| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Mexican |
Mexican, Breads |
10 |
Servings |
INGREDIENTS
| 5 1/2 |
oz |
Chorizo |
| 3 |
c |
Flour (not self-rising) |
| 3 |
tb |
Grated parmesan cheese |
| 2 |
tb |
Brown sugar-packed |
| 4 1/2 |
ts |
Baking powder |
| 1 |
ts |
Fennel or caraway seeds |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
|
3 oz. cream cheese softened |
| 1 |
|
8 oz. cream cheese softened |
| 1 |
c |
Milk |
| 2 |
|
Eggs |
| 1/4 |
c |
Butter or Margarine, melted |
INSTRUCTIONS
If necessary, remove sausage casing. Coarsely chop sausage; you should
have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar,
baking powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then stir in milk. Add
eggs, 1 at a time, beating well. Stir in butter and chorizo. Add to flour
mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch
loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from pan
sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out.
Cut bread into thick slices and serve warm. Store at room temp. for 1 day.
Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven.
Yield: 1 loaf
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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