| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour; *see note |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Cheddar cheese; shredded |
| 2 |
ts |
Dill weed |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:40 In a large bowl combine flour
and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a
small bowl, beat egg and milk; pour into dry ingredients and stir just
until moistened. (Batter will be very thick.) Pour into a greased 8 inch x
4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or until bread tests done.
Cool in pan 10 minutes before removing. Note: As substitute to self-rising
flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add
enough flour to equal 2 cups.
Source: Taste of Home; Feb./March 1995.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on
Sep 25, 1997
A Message from our Provider:
“Famous last words: I’ll get right with God later”