| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Appetizers, Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
c |
White Flour |
| 1/2 |
c |
Wheat Germ |
| 1 |
T |
Sugar |
| 2 |
c |
Masa Harina |
| 1/2 |
c |
Quick-cooking Oats |
| 1 |
T |
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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