---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chorizo Bread
  Categories: Mexican, Breads
       Yield: 10 servings
  
   5 1/2 oz Chorizo
       3 c  Flour (not self-rising)
       3 tb Grated parmesan cheese
       2 tb Brown sugar-packed
   4 1/2 ts Baking powder
       1 ts Fennel or caraway seeds
     1/2 ts Salt
     1/4 ts Baking soda
       1    3 oz. cream cheese softened
       1    8 oz. cream cheese softened
       1 c  Milk
       2    Eggs
     1/4 c  Butter or Margarine, melted
  
   If necessary, remove sausage casing.  Coarsely chop
   sausage; you should have 1 cup.  Set aside.  In a
   bowl, combine flour , Parmesan cheese, sugar, baking
   powder, fennel seeds, salt, and baking soda.
   
   In another bowl, beat cream cheese until smooth; then
   stir in milk. Add eggs, 1 at a time, beating well.
   Stir in butter and chorizo. Add to flour mixture,
   stirring just to moisten. Spoon batter into a greased
   5 x 9 inch loaf pan.
   
   Bake in 375 F. oven until bread browns and begins to
   pull away from pan sides ( abt. 55 min.).  Let cool in
   pan on rack for 5 min., then turn out. Cut bread into
   thick slices and serve warm. Store at room temp. for 1
   day. Freeze for longer storage.  Thaw wrapped. Reheat
   uncovered in 350 F. oven. Yield: 1 loaf
  
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