| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Canadian |
Appetizers, Breads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Freshly grated Parmesan cheese |
| 1/2 |
c |
Chopped sweet red pepper |
| 1/3 |
c |
Chopped green onion |
| 2 1/2 |
ts |
Baking powder |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Granulated sugar |
| 1/2 |
ts |
Each salt and pepper |
| 1 |
c |
Milk |
| 1/3 |
c |
Vegetable oil |
| 1 |
|
Egg |
| 12 |
|
Thin slices pepperoni |
| 1/4 |
c |
Shredded part-skim mozzarella cheese |
INSTRUCTIONS
In large bowl, stir together flour, Parmesan cheese, 1/3 cup of the red
pepper, green onion, baking powder, oregano, sugar, salt and pepper. Whisk
together milk, oil and egg. Pour over dry ingredients; stir just until
moistened.
Pour batter into lightly greased 9 inch round cake pan. Arrange pepperoni
over top; sprinkle with remaining red pepper and mozzarella cheese.
Bake in 350=F8F oven for about 35 minutes or until tester inserted in
centre comes out clean. Let cool in pan. Makes 6 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 15, 1998
A Message from our Provider:
“Jesus: Everything else will fade”