Appetizer Tomato Cheese Bread |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. We milk 180 cows and have a large garden, so dishes like this that use both dairy products and fresh vegetables are welcome. My husband, Wayne, and our two children are mostly meat-and-potato eaters...but I don't hear any complaints when I make this bread! Ingredients:
1 medium onion, minced |
2 tablespoons butter |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup sour cream |
1/4 cup mayonnaise |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried oregano |
pinch rubbed sage |
2/3 cup milk |
2 cups biscuit/baking mix |
3 medium tomatoes, peeled, seeded and cut into 1/4-inch slices |
paprika |
Directions:
1. In a saucepan, saute onion in butter until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
2. In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat dough into a greased 13-in. x 9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika.
3. Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting. Yield: 12 servings.
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