Title: Cheese Fondue (Usda)
Categories: Entree Cheese Vegetarian
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

previous

next