| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Oil |
| 1/4 |
c |
Dried vegetable flakes |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Shortening, room temp. |
| 2 |
ts |
Mixed herbs (parsley, chives, oregano, savory, thyme, tarragon, etc.) |
| 1 |
ts |
Celery salt |
| 3/4 |
c |
Warm water |
INSTRUCTIONS
Put vegetable flakes in blender and buzz until powdered. In a bowl, stir
all ingredients except water until blended. Add water; stir until blended
and a smooth dough forms. Divide in half, cover and let stand 10 minutes.
Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll
out to edges (dough will be very thin). Use extra flour as needed to keep
the dough from sticking to the rolling pin. Prick all over with a fork and
cut in 1 1/2 inch squares. Bake at 400 degrees for 10 minutes or until
crisp but not too brown. Remove to racks to cool. Repeat with remaining
dough.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”