Cheese Fondue (usda)

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Title: CHEESE FONDUE (USDA)
Categories: Main dish, Cheese, Vegetarian, Eggs
Yield: 6 servings

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

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

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