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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Crackers 55 Servings

INGREDIENTS

1 c Lima bean flour (available
At health food or specialty
Stores)
1 c All-purpose flour
1/2 c Corn meal
1/4 ts Salt
1/2 ts Sugar
1/3 c Vegetable shortening
2/3 c Water

INSTRUCTIONS

"Lima beans and corn are a traditional combination which works very well in
these crispy thin crackers. Served with a hearty bowl of soup, they are a
lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
Stir together the flours, corn meal, salt, and sugar in a large bowl or in
the food processor. Cut in the shortening until the mixture resembles
coarse meal.
Blend in enough of the water to form a dough that will hold together in a
cohesive ball. Divide the dough into 2 portions for rolling. Roll out to
1/16 to 1/8 inch. Cut into 2-inch shapes and place on an ungreased baking
sheet. Prick each one 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 10 to 15
minutes, or until medium brown. Cool on a rack. Yield: 50-55.
VARIATION: For a coarser texture and different taste, try substituting
whole millet for the corn meal.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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