"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Cheese Fondue, by Patty Dyroff, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 slices dry bread, cubed 1/2 lb. grated sharp cheese 6 eggs, beaten 1 t. salt 2 c. milk 1/2 c. melted oleo
In a greased casserole dish put alternate layers of bread cubes and cheese. (I use more bread) Beat eggs, milk and salt together & pour over layers in casserole dish. Pour melted oleo over all. Keep refrigerated overnight. Bake in a shallow pan of water. Bake at 375 for about 45 minutes.
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