| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sandwiches | 8 | Servings | |
INGREDIENTS
| 7 | oz | Hot Pepper Monterey Jack |
| Cheese — shredded | ||
| 2 1/2 | c | Buttermilk Baking Mix |
| 1/2 | c | Cornmeal |
| 1/2 | c | Frozen Corn Kernels — |
| Thawed | ||
| 1 | c | Milk |
| 4 | oz | Cheddar Cheese — shredded |
| 4 | oz | Baked Ham — sliced |
| Lettuce Leaves |
INSTRUCTIONS
Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside. In a large bowl, stir together 1 1/2 cups of the Monterey Jack cheese along with the baking mix, cornmeal and corn. Add milk; stir just until a dough is formed. Sprinkle work surface with additional baking mix or flour; place dough on work surface; lightly knead, 8 to 10 times. Shape into ball; place on prepared baking sheet. Roll or pat dough into a 8-inch circle about 3/4-inch thick. Use a sharp knife, cut into 8 wedges. Sprinkle with the remaining 1/4 cup Monterey Jack cheese. Bake in a 450 degree oven until golden brown, 15 to 17 minutes. Remove to wire rack. Cool completely. To prepare sandwiches: Cut each wedge in half horizontally, cut cheddar cheese and ham to fit over wedges; cover with lettuce (using any sandwich condiment desired), then cover with tops. Recipe By : National Dairy Board From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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