Appetizer Tomato Cheese Bread
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!
SERVINGS
|
12
|
CATEGORY
|
Appetizer
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
|
45 min.
|
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
In a saucepan, saute onion in butter until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
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. x 2-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.
Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting. Yield: 12 servings.