Cheese & Chive Bread

Combine  flour, baking powder and mustard in a large bowl. Cut in shortening with a pastry blender until coarse crumbs form. Stir in milk, Cheddar and chives. Continue stirring until a soft dough forms. 

Place  dough on a lightly floured work surface. Lightly knead dough until no longer sticky and a smooth dough forms. Shape dough into a ball. Place on prepared baking sheet. Shape dough into a disk about 7 inches wide and 1 inch thick.

Cut  an "X" into top of bread with a very sharp knife. Bake until lightly browned, 20-25 minutes. Cut into wedges. Serve warm.

Makes 1 loaf

Helpful Tips

Quick bread dough needs to be handled gently. Too much handling or mixing will make bread tough and hard.

Mix 'n' Match

Chopped fresh rosemary may be used in place of the chives; it add a piquant flavor and smells wonderful when baking.

Savory Stuffed Mushrooms

20 medium mushrooms 
2 Tablespoons finely chopped onion 
2 Tablespoons finely chopped red bell pepper 
3 Tablespoons Fleischmann's Original Margarine 
1/2 cup dry seasoned bread crumbs 
1/2 teaspoon dried basil leaves 

Cook and stir chopped stems, onion and pepper in margarine in skillet over medium heat until tender. Remove from heat; stir in crumbs and basil.

Spoon crumb mixture loosely into mushroom caps; place on baking sheet. Bake at 400°F for 15 minutes or until hot.

Makes 20 appetizers

Helpful Tips

When preparing mushrooms for stuffing, make more room in the caps by using a melon baller. After removing the mushroom stem, use the small end of a melon baller to scoop a little extra mushroom flesh from the underside of the cap.

ALL YOUR COOKING ESSENTIALS HERE!!