Fondue makes a number of appearances in this binder.
Cottage Swiss Fondue
2 cups (8 oz.) shredded Swiss cheese
3 Tbsp. flour
1-1/2 cups milk
2 cups cottage cheese
2 tsp. dry mustard
1/4 tsp. garlic powder
Toss together Swiss cheese and flour. In a 1-1/2 qt. saucepan heat milk to simmering. Over low heat add Swiss cheese, one-half cup at a time, stirring after each addition until Cheese is melted.
Stir in cottage cheese, mustard and garlic powder. Heat thoroughly. Transfer to fondue pot. Makes 4 cups.
Serve with cubes of cooked turkey, ham or roast beef; pumpernickel, rye or French bread, cauliflowerets, green pepper squares, cherry tomatoes or cucumber spears.