| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Crackers |
55 |
Servings |
INGREDIENTS
| 1 |
c |
Lima bean flour (available |
|
|
At health food or specialty |
|
|
Stores) |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Corn meal |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/3 |
c |
Vegetable shortening |
| 2/3 |
c |
Water |
INSTRUCTIONS
"Lima beans and corn are a traditional combination which works very well in
these crispy thin crackers. Served with a hearty bowl of soup, they are a
lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
Stir together the flours, corn meal, salt, and sugar in a large bowl or in
the food processor. Cut in the shortening until the mixture resembles
coarse meal.
Blend in enough of the water to form a dough that will hold together in a
cohesive ball. Divide the dough into 2 portions for rolling. Roll out to
1/16 to 1/8 inch. Cut into 2-inch shapes and place on an ungreased baking
sheet. Prick each one 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 10 to 15
minutes, or until medium brown. Cool on a rack. Yield: 50-55.
VARIATION: For a coarser texture and different taste, try substituting
whole millet for the corn meal.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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