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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!
This recipe is:
Nutritional Facts 1 serving (1 piece) equals 209 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 521 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Appetizer Tomato Cheese Bread in
July/August 1988, p29
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