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1 servings
suggest servings
| 1 | cup | garlic | coarsely chopped |
| 1 | cup | onions | thinly sliced |
| 1/4 | cup | butter | plus 2 tb |
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 2 | tablespoons | parsley leaves | finely chopped |
| 1 | teaspoon | dill weed | |
| 1 | cup | milk | |
| 1/2 | cup | cheese | sharp cheddar, shredded |
Preheat oven to 450 degrees. Gently sauté garlic and onions in 2 tablespoons butter about 10 minutes until tender, but not brown.
Sift flour, baking powder and salt into mixing bowl. Cut in 1/4 cup butter until mixuture is crumbly like cornmeal. Add parsley, dill and milk; stir just until evenly moist. Pour into well-greased 8x8 inch pan. Spread garlic and onions on top, then cover with cheese.
Bake for 25 to 30 minutes. Cool slightly and cut into squares.
| % Daily Value* | |
| Total Fat 54.0g | 83% |
| Saturated Fat 33.0g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 2826mg | 118% |
| Total Carbohydrate 261.0g | 87% |
| Dietary Fiber 12.0g | 48% |
| Sugars 19.0g | |
| Protein 45.0g | 89% |
| Vitamin A | 49% | Vitamin C | 100% | |
| Calcium | 81% | Iron | 86% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.
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