| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Zealand |
Breads |
6 |
Servings |
INGREDIENTS
|
|
-wendell openshaw; (srnp05a) |
| 1 |
c |
Flour; all purpose |
| 1 |
ts |
Cream of tartar |
| 1/2 |
ts |
Baking soda |
| 4 |
tb |
Margarine or butter |
| 2 1/2 |
oz |
Cheese; grated |
|
|
Salt and pepper |
| 1/2 |
ts |
Mustard; dry |
| 4 |
oz |
Milk; approx |
INSTRUCTIONS
Sieve flour, cream of tartar and baking soda. Rub in the margarine. Add
cheese, seasoning and enough milk to give a soft dough.
Turn on to a floured board and roll out to 3/4 inch thick. Form into two
rounds and cook whole or cut into triangles.
Glaze with egg or milk and bake on a greased baking sheet in a 450F oven
for about 10 minutes, until brown and well risen.
Cool on a rack. Serve with butter and watercress. Source: Kim Paterson,
Auckland, New Zealand.
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998
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