2 cups chicken bouillon
1/4 tsp garlic powder
4 C (1 lb) Swiss cheese, shredded
3 T cornstarch
3/4 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp white pepper
1/4 tsp nutmeg
1 loaf french bread, toasted
DO NOT BOIL! Heat 1 3/4 c bouillon & garlic until hot. Add cheese, stirring constantly till melted. Cheese may not thoroughly combine with liquid. Combine cornstarch, salt, Worcestershire sauce, pepper and nutmeg with 1/4 cup cold bouillon. Stir into cheese mixture. When cornstarch is added, cheese will combine with liquid for smooth blend. Continue heating and stirring until smooth. Serve from fondue pot with cubes of toasted french bread.
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