| 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
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