Cheese Fondue (usda) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Pasteurized process cheese, (sharp Cheddar), shredded
2 ounce: Pasteurized process cheese, (Swiss), shredded
1 lbs: Loaf French bread, cut into cubes
Directions:
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
Source from luhu.jp
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
Source from luhu.jp