| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Mexican | Bread, Mexican | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 1 | tb | Brown sugar |
| 1 | tb | Tomato paste |
| 1 | Garlic clove; minced | |
| 2 | Eggs | |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper; * see note |
| 3 | tb | Fresh basil; * see note |
| 2/3 | c | Vegetable juice cocktail or tomato juice |
| 1 | c | Sharp cheddar cheese; grated |
| 2 | Sun-dried tomatoes; oil-packed, minced |
INSTRUCTIONS
Preheat the oven at 350F. Cream the butter with the brown sugar. Add tomato paste, garlic and eggs. Beat until well mix. Shift the flour, baking powder and the salt. Add the cayenne pepper et basil. Add about 1/3 of flour mixture to butter mixture, mix well. Pour about half of the Vegetable juice, follow with another third of flour. Mix well after each addition. Finally add the the remainder for the juice and finish with the flour. At this point you will have a heavy sticky batter. Add the cheese and sun-dired tomato. Put he mixture into a 8 1/2 x 4 1/2 inches oiled bread pan. Bake in oven for about an 1 hour or until a thoothpick inserted in the middle come out clean. Let cool for 5 minutes before removing from the pan. Note 1: You can increase quantities of cayenne pepper if you would like something with a kick. Note 2: You can subtitute for 1 tablespoon of dry basil. Recipe by: Les Collection Mini-Livres Bon Appeti Posted to TNT Recipes Digest by Andre Beaulieu <abeaul@colba.net> on Mar 07, 1998
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