Baked Cheese And Tomato Fondue - cooking recipe

Ingredients

2/3 c. soft margarine
1 clove garlic, crushed
1 tsp. dry mustard
1 (8 oz.) loaf Italian bread
3 c. grated Swiss cheese (3/4 lb.) or 1 1/2 c. grated Cheddar cheese and 1 1/2 c. grated Swiss cheese
3 Tbsp. grated onion
1 1/2 tsp. salt
1 tsp. paprika
dash of pepper
1/3 c. unsifted all-purpose flour
3 c. milk
1 (16 oz.) can stewed tomatoes
3 eggs, beaten

Preparation

Make fondue day before serving.
In small bowl, cream 1/3 cup margarine with the garlic and 1/2 teaspoon mustard until well blended.
Remove ends of bread; cut loaf into 1/2-inch thick slices.
Spread one side of each with butter mixture.