| 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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