CHEESE FONDUE (327)    RECIPE (114)

• MILK, DRY, NONFAT
  QUANTITY:   2.25
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   2.25
• WATER, TAP
  QUANTITY:   1.875
  ASSOCIATED NUTRIENT:   WATER
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• BREAD, WHITE, SLICED
  QUANTITY:   186
  ASSOCIATED NUTRIENT:   BREAD, WHITE, ENR,
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   9
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   9
• EGGS, SHELL, FRESH
  QUANTITY:   24
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ

1) RECONSTITUTE MILK AND SCALD. ADD MARGARINE AND SALT; MIX TO DISTRIBUTE.
2) CUBE BREAD SLICES. GRATE CHEDDAR CHEESE. 
3) POUR MILK MIXTURE OVER BREAD CUBES. ADD CHEESE; MIX TO DISTRIBUTE.
4) ADD YOLKS FROM EGGS (SAVE WHITES) GRADUALLY TO BREAD MIXTURE. MIX
   TO DISTRIBUTE. FOLD IN STIFFLY BEATEN EGG WHITES.
5) SCALE MIXTURE INTO WELL-GREASED PANS. BAKE (300F) FOR 50 MINUTES OR
   UNTIL SET. MARK AND CUT 20 PORTIONS/PAN (5 X 4).