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!
- 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 cups biscuit/baking mix
- 2/3 cup milk
- 3 medium tomatoes, peeled, seeded and cut into 1/4-inch slices
- 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 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.
- Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Appetizer Tomato Cheese Bread in Country Woman July/August 1988, p29
Reviews for Appetizer Tomato Cheese Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review