2 ½ c. flour 1/2 c. shredded Mozzarella cheese
1 T. baking powder 1/4 cup grated Parmesan cheese
1 t. salt 1/3 -2/3 cup milk
1 t. garlic salt 1 1/2 c. peeled, chopped tomatoes, drained (reserve liquid)
1 t. crushed oregano 2 eggs
1 T. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture. Mix thoroughly. Pour batter into greased 8
1/2 X 4 1/2 loaf pan.
Bake at 350 degrees for 75-80 minutes.
submitted by Lenore Cadwell
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