Cheese and Onion Bread
Source of Recipe
Cook it Light Classics by Jeanne Jones
* Exported from MasterCook *
Cheese and Onion Bread
Recipe By : Jeanne Jones
Serving Size : 8 Preparation Time :0:00
Categories : Quick breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons corn oil margarine plus
1 teaspoon corn oil margarine
1 medium onion (1 1/2 cups) -- chopped
2 large egg whites
1/2 cup light sour cream
1/8 teaspoon black pepper -- freshly ground
2 cups unbleached all-purpose flour
1 tablespoon baking powder
4 ounces reduced-fat Cheddar cheese -- shredded
-- (1 cup)
2/3 cup skim milk
3 tablespoons fresh parsley -- minced
Preheat the oven to 425 degrees F.
Melt 1 teaspoon of the margarine in a medium-size nonstick skillet over medium heat. Cook the onion, stirring, until soft about 5 minutes, and let cool slightly Add the egg whites, sour cream, and pepper, mix well, and set aside.
In a large mixing bowl, combine the flour and baking powder. Cut in the remaining margarine with a pastry cutter or fork until crumbly and fine. Stir in half of the shredded cheese, add the milk, and stir to make a soft dough.
Pat the dough into a 9-inch square pan sprayed with nonstick vegetable coating. Spread the sour cream mixture on top, then sprinkle with the remaining cheese and the parsley. Bake until golden brown and no longer soggy, about 25 minutes. Cut into squares and serve immediately.
Each serving contains approximately: 200 calories, 18 mg cholesterol, 6 g fat, 338 mg sodium
Source:
"Cook it Light Classics"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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