| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Appetizers, Mexican | 6 | Servings |
INGREDIENTS
| 2 | c | White Flour |
| 1/2 | c | Wheat Germ |
| 1 | tb | Sugar |
| 2 | c | Masa Harina |
| 1/2 | c | Quick-cooking Oats |
| 1 | tb | Salt |
| Sesame Seeds (optional) | ||
| Seasoned Salt (optional) | ||
| Caraway Seeds (optional) | ||
| Onion Flakes (optional) | ||
| 1 3/4 | c | Water |
INSTRUCTIONS
Mix all dry ingredients thoroughly. Add water. Mix with hands until well- moistened but not sticky. Divide into 4 parts, roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet). Bake at 350 for 30 minutes. Score with a knife before baking, if desired. Break into pieces as needed. Keeps indefinitely in air-tight, moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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