCTIONS
Date: Fri, 22 Mar 1996 11:19:03 -0500 From: kmeade@ids2.idsonline.com (The Meades) Mix cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 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 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”