1/4 lb. Chorico
2 c. flour
2 tbsp. sugar
1 tsp. minced instant onion (no substitutes)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. dry mustard
1/4 tsp. salt
1/4 c. butter, softened
4 oz. (1 c.) shredded sharp cheddar cheese
1 c. buttermilk
2 eggs, beaten
1 c. black olives, chopped

Heat oven to 350 degrees. Grease a 9x5 or 8x4 loaf pan. Remove casing from Chorico and chop coarsely. In fry pan brown Chorico; drain and set aside.

Lightly spoon flour in measuring cup, level off. In large bowl combine flour, sugar, dry onion, baking powder, baking soda, dry mustard and salt. Blend well. Using pastry blender or two knives, cut in butter until crumbly. Add cheese, buttermilk and eggs. Stir until well blended.

Stir in cooked Chorico and olives. Spoon evenly into prepared pan. Bake in preheated 350 degree oven for 40-50 minutes on second shelf from bottom of oven. Remove from pan. Cool on wire rack.