| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Vegetarian | Main dish, Cheese/eggs, Vegetarian, Ovo-lacto | 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 cheese (sharp Cheddar), shredded |
| 2 | oz | Pasteurized process cheese (Swiss), shredded |
| 1 | lb | Loaf French bread cut into cubes |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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