—–WALDINE VAN GEFFEN
-VGHC42A—–
1 c Milk
1/3 c Mayo
1 tb Sugar; or
3 pk Sweet & Low
2 c Self-rising flour
1/4 c Kraft’s American cheese;
-grate
Liquid margarine
Garlic powder
Kraft American Cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
flour so batter drops from spoon.
Yields
10 Servings
