Name: Fennel and Onion Crackers
Ingredients: 2 c All-purpose flour; 2 tb Fennel seeds; 1 1/2 ts Salt; 1 ts Black pepper; 6 tb (1/4 cup plus 2 Tb); Shortening; 2 tb (1/4 stick) butter or; Margarine, softened; 1 1/4 c Minced onion (about one; Medium onion); 2 tb Water

How easily and contentedly we speak of Jesus Christ as our example. Do we realize what it means? If we did, it would revolutionize our life. Do we begin to know our Bible as He did? Do we begin to pray as He did? How thoughtful He was for others, how patient toward dullness, how quiet under insult! Think of what it meant for Him to take a basin and towel like a slave and wash the disciples’ feet! Do we stoop to serve? Can anyone say of us, as was said of Him, that we go about “doing good?” Think of His words, servants of His, “I have given you an example, that ye should do as I have done to you.” “Christlike” is a word often on our lips. Do not speak it too lightly? It is the heart of God’s predestination. It is our high calling.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains		Crackers	70	Servings

INGREDIENTS

2	c	All-purpose flour
2	tb	Fennel seeds
1 1/2	ts	Salt
1	ts	Black pepper
6	tb	(1/4 cup plus 2 Tb)
		Shortening
2	tb	(1/4 stick) butter or
		Margarine, softened
1 1/4	c	Minced onion (about one
		Medium onion)
2	tb	Water

INSTRUCTIONS

"These crackers are flaky and tender, yet crisp. Packed with onions and
lots of licorice-like fennel flavor, they are almost addictive. 375~F. 15
to 20 minutes Preheat the oven to 375~F.
Roughly grind the fennel seeds in a food mill or blender or chop them by
hand with a knife. You may want to do a large batch so that you have them
on hand for the next time you bake this cracker. If you want a stronger
fennel flavor, grind a little extra for the tops of the crackers.
In the food processor or in a large bowl, combine the flour, fennel, salt,
and pepper. Cut in the shortening and butter until the mixture resembles
coarse meal. Stir in the minced onion. Blend in enough of the water to form
a smooth dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll out into a rectangle 1/8 to 1/4 inch thick. If desired,
sprinkle lightly and evenly with extra ground fennel seeds and gently roll
the rolling pin over the dough. With a sharp knife, cut into 2-inch squares
and transfer to an ungreased baking sheet. Prick each square 2 or 3 times
with the tines of a fork.
Bake for 15 to 20 minutes, or until golden brown around the edges. Cool on
a rack. Yield: 65-70.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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