| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Breads-, Other | 1 | Servings |
INGREDIENTS
| 1 | tb | Oil |
| 1/2 | c | Coarsely chopped onion |
| 2 1/2 | c | Flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Butter or margarine |
| 8 | oz | Cheddar cheese; grated |
| 1 | Egg | |
| 3/4 | c | Milk |
INSTRUCTIONS
Saute onion in oil until translucent. Sift flour, baking powder and salt into a mixing bowl. Cut in butter. Stir in cheese, then onions. Beat egg with milk and add to dry ingredients. On a large greased cookie sheet, drop this dough by heaping tablespoonfuls that just touch each other in a large circle. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes or until bread is a golden brown. Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 105 Baruna Group, Inc. 1994 ISBN 1-895555-60-4 Recipe by: Lillian Kaplun's Kitchen p. 105 Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on May 11, 1998
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