Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside. In a large bowl, stir together 1 1/2 cups of the Monterey Jack cheese along with the baking mix, cornmeal and corn. Add milk; stir just until a dough is formed. Sprinkle work surface with additional baking mix or flour; place dough on work surface; lightly knead, 8 to 10 times. Shape into ball; place on prepared baking sheet. Roll or pat dough into a 8-inch circle about 3/4-inch thick. Use a sharp knife, cut into 8 wedges. Sprinkle with the remaining 1/4 cup Monterey Jack cheese. Bake in a 450 degree oven until golden brown, 15 to 17 minutes. Remove to wire rack. Cool completely. To prepare sandwiches: Cut each wedge in half horizontally, cut cheddar cheese and ham to fit over wedges; cover with lettuce (using any sandwich condiment desired), then cover with tops. Recipe By : National Dairy Board From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 22 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 26.5mg||8 %|
|Sodium 202.2mg||7 %|
|Potassium 647.1mg||17 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.9g|
|Protein 13.5g||19 %|
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Calories per serving: 161
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