Title: Cheese Fondue
Categories: Main dish, Cheese/eggs, Vegetarian, Ovo-lacto
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip