| 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 thelma@pipeline.com on Apr 30, 1997
A Message from our Provider:
“You can fool yourself. You can never fool God”