Shelly's Recipe

ITALIAN FONDUE II

Category: Dips - Hot

1/2 lb ground beef
1 (15 oz) can tomato paste
1 tbsp cornstarch
4 cups shredded Mozzarella cheese
1 cup cream-style Cottage Cheese
1/2 cup dry white wine
1 tsp salt
1 1/2 tsp oregano
1/4 tsp freshly ground pepper
1 loaf French or Italian bread, cut in chunks

In a small skillet brown ground beef. Stir in tomato paste and cornstarch; heat until warmed. Transfer to Fondue pot; place over low heat.

Stir in cheeses, a little at a time, until they begin to melt. Stir in wine and continue stirring until cheese is fully melted and wine is blended into mixture. Stir in seasonings. Serve over low heat. Dip bread chunks into mixture using a Fondue fork. Serves 6