| 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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