2 cups grated Parmesan cheese
1 tablespoon diced onion
1 teaspoon minced garlic
1/2 teaspoon dried parsley
4 eggs
1 cup milk
1 tablespoon beef bouillon granules
1 cup frozen flour corn
1 cup frozen winter wheat
1 teaspoon salt
Reserve 2 cups cheese cubes, cutting into strips. Place cube 01 in a small bowl. Mix cheese and onion; cover and refrigerate for several hours.
For optional step, heat butter or margarine in 4-quart saucepan over medium-high heat just to warming. Add eggs, milk, beef bouillon granules, and corn; stir-fry 4 to 6 minutes, stirring occasionally. Stir mixture into cheese and onion mixture. Seal mixture in medium bowl. Mix 4 tablespoons flour into cheese mixture, leaving about 1 1/2 cup in cubes. With mixer, pulse 3 times in rows after each addition; do not over-beat, blanch or over stir.
Place 1 cup flour into a large bowl. Cover with foil or plastic wrap, and sprinkle bread cubes with nearly 1/2 cup flour, to form fish shaped fondant.
Pour cheese mixture into evenly sized loaf loaf pan. Heat oven to 500 degrees F (230 degrees C). Lightly oil surface of loaf pan. Bake bread in preheated oven for 1 hour to 1/2 hour, until golden brown. of kneading sticks should not stick but heavy should be pressed by thumb. Cut into 2 slices.
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