| OUTDOOR COOKING |
| Herb Cheese Bread |
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| 4 ½ c. Bisquick 2 tsp. garlic salt 2 c. shredded cheddar cheese 1 1/3 c. milk or water 2 tsp. oregano ¼ c. butter or margarine, melted Mix all dry ingredients in a 1 gallon zipper bag. Lightly oil inside of Dutch oven. Light 15-20 briquettes to red hot. Preheat Dutch oven with coals on top and 5 coals underneath. Add cheese and milk to dry ingredients; zip bag and knead just until mixed. Spread evenly in the Dutch Oven** and cover. Replace coals on top. Bake for 30 minutes, turning top a quarter turn at 15 minutes. After baking, brush melted margarine over top of bread. *Serves 15-20 children or 10-15 adults. **This recipe also works well in a Box Oven; In this case, roll out dough and cut into biscuits to be placed on a greased baking sheet. |