"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cheddar Biscuit Cups, by Ruth Schwardt, is from Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. self-rising flour 1/2 c. shredded cheddar cheese 1/2 c. milk 2 tbsp. mayonnaise
In a small bowl, combine the flour and chees. Stir in milk and mayonnaise just until moistened. Fill five greased muffin cups 2/3 full. Fill empty mufin cups halfway with water. Bake at 425º for 17 - 20 minutes or until golden brown.
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