| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizer, Crackers, Posted-mm | 2 | Sheets | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Plus 1 tsp. or MORE to taste |
| Freshly ground BLACK PEPPER | ||
| *coarsley grd. not too fine | ||
| 2 | tb | Vegetable oil |
| 7 | tb | To 9 T. cold tap water |
INSTRUCTIONS
Source: "What to Cook:When you think there is nothing in the house to eat" Author: Arthur Schwartz "This is an unbelievably quick fix for a cocktail or soup accompaniment." Makes 2 approximately 12x8-inch sheets ========================================================================== 1. Preheat oven to 350 degrees. 2. In a medium mixing bowl, stir together the flour, salt and pepper. 3. Add the oil and stir until mixture resembles fine meal. 4. With a fork, stir in the cold water, using just enough to make the dough gather into a ball. 5. Divide the dough in half and, on a well-floured board, roll out each half as thinly as possible into a rough rectangle that fits on a baking sheet. 6. Place dough on baking sheet and if you want neat-looking crackers, score it into squares or diamonds. 7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a pale brown and snap, not bend. 8. Break into crackers or irregular pieces. Can be stored in a tin. Variations: Instead of black pepper, season with hot red pepper flakes or any other spice that seems appropriate to the crackers' eventual use. Or, after the dough has been transferred to a baking sheet, sprinkle with coarse salt and press lightly into the top. From the recipes file of suzy@gannett.infi.net Posted to MealMaster Recipes List, Digest #159 Date: Sat, 8 Jun 1996 14:10:19 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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