"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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