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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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