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