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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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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.
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