Recipe - Monterey Jack Cheese Bread

4 ounce Monterey jack cheese cut
In 1inch cubes
3 Eggs
One half cup Milk
One half teaspoon Dried rosemary
One half teaspoon Dried basil
1 One half cup Buttermilk baking mix
1 tablespoon Black olives chopped
1 tablespoon Green chiles chopped
1 tablespoon Dried tomatoes optional

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400 degrees. Grease an 8inch pie plate. 2. Cut cheese
into 1inch cubes. Fit the steel knife blade into the work bowl. Process
cheese until chopped into One fourth inch pieces. Remove One half cup cheese from bowl
and set aside for topping. 3. Add eggs, milk, rosemary, basil and biscuit
mix to cheese in bowl. Process until batter is smooth, 1015 seconds,
stopping machine once to scrape down sides of bowl with rubber spatula. 4.
Pour into prepared pie plate. Sprinkle top of batter with remaining cheese.
Bake until bread is light golden brown, about 20 minutes. Cut into wedges
to serve. Makes 46 servings.

NOTE: I also add one or all of the following: tablespoon of chopped green
chiles, tablespoon of chopped black olives, or a tablespoon of chopped
sundried tomatoes (packed in oil or rehydrated). If using these optional
ingredients, add after processing other ingredients. Stir in gently.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip