Parmesan Wine Bread (1963)

• 2 cups biscuit mix
• 1/4 cup California Sauterne or Chablis
• 1 tbspn sugar
• 1 tspn, minced onion
• 1/2 tspn crushed oregano
• 1/4 cup melted butter
• 1 egg, beaten
• 1/2 cup milk
• 1/4 cup shredded Parmesan cheese

Combine biscuit mix, sugar, onion, and oregano.  Add melted butter, Sauterne or Chablis, beaten egg, and milk.  

Beat until blended.  Turn into well-greased 8-inch round cake pan.  Sprinkle Parmesan cheese over top.  

Bake in hot oven (400 degrees) for 20 to 25 minutes.  Serve warm, in pie-shaped wedges.  Serves 6 to 8.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Paul Huber of E & J Gallo Winery in Fresno, California.)

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