| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Soups, Salads |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow Stone-Ground Cornmeal |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated Onion |
| 2 |
tb |
Butter Or Margarine |
| 1 |
ts |
Tabasco Pepper Sauce |
| 1 1/2 |
c |
Boiling Water |
| 1 |
lg |
Egg, Lightly Beaten |
INSTRUCTIONS
For a change of pace from crackers or rolls, serve these zesty little
wafers with soups or salads.
~------------------------------------------------------ ~-----------------
Preheat the oven to 400oF. In a large bowl, mix together the cornmeal,
sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir
until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased
baking sheet. Bake for 15 minutes, then remove and cool on a rack. From:
The Tabasco Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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