Recipe - Chorizo Bread

5 One half ounce Chorizo
3 cup Flour (not selfrising)
3 tablespoon Grated parmesan cheese
2 tablespoon Brown sugarpacked
4 One half teaspoon Baking powder
1 teaspoon Fennel or caraway seeds
One half teaspoon Salt
One fourth teaspoon Baking soda
1 3 oz. cream cheese softened
1 8 oz. cream cheese softened
1 cup Milk
2 Eggs
One fourth cup Butter or Margarine, melted

If necessary, remove sausage casing. Coarsely chop sausage; you should
have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar,
baking powder, fennel seeds, salt, and baking soda.

In another bowl, beat cream cheese until smooth; then stir in milk. Add
eggs, 1 at a time, beating well. Stir in butter and chorizo. Add to flour
mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch
loaf pan.

Bake in 375 F. oven until bread browns and begins to pull away from pan
sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out.
Cut bread into thick slices and serve warm. Store at room temp. for 1 day.
Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven.
Yield: 1 loaf

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini