Cheese & wine bread

Yield: 8 Servings

Measure Ingredient
\N \N Jim Vorheis
1 cup Plus 2 tb all-purpose flour
½ teaspoon Baking powder
¼ teaspoon Cream of tartar
½ teaspoon Salt
⅛ teaspoon Baking soda
¼ cup Instant nonfat dry milk
⅓ cup Vegetable shortening
1 tablespoon Sugar
1 tablespoon Minced onion
1 \N Egg, beaten
¼ cup Milk
¼ cup White wine
½ teaspoon Dried oregano
¼ cup Freshly grated Parmesan cheese

Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal.

Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly.

Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 F for 15-20 minutes or until a wooden pick inserted in center comes out clean.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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