Cheesy Quick Bread Recipe

         
      2 c  flour
    1/4 c  sugar
    1/2 t  baking soda
  1 1/2 t  baking powder
      2 t  dry mustard
      2 T  parmesan cheese,Grated
    1/2 t  chili powder
    1/2 t  garlic salt
    1/2 t  onion salt
      2 c  cheese (kraft mexican-4
           -Finely Grated
           cheese)
      1 c  buttermilk
    1/2 c  vegetable oil
      2 ea eggs

Combine the dry ingredients in a small bowl and set aside.  In a
large mixing bowl, beat eggs, buttermilk, and oil.  Add cheese and mix
well.  By hand, add dry ingredients all at once.  Blend just until all
is moist.  Pour into a prepared 8" x 4" x 2" loaf pan.  Bake in a 350
oven for 45 to 50 minutes or until it tests done.  Cool in pan for 10
mintues, then remove and cool completely before slicing.

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Cherry Jam
 
         4 3/4 c  sugar
      4 c  cherries,remove stems, pit &
           finely chop
      1    sure-jell fruit pectin
    1/2 t  margarine
    3/4 t  almond extract

Place sugar into a bowl.  Set aside.  Remove stems, pit, and finely
chop cherries that measures 4 cups (I use cherries from Easy Troy grown
in a backyard).  Place cherries into kettle and stir in Sure-Jell fruit
pectin.  Add margarine into fruit mixture.  Add almond extract into
fruit mixture.  Place kettle on stove and bring mixture to full rolling
boil on high heat, stirring constantly.  Add the bowl of sugar to fruit
mixture on stove.

Bring back to full rolling boil, and boil exactly one minute, stirring
constantly.  Remove from heat and skim off any foam.  Immediately fill
clean jelly jars to 1/8" of top of jars.  Remove air bubbles with
wooden spoon.  Cover quickly with flat lids and screw on tightly
sterilized bands.  Boil in water bath for 15 minutes.  Remove and let
stand at room temperature for 24 hours.  Store up to 1 year in cool,
dark place.

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