Cheese Fondue #2

fondue, cottage cheese, cornstarch


Serves: 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 sharp
-Cheddar cheese; shredded
2 oz Pasteurized process Swiss
-cheese; shredded
1 Loaf (1-pound) 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.