1 cup cottage cheese, creamed
1/4 cup milk
2 tbsp butter or margarine
1 1/2 tbsp cornstarch
1 dash garlic powder
1/4 tsp dry mustard
3/4 cup milk
4 oz pasteurized process cheese - (sharp, cheddar), shredded
2 oz pasteurized process cheese - (swiss, ), shredded
1 lb loaf french bread - cut into cubes
A Recipe for
Cheese Fondue (Usda)
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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This Recipe for Cheese Fondue (Usda) is one of thousands in the Recipes-to-go Cheese Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Cheese Fondue (Usda) from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
Never eat more than you can lift. |
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Food Tip |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
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
Serves: 6
Cheese Fondue (Usda) Recipe brought to you by Recipes To-Go