| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Copycat, Bread, Biscuits | 10 | Servings |
INGREDIENTS
| —–waldine van geffen vghc42a—– | ||
| 1 | c | Milk |
| 1/3 | c | Mayo |
| 1 | tb | Sugar; or |
| 3 | pk | Sweet & low |
| 2 | c | Self-rising flour |
| 1/4 | c | Kraft's american cheese; grate |
| Liquid margarine | ||
| Garlic powder | ||
| Kraft american cheese food |
INSTRUCTIONS
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon. Source: Gloria Pitzer Posted to MC-Recipe Digest V1 #595 by [email protected] on Apr 30, 1997
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