2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
1 : c Baking mix
1/3 : c Milk
0: In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic
1: Stir warm water into dry ingredients
2: Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally
3: Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately
4: With spoon mix in 1 cup of cheese and enough flour to make a soft dough
5: Cover; let rest for 10 minutes
6: With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan
7: Sprinkle with remaining cheese
8: Top with chilies and pimentos
9: Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes
10: Bake in 400F(200C) oven 20 to 25 minutes or until done
11: Serve warm, cut into squares
12: Makes about 24 squares
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini