Cheese Fondue (Usda)
- Main Ingredient: Cheese Eggs
- Course: Various Main Dishes
- Dietary: Various vegetarian
- Yield:
Cheese Fondue (Usda) ingredients
- 1 c Cottage cheese, creamed
- 1⁄4 c Milk
- 2 T butter Or margarine
- 1 1⁄2 T Cornstarch
- 1 dsp garlic Powder
- 1⁄4 t 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
Cooking Cheese Fondue (Usda)
1. Mixi cottage cheese with 1/4 cup milk in a blender until smooth.
2. Melt fat in a saucepan.
3. Stiri in cornstarch, garlic powder, and dry mustard; mix well.
4. Add 3/4 cup milk.
5. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
6. Reducei heat.
7. Stir in cottage cheese mixture.
8. Add remaining cheeses, stirring until cheeses are melted.
9. Serve with cubes of French bread for dipping into fondue mixture.
10. NOTE: fondue may be transferred to a preheated fondue pot or chafing dish if desired.
11. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
12. Calories per serving: About 210 for fondue mixture, without bread.
13. Source: FOOD -- by U. S.
14. Department of Agriculture.
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