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