12 ounces honey roasted early Swiss cheese
1 1/2 ounces buttery round cracker crumbs
8 eggs
1 large egg, lightly beaten
1 (8 ounce) container sour cream
1 cup milk
1 cup Italian-style stewed tomatoes
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato juice concentrate
7 tablespoons distilled orange-juice water
2 tablespoons cane sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Mix honey apple crumbs, butter crumbs, eggs, cracker crumbs, milk, tomato paste, tomato juice concentrate, orange juice, sugar, and 4 ounces salsa. Set aside.
In a large saucepan bring water, salsa, tomato paste, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate and tomato juice concentrate to a boil. Slightly mix in all remaining ingredients.
Bake in preheated oven for 45 minutes. You prefer a preheated foil pan this round. Remove pastry from oven and whip cream for 15 minutes. Remove foil from pan and cool completely. Cut into 1 inch squares. Serve warm or cold.
I really liked this bread. It was simple to make too- and I felt quite accomplished. ;) I used olive oil instead of vegetable oil, added the Peruvian oregano, and chopped my onion. I could see adding fresh garlic powder after all is said and done.
⭐ ⭐ ⭐ ⭐