| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Self rising flour |
| 2 | ts | Dry mustard |
| 3/4 | c | Milk |
| 2 | Eggs; beaten | |
| 1/2 | c | Butter |
| 4 | oz | (1 cup) shredded sharp cheddar cheese |
| 1 | oz | (1/4 cup) shredded sharp cheddar cheese |
| 1 | tb | Butter; cut in pieces |
INSTRUCTIONS
TOPPING Recipe from: Linda Carman/Martha White Heat oven to 350 degrees. Grease bottom of 8 x 4 or 9 x 5 loaf pan. In large bowl, combine flour and dry mustard. In small bowl, combine the milk, eggs and butter; mix well. Add to flour mixture; blend well. Stir in 1 cup cheese. Spoon batter into greased pan. Sprinkle with 1/4 cup cheese. Dot with 1 tablespoon butter. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Yield: 1 (16 slice) loaf Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 28, 1997
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