| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Butter, softened |
| 1/2 |
ts |
Caraway seeds |
| 1/4 |
ts |
Salt |
| 3/4 |
lb |
Cheddar cheese, shredded |
INSTRUCTIONS
-(About 3 cups)
Preheat oven to 425oF. In large bowl, with hand, knead all ingredients
until blended.
Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three
dough balls in a cluster. With fingers, flatten cluster to 1/4-inch
thickness. Repeat with remaining balls, placing clusters about 2 inches
apart. Bake 10 to 12 minutes until lightly browned. With pancake turner,
remove cheese crisps to wire racks; cool. Store cheese crisps in tightly
covered container to use up within 3 days. Makes about 5 dozen.
Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.
Good Housekeeping's HOLIDAY BEST '93 pg 118
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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