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Cheese fondue (usda)

Yield: 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

Instructions:

-- 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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