I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
Today is the last full day of the grandchildren’s visit. We are headed for Okoboji and a day of miniature golf, amusement park and of course eating out. I love my time alone with my Hunter, Taylor and Nik! Yesterday my older granddaughter, Samantha, her husband Justin and baby Lydia came for lunch. We grilled and I served this bread recipe I’m sharing with you today. I think it goes well with grilling. It comes from our UMC cookbook and was submitted by Joan Meyer. Before I forget, last week I did another big blooper, the amount of chili powder in the sloppy Joe recipe is 1/2 tsp. NOT 1/2 cup!
1 loaf French bread
8 oz. pkg. sliced Swiss or mozzarella cheese
2 Tblsp. finely chopped onion
(I have used dehydrated onion)
1 scant Tblsp. dry mustard
1 scant Tblsp. poppy seed
1 tsp. seasoned salt
2 sticks butter, melted
I have added parsley flakes and a shake of
Using a serrated bread knife, cut diagonal slits in the bread, going almost all the way through. Put the bread on a large piece of heavy duty foil on a baking sheet. Place slices of cheese in the slits, combine the remaining ingredients and pour over the bread. Wrap tightly in foil. Bake at 350 degrees for 25-30 minutes or until hot and cheese is melted. Serve warm.
Have a great week!