Small Recipes Using BIscuit Mix...Fast Cheese Bread

This recipe is easy, and uses my Homemade Biscuit Mix or Bisquick to speed things up.  I used purchased finely shredded cheese to cut out another step.  I buy smaller packages of the cheese when it’s on sale and keep it in the freezer.   Use your egg white for another recipe.

The recipe is from one of the Peg Bracken “I Hate to Cook” cookbooks; from 1960.  The book is humorous, but the recipes are good.  I bought it for pennies at our thrift shop…they are quite expensive to buy if the old ones are in good condition.   I admit I always envision her with a martini in hand while she cooks supper.  

              

                     Fast Cheese Bread - Half Recipe

  1              cup  Lard Biscuit Mix, Homemade -- 5 ounces  (or Bisquick)

     1/4       cup  Cheddar Cheese -- grated

  1              tablespoon  Onion Flakes

  1              large  Egg Yolk -- beaten

     1/3       cup  Milk

     1/4       cup  Cheddar Cheese -- grated

                  Poppy Seeds

Combine baking mix, 1/4 cup cheese and onion flakes.  Add beaten egg and milk, stir till just moistened.

Spread in a greased 6 inch cake pan, and sprinkle remaining 1/4 cup cheese and poppy seeds on top.  

Bake in a preheated (375° toaster oven) 400° oven, for about 20 minutes.  Let rest 10 minutes.

Cut in wedges, split and butter to serve.

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.