CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/mm03033.txt

Text File | 1993-03-03 | 163KB | 3,680 lines

---------- Recipe via Meal-Master (tm) v7.04

      Title: Armenian Stew
 Categories: Vegetarian
   Servings:  4

  1 1/2 c  Dried Apricots Soaked in            5 c  Water
    1/2 c  Water for 1 Hour.                   1 c  Lentils
    1/2 c  Dried Garbanzo Beans Soaked         3    Onions Sliced
           Overnight in Water                  2 tb Malt Syrup or Molasses

    1.  in a Large Pan, Bring Soaked Apricots and Their Water To a Boil. add
  Soaked, Drained Garbanzo Beans and 1 C. Water.  Bring To a Boil and Cook
  for 30 Minutes.
    2.  add the Lentils, Onions and 4 C. Water To Pot.  Bring To a Boil.
  Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are Tneder. add 2
  t. Malt Syrup.  Mix in Well.  Serve Over Brown Rice.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Garbanzo Stew
 Categories: Vegetarian
   Servings:  8

      2 c  Dried Garbanzo Beans                2    Stalks Celery Thickly
     10 c  Water                                    Sliced
      2    Potatoes Chunked                    2    Onions Chopped
      2    Carrots Thickly Sliced              2 tb Low Sodium Tamari (Opt.)

    1. Place the Garbanzos and Water in a Large Pot.  Bring To a Boil, Reduce
  Heat To Medium Low, Cover and Cook At Least 2 Hours.
    2.  add Remaining Ingredients and Cook until Tender, Usually 1 Hour More,
  Depending on How Soft You Like Your Vegetables.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Southern Black Beans
 Categories: Vegetables, Side dish
   Servings:  8

  2 1/2 c  Black Beans                         1    Bay Leaf
      6 c  Water                             1/2 ts Oregano
      2    Onions Sliced                     1/4 ts Marjoram
      1    Green Pepper Sliced                 2 ts Arrowroot or Cornstarch
      1 cl Garlic Crushed

    1.  Place Beans and Water in a Large Pot.  Bring To a Boil. Reduce Heat,
  Cover and Cook Over Low Heat for 1 Hour.  add Remaining Ingredients Except
  the Arrowroot.  Cover and Continue Cooking for 1& 1/2 Hours Longer.
    2.  To Thicken the Bean Mixture Before Serving, Mix the Cornstarch With
  1/4 C. Cold Water.  Remove Beans from Heat, Slowly add the Cornstarch
  Mixture While Stirring.   Return To Heat and Stir until Thickened. Serve
  Over Born Rice.Good With Chopped Onions Sprinkled Over the Top Of Beans and
  Rice.  Also Try Some Green Chili Salsa Spooned Over the Top.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Vegetable Kebabs With Rosemary
 Categories: Vegetables
   Servings:  6

     12 sm Button Mushrooms                   12    Minature Corn
    1/2 lb Firm Tofu Cut Into                  3 sm Zucchini, Total Weight
           1/2 Inch Cubes                           About 3/4 Lb. Cut Into
      1 sm Red Pepper Cut Into                      Slices 1/2 Inch Thick
           Strips About 1 Inch Long           12    Cherry Tomatoes
           And 1/2 Inch Wide                   6    Kebab Skewers

----------------------------------MARINADE----------------------------------
      1 ts Mustard Powdder                     2 tb Soy Sauce
      1    Garlic Clove Crushed                2 tb Olive Oil
      2 tb Clear Honey                              Ground Black Pepper

  1.  Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom, Then a
  Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and a Cherry
  Tomato. 2. Continue in this Way until All Skewers Are Full. 3. To Make the
  Marinade, Mix Together the Mustard, Garlic and Honey, Then Gradually Stir
  in the Other Ingredients. 4. Lay the Kebabs on a Plastic or Glass Container
  Big Enough for Them To Lie Flat. 5. Spoon the Marinade Over Them, Turning
  Them To Make Sure That All the Vegetables Are Coated. 6. Let the Kebabs
  Marinate for At Least One Hour, Preferably for Serveral Hours, Spooning the
  Marinade Over Them Occasionally.
   7.  Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15
  Minutes until All the Vegetables Are Tender, Turning the Skewers So That
  the Vegetables Cook Evenly.
   8.  Pour the Remaining Marinade Into a Small Pitcher and Serve Separately.
  (May Use Eggplant Cubes or Cauliflower Florets If Desired.)

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---------- Recipe via Meal-Master (tm) v7.04

      Title: BASIC WHITE CRACKERS
 Categories: Crackers
   Servings:  100

      2 c  All-purpose flour                        Margarine, softened
    1/4 ts Salt                                1 c  Milk
      2 tb (1/4 stick) butter or                    Salt for the tops (opt.)

  "These basic crispy crackers go well with soups, salads, dips, appetizers,
  and cheese. They will remind you of childhood rainy days and tomato soup.
  Preheat the oven to 325~ F. 325~ F 20 to 25 minutes

  In a large bowl or in the food processor, combine the flour and salt. Cut
  the butter into the flour until the mixture resembles coarse meal.

  Slowly mix in enough of the milk to form a dough that will hold together in
  a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk.

  Divide the dough into 3 equal portions for rolling. On a floured surface or
  pastry cloth, roll the crackers paper thin. They will look almost
  translucent. If desired, lightly sprinkle the tops with salt and gently
  roll over the dough with your rolling pin.

  With a sharp knife, carefully cut the crackers into 2-inch squares.
  Handling them gently, transfer them to an ungreased baking sheet. Prick
  each cracker in 2 or 3 places with the tines of a fork.

  Bake for 20 to 25 minutes, or until lightly browned. Cool on a rack. Yield:
  95-100.

  VARIATIONS: This basic recipe can be the starting point for much
  interesting experimentation. Simply varying flour or liquid can produce an
  entirely new cracker unavailable anywhere but in your kitchen.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: WHEAT THINS
 Categories: Crackers
   Servings:  100

  1 1/2 c  All-purpose flour                   2 tb (1/4 stick) butter or
    1/2 c  Whole wheat flour                        Margarine, softened
    1/2 c  Sugar                             2/3 c  Milk
    1/4 ts Salt                                     Salt for the tops (opt.)

  Preheat the oven to 325~ F. "Just the thing to nibble with a cup of mulled
  wine or hot spiced apple cider, these simple, versatile crackers also lend
  themselves beautifully to cheeses, dips, and spicy spreads.

  325~ F      20 to 25 minutes In a large bowl or in the food processor,
  combine the flours, sugar, and salt. Cut the butter into the flour until
  the mixture resembles coarse meal.

  Blend in the milk slowly, using only enough to form a 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 the crackers thin, 1/16 to 1/8 inch. If desired, lightly
  sprinkle the tops with salt and gently roll over the dough with your
  rolling pin.

  With a sharp knife, cut the crackers into 2-inch squares. Transfer them to
  an ungreased baking sheet. Prick each cracker in 2 or 3 places with the
  tines of a fork.

  Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool
  on a rack. Yield: 95-100.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: QUICK SODA CRACKERS
 Categories: Crackers
   Servings: 80

      4 c  All-purpose flour                        Shortening
      4 ts Salt                            1 1/2 c  Water
      1 tb Baking powder                            Salt for the tops (opt.)
    1/4 c  Plus 2 Tablespoons

  "These crackers cannot truly duplicate the lightness of traditional soda
  crackers, but they take a fraction of the time to make, and they are
  delicious in their own right. Plain, slightly biscuity crackers, they go
  well with soups or stews.

  350~ F      25 to 30 minutes

  Preheat the oven to 350~ F.

  In the food processor or a large bowl, combine the flour, salt, and baking
  powder. Cut the shortening into the flour until the mixture resembles
  coarse meal. Add the water, little by little, and blend to form a dough
  that will hold together in a cohesive ball.

  Divid the dough into 3 equal portions for rolling. On a floured surface or
  pastry cloth, roll out to a rectangle approximately 1/4 inch thick and
  position so the long edge runs horizontally in front of you. Fold the left
  third of the dough over the center third. Likewise, fold the right third
  over the center. The dough is now in 3 layers with the seam running
  vertically. Give the dough a quarter turn so the seam now runs
  horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and
  turn the dough again as in the first step. You are now ready for the final
  rolling.

  Roll the dough out somewhat thinner this time, about 1/8 inch thick. If
  desired, sprinkle the top lightly and evenly with salt and roll over it
  lightly with the rolling pin. With a sharp knife, cut into 2-inch squares
  and place them on an ungreased baking sheet. Prick each square 2 or 3 times
  with the tines of a fork.

  Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield:
  80-85.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: TRADITIONAL SODA CRACKERS
 Categories: Crackers
   Servings:  100

  1 1/2 ts Dry active yeast (1 package         1 tb Water for disolving the
           Contains 2-1/4 teaspoons)                Baking soda
    1/2 ts Sugar                               2 tb Plus 2 ts buttermilk
  1 1/2 c  Warm water                          2 ts Salt
  4 1/2 c  All-purpose flour                 1/4 c  Shortening
      1 ts Baking soda                              Salt for the tops (opt.)

  "The incomparable lightness of traditional soda crackers results from the
  unusual techniques used in making them. Making soda crackers is easy, but
  it takes a relatively long time. The initial rise is 20 to 30 hours, which
  allows the dough to increase in volume without developing a pronounced
  yeast flavor. Since the dough will ferment to some extent during this time,
  alkaline soda is then added to neutralize the acids produced by that
  fermentation. The dough is then allowed to rest 3 to 4 hours to relax the
  gluten so the crakers will not be tough and chewy. Next, the dough is
  rolled in layers. It is definitely worth the extra planning it takes to
  make these crakers. If you take a few minutes to get started on a Friday
  morning, the dough can have its long rest until the next day. Then you can
  finish the mixing and let the dough rest again while you run your weekend
  errands, baking the crackers in time for Saturday dinner.

  450~ F      9 to 11 minutes

  In a small bowl, combine the yeast with the sugar and warm water. Set aside
  until the yeast is fully dissolved, 5 to 10 minutes.

  Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast
  mixture and mix well. Place plastic wrap over the bowl and let the dough
  rest in a warm place for 20 to 30 hours. The plastic wrap keeps the dough
  from drying out during this long period.

  In a small bowl, dissolve the baking soda in the Tablespoon water. Place
  the baking soda mixture, buttermilk, salt, and shortening in the bowl with
  the dough and mix well. Mix in as much of the remaining 1/2 to 1 cup flour
  as necessary to form a stiff, nonsticky dough. Knead for a minute or two
  and then let the dough rest, covered with the plastic wrap, for 15 minutes.

  On a lightly floured surface, knead the dough for another few minutes,
  until it is smooth and springy to the touch. Place it in a large, clean,
  lightly oiled bowl and let it rest for another 3 or 4 hours, covered with
  plastic wrap.

  At last you are ready to roll. Preheat the oven to 450~ F. Punch the dough
  down and knead a few strokes. Divide the dough into 3 equal portions for
  rolling. Rolling may be difficult at first due to the elasticity of the
  dough. Give yourself a head start on the rolling by flattening the dough
  with your hands. Place your rolling pin in the center of the dough and
  begin. Soon the dough will relax and begin to roll easily.

  On a floured surface or pastry cloth, roll out to a rectangle approximately
  1/4 inch thick and position so the long edge runs horizontally in front of
  you. Fold the left third of the dough over the center third. Likewise, fold
  the right third over the center. The dough is now in 3 layers with the seam
  running vertically. Give the dough a quarter turn so the seam now runs
  horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and
  turn the dough again as in the first step. You are now ready for the final
  rolling.

  Roll the dough out thinner this time, about 1/16 to 1/8 inch thick. If
  desired, sprinkle the top lightly and evenly with salt and roll over it
  lightly with the rolling pin. With a sharp knife, cut into 2-inch squares
  and place each one on an ungreased baking sheet. Prick each square 2 or 3
  times with the tines of a fork.

  Bake for 8 minutes. Turn and bake an additional 1 to 3 minutes, or until
  lightly browned. Cool on a rack. Yield: 95-100.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: OATMEAL BUTTER CRACKERS
 Categories: Crackers
   Servings: 60

  1 1/2 c  All-purpose flour                   6 tb (3/4 stick) butter or
  1 1/2 c  Rolled oats (oatmeal)                    Margarine, melted and
    1/2 ts Salt                                     Cooled
      1 tb Sugar                             1/2 c  Milk

  Preheat the oven to 325~ F. "Crunchy and nutty, these crackers make a
  nutritious snack. Put your feet up after a hard day's work and enjoy a few
  with a glass of fresh lemonade.

  325~ F      20 to 25 minutes

  Stir together the flour, oats, salt, and sugar in a large bowl or in the
  food processor. Cut in the butter until the mixture resembles coarse meal.
  Blend in enough of the milk to form a dough that will hold together in a
  cohesive ball.

  Divid the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll as thin as possible, to about 1/16 inch thick. Using a
  spatula, rolling pin, or your hands, transfer the rolled dough gently onto
  a large baking sheet.

  With a sharp knife, score the dough into 2-inch squares without cutting all
  the way throug the dough. Prick each square 2 or 3 times with the tines of
  a fork.

  Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp. Cool
  on a rack. Break into individual crackers when cool. Yield: 50-60.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Creamy Whole-Wheat Crackers
 Categories: Crackers
   Servings: 50

  2 1/2 c  Whole wheat flour                 1/2 ts Salt
  1 1/2 ts Sugar                               1 c  Half-and-half or cream

  Preheat the oven to 325~ F.

  In a large bowl or in the food processor, combine the flour, sugar, and
  salt. Slowly add the half-and-half or cream and blend to form a 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 thin, at most 1/8 inch. The thinner these crackers are,
  the better. Cut out individual 2-inch crackers with a cookie cutter, juice
  can, or sharp knife and arrange on a lightly greased or parchement-lined
  baking sheet.

  With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to
  25 minutes, or until lightly browned, turning over once during baking.

  Cool the crackers on a rack until crisp. Yield: 45-50.

  VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye,
  barley, or wheat for an equal amount of flour.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SESAME SNACKS
 Categories: Crackers
   Servings: 90

      5 tb Sesame seeds, toasted             1/2 c  Water
      2 c  All-purpose flour                   1    Egg, lightly beaten and
    1/2 ts Salt                                     Diluted with 1 to 2 Tb milk
    1/4 c  Oil                                      For brushing the tops

  "The flavor of sesame comes through very nicely in these crispy crackers.
  Try them wih your favorite chutney or with cream cheese and jam. If you are
  feeling extravagant, spread them with sour cream and caviar.

  325~ F      20 to 25 minutes Preheat the oven to 325~ F.

  In a food mill or blender, grind the sesame seeds until coarsely broken. A
  food processor will not effectively grind this small quantity. If
  preferred, you can leave the seeds whole.

  In a large bowl or in the food processor, stir together the flour, seeds,
  and salt. Add the oil and blend until the mixture resembles coarse meal.

  Blend in enough of the water, a little at a time, to form a dough that will
  hold together in a cohesive ball. If necessary, add up to 1 additional
  Tablespoon of water.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll to 1/16 inch thick. With a sharp knife or cookie cutter,
  cut in desired shapes approximately 2 inches across. Arrange on an
  ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines
  of a fork. Brush the tops lightly with the egg mixture.

  Bake for 20 to 25 minutes, or until the crackers are light to medium brown.
  Cool on a rack. Yield: 85-90.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: OAT BRAN SQUARES
 Categories: Crackers
   Servings: 55

  1 1/2 c  Oat bran                            4 tb (1/4 stick) butter or
    1/2 c  All-purpose flour                        Margarine, softened
    1/4 ts Salt                                1 ts Honey
    1/8 ts Baking soda                       1/4 c  Hot water

  "Oat bran is a good source of fiber. These crackers are not only healthy,
  they also taste good. They are worthy of a large glass of freshly-squeezed
  orange juice.

  325~ F      18 to 22 minutes Preheat the oven to 325~ F.

  Combine the oat bran, flour, salt, and baking soda in a large bowl or in
  the food processor. Cut in the butter until the mixture resembles coarse
  meal.

  Dissolve the honey in the hot water and blend it into the flour mixture. If
  the dough is too wet for rolling, quickly add a little more flour.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll to about 1/8 inch. With a sharp knife, cut the dough
  into 2-inch squares. Place them on a lightly greased or parchment-lined
  baking sheet. Prick each square in 2 or 3 places with the tines of a fork.
  Bake for 18 to 22 minutes, or until medium brown. Cool on a rack. Yield:
  50-55.

  VARIATIONS: Substitute wheat bran for oat bran. For a more delicate
  cracker, roll the dough thinner and reduce the baking time to compensate.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CREAM OF RICE CRACKERS
 Categories: Crackers
   Servings: 95

  1 1/2 c  Cream of rice, regular or         1/2 ts Salt
           Quick cooking                       4 tb (1/2 stick) butter or
      1 c  All-purpose flour                        Margarine, softened
    1/4 c  Sugar                             2/3 c  Milk

  "If you have a food mill, make your own cream of rice by grinding whole
  rice to a medium coarsness. The difference in taste between this and the
  commercial cereals is as marked as that between ordinary and freshly ground
  coffee.

  325~ F      20 to 25 minutes

  Preheat the oven to 325~ F.

  In a large bowl or in the food processor, combine the cream of rice, flour,
  sugar, and salt. Cut in the butter until the mixture resembles coarse meal.
  Slowly blend in enough of the milk to form a 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 to 1/8 inch thick. With a sharp knife, cut the dough
  into 2-inch shapes.

  Place the crackers on an ungreased baking sheet and prick each one all the
  way through in 2 or 3 places with the tines of a fork. Bake for 20 to 25
  minutes, or until light golden brown. Cool on a rack. Yield: 85-95.

  VARIATIONS: Substituting half-and-half or cream for the milk will result in
  a richer cracker.

  For a different taste, substitute cream of wheat or cream of rye cereals
  for the cream of rice.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: YOGURT THINS
 Categories: Crackers
   Servings: 85

      2 c  All-purpose flour                 1/4 c  Oil
    1/4 ts Salt                              1/2 c  Plain, unsweetened yogurt

  "The flavor of these crispy snacks varies subtly with the type of yogurt
  used. A bit of sweet jam or honey complements these somewhat tangy
  crackers. They are also excellent with almost any dip.

  325~ F      15 to 20 minutes

  Preheat the oven to 325~ F.

  In the food processor or in a large bowl, combine the flour and salt. Add
  the oil and mix until the mixture resembles coarse meal. Add the yogurt and
  blend to form a dough that will hold together in a cohesive ball. If
  necessary, add an addional Tablespoon of yogurt.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll in a rectangular shape 1/8 inch thick. Using a spatulay,
  rolling pin, or your hands, pick up the rolled dough and transfer it to a
  large baking sheet.

  With a sharp knife, score the surface into 2-inch squares, taking care not
  to cut all the way through the dough. Prick each square in 2 or 3 places
  with the tines of a fork.

  Baike for 15 to 20 minutes, or until light brown. Turn over once during
  baking and pull off any individual crackers at the edges that are already
  brown. Cool on a rack. Yield: 80-85.

  VARIATIONS: A sweeter cracker will result by substituting sweetened yogurt
  for the plain yogurt. Lemon and berry flavors are good. If you use
  fruit-at-the-bottom yogurt, be sure to stir it first. Note that the color
  can be affected by the type of yogurt used.

  Substituting 1/3 cup toasted wheat germ for the same amount of flour lends
  this cracker a nutty flavor.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: THIN RICE CAKES
 Categories: Crackers
   Servings:  3

      2 c  Rice (white or brown)                    Parchment paper or wax
      6 c  Water                                    Paper
      2 ts Salt, to taste

  Combine the rice, water, and salt in a large saucepan, cover, and bring to
  a boil. Reduce the heat to simmer. Cook for 45 to 60 minutes, until all the
  water is absorbed and the rice is quite soft.

  "Cooked whole grain rice and salt are the only ingredients in these crispy
  thins. It may take you a couple of tries to perfect the rolling technique.
  They key to success is to cook the rice in more water and for much longer
  than you would ordinarily. It should be very soft and mushy. Eat these rice
  cakes with fruit and cheese, or crack them into soups. 325~ F 45 to 55
  minutes Preheat the oven to 325~ F.

  Taste the rice and add salt to taste. Stir the rice well with a fork until
  mushy. Cut six sheets of parchement paper or wax paper the size of your
  largest baking sheet. (Parchment paper works best.) While the rice is still
  warm, measure out a third of it, about one cup, into the center of a sheet
  of the paper. Using your hands, shape the rice into a flat disk.

  Place a second sheet of paper over the rice and roll out to about 3/16 inch
  thick. Keep the thickness as uniform as possible throughout. Carefully peel
  off the top sheet of paper.

  If you are using parchment paper, simply place the rolled rice, bottom
  sheet of paper and all, on an ungreased baking sheet.

  If you are using wax paper, you will need to grease your baking sheet
  lightly. Then pick up the wax paper and rolled rice and flip it, rice side
  down, onto the sheet. Then carefully peel the wax paper off the top. The
  wax paper may stick to the rice, but don't worry if holes form in spots.
  You are going to crack these crisps up anyway when they cool. Use a metal
  spatula to loosen the wax paper if necessary.

  Bake for 45 to 55 minutes, or until crisp. Begin rolling the next 2 crisps
  while the first is baking. If the edges get done before the centers, gently
  break them off and allow the rest to continue baking.

  Cool the large crisps on racks and break into irregularly shaped individual
  crackers. Yield: 3 large rice cakes.

  VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your favorite
  herbs, to the rice after cooking.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CHEDDAR CRACKERS
 Categories: Crackers
   Servings: 80

  1 1/3 c  All-purpose flour                 1/2 lb (8 ounces) mild cheddar
      1 ts Salt                                     Cheese, shredded (2 to
    1/2 ts Cayenne pepper (use more                 2-1/2 cups, losely packed)
           For a hotter cracker)               2    Egg yolks
      6 tb (3/4 cup) butter or                 2 tb Water
           Margarine, softened                      Salt for the tops (opt.)

  "The dough for these crackers is folded in thirds and turned to give the
  finished product a multi-layered and light-as-air effect. They taste much
  like a variation of classic puff pastry, but take a fraction of the time to
  produce. To get the proper effect, however, it is important that you
  refrigerate the dough after mixing. 350~F. 20 to 25 minutes Preheat the
  oven to 350~F.

  In the food processor or in a large bowl, combine the flour, salt, and
  cayenne. Cut the butter into the flour mixture until it resmbles coarse
  meal. Mix in the cheese. Stir well until the cheese is evenly coated.

  In a separate bowl, mix together the egg yolks and the water. Add the egg
  mixture to the flour mixture and blend to form a dough that will hold
  together in a cohesive ball. Wrap the dough in wax paper and chill 1 hour.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll out to a rectangle approximately 1/4 inch thick and
  position so the long edge runs horizontally in front of you. Fold the left
  third of the dough over the center third. Likewise, fold the right third
  over the center. The dough is now in 3 layers with the seam running
  vertically. Give the dough a quarter turn so the seam now runs
  horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and
  turn the dough again as in the first step. You are now ready for the final
  rolling.

  Roll the dough out somewhat thinner this time, about 1/8 inch thick. If
  desired, sprinkle the top lightly and evenly with salt and roll over it
  lightly with the rolling pin. With a sharp knife, cut the dough into 2-inch
  squares and place them on an ungreased baking sheet. Prick each square 2 or
  3 times with the tines of a fork.

  Bake for 15 minutes. Turn and bake an additional 5 to 10 minutes, or until
  medium brown. Remove to a rack to cool. Yield 70-80.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BLUE CHEESE CHIPS
 Categories: Crackers
   Servings:  130

    1/2 lb (8 ounces) blue cheese,           1/4 c  Buckwheat groats or chopped
           Broken into small pieces                 Toasted nuts of your choice
      8 tb (1 stick) butter or               1/4 ts Pepper
           Margarine, softened               1/4 c  Milk
      2 c  All-purpose or rice flour

  "These "blue chips" are definitely a good investment that produce
  profitable returns in the form of compliments from all who try them. The
  texture is light and lacy, and the blue cheese flavor mellows with baking.
  Try serving them with a dry white wine. 305~F. 20 to 25 minutes Preheat the
  oven to 350~F. Cream the butter and cheese together in the food processor,
  or in a large bowl using a pastry blender or two kinves. In another bowl,
  stir together the flour, buckwheat groats or nuts (if desired) and pepper.
  Add the flour mixture to the butter-cheese mixture and blend well.

  Blend in the milk, little by little, to form a dough that will hold
  together in a cohesive ball. The dough should be quite stiff. Divide it
  into 2 equal portions for rolling. On a floured surface or pastry cloth,
  roll out to about 3/16 inch thick. Cut into 1-1/2-inch circles and place on
  an ungreased baking sheet, making sure the edges do not touch. Prick each
  cracker in 1 or 2 places with the tines of a fork.

  Bake for 15 minutes, turn, and bake for an additional 5 to 10 minutes, or
  until medium brown. Yield: 130-40.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: PARMESAN CRACKERS
 Categories: Crackers
   Servings: 50

      8 tb (1 stick) butter or                      Grated Parmesan cheese
           Margarine, softened                 1    Egg yolk
      2 c  All-purpose flour                 1/2 c  Water
  1 1/2 c  (about 8 ounces) finely

  "Parmesan Crackers are great with a cold beer or soda. Once you have
  started eating them, it is nearly impossible to stop. 350~F. 15 to 20
  minutes Preheat the oven to 350~F.

  In a large bowl or in the food processor, cut the butter into the flour
  until the mixture resembles coarse meal. Add the cheese and egg yolk and
  mix well.

  Add enough of the water to form a dough that will hold together in a
  cohesive ball. The texture will be somewhat crumbly, but the dough will
  hold together when pressed.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll each into a rectangle about 1/4 inch thick. Cut out
  individual crackers about 2 inches across with a cookie cuttter or sharp
  knife and arrange them on an ungreased baking sheet.

  Prick each cracker 2 or 3 times with the tines of a fork. Bake for 10
  minutes. Turn the crackers over and bake another 5 to 10 minutes, or until
  medium brown.

  Cool the crackers on a rack. Yield: 40-50.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: JACK & DILL SQUARES
 Categories: Crackers
   Servings: 50

      1 c  All-purpose flour                 1/4 c  Oil
      1 ts Dried dill weed, OR               1/4 lb (4 ounces) Jack cheese,
      1 tb Fresh, dill weed                         Shredded (1 to 1-1/2 cups,
    1/4 ts Salt                                     Loosely packed)
    1/4 ts Pepper                            1/3 c  Water

  "Monterey Jack cheese and dill go surprisingly well together. These are
  unusual crackers with a smooth texture. They are tasty hors d'oeurves all
  by themselves. 325~F. 15 to 20 minutes Preheat the oven to 325~F.

  In a large bowl or in the food processor, combine the flour, dill, salt,
  and pepper. Add the oil and mix until the mixture resembles coarse meal.
  Add the cheese and mix thoroughly so the cheese is coated evenly.

  Slowly blend in enough of the water to form a 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 each out to 1/8-inch.

  With a sharp knife, cut the rolled dough into 2-inch squares. Place them on
  an ungreased baking sheet, making sure their edges do not touch. Bake for
  15 minutes. Turn them over and continue baking another 5 to 10 minutes, or
  until they are medium brown. Cool on a rack. Yield: 50-60.

  VARIATIONS: Experiment with different kinds of cheeses, seeds, and herbs.
  Cheddar and thyme are a good combination.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: FONDUE CRACKERS
 Categories: Crackers
   Servings: 80

  1 1/2 c  All-purpose flour                        Margarine, softened
    1/4 ts Salt                              1/2 lb (8 ounces) Swiss cheese,
    1/4 ts Freshly ground pepper                    Shredded (2 to 2-1/2 cups,
    1/8 ts Nutmeg                                   Loosely packed)
      4 tb (1/2 stick) butter or             1/4 c  Water

  "If you want the flavor of cheese fondue, but don't want the fuss and
  commotion, try these crackers. You may never bother with the real thing
  again. These cheese crackers are very rich, but very light. They are
  excellent with a light Alsatian Gewurztraminer or Grey Riesling. 325~F. 25
  to 30 minutes Preheat the oven to 325~F.

  In a large bowl or in the food processor, mix the flour, salt, pepper, and
  nutmeg. Cut in the butter until the mixture resembles coarse meal. Add the
  cheese and blend until it is evenly coatd. Blend in the water to form a
  dough that will hold together in a cohesive ball.

  Divide the dough into 2 equal portions for rolling. On a floured surface of
  pastry cloth, roll out to about 3/8 inch thick. Cut into bite-sized squares
  (about 1 inch by 1 inch). Arrange on an ungreased sheet, making sure the
  edges of the crackers are not touching.

  Bake for 15 minutes. Turn the crackers over and continue baking another 10
  to 15 minutes, until medium brown. These crackers should be crisp. Cool
  them on racks. Yield: 70-80.

  VARIATIONS: For a more traditional fondue taste, add 1 teaspoon Kirsch or
  cherry liqueur when adding the water. And use two different types of Swiss
  cheese, such as Gruyere and Emmenthaler.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CHEESE PRETZELS
 Categories: Crackers
   Servings: 16

      1 pk (2-1/4 teaspoons) active          1/2 lb (8 ounces) sharp cheddar
           Dry yeast                                Cheese, shredded (2 to
      1 tb Sugar                                    2-1/2 cups, loosely packed)
  1 1/2 c  Warm water                          1    Egg, lightly beaten, for
  3 1/2 c  Flour                                    The tops
      1 ts Salt                                     Coarse salt for the tops

  "Pretzels can be made large and soft, or small and hard. The hard ones are
  more crackery. The soft ones are delicious with a ribbon of mustard on the
  top. Although this is a yeast dough, it is not allowed to rise, so these
  treats can be ready to eat in just a few minutes. 425~F. 15 to 30 minutes,
  depending on size Preheat the oven to 425~F.

  In a small bowl, combine the yeast, sugar, and warm water. Set aside in a
  warm place until the yeast starts to foam, about 5 to 10 minutes.

  In a large bowl or in the food processor, combine the flour, salt, and
  cheese. Mix until the cheese is evenly coated.

  Add the yeast mixture to the flour mixture and mix well to form a cohesive
  dough. Knead the dough until it is smooth, 1 to 2 minutes by hand or 20 to
  30 pulses in the food processor.

  With a sharp knife, divide the dough into 16 pieces if you are making large
  pretzels, or 32 pieces for smaller ones. With your hands, roll each piece
  into a rope about 12 inches long. You will have a more even-looking rope if
  you place the dough on a firm surface and roll your hands across the top,
  moving from the center outward. When the rope is the thickness you like,
  twist it into a pretzel shape by forming a loop in the center, twisting the
  ends, and gently attaching them to the bottom of the loop.

  Place each pretzel on an ungreased baking sheet. Brush the tops with the
  egg and sprinkle lightly and evenly with coarse salt.

  Immediately place the pretzels in the oven until the tops are a rich brown.
  This will be about 25 to 30 minutes for the larger pretzels and 15 to 20
  minutes for the smaller ones. Yield: 16 to 32 pretzels, depending on size.

  VARIATIONS: Try using different cheeses. For plain pretzels, omit the
  cheese.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CRUNCHY PEANUT CRACKERS
 Categories: Crackers
   Servings: 60

      1 c  All-purpose flour               1 1/2 ts Sugar
    1/3 c  Corn meal                         3/4 c  Milk
      1 c  Shelled roasted, unsalted           1 c  Peanut butter, cruncy or
           Peanuts                                  Creamy
      1 ts Salt

  "Chopped whole peanuts and lots of peanut butter provide rich, nutty
  flavor. Corn meal adds a little extra crunch. Kids will love Crunchy Peanut
  Crackers spread with grape jelly alongside a glass of cold milk for a
  healthy snack. 350~F. 15 to 20 minutes Preheat the oven to 350~F.

  If you have a food processor, combine the flour, corn meal, peanuts, salt
  and sugar and pulse until the peanuts are finely chopped, about 1 minute.
  Alternatively, chop the peanuts by hand and mix them together with the
  flour, cornmeal, salt, and sugar in a large bowl.

  In a separate bowl, whisk together the milk and peanut butter until smooth.
  Add the milk mixture to the flour mixture and blend to form a 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 each portion into a rectangle approximately 3/16 to 1/4
  inch thick. This dough is very crumbly. If it cracks during rolling, simply
  press it back together with your fingers.

  With a sharp knife or cookie cutter, cut the dough into squares or desired
  shapes about 2 inches across and place them on an ungreased baking sheet.
  Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15
  to 20 minutes, until the crackers are a deep golden brown. Cool on a rack.
  Yield: 55-60.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: PISTACHIO MELTAWAYS
 Categories: Crackers
   Servings: 60

      2 c  All-purpose flour                        Margarine, softened
      1 c  Shelled and chopped               1/2 lb (8 ounces) Monterey Jack
           Pistachio nuts, toasted                  Cheese, shredded (2 to
    1/4 ts Salt                                     2-1/2 cups, loosely packed)
    1/4 ts Pepper                            1/4 c  Half-and-half
      8 tb (1 stick) butter or

  "Exceedingly rich, these crackers have a pronounced pistachio flavor. They
  are quite versatile and can be enjoyed with a cup of hot tea or a dish of
  ice cream. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

  Mix the flour, nuts, salt, and pepper together in a large bowl or in the
  food processor. Cut the butter into the flour mixture until it resembles
  coarse meal. Add the cheese and mix until the cheese is coated evenly.

  Slowly add enough of the half-and-half to form a 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 to about 1/4 inch thick. With a sharp knife, cut the
  dough into 2-inch squares and arrange them on an ungreased baking sheet.
  Make sure the edges are not touching.

  Bake for 20 to 25 minutes. Don't let these Meltaways get more than medium
  brown. Cool them on a rack. Yield: 50-60.

  VARIATIONS: If pistachios are not available, cashews or macadamias are
  excellent substitutes.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: DOUBLE CASHEW CRACKERS
 Categories: Crackers
   Servings: 35

    1/2 ts Grated lemon zest (about            2 tb (1/4 stick) butter or
           1/4 lemon)                               Margarine, softened
      1 c  All-purpose flour                 1/2 c  Roasted cashew butter
      1 ts Salt                                1 c  Chopped, unsalted cashews,
    1/2 ts Black pepper                             Raw or roasted
      2 tb Sugar                               2 tb Water

  "These buttery crackers have a shortbread-like texture. The use of both
  cashew butter and chopped cashews brings forth the rich and subtly sweet
  flavor of this nut to creat a truly elegant cracker. 350~F. 20 to 25
  minutes Preheat the oven to 350~F.

  To prepare the lemon zest, lightly grate the skin of a firm lemon against
  the fine grate of a cheese grater. Use only the colored part of the rind;
  the underlying white portion is bitter.

  In the food processor or in a large bowl, combine the lemon zest, flour,
  salt, pepper, and sugar. Cut in the butter until the mixture is the
  consistency of coarse meal. Mix in the cashew butter, chopped cashews, and
  water, stirring until a smooth dough forms. Wrap the dough in wax paper and
  chill 1 hour.

  Once chilled, divide the dough into 2 equal portions for rolling. On a
  floured surface or pastry cloth, roll out to approximately 1/4 inch thick.
  With a sharp knife, cut into 2-inch squares and transfer to an ungreased
  baking sheet. Bake for 20 to 25 minutes or until golden brown. Cool on a
  rack. Yield: 30-35.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Walnut Crackers
 Categories: Crackers
   Servings: 60

  1 1/2 c  All-purpose flour                        Softened
    1/2 c  Potato flour                      1/2 c  Finely chopped, toasted
    1/4 ts Salt                                     Walnuts
      2 tb Plus 2 teaspoons (1/3               1 c  Ice water
           Stick) butter or margarine,              Salt for the tops (opt.)

  "These crackers capture the essence of walnuts. Rich and meaty, but at the
  same time light and crisp, they are excellent with a blue cheese spread and
  a glass of port. 350~F. 25 to 30 minutes Preheat the oven to 350~F.

  Mix the flours and salt together in a large bowl or in the food processor.
  Cut in the butter until the mixture resembles coarse meal. Add the walnuts
  and stir until they are evenly distributed throughout. Blend in enough of
  the water to form a dough that will hold together in a cohesive ball. The
  dough will be somewhat sticky.

  Wrap the dough in wax paper or lightly buttered aluminum foil and chill for
  at least 1/2 hour.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll out to 1/8 inch thick. If desired, sprinkle the tops
  lightly with salt and roll over the dough with your rolling pin. With a
  cookie cutter, glass, or juice can, cut the dough into 2-inch rounds.

  Place them on a lightly greased or parchemnt-lined baking sheet. Prick each
  round in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes,
  or until lightly browned. Cool on a rack. Yield: 55-60.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: PEPPERINES
 Categories: Crackers
   Servings: 85

  1 1/2 c  All-purpose flour                   2 tb Oil
    1/2 ts Salt                              1/2 c  Water
      1 ts Coarsely ground pepper              2 tb Lemon juice
      1 ts Sugar

  "If saltines don't excite you, try pepperines. They're good by themselves,
  and they spice up soups, stews, and dips. 350~F. 15 to 20 minutes Preheat
  the oven to 350~F.

  Mix the flour, salt, pepper, and sugar in a large bowl or in the food
  processor. Add the oil and blend until the mixture resembles coarse meal.

  Combine 1/4 cup of the water and the lemon juice in a small bowl. Blend it
  into the flour mixture. Add enough of the remaining 1/4 cup water to form a
  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 each in a rectangular shape. The dough should be as thin
  as possible, 1/16 inch at most.

  Using a spatula, rolling pin, or your hands, pick up the rolled dough and
  trasfer it onto an ungreased baking sheet. With a sharp knife, score into
  2-inch squares. Do not cut all the way through to the baking sheet. Prick
  each cracker 2 or 3 times with a fork.

  Bake 15 to 20 minutes, turning over after 10 minutes or when the edges
  begin to brown. Cool on a rack. Break into individual crackers. Yield:
  75-85.

  VARIATIONS: If a hotter cracker is desired, add more pepper. For red-hot
  cracker, sprinkle 1/8 to 1/4 teaspoon cayenne pepper on top of the dough
  before making a final pass ith your rolling pin.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SPICY CORN CHIPS
 Categories: Crackers
   Servings:  150

      1 c  Cornmeal                            2 tb (1/4 stick) butter or
      1 cl Garlic, pressed                          Margarine
  1 1/2 ts Cayenne                             1 c  Boiling water
  1 1/2 ts Ground cumin                    1 1/2 c  All-purpose flour
  1 1/2 ts Chili powder                             Salt for the tops
    1/4 ts Salt                                     Paprika for the tops

  "The measurements below yield a flavorful, spicy fire cracker. For a milder
  or an extra hot cracker, adjust the amount of cayenne, cumin, and chili
  powder to taste. These are delightful with a salsa dip. 375~F. 10 to 12
  minutes Preheat the oven to 375~F.

  In a large bowl or in the food processor, mix the cornmeal, garlic,
  cayenne, cumin, chili powder, and salt. Add the butter and boiling water
  and blend well.

  Allow the mixture to cool and rest for 10 minutes. It will thicken
  slightly.

  Slowly blend in the flour, using just enough to form a dough that will hold
  together in a cohesive ball. Divide the dough into 3 equal portions for
  rolling. On a floured surface or pastry cloth, roll as thin as possible, to
  about 1/16 inch thick. Sprinkle lightly and evenly with salt and paprika
  roll over the top of the dough lightly with the rolling pin.

  Cut the dough into 2-inch triangles or squares. Arrange them on an
  ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack.

  These crackers will crispen as they cool. If they are not crisp enough
  after cooling, put them back in the oven for a few minutes longer and allow
  them to cool again. Yield: About 150.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: PEPPERY MOLASSES CRISPS
 Categories: Crackers
   Servings: 45

    1/2 c  Molasses                            1 ts Pepper
      3 tb Butter or margarine, cut          1/4 ts Salt
           Into pieces                         2 tb Plain yogurt
  1 1/2 c  All-purpose flour

  "These extremely thin crackers have an intriguing balance of peppery snap
  and rich sweetness. They are addictive by themselves and make an elegant
  hors d'oeuvre when spread with herbed cream cheese. 350~F. 10 to 15 minutes

  Combine the molasses and butter in a small sauce pan. Stir over low heat
  until the butter is melted. Remove from the heat and cool slightly.

  In the food processor or a large bowl, combine the flour, pepper, and salt
  and mix well. Stir the yogurt into the molasses mixture and then add to the
  flour mixture and blend to form a smooth dough.

  Remove the dough to a lightly-floured sheet of wax paper or lightly
  buttered aluminum foil and shape it into a log or cylinder approximately
  1-1/2 inches thick and 12 inches long. Roll the log in the wax paper or
  foil and chill until firm, 45 minutes minimum.

  Preheat the oven to 350~F.

  When ready to bake, slice the log into 1/4-inch slices. Roll each slice
  with a floured rolling pin to form very thin ovals, about 1/16 inch thick.
  The ovals may stick either to your rolling pin or to your rolling surface.
  Gently peel them off. Place the ovals on a lightly greased or
  parchemnt-lined baking sheet and prick each one 2 or 3 times with the tines
  of a fork.

  Bake 10 to 15 minutes, until the crackers are medium brown. Those that are
  rolled slightly thinner than the others will brown first. Be ready to
  remove those from the sheet to cool while the others continue baking. Cool
  on racks. The crackers will crispen while cooling. Yield: 40-45.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: HOT POTATO CRACKERS
 Categories: Crackers
   Servings: 70

  1 1/3 c  All-purpose flour                   2 ts Ground black pepper
    2/3 c  Potato flour                      1/2 c  Shortening
      2 tb Dried chives, OR                  1/2 c  Water
      6 tb Fresh, minced chives                     Salt for the tops (opt.)
    1/2 ts Salt                                     Paprika for the tops (opt.)

  "A healthful and appealing alternative to potato chips for kids and adults
  alike. We add chopped chives for a classic baked potato flavor combination,
  but various herbs would complement the strong potato flavor of this
  cracker. 350~F. 15 to 30 minutes Prehat the oven to 350~F.

  In the food processor or a large bowl, combine the flours, chives, salt,
  and pepper. Cut in the shortening until the mixture resembles coarse meal.
  Slowly blend in the water to form a 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 thin rectangle 1/16 to 1/8 inch thick.
  Sprinkle lightly and evenly with a little salt and paprika, if desired, and
  roll over the dough lightly with the rolling pin.

  With a sharp kife or a cookie cutter, cut into 2-inch squares or other
  shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or
  3 times with the tines of a fork.

  Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown
  more quickly than others, so keep a careful watch during the last five
  minutes of baking. Remove to a rack to cool. Yield: 65-70.

  VARIATIONS: For the ultimate baked potato cracker, substitute sour cream
  for the water and crumble crisp bacon into the flour. Increase or decreas
  the amount of pepper to taste.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CURRY CRACKERS
 Categories: Crackers
   Servings: 95

      3 tb Butter or margarine             1 1/2 ts Ground dried cumin
  1 1/2 tb Very finely minced onion        1 1/2 ts Ground dried coriander
      1 ts Pressed garlic (about 4         1 1/2 ts Ground dried turmeric
           Medium cloves)                    1/2 ts Cayenne pepper
    3/4 ts Very finely minced fresh            2 c  All-purpose flour
           Ginger OR                           1 ts Salt
    1/4 ts Ground dried ginger               1/2 c  Water

  "The flavors of traditional curry spices are accentuated and subtly blended
  by sauteing them in butter before mixing with the other ingredients. The
  result is an exotic cracker that makes superb buffet fare. Turmeric lends a
  brilliant, beautiful yellow color. These fire crackers are good with a
  mild, yogurt-based dip. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

  Melt the butter over medium heat in a small frying pan. Add the onion,
  garlic, and ginger (if using fresh ginger) and saute until the onion is
  translucent. Add the cumin, corinder, turmeric, and cayenne (and, if using
  it, the ground dried ginger) and stir well over medium heat for about 1
  minute.

  In a large bowl or in the food processor, stir together the flour and salt.
  Add the spice mixture and blend very well until the mixture resembles
  coarse meal and is a bright yellow color. Slowly add the water and blend
  until the dough will hold together in a cohesive ball.

  Divide into 2 equal portions for rolling. On a floured surface or pastry
  cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into 2-inch
  squares or other shapes. Prick each one 2 or 3 times with the tines of a
  fork.

  Bake for 20 to 25 minutes, until crisp. Cool on a rack. Yield: 85-95.

  VARIATIONS: If necessary, substitute 2 Tablespoons "curry powder," for the
  cumin, turmeric, coriander, and cayenne. Curry powder is simply a
  commercial blend of various spices. For a spicier cracker, increase the
  amount of cumin, corinader, and turmeric to 2 teaspoons each. And for a
  more fiery cracker, increase the amount of cayenne.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: GARLIC-POPPY SEED CRACKERS
 Categories: Crackers
   Servings: 55

    1/3 c  Poppy seeds, toasted              1/3 c  Plus 1 Tablespoon vegetable
      2 c  All-purpose flour                        Shortening
      2 ts Sugar                             1/3 c  Water
  1 1/4 ts Salt                                1    Egg, lightly beaten, for
    1/2 ts Black pepper                             Glazing the tops
      2 lg Cloves garlic, pressed

  "The ever-popular garlic imbues these crackers with an unmistakable
  personality. They stand alone and also go well with cold, crisp cucumber
  slices. 325~F. 30 to 35 minutes Preheat the oven to 325~F.

  Stir together the poppy seeds, flour, sugar, salt, and pepper in the food
  processor or in a large bowl. Add the garlic and mix well.

  Cut the shortening into the flour mixture until it 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 equal portions for rolling. On a floured surface or
  pastry cloth, roll thin, 1/8 inch thick. With a cookie cutter, cut into
  2-inch circles and place on an ungreased baking sheet. Prick each circle 2
  or 3 times with the tines of a fork. Brush the tops with the beaten egg, if
  desired.

  Bake for 30 to 35 minutes, turning over once after about 15 minutes. Remove
  when the crackers are lightly browned and crisp. Yield: 50-55.

  VARIATION: In place of the garlic, use 1/3 cup finely minced fresh onion.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SOUR CREAM-ONION TWISTS
 Categories: Crackers
   Servings: 90

  2 1/3 c  All-purpose flour                   2 ts Dried chives, OR
      2 ts Sugar                               2 tb Fresh, finely chopped
  1 1/2 ts Salt                                     Chives
    1/2 ts Black pepper                      1/3 c  Sour cream
    1/3 c  Very finely minced onion

  "These hearty crackers reflect the clean, clear flavors of sour cream and
  onions. They are impressive, reliable standbys for entertaining of all
  types. 350~F. 20 to 25 minutes Preheat the oven to 350~F.

  Stir together the flour, sugar, salt, and pepper in the food processor or a
  large bowl. Add the onion and mix well.

  In a separate bowl, thoroughly blend the sour cream and egg together. Add
  the sour cream mixture to the flour mixture and blend well to form a dough
  that will hold together in a cohesive ball. If necessary to achieve the
  proper consistency for rolling, add 1 additional Tablespoon sour cream.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll thin, 1/16 inch thick. To make the twists, cut the dough
  into strips 3/4 inch by 6 inches. Twist the ends of each strip in opposite
  directions and press the ends down on the baking sheet to keep them from
  unwinding.

  Bake for 20 to 25 minutes, or until the twists are lightly browned. The
  ends will be slightly thinner from the pressing and will brown first. Cool
  on a rack. Yield: 85-90.

  VARIATIONS: If preferred, these crackers can be baked flat in 2-inch
  squares or circles. Be sure to remember to prick each one 2 or 3 times with
  the tines of a fork. Brush the tops with a lightly beaten egg, if desired.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: HERB STICKS
 Categories: Crackers
   Servings: 70

      3 c  All-purpose flour                 1/2 ts Pepper
      4 ts Dried herbs, crushed with         1/4 c  Oil
           The fingers or a rolling            1 c  Water
           Pin, OR                             1    Egg white, lightly beaten
      4 tb Finely chopped, fresh herbs              And diluted with 1 to 2 Tb
    1/2 ts Salt                                     Milk for the tops

  "The herb flavors become intense in these simple crackers. Try any of your
  favorite herbs and spices, alone or in combinations. Dill works well, as
  does a mix of four parts basil to one part oregano. These crackers go well
  with dips and are expecially good crumbled into soups and salads.

  325~F.      15 to 20 minutes Preheat the oven to 325~F.

  Combine the flour, herbs, salt, and pepper in a large bowl or in the food
  processor. Add the oil and blend until the mixture resembles coarse meal.
  Slowly blend in enough of the water to form a 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 very thin, 1/8 inch maximum.

  With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and
  place them on an ungreased baking sheet.

  Prick each cracker in 3 places with a fork, pressing all the way through
  the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn
  the crackers over, brush them with the egg mixture, and continue baking for
  another 5 to 10 mintues. Cool on a rack. These crackers will crispen as
  they cool. If some of them are still not crisp after cooling, put them back
  in the oven for a few minutes and let them cool again. Yield: 60-70.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: ZESTY ROSEMARY-RYE STICKS
 Categories: Crackers
   Servings: 12

      1 pk (2-1/4 teaspoons) active            3 tb Fresh rosemary, finely
           Dry yeast                                Chopped
      2 tb Molasses                            2 tb Vegetable oil
    1/4 c  Warm water                          1    Egg
      1 ts Orange zest (approx. 1/2          1/2 c  Orange juice, fresh or
           Medium orange)                           Reconstituted
      1 ts Lemon zest (approx. 1/2                  Cornmeal to sprinkle on the
           Medium lemon)                            Baking sheeet
  1 1/2 c  Rye flour                           1    Egg, lightly beaten with 1
  1 3/4 c  All-purpose flour                        Tablespoon water
      1 ts Salt                              1/8 ts Salt, for glazing the tops
    1/8 ts Baking soda                              Coarse salt for the tops
      1 tb Dried rosemary, OR

  "The citrus zest undertone of these versatile bread sticks marries well
  with the rosemary and molasses to produce an intriguing addition to a
  picnic basket or a formal dinner. 325~F. 30 to 35 minutes Preheat the oven
  to 325~F.

  In a small bowl, combine the yeast with the molasses and warm water. Set
  aside in a warm place until the yeast starts to foam, about 5 to 10
  minutes. Prepare the zest by lightly grating the outer peel of the orange
  and lemon against the fine grate of a cheese grater. Use only the colored
  part of the rind; the underlying white portion is bitter.

  In a large bowl or in the food processor, combine the flours, salt, and
  baking soda. Stir in the orange zest, lemon zest, and rosemary and mix
  well. Add the oil, egg, and orange juice and mix well. Add the yeast
  mixture and mix until well blended.

  Knead well by hand for about 5 minutes on a lightly floured surface until
  the dough is smooth and springy to the touch. Place the dough in a large,
  lightly oiled bowl and turn over to coat all sides. Cover with a damp towel
  and set in a warm place until the dough has doubled in bulk, about 1-1/2 to
  2 hours.

  Punch the dough down and turn out onto a lightly floured surface or pastry
  cloth. With a sharp knife, divide the dough into 12 small pieces. With your
  hands, roll each piece into a stick approximately 12 inches long. You will
  have a more even-looking stick if you place the dough on a firm surface and
  roll your hands across the top, moving from the center outward.

  Place the sticks 1 inch apart on a baking sheet that has been lightly
  sprinkled with cornmeal. Cover the sheet with a towel and let the sticks
  rise slightly in a warm place for 10 to 15 minutes.

  Brush the tops of the sticks with the lightly beaten egg mixture and
  sprinkle with coarse salt. If desired, sprinkle with chopped rosemary for
  additional flavor. Bake for 30 to 35 minutes, or until well browned.

  Cool on a rack. Yield: 12.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: FENNEL AND ONION CRACKERS
 Categories: Crackers
   Servings: 70

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

  "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.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: MUSTARD SEED-WHEAT GERM WAFERS
 Categories: Crackers
   Servings: 65

      1 c  Whole wheat flour                   4 tb (1/2 stick) butter or
      1 tb Whole mustard seeds                      Margarine, softened
    3/4 c  Toasted wheat germ                1/2 c  Water
    1/2 ts Salt

  "This curious combination creates flavorful crackers with a unique texture.
  As the basis of a light meal, they go well with cream cheese and smoked
  fish. 350~F. 10 to 15 minutes Preheat the oven to 350~F.

  In the food processor or in a large bowl, combine the flour, mustard seeds,
  wheat germ, and salt. Cut in the butter until the mixture resembles coarse
  meal. Mix in enough of the water to form a 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 1/16 inch thick. With a sharp
  knife, cut into 2-inch squares or desired shapes. Transfer them to an
  ungreased baking sheet. Prick each square 2 or 3 times, with the tines of a
  fork.

  Bake for 10 to 15 minutes, or until golden brown around the edges. Cool on
  a rack. Yield: 55-65.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SCALLION BREAD STICKS
 Categories: Crackers
   Servings: 16

      1 tb Active dry yeast                         Cornmeal to sprinkle on the
      2 ts Sugar                                    Baking sheet
    1/4 c  Warm water                          1    Egg lightly beaten with 1
      2 c  All-purpose flour                        Tablespoon water and a
    1/4 c  Olive oil                                Pinch of salt for the glaze
    3/4 c  Water                                    Coarse salt for the tops
    1/4 c  Minced fresh scallions

  "These crunchy bread sticks are ideal companions to a hot soup or stew.
  350~F.      35 to 45 minutes Preheat the oven to 350~F.

  In a small bowl, combine the yeast with the sugar and the warm water. Set
  aside in a warm place until the yeast starts to foam, about 5 to 10
  minutes.

  Measure the flour into a large bowl or the food processor. Stir in the
  yeast mixture, the oil, and the 3/4 cup water. Mix well.

  Add the scallions. Knead by hand for about 5 minutes on a lightly floured
  surface or by pulsing about 10 to 15 times in the food processor. Knead
  until the scallions are thoroughly kneaded in and the dough is smooth and
  springy to the touch. Place the dough in a large, lightly oiled bowl and
  turn over to coat all sides. Cover with a damp cloth and set the dough in a
  warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

  Punch the dough down and turn out onto a lightly floured surface or pastry
  cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal
  pieces. With your hands, roll each piece into a stick approximately 12
  inches long. You will have a more even-looking stick if you place the dough
  on a firm surface and roll your hands across the top, moving from the
  center outward.

  Place the sticks 1 inch apart on a baking sheet that has been lightly
  sprinkled with cornmeal. Cover the sheet with a damp towel and let the
  sticks rise slightly in a warm place for about 15 to 20 minutes.

  Brush the tops of the sticks with the egg mixture and sprinkle with coarse
  salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a
  rack. Yield: 12 to 16.

  VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan
  cheese with or instead of the scallions.

  The Scallions may be omitted from this recipe to produce equally good plain
  bread sticks.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CELERY SEED CIRCLES
 Categories: Crackers
   Servings: 50

      3 c  All-purpose flour                 1/2 ts Black pepper
  2 1/2 ts Celery seeds                        3 tb Vegetable shortening
      2 ts Salt

         About 2/3 cup water

  "Celery seeds are not the seeds of the celery you eat as a vegetable.
  Rather, they are the tangy fruit of a plant related to the parsley family.
  Try them with a cold glass of fruit juice mixed with club soda. 350~F. 20
  to 25 minutes Preheat the oven to 350~F.

  Stir together the flour, celery seeds, salt, and pepper in a large bowl or
  in the food processor. Cut in the shortening until the mixture is the
  consistency of coarse meal. Add enough of the water to form a 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 thin, 1/8 inch thick maximum. Cut the dough into 2-inch
  circles with a cookie cutter. Arrange them on ungreased baking sheets.

  Bake for 20 to 25 minutes, until lightly browned. Cool on a rack. Yield:
  40-50.

  VARIATION: Caraway seeds can be substituted for celery seeds. Grind the
  caraway seeds in a food mill before using. The caraway version of these
  crackers is delicious with cream cheese.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SPICE TEA WAFERS
 Categories: Crackers
   Servings: 65

    1/2 c  Plus 1 Tb warm, very strong       1/8 ts Baking soda
           Brewed spice tea                    4 tb (1/2 stick) butter or
      2 tb Honey                                    Margarine, softened
      2 c  All-purpose flour

  "These crispy, subtle crackers capture the flavor of your favorite spice
  tea. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

  Dissolve the honey in the warm tea.

  In a large bowl or in the food processor, mix the flour and baking soda
  together. Cut the butter into the flour mixture until it resembles coarse
  meal. Slowly mix in about 1/2 cup of the tea-honey mixture, just enough to
  form a dough that will hold together in a cohesive ball. Reserve the
  remaining tea to glaze the tops of the crackers.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough
  into 2-inch shapes.

  Place the crackers on a lightly greased or parchment-lined baking sheet.
  Prick each one all the way through in 2 or 3 places with the tines of a
  fork. Bake for 10 minutes, turn and brush the tops with the remaining
  tea-honey liquid. Continue baking for another 10 to 15 minutes, or until
  golden brown. Cool on a rack. Yield: 60-65.

  VARIATION: Using a smoky tea such as Darjeeling also produces an
  interesting cracker.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: APPLESAUCE-WHOLE WHEAT SQUARES
 Categories: Crackers
   Servings: 55

      2 c  Whole wheat or whole wheat        1/2 ts Salt
           Pastry flour                      1/4 c  Plus 1 Tablespoon oil
      1 ts Cinnamon                            1 c  Apple sauce

  "Their true applesauce taste makes these crackers a welcome after-school
  snack. 350~F. 15 to 20 minutes Preheat the oven to 350~F.

  Stir together the flour, cinnamon, and salt in a large bowl or in the food
  processor. Add the oil and blend until the mixture resembles coarse meal.
  Add the apple sauce and mix well. Gather into a ball. If dough is too wet,
  knead in a little flour.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into
  2-inch squares. Arrange on a baking sheet. Prick each square 2 or 3 times
  with the tines of a fork.

  Bake for 10 minutes. Turn and continue baking for another 5 to 10 minutes,
  or until crisp. Cool on a rack. Yield: 50-55.

  VARIATION: If you want a sweeter cracker, sprinkle the tops with turbinado
  sugar. Roll the rolling pin lightly over the tops before cutting to press
  in the sugar.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: V-8 CRACKERS
 Categories: Crackers
   Servings: 75

      2 c  All-purpose flour                        Margarine, softened
    1/2 ts Salt                              2/3 c  Plus 1 Tablespoon V-8 juice
    1/2 ts Cracked pepper or coarsely        1/4 ts Hot pepper sauce, such as
           Ground pepper                            Tabasco
      2 tb (1/4 stick) butter or

  "The vegetable juice creates an inviting red color that forewarns of the
  snap in these spicy crackers, which comes from black pepper and hot pepper
  sauce. These are excellent party snacks. 325~F. 20 to 25 minutes Preheat
  the oven to 325~F.

  Stir together the flour, salt, and pepper in a large bowl or in the food
  processor. Cut in the butter until the mixture resembles coarse meal.

  In a separate bowl, mix the V-8 and the hot pepper sauce. Add the V-8
  mixture to the flour mixture and blend to form a dough that will hold
  together in a cohesive ball.

  Divide into 2 equal portions for rolling. On a floured surface or pastry
  cloth, roll thin, 1/16 to 1/8 inch thick. With a sharp knife, cut the dough
  into 2-inch squares and place them on an ungreased baking sheet. Prick each
  square 2 or 3 times with the tines of a fork.

  Bake for 20 to 25 minutes, turning over after 10 minutes. Cool on a rack.
  Yield: 70-75.

  VARIATIONS: You can substitute or combine tomato juice and other vegetable
  juices with the V-8.

  For more spice, increase the hot pepper sauce or add celery seed, cayenne,
  or your favorite herb.

  Substituting 2/3 cup of wheat or oat bran for the same amount of flour will
  increases the healthfulness of these crackers.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CRANBERRY CRUNCHES
 Categories: Crackers
   Servings: 60

      1 c  Whole wheat flour                 2/3 c  Jellied or whole berry
      1 c  All-purpose flour                        Cranberry sauce
    1/4 ts Salt                                1    Egg white, lightly beaten,
      4 tb (1/2 stick) butter or                    For glazing the tops
           Margarine, softened

  "Tart and tangy, these crackers capture the distinctive flavor of
  cranberries. Serve them with wine or apple juice as an ideal starter for a
  fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F.

  Stir together the flours and salt in a large bowl or in the food processor.
  Cut in the butter until the mixture resembles coarse meal.

  Add the cranberry sauce and blend to form a 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 to about 1/8 inch thick.

  With a cookie cutter or a small glass, cut the dough into 2-inch circles.
  Prick all the way through each circle with a fork in 2 or 3 places. Bake
  for 10 minutes. Brush the tops with egg white and continue baking another
  10 to 15 minutes, or until lightly browned and crisp. Cool the crackers on
  a wire rack. Yield: 50-60.

  VARIATIONS: For a crunchier cranberry cracker, add 1/4 cup Grape Nuts
  cereal or chopped, toasted walnuts with the flours. If necessary, add
  additional cranberry sauce.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: YAM CRACKERS
 Categories: Crackers
   Servings: 70

      1 lg Yam or sweet potato,                1 ts Ground cinnamon
           Peeled and cut into large       2 1/2 ts Raw sugar or brown sugar,
           Pieces                                   Loosely packed
      1 c  All-purpose or whole wheat          1 tb Butter or margarine,
           Flour                                    Softened
    1/4 ts Salt

  "A painless way to eat your vegetables, these crackers have a mellow yam
  taste. Spread some sweet butter on a few and rest under a shade tree,
  thinking of Thanksgivings past. 325~F. 25 to 30 minutes

  Place the yam in a saucepan, cover with water, and boil until soft (about
  15 minutes). The tines of a fork should push easily into the yam. Drain the
  yam. Puree the yam with 2 Tablespoons of water in the blender or food
  processor, or puree it by hand with a fork or potato masher. Measure out 1
  cup of the puree for use in this recipe. Save the rest for another use.

  Preheat the oven to 325~F. In a large bowl or in the food processor,
  combine the flour, salt, cinnamon, and sugar.

  Cut the butter into the flour mixture until it resembles coarse meal. Add
  the pureed yam and blend well. Gather the dough into a ball. The dough will
  be very soft. For easier rolling, wrap it in wax paper and chill for 1/2
  hour.

  Divide the dough into 2 equal portions for rolling. On a well-floured
  surface or pastry cloth, roll the dough out to about 1/8 inch thick. With a
  sharp knife, cut the dough into graham cracker shapes, 2-inch by 3-inch
  rectangles. Transfer them to an ungreased baking sheet. Prick each one in 3
  places with the tines of a fork.

  Bake for 20 minutes. Turn the crackers and continue baking for another 5 to
  10 minutes, or until they are just golden brown. Remove any crackers that
  brown before the others. Be careful not to overbake these crackers. Cool
  them on a rack. Yield: 60-70.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: ORANGE-WINE WAFERS
 Categories: Crackers
   Servings: 50

  2 1/2 tb Orange zest (2 large                1 ts Baking powder
           Oranges)                            2 tb (1/4 stick) butter or
      2 c  Pastry or all-purpose flour              Margarine, softened
    1/2 ts Salt                              1/2 c  White wine

  "A perfectly simple cracker delicately flavored with orange zest and wine,
  this is an ideal match for a glass of white wine. We prefer to use
  Chardonnay, but any dry white wine that you may have already opened will
  work well. 350~F. 15 to 20 minutes Preheat the oven to 350~F.

  To prepare the zest, lightly grate the outer peel of the oranges against
  the fine grate of a cheese grater. Use only the colored part of the rind;
  the underlying white portion is bitter.

  In a large bowl or in the food processor, combine the flour, orange zest,
  salt, and baking powder. Cut in the butter until the mixture resembles
  coarse meal. While stirring, add the wine in a slow stream and blend to
  form a dough that will hold together in a cohesive ball.

  On a floured surface or pastry cloth, roll out to a rectangle approximately
  1/4 inch thick and position so the long edge runs horizontally in front of
  you. Fold the left third of the dough over the center third. Likewise, fold
  the right third over the center. The dough is now in 3 layers with the seam
  running vertically. Give the dough a quarter turn so the seam now runs
  horizontally. Roll out the dough again to a rectangle about 1/4 inch thick.
  Fold and turn the dough again as in the first step. You are now ready for
  the final rolling.

  Roll the dough out somewhat thinner this time, about 1/8 inch thick. With a
  sharp knife, cut in to 2-inch squares or shapes as desired and place each
  one on an ungreased baking sheet.

  Prick each cracker all the way through 2 or 3 times with the tines of a
  fork. Bake for 15 to 20 minutes, until lightly browned. Remove to a rack to
  cool. Yield: 40-50.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SUCCOTASH SNACKS
 Categories: Crackers
   Servings: 55

      1 c  Lima bean flour (available        1/4 ts Salt
           At health food or specialty       1/2 ts Sugar
           Stores)                           1/3 c  Vegetable shortening
      1 c  All-purpose flour                 2/3 c  Water
    1/2 c  Corn meal

  "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.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: GARBANZO BEAN (CHICK-PEA) CRACKERS
 Categories: Crackers
   Servings: 65

  1 1/2 c  All-purpose flour                 1/3 c  Vegetable shortening
    1/2 c  Garbanzo bean (chick-pea)         1/2 c  Water
           Flour                               2 tb Oil for glazing the tops
    1/4 ts Salt                                1 ts Salt for the tops
      1 tb Sugar

  "Don't pass over these crackers because they sound unusual. You will be
  surprised at how delicious they are. Like garbanzo beans themselves, these
  innovative crackers are a healthful, tasty addition to a fresh green salad.
  325~F.      20 to 25 minutes Preheat oven to 325~F.

  Combine the flours, salt, and sugar in the food processor or in a large
  bowl. Cut in the shortening until the mixture is the consistency of coarse
  meal. Blend in the water to form a 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 thin, no more than 1/8 inch thick. Using a rolling pin,
  spatula, or your hands, lift the rolled dough onto a large, ungreased
  baking sheet. With a sharp knife, score into 2-inch squares without cutting
  all the way through the dough. Prick each square 2 or 3 times with the
  tines of a fork.

  Bake for 10 minutes. Glaze with the oil and lightly salt the tops. Bake for
  5 to 10 minutes more, or until golden brown. Cool on a wire rack. Break
  into individual crackers when cool. Yield: 60-65.

  VARIATIONS: Any bean flour can be used. Purchase it at specialty or health
  food stores. Lima bean and black-eyed pea flours work well.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BANANA CRACKERS
 Categories: Crackers
   Servings: 70

      2 c  All-purpose flour                        Margarine, softened
    1/4 ts Salt                                2 tb Honey
    1/8 ts Baking soda                         2 tb Warm water
      6 tb (3/4 stick) butter or             2/3 c  (1 large) mashed banana

  "These flavorful crackers are an obvious choice for a breakfast snack. A
  wonderful fruit cobbler crust can be made by finely crumbling these
  crackers, moistening them with melted butter, and pressing them into a
  baking dish. 350~F. 15 to 20 minutes Preheat the oven to 350~F.

  Combine the flour, salt, and baking soda in a large bowl or in the food
  processor. Cut in the butter until the mixture resembles coarse meal. Add
  the banana and blend well.

  In a separate bowl, dissolve the honey in the warm water. Slowly add the
  sweetened water to the flour-banana mixture and blend to form a 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 thin, at most 1/8 inch. With a cookie cutter or a small
  glass, cut into 2- to 2-1/2-inch circles. Arrange the circles on a lightly
  greased or parchment-lined baking sheet.

  Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15
  to 20 minutes, turning over once during baking. These crackers should be
  medium brown. Cool on a rack. Yield: 60-70.

  VARIATION: Substitute 1-1/2 cups rice flour for an equal amount of the
  all-purpose flour.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: LEMON-COCONUT WAFERS
 Categories: Crackers
   Servings: 80

  1 1/2 tb Lemon juice                         1    Egg, lightly beaten
    1/2 tb Grated lemon zest                   2 c  All-purpose or pastry flour
    1/2 c  Sugar                             1/3 c  Unsweetened coconut, grated
      8 tb (1 stick) butter or                 1 ts Baking powder
           Margarine, softened               1/8 ts Salt

  "These delicate crackers never fail to attract a crowd. Fresh lemon zest is
  the secret to their popularity. Perfect party fare or dessert crackers,
  these treats are not too sweet, and they go well with a fresh pot of tea in
  the afternoon. You will bake these crackers again and again. 325~F. 12 to
  15 minutes Preheat the oven to 325~F.

  To prepare the zest, lightly grate the outer peel of the lemon against the
  fine grate of a cheese grater. Use only the colored part of the rind; the
  underlying white portion is bitter. You should have about 1/2 Tablespoon
  zest for this recipe. Squeeze the lemon for its juice; you should have
  about 1-1/2 Tablespoons.

  In a large bowl or in the food processor, cream the butter and sugar
  together. Add the egg, the lemon juice, and the lemon zest. In another
  bowl, combine the flour, coconut, baking powder, and salt.

  Add the flour mixture to the butter mixture and blend to form a dough that
  will hold together in a cohesive ball. Divide the dough into 2 portions for
  rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch.
  Cut out individual crackers about 2 inches across with a cookie cutter,
  juice can, or knife and arrange on a lightly greased or parchment-lined
  baking sheet.

  Prick each cracker all the way through 2 or 3 times with the tines of a
  fork. Bake for 10 minutes. Turn the crackers over and bake another 2 to 5
  minutes, depending on the thickness, or until just very lightly browned.
  Cool the crackers on a rack. Yield: 75-80.

  VARIATIONS: Try substituting orange zest and orange juice for the lemon. If
  absolutely necessary, you can substitute dried ground lemon peel. The
  result will not be as fresh and tasty, however.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: RYE CRISPS
 Categories: Crackers
   Servings: 40

  1 1/4 c  All-purpose flour               1 1/2 tb Powdered, unsweetened cocoa
    2/3 c  Rye flour                           5 tb Plus 1 teaspoon (1/3 cup)
      2 tb Cornmeal                                 Butter or margarine,
    1/2 ts Salt                                     Softened
    3/4 ts Baking soda                         1 tb Toasted whole caraway seeds
    1/3 c  Loosely packed brown sugar          2 tb Dark molasses
      1 tb Toasted caraway seeds,            1/2 c  Water
           Coarsely ground in a food           1    Egg white, lightly beaten
           Mill or chopped by hand with             And diluted with 1 Tb water
           A knife                                  For glazing the tops

  "The cocoa gives a dark color and rich flavor to these unique rye crisps.
  They go well with soups. Try them slightly warmed with cold Vichyssoise.
  350~F.      12 to 18 minutes Preheat the oven to 350~F.

  In the food processor or a large bowl, mix the flours, cornmeal, salt,
  baking soda, brown sugar, ground caraway seeds, and cocoa. Cut in the
  butter until the mixture resembles coarse meal.

  Add the whole caraway seeds and mix to distribute them evenly throughout
  the dough. Blend in the molasses and enough of the water to form a dough
  that will hold together in a cohesive ball.

  Wrap the dough in plastic wrap or wax paper and chill for at least 1/2
  hour.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll out to 1/8 inch. With a sharp knife, cut into 1-1/2 by
  2-1/2-inch rectangles. Place them on a lightly greased or parchment-lined
  baking sheet.

  Prick each cracker 2 or 3 times with the tines of a fork. Brush the tops
  with the egg white mixture. Bake for 12 to 18 minutes. The edges should be
  slightly browned, and the center surfaces should be firm and resist
  pressure when touched with your finger.

  Cool on a rack. Yield: 35-40.

  VARIATION: Substitute anise seeds for the caraway seeds.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CORN-MILLET CIRCLES
 Categories: Crackers
   Servings: 50

      1 c  Corn flour                          2 tb Sugar
      1 c  All-purpose flour                 1/4 c  Vegetable shortening
    1/4 c  Whole millet                      1/2 c  Milk
    1/2 ts Salt

  "Corn flour provides an extra special sweetness for these crackers. Millet
  gives them their incomparable texture. Corn-Millet Circles are great with
  sharp Cheddar cheese or a rich pate. 325~F. 25 to 30 minutes Preheat the
  oven to 325~F.

  Mix the flours, millet, salt, and sugar together in a large bowl or in the
  food processor. Cut in the shortening until the mixture resembles coarse
  meal. Slowly blend in enough of the milk to form a 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 to 1/8-inch thickness.

  Using a 2-inch round cookie-cutter or the rim of a small glass, cut out
  circular crackers. Place them on an ungreased baking sheet. Prick each in 2
  or 3 places with the tines of a fork.

  Bake for 25 to 30 minutes, or until lightly browned, turning the crackers
  over half-way through. Cool on a rack. Yield: 40-50.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BARLEY-OAT CRACKERS
 Categories: Crackers
   Servings: 70

  1 1/2 c  Rolled oats (oatmeal)             1/8 ts Baking soda
  1 1/2 c  Barley flour (if                  1/3 c  Vegetable shortening
           Unavailable, use all-               1 tb Honey
           Purpose flour)                    1/2 c  Warm water
    1/2 ts Salt

  "Barley flour gives these crackers lightness, and the oats provide a sweet,
  nutty flavor. For those cracker-lovers who are allergic to wheat, oats and
  barley are a blessing. Try these crackers with a glass of cold, freshly
  squeezed orange juice for a quick and nutritious breakfast. 350~F. 15 to 20
  minutes Preheat the oven to 350~F.

  Grind the oats in a blender or food processor to a fairly fine consistency
  (about 25 pulses with the food processor). In a large bowl or in the food
  processor, mix the oats with the flour, salt, and baking soda. Cut in the
  shortening until the mixture resembles coarse meal.

  In a small bowl, dissolve the honey in the warm water and slowly blend this
  sweetened water into the flour mixture until the dough will hold together
  in a cohesive ball.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie
  cutter, juice can, or knife and arrange on a lightly greased or
  parchment-lined baking sheet.

  With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
  minutes. Turn the crackers over and bake another 5 to 10 minutes, or until
  very lightly browned. The flavor of these crackers is best if they are not
  allowed to become more than pale brown.

  Cool the crackers on a rack. Yield: 60-70.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BUCKWHEAT FLATBREAD
 Categories: Crackers
   Servings:  6

      1 c  Buckwheat flour                   1/2 ts Salt
    1/2 c  All-purpose flour                 2/3 c  Water

  "Buckwheat flour is available in health food and specialty stores. It has a
  musty, earthy flavor which gives an interesting twist to this simple,
  traditional flatbread-style cracker. It goes well with fruit and cheese. In
  the food processor or in a large bowl, combine the flours and salt. In a
  slow stream, stir in enough of the water to form a soft, but not sticky,
  dough.

  Remove to a well-floured surface or pastry cloth and knead lightly. Cut the
  dough into 6 equal portions and roll each piece into a large, thin circle,
  approximately 1/16 inch thick and 8 inches in diameter. Prick each circle
  all over with the tines of a fork.

  To cook, gently place the circles, one at a time, on a hot griddle or saute
  pan. Cook over medium heat until pale brown spots begin to develop on the
  underside of the cracker, 2 to 3 minutes. Flip the cracker to cook the
  second side. Continue flipping in this manner until the cracker feels dry
  and crisp. Remove to a rack to cool. If upon cooling the cracker remains
  slightly pliable, you may return it to the pan for further cooking, or
  place in a preheated 350~F. oven for a few minutes, until fully "dried
  out." Yield: 6.

  VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and
  increase the water slightly.

  Buckwheat has a strong flavor. According to your taste, you may wish to
  increase the all-purpose flour and decrease the amount of buckwheat.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SESAME CORN CHIPS
 Categories: Crackers
   Servings: 50

  1 1/2 c  Corn flour                          1 tb Oil
    3/4 c  All-purpose flour               1 1/2 ts Soy sauce or Tamari
    1/4 ts Salt                                1 c  Water
    1/2 c  Sesame seeds, toasted                    Salt for the tops (opt.)

  "Set these Sesame Corn Chips next to a bowl of homemade guacamole for a
  surefire hors d'oeurves success. A pitcher of spiced tomato juice would
  provide a pleasing addition. 350~F. 18 to 25 minutes Preheat the oven to
  350~F.

  Stir together the flours, salt, and toasted sesame seeds in a large bowl or
  in the food processor. Add the oil and blend until the mixture resembles
  coarse meal. Add the soy sauce and blend in enough of the water to form a
  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 as thin as possible, to about 1/16 inch. Sprinkle with
  salt if desired and roll over the top of the dough with the rolling pin to
  press in the salt. With a sharp knife, score the dough into 2-inch squares.
  Prick each square 2 or 3 times with the tines of a fork.

  Bake for 15 minutes. Turn over and continue baking another 32 to 20
  minutes. Cool on a wire rack.

  These crackers will crisp as they cool. If they are not crisp enough after
  cooling, put them back in the oven for a few minutes longer and allow them
  to cool again. Yield: 40-50.

  VARIATION: Try other roasted seeds, such as poppy seeds.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: MILLET CRACKERS
 Categories: Crackers
   Servings: 85

    1/4 c  Whole millet                      1/3 c  Vegetable shortening
    1/2 c  Millet flour                      5/8 c  (1/2 cup plus 2 Tb) milk
      2 c  All-purpose flour                   1 tb Honey
    1/2 ts Salt

  "Millet is an excellent grain which is too often overlooked. It adds both
  texture and a sweet flavor. These simple crackers are splendid with a fresh
  fruit salad. 350~F. 20 to 25 minutes Preheat the oven to 350~F.

  Stir together the millet, flours, and salt in a large bowl or in the food
  processor. Cut in the shortening until the mixture resembles coarse meal.
  Warm the milk in a small saucepan. Dissolve the honey in the warm milk. Add
  this sweetened milk to the flour mixture and blend to form a dough that
  will hold together in a cohesive ball. If necessary, add a little more
  milk.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll thin, maximum 1/8 inch. With a sharp knife, cut the
  dough into 2-inch squares and place them on a lightly greased or
  parchment-lined baking sheet. Prick each square 2 or 3 times with the tines
  of a fork.

  Bake for 10 minutes. Turn over and continue baking another 10 to 15
  minutes, or until medium brown. Cool on a rack. Yield: 75-85.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SPROUTED RYE CAKES
 Categories: Crackers
   Servings: 40

      2 c  Sprouted rye                      1/4 ts Salt
    1/4 ts Anise seeds, crushed with a         1    Egg, lightly beaten
           Rolling pin                         1 c  Flour

  "Chewy and quite zesty, these flavorful Sprouted Rye Cakes are excellent
  with cold corned beef or pastrami. 300~F. 35 to 40 minutes Preheat the oven
  to 300~F.

  Drain the sprouted rye very well. Finely chop it in the food processor,
  blender, or by hand. (If you are using the blender, chop the rye about 1/3
  cup at a time.) Add the anise seeds and salt and mix well. Blend in the
  egg.

  Mix in enough flour to form a dough that will hold together in a cohesive
  ball. The amount of flour needed will depend on how dry the sprouts were
  after draining. This dough is very sticky, and you will want to keep your
  fingers well-floured for the next operation.

  Using two spoons, divide the dough into small balls, about 1 inch in
  diameter. Place each ball on a lightly greased or parchment-lined baking
  sheet. Mash the balls into flat circles with the well-floured palm of your
  hand or the floured side of a glass.

  Bake for 35 to 40 minutes, turning once after about 20 minutes, when the
  bottoms have browned. Yield: 30-40.

  VARIATIONS: Try other sprouted grains, such as wheat or oats.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: TRITICALE CRISPS
 Categories: Crackers
   Servings: 75

    1/2 c  Cracked wheat, soaked in          1/4 ts Salt
           Warm water for 5 to 10              3 tb Oil
           Minutes and drained well          1/2 c  Water
  1 1/2 c  Triticale flour

  "This simple cracker provides a good way to taste the complex flavor of
  triticale. The cracked wheat adds texture and crunch. Add a few of these
  crackers and some sliced Swiss cheese to your family's lunch pails. 350~F.
  20 to 25 minutes Preheat the oven to 350~F.

  Combine the flour and salt in a large bowl or in the food processor. Blend
  in the oil until mixture resembles coarse meal.

  Add the cracked wheat and mix well. Slowly stir in enough of the water to
  form a 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 to 1/8 inch. With a sharp knife or a cookie cutter,
  cut the dough into desired 2-inch shapes.

  Place on an ungreased or parchment-lined baking sheet. Bake for 20 to 25
  minutes, turning over after 10 minutes. Make sure these crackers get medium
  brown to bring out their flavor. Cool on a rack. Yield: 60-75.

  VARIATION: For a more delicate cracker, roll the dough thinner, to 1/16
  inch, and reduce the baking time slightly.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: RICE-FLOUR-SOY SAUCE CRACKERS
 Categories: Crackers
   Servings: 80

      1 c  Rice flour                               Taste
    1/2 c  All-purpose flour                   1    Egg white, lightly beaten
    1/4 c  Oil                               1/4 c  Buttermilk or rehydrated
      2 tb Soy sauce or Tamari, to                  Buttermilk powder

  "Rice flour gives these simple crackers a slightly grainy texture, and the
  soy sauce lends a lovely brown tint. This is just the cracker to serve as a
  light afternoon snack with pot of green tea. 325~F. 15 to 20 minutes
  Preheat the oven to 325~F.

  Combine the flours in a large bowl or in the food processor. Add the oil
  and blend until the mixture resembles coarse meal. Blend in the soy sauce
  and egg white. Blend in enough of the buttermilk, little by little, to form
  a 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 to 1/16 inch thick. With a sharp knife or a cookie
  cutter, cut into 2-inch circles or squares. Place the crackers on a lightly
  greased or parchment-lined baking sheet. Prick each one with a fork in 2 or
  3 places.

  Bake for 15 to 20 minutes, or until crisp, turning over once during baking.
  Cool on a rack. Yield: 70-80.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: WHEAT BERRY WHIZZES
 Categories: Crackers
   Servings: 35

  1 1/3 c  Raw wheat berries (whole          1/4 c  Oil
           Wheat kernels)                    1/2 c  Whole wheat or all-purpose
      4 c  Water for either soaking or              Flour
           Cooking the wheat berries                Oil for brushing the tops
      1    Egg, lightly beaten                      Salt for the tops (opt.)

  "These crackers have an intense wheat flavor that comes from using the
  whole grain. Enjoy them alone or with fresh fruit, such as pears and
  peaches. 350~F. 25 to 30 minutes

  Cover the wheat berries with the water and soak overnight. Or, if you want
  to make the crackers the same day, cook the berries in the water over a
  moderate heat for 20 minutes, or until they are tender. Drain the berries
  in a sieve for 10 minutes. They should be well drained, but not dry.

  Preheat the oven to 350~F.

  Put the wheat berries into the food processor and process them to a pulp.
  If you do not have a food processor, use your blender, processing about 1/3
  cup at a time. Blend until there are no whole berries left. Place the pulp
  in a large bowl and blend in the egg and the oil.

  With your hands, work in enough of the flour to form a dough that will hold
  together in a cohesive ball. Divide it into 2 equal portions for rolling.
  On a floured surface or pastry cloth, roll out to a thickness of 3/16 inch.

  Cut the dough into 2- by 3-inch rectangles. With a metal spatula, transfer
  the individual crackers to an ungreased baking sheet. This dough has a
  tendency to tear before it is baked, so treat it gently. Be sure to cut all
  the way through the dough before trying to lift the crackers.

  Brush the tops with oil and sprinkle lightly and evenly with salt, if
  desired. Bake for 15 minutes. Turn the crackers over, brush the tops again,
  and bake for another 10 to 15 minutes, or until they are lightly browned.
  Cool on racks. Yield: 30-35.

  VARIATION: If you like cinnamon toast, try the following: After turning and
  brushing, sprinkle a little sugar and cinnamon on the freshly brushed tops
  and continue to bake as directed.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: ARMENIAN CRACKER BREAD
 Categories: Crackers
   Servings: 12

      1 pk (2-1/4 teaspoons) active            4 c  All-purpose flour
           Dry yeast                         1/4 c  Sesame seeds, toasted
      2 ts Sugar                           1 1/2 ts Salt
  1 1/4 c  Warm water

  "Very aromatic and delicate, this Armenian Cracker Bread is the perfect
  complement to your favorite chicken salad. 350~F. 8 to 12 minutes

  In a small bowl, combine the yeast with 1/2 teaspoon of the sugar and 1/4
  cup of the warm water. Set aside in a warm place until the yeast is
  dissolved and starts to foam, about 5 to 10 minutes.

  Combine the flour, sesame seeds, remaining 1-1/2 teaspoons of sugar, and
  salt in a large bowl or the food processor. Stir in the yeast mixture and
  mix well. Add enough of the remaining 3/4 to 1 cup warm water to form a
  dough that will hold together in a cohesive ball. The dough should be
  smooth and elastic, not sticky.

  Place the dough in a lightly oiled bowl and turn over to coat all sides.
  Cover with a damp towel and set it in a warm place until it has doubled in
  bulk, about 1-1/2 to 2 hours.

  Preheat the oven to 350~F. Punch the dough down and turn out onto a lightly
  floured surface. Knead a few strokes. Cut the dough into 12 equal pieces.
  Roll each piece into a large circle approximately 7 to 8 inches in diameter
  and 1/8 inch thick.

  Place the circles on a baking sheet and prick them all over with the tines
  of a fork. Bake for 8 to 12 minutes, until just barely browned and crisp.
  Cool on a rack. Yield: 12.

  VARIATIONS: Substitute poppy seeds for the sesame seeds, or omit the seeds.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SCOTTISH OAT CAKES
 Categories: Crackers
   Servings: 35

      2 c  Finely ground oat meal              3 tb Butter
    1/4 ts Salt                              1/2 c  Water
    1/4 ts Baking soda

  "These are great alone or spread with butter and honey. The finely ground
  oat meal called for in this recipe is not the familiar rolled oats, but is
  similar in texture to fine corn meal. It is obtainable in health food or
  specialty stores, or you can grind your own from steel cut oats. 325~F. 20
  to 25 minutes Preheat the oven to 325~F.

  Stir together the oat meal, salt, and baking soda in the food processor or
  in a large bowl.

  Cut in the butter until it is evenly mixed throughout. Add just enough of
  the water to form a dough that will hold together in a cohesive ball. The
  dough will be somewhat crumbly.

  Divide into 2 equal portions for rolling. On a lightly floured surface or
  pastry cloth, roll out to about 1/8 inch thick. With a cookie cutter, cut
  into 2-inch circles. Place the circles on an ungreased baking sheet. Prick
  each 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or
  until crisp. Cool on a rack. Yield: 30-35.

  VARIATION: An alternative method is to roll the dough a little thicker,
  about 3/16 inch, cut into 3-inch triangular shapes, and cook them on a
  griddle. Gently place each cake on a medium hot skillet or griddle. After 2
  to 3 minutes, the undersides will show browning and the edges may start to
  turn up. Turn the cakes over for a few minutes. Remove the cakes to a
  preheated 300~F. oven and bake them for about 5 to 10 minutes, until they
  are crisp and thoroughly dry.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: SCANDINAVIAN HARDTACK
 Categories: Crackers
   Servings:  4

  1 1/2 c  Rye flour                         1/4 c  Brown sugar, firmly packed
  1 1/2 c  Whole wheat or all-purpose        1/4 c  Oil
           Flour                               1 c  Plain yogurt
    1/2 ts Salt

  "The yogurt lends an initial tartness, but the aftertaste is mellow and
  full of rye flavor. This simple cracker is good with peach jam. 300~F. 30
  to 35 minutes Preheat oven to 300~F.

  In a large bowl or in the food processor, combine the flours, salt, and
  sugar.

  Add the oil and blend until the mixture resembles coarse meal. Add the
  yogurt and blend to form a dough that will hold together in a cohesive
  ball. The dough should be quite stiff. Divide into 4 equal portions for
  rolling.

  On a floured surface, roll these out, one at a time, into large circles.
  Roll as thin as possible, about 1/16 inch, so that each is approximately 12
  inches in diameter. Prick all over with a fork, making certain to push all
  the way through the dough.

  Place on an ungreased baking sheet and bake for 15 minutes. Turn the
  circles over and continue baking for another 15 to 20 minutes, or until
  crisp and completely dried throughout. Watch carefully and remove the
  hardtack the moment it starts to brown. Browning adversely affects the
  flavor of these crackers. Cool on a rack.

  VARIATION: All rye flour can be used instead of the wheat-rye combination.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: OLD COUNTRY BUTTERMILK PRETZELS
 Categories: Crackers
   Servings: 15

      1 pk (2-1/4 teaspoons) active            4 c  All-purpose flour
           Dry yeast                           1 ts Salt
      2 tb Plus 1 teaspoon sugar               2 qt Water for boiling the
    1/4 c  Warm water                               Pretzels
    2/3 c  Buttermilk or rehydrated          1/4 c  Baking soda
           Buttermilk powder                        Cornmeal for sprinkling on
      2 tb (1/4 stick) butter or                    The baking sheet
           Margarine                           1    Egg, lightly beaten
    1/2 c  Cold water                               Coarse salt for the tops

  "This is truly a gourmet pretzel -- a step beyond traditional recipes from
  the Old Country. Excellent with beer or cider, but absolutely irresistible
  spread with cold sour cream. 350~F. 15 to 25 minutes

  In a small bowl, combine the yeast with 1 teaspoon of the sugar and the
  warm water. Set aside in a warm place until the yeast starts to foam, about
  5 to 10 minutes.

  In a small saucepan, add the butter to the buttermilk and bring to a boil.
  Stir to melt the butter completely if necessary. Transfer the mixture to a
  bowl, add the cold water, stir, and allow the mixture to cool to lukewarm.

  In a large bowl or in the food processor, combine the flour and salt. Stir
  in the yeast mixture and the cooled buttermilk mixture and mix well.

  Knead well by hand on a lightly floured surface or by pulsing about 15 to
  20 times in the food processor, until the dough is smooth and springy to
  the touch. Place the dough in a lightly oiled bowl and turn over to coat
  all sides. Cover with a damp towel and set the dough in a warm place until
  it has doubled in bulk, about 1-1/2 to 2 hours.

  Punch the dough down and knead a few strokes. Wrap the dough in plastic
  wrap or wax paper and place it in the refrigerator until well chilled,
  approximately 1 hour.

  With a knife, cut the dough into 25 equal pieces. Using your hands, roll
  each piece into a cylinder 10 to 12 inches long. (If you prefer larger,
  soft pretzels, cut the dough into only 15 pieces and roll into cylinders
  that are 14 to 16 inches long.) You will have a more even-looking cylinder
  if you place the dough on a firm surface and roll your hands across the
  top, moving from the center outward. Shape each cylinder into a pretzel by
  forming a loop in the center, twisting the ends and attaching them to the
  bottom of the loop.

  Bring the 2 quarts of water to a boil. Add the baking soda and the
  remaining 2 Tablespoons sugar to the water. Drop the pretzels into the
  water one at a time and, with a slotted spoon, remove each one as it pops
  back up to the surface in about 2 to 3 seconds. Place the pretzels on a
  towel right side up to drain for a few minutes. Then place them on a baking
  sheet which has been lightly sprinkled with cornmeal. Preheat the oven to
  350~F.

  Brush the tops with the egg and sprinkle lightly and evenly with coarse
  salt. Bake for 15 to 25 minutes, depending on size, until well browned.
  Cool on a rack. Yield: 15 large or 25 small pretzels.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: ITALIAN WHOLE WHEAT FOCACCIA CRACKERS
 Categories: Crackers
   Servings:  1

    1/2 pk (1-1/8 teaspoons) active          1/2 c  Whole wheat flour
           Dry yeast                         3/4 ts Salt
    1/2 ts Sugar                               2 tb Shortening
    3/4 c  Warm water                               Olive oil for the tops
  1 1/3 c  All-purpose flour

  "This is an adaptation of Italian focaccia. It is one of the most crispy
  and crunchy crackers, as well as one of the most substantial. Try serving
  Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is
  somewhat more difficult to make than most other crackers, but worth twice
  the trouble. 375~F. 20 to 30 minutes

  In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm
  water. Set aside in a warm place until the mixture starts to foam, about 5
  to 10 minutes.

  Combine the flours and salt in a large bowl or in the food processor. Cut
  in the shortening until the mixture resembles coarse meal. Stir in the
  yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough
  that will hold together in a cohesive ball.

  Knead well by hand for about 10 minutes on a lightly floured surface or by
  pulsing about 25 seconds in the food processor. Knead until the dough is
  smooth and springy to the touch.

  Place the dough in a lightly oiled bowl and turn it over to coat all sides.
  Cover with a damp towel and set the dough in a warm place until it has
  doubled in bulk, about 1-1/2 to 2 hours.

  Punch the dough down and turn it out onto a lightly floured surface or
  pastry cloth. Roll it into a rectangular shape approximately 1/4 inch
  thick. Place the dough on a lightly greased or parchment-lined baking
  sheet, cover with a damp towel, and let it rise for another 35 to 45
  minutes.

  Using both hands, gently push your fingertips all over the top of the risen
  dough, leaving indentations throughout. Cover it with a damp towel again
  and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.

  Preheat the oven to 375~F. With your fingers or a soft pastry brush,
  lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very
  crisp. Cool on a rack. When cooled, break into small, irregularly shaped
  pieces, or into 2 large crackers that can be broken off as they are
  nibbled.

  VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your
  favorite herb after brushing with the olive oil.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: NORWEGIAN FLATBREAD
 Categories: Crackers
   Servings: 10

      2 sm Potatoes, boiled or baked           2 c  Of rye flour
           And pureed in the blender         1/4 ts Salt
           Or food processor (about          1/3 c  Water or potato water
           1/2 cup)

  "It is impossible to find a more spartan cracker than Norwegian Flatbread.
  It can be made with only rye flour, salt, and water, but adding a pureed
  vegetable, such as potatoes, increases the nutritive value and adds subtle
  flavor. This flatbread is excellent with mild cheeses.

  In a large bowl or in the food processor, blend the pureed potato, flour,
  and salt together.

  Add the water and blend well until the dough will hold together in a
  cohesive ball. With a sharp knife, divide into 10 equal portions. Turn
  these out, one at a time, onto a floured surface and roll into circles.
  Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8
  inches across. Prick all over with the tines of a fork.

  Lightly oil a griddle or large skillet and heat until it is very hot. One
  by one, place the rolled circles onto the griddle and cook until the
  bottoms begin to show light browning. Then turn and cook the other side.
  Keep turning until the whole cracker is dry and crisp. Do not allow the
  flatbread to get more than medium brown. Cool on a rack. Yield: 10.

  VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than
  rye can also be used. Try wheat or barley. If the dough is too sticky to
  roll, add a little more flour. Letting the dough rest for an hour after
  mixing will also make it easier to roll.

  Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet
  at 400~F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: INDIAN PAPADAMS
 Categories: Crackers
   Servings: 12

      2 c  Garbanzo bean (chick-pea)           1 cl Garlic, pressed
           Flour                             1/4 c  Plus about 1 Tablespoon
      1 ts Cracked or coarsely ground               Water
           Black pepper                             Cayenne for dusting tops
      1 ts Ground cumin seed                        Oil for frying (optional)
    1/2 ts Salt

  "Papadams are delicious, spicy Indian crackers that traditionally require
  many ingredients and take days to make. They are prepared ahead in quantity
  and deep fried just before serving. This is a simplified version. It still
  requires time, but the results are worth it. It is not the easiest of
  recipes, so if you don't have a perfect result the first time, try again.
  You will be glad you did.

  Stir together the flour, pepper, ground cumin seed, and salt in a large
  bowl or in the food processor. Mix thoroughly until the spices are evenly
  distributed. Add the garlic and mix well. Add enough of the water to form a
  dough that will hold together in a cohesive ball. If necessary, add up to 1
  additional Tablespoon water. The dough should be fairly stiff and dry. If
  it is too wet, it will not roll well.

  Knead the dough for about 5 minutes by hand or pulse for about 15 seconds
  in the food processor. The dough should be smooth.

  With your hands, shape the dough into a cylinder or log about 2 inches
  thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch
  thick slices.

  The next step uses oil, so do not use your pastry cloth and rolling pin
  sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of
  the slice and then roll out into a very thin circle about 6 or 7 inches in
  diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the
  dough sticks to your rolling pin, gently pull it off. Dust the tops of each
  papadam with cayenne pepper.

  Using a metal spatula to loosen the edges of the papadams from the rolling
  surface, carefully place them on large baking sheets. The traditional
  method for preparing and frying papadams is described below. You can also
  bake them in a 300~F. oven for about 15 to 25 minutes, or until crisp and
  dry. The cooking time may vary beyond this range depending upon the
  thickness and moisture in the rolled dough. Cool them on a rack.

  To prepare the papadams in an authentic manner, don't bake them. First
  allow them to dry by leaving them in the sun for a few hours or by placing
  them in a very low oven (less than 200~F.) for 1 to 2 hours, turning
  occasionally. Dry the papadams until they are just slightly flexible and
  show no moisture. They should not brown or bake, however. At this point,
  the papadams may be stacked flat and stored in an airtight container until
  needed. They  will keep for months if stored properly.

  When ready to serve, heat about 1/8 inch of oil in a large skillet. The oil
  should be hot, but not smoking. A drop of water flicked into the skillet
  should sizzle immediately. One at a time, drop the papadams into the hot
  oil. Turn the papadam when it begins to curl at the edges. It will quickly
  fry and become crisp. Remove it before it turns brown.

  Cool and drain the papadams on paper towels. Eat them immediately. Yield:
  12.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: ZWIEBACK
 Categories: Crackers
   Servings: 50

      1 pk (2-1/4 teaspoons) active          1/2 ts Vanilla extract
           Dry yeast                         1/8 ts Ground mace
    1/4 c  Plus 1/2 teaspoon sugar           1/8 ts Ground cinnamon
    1/4 c  Warm water                        1/8 ts Ground nutmeg
      1 c  Plus 2 Tablespoons milk             1    Egg, lightly beaten
      4 tb (1/2 stick) butter or           3 3/4 c  All-purpose flour
           Margarine                           2 tb Butter, melted, for glazing

  "Once you have tried homemade Zwieback, you will never again think of it as
  only a "baby cracker." The seductive aroma from baking this fragrant
  cracker will envelop your kitchen. The final result is a complexity of
  flavor that is nothing less than spectacular. Zwieback takes a lot of
  effort to make -- but it's worth every minute.

  The method for making Zwieback is quite different from that for most other
  crackers. "Zwieback" means "twice baked." First you bake a yeast bread,
  aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you
  slice it and slowly dry the slices in a slow oven. For convenience, make
  the bread over a two-day period. Bake the bread the first day and dry it
  the second. If stored in an airtight container, Zwieback will keep almost
  indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the
  sugar and the warm water. Set aside in a warm place until the mixture
  starts to foam, about 5 to 10 minutes.

  In a small saucepan, mix the milk and the remaining 1/4 cup of the sugar.
  Add the 4 Tablespoons butter and heat until the butter has completely
  melted. Transfer the mixture to a bowl and allow to cool to lukewarm.

  In a large bowl or in the food processor, combine the cooled milk mixture
  with the yeast mixture. Stir in the vanilla. Add the mace, cinnamon, and
  nutmeg and mix well. Beat in the egg.

  Slowly add the flour, adding just enough to make a smooth dough that is not
  sticky. If mixing by hand, the dough will become too stiff to stir, and you
  should knead in the last of the flour with your fingers. Then knead well
  for at least 5 minutes, forming the dough into a ball. If using a food
  processor, pulse until the dough comes together in a ball.

  Place the dough in a large, lightly oiled bowl and turn it over to coat all
  sides. Cover with a damp towel and set the dough in a warm place until it
  has doubled in bulk, about 1-1/2 to 2 hours.

  Punch the dough down and knead a few strokes. Cover and allow the dough to
  double in size again, 30 to 45 minutes.

  Punch the dough down and turn it out onto a lightly floured surface or
  pastry cloth. Knead about 30 seconds to remove the air. Divide the dough
  into 3 equal portions. With your hands, roll each into a smooth cylinder or
  loaf about 2 inches thick and 9 inches long.

  Place the loaves crosswise on a lightly greased or parchment-lined baking
  sheet, leaving at least 3 inches between the loaves. Brush all exposed
  surfaces of each loaf with the melted butter. Set the baking sheet in a
  warm place and let the loaves rise until doubled in bulk, about 30 minutes.

  Preheat the oven to 375~F.

  Bake the risen loaves for 25 to 30 minutes, or until the bottoms are
  reddish brown and make a hollow sound when thumped. Allow the loaves to
  cool thoroughly on racks.

  Preheat the oven to 200~F.

  Cut the cooled loaves into 1/2-inch slices. Place the slices flat on the
  baking sheet and allow them to dry out in the oven for 45 to 60 minutes, or
  until thoroughly dry. Check occasionally and turn the slices over as they
  dry on one side. When dry, raise the oven temperature to 300~F. for 10 to
  20 minutes to brown the Zwieback slightly.

  Cool on a rack. Yield: 40-50.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: HONEY GRAHAMS
 Categories: Crackers
   Servings: 40

      2 c  Whole wheat flour                 1/8 ts Cinnamon
      1 c  All-purpose flour                   8 tb (1 stick) butter or
    1/2 c  Turbinado sugar (regular                 Margarine, softened
           Sugar can be substituted)         1/4 c  Honey
    1/4 ts Salt                              1/2 c  Warm water
    1/4 ts Baking powder

  "These are slightly sweet crackers with a wonderful wheaty flavor. The
  crystalline turbinado sugar gives them a unique crunchiness. Perfect in a
  lunch bag or as an after-school snack, they are best next to a tall glass
  of cold milk. 375~F. 20 to 25 minutes Preheat the oven to 375~F.

  Mix together the flours, sugar, salt, baking powder, and cinnamon in a
  large bowl or in the food processor. Cut the butter into these dry
  ingredients until the mixture resembles coarse meal. Dissolve the honey in
  the warm water. Add this honey-water mixture to the flour mixture and blend
  to form a 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 the dough out to about 3/16 inch thick. With a sharp
  knife, cut into 2- by 3-inch rectangles. Prick each one all the way though
  in 3 or 4 places with the tines of a fork.

  Place the crackers on a lightly greased or parchment-lined baking sheet and
  bake for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until
  light brown. Cool on a rack. Yield: 35-40.

  VARIATIONS: Put thin slices of banana or other fruit on top of some of the
  rectangles or dough pieces left over from cutting. They may take an extra 4
  to 5 minutes to bake. These afterthoughts have a tendency to disappear
  first.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: MALTED MILK CRACKERS
 Categories: Crackers
   Servings: 45

      1 c  All-purpose flour                 1/4 c  Vegetable shortening
  1 1/2 c  Instant malted milk               1/2 ts Vanilla extract
    1/2 ts Salt                              1/4 c  Water

  "The malt in these dessert crackers will remind you of the old-fashioned
  soda shop. Served alone or with a hot cup of coffee, they are a delightful
  alternative to cookies. 325~F. 10 to 12 minutes Preheat the oven to 325~F.

  Mix the flours, malted milk, and salt together in a large bowl or in the
  food processor. Add the vanilla extract and mix well. Cut in the shortening
  until the mixture resembles coarse meal. Slowly blend in enough of the
  water to form a dough that will hold together in a cohesive ball. The dough
  should be soft, but not sticky. For easier rolling, wrap the dough in wax
  paper and chill 1/2 hour.

  Divide the dough into 2 equal portions for rolling. On a well-floured
  surface or pastry cloth, roll out to between 1/16 and 1/8 inch thick. With
  a sharp knife or cookie cutter, cut the dough into 2-inch squares or
  circles.

  Place the circles on a lightly greased or parchment-lined baking sheet an
  prick each one in 2 or 3 places with the tines of a fork. Bake for 10 to 12
  minutes, or until light brown, turning over once during baking. Allow to
  cool on a rack. Yield: 40-45.

  VARIATION: For a unique flavor, add 2 Tablespoons carob flour (St. John's
  bread) to the dry ingredients. Lower the oven temperature to 300~F. to
  prevent scorching. Cooking time will be increased by a few minutes.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BARLEY CHIPS
 Categories: Crackers
   Servings: 55

      1 c  All-purpose flour                 1/4 ts Salt
    1/2 c  Barley flour                        8 tb (1 stick) butter or
    1/2 c  Rolled barley (barley                    Margarine, softened
           Flakes)                           1/2 c  Milk
      2 tb Sugar

  "Very few people really know the taste of barley. Rolled barley looks like
  oatmeal, but has a slightly sharper taste and less nutty flavor. These
  sweet barley crackers have a tender texture. Try them with just a cold
  glass of milk. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

  In a large bowl or in the food processor, stir together the flours, barley,
  sugar, and salt.

  Cut in the butter until the mixture resembles coarse meal. Add enough of
  the milk to form a 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 to 1/8 to 1/4 inch. Cut into 2-inch circles or
  squares and place on a lightly greased or parchment-lined baking sheet.
  Prick each cracker in 2 or 3 places with the tines of a fork.

  Bake for 20 to 25 minutes, or until medium brown. Cool on a wire rack.
  Yield: 45-55.

  VARIATIONS: For a richer cracker, substitute 2 Tablespoons barley malt
  syrup for the sugar and reduce the amount of milk slightly.

  This recipe can be made with oatmeal (rolled oats) and oat flour for a
  distinctive oat flavor.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: VANILLA CRACKERS
 Categories: Crackers
   Servings: 70

      3 c  All-purpose flour or pastry       1/2 pt (1 cup) heavy (whipping)
           Flour                                    Cream
      8 tb (1 stick) butter or                 3 tb Honey
           Margarine, softened                 1 ts Vanilla extract

  "These irresistible Vanilla Crackers are flaky and delicate. They are a
  rich, but not heavy, conclusion to a light lunch. Or try dunking them like
  donuts in coffee or hot chocolate. 300~F. 15 to 20 minutes Preheat the oven
  to 300~F.

  In a large bowl or in the food processor, cut the butter into the flour
  until the mixture resembles coarse meal.

  In a separate bowl, mix the cream, honey, and vanilla extract. Add this
  liquid mixture slowly to the flour mixture and blend to form a dough that
  will hold together in a cohesive ball. You may have to add a little extra
  cream or some milk.

  Divide the dough into 2 equal portions for rolling. On a floured surface or
  pastry cloth, roll to 1/8 inch thick. With a sharp knife, cut into
  1-1/2-inch squares. Place them on a lightly greased or parchment-lined
  baking sheet and bake for 15 to 20 minutes, turning over once. Do not allow
  the crackers to become darker than light brown. Cool on a rack. Yield:
  60-70.

  VARIATION: If you have access to soft drink syrups, try substituting root
  beer syrup for the vanilla extract.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: CHOCOLATE OVALTINE OVALS
 Categories: Crackers
   Servings: 80

  2 1/4 c  All-purpose flour                   8 tb (1 stick) butter or
      2 c  Ovaltine                                 Margarine, softened
      2 ts Cocoa                             1/2 c  Milk
    1/4 ts Salt

  "These delicate dark wafers are light, but rich in chocolate taste. Not too
  sweet, they are the perfect complement for a dish of French vanilla ice
  cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F.

  Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in the food
  processor. Cut in the butter until the mixture resembles coarse meal.

  Blend in the milk to form a 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 to 1/8 inch thick. With a cookie cutter or the rim
  of a glass, cut into 2-inch circles. To make oval shapes, roll over each
  cracker gently along one axis with your rolling pin.

  Place the crackers on a lightly greased or parchment-lined baking sheet.
  Prick each one all the way through with the tines of a fork in 2 or 3
  places. Bake for 14 to 18 minutes. Cool on a rack. Yield: 75-80.

  VARIATIONS: If you are a chocolate lover, double the amount of cocoa. For
  fancy occasions, dust the tops of these ovals with powdered
  (confectioner's) sugar before serving.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: MOLASSES OAT CRACKERS
 Categories: Crackers
   Servings: 90

      1 c  All-purpose flour                   1 ts Baking soda
      1 c  Whole wheat flour                 1/2 ts Black pepper
    3/4 c  Rolled oats (oatmeal),            1/2 c  Sour cream
           Regular or quick cooking          1/4 c  Plus 2 Tablespoons water
           (not instant)                     1/4 c  Molasses, light or dark
      1 ts Salt                                     Salt for the tops

  "The surprising combination of molasses, sour cream, and oats produces an
  intriguing blend of flavors in these hard crackers. Serve them in place of
  graham crackers. 350~F. 20 to 25 minutes Preheat the oven to 350~F.

  Stir together the flours, oats, salt, baking soda, and pepper in the food
  processor or in a large bowl. Mix well.

  In a separate bowl, combine the sour cream, water, and molasses. Mix well.
  Add to the dry ingredients and blend to form a dough that will hold
  together in a cohesive ball. The dough will be very sticky.

  Divide into 2 equal portions for rolling. On a well-floured surface or
  pastry cloth, roll out to approximately 1/4 inch thick. Sprinkle lightly
  and evenly with salt and gently roll over the top with the rolling pin to
  press the salt in.

  With a sharp knife, cut the dough into 2-inch squares and place them on a
  lightly greased or parchment-lined baking sheet. Prick each square 2 or 3
  times with the tines of a fork.

  Bake for 20 to 25 minutes, or until the edges have turned golden brown.
  Yield: 80-90.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: COFFEE CRACKERS
 Categories: Crackers
   Servings: 45

    3/4 c  All-purpose flour                        Margarine, softened
    3/4 c  Oat flour                         1/3 c  Strong brewed coffee,
    1/4 c  Sugar                                    Cooled
      4 tb (1/2 stick) butter or

  "The pronounced flavor of freshly brewed coffee makes these crackers an
  extraordinary treat. They are versatile enough for a champagne brunch or a
  light dessert after a satisfying meal. 325~F. 12 to 18 minutes Preheat the
  oven to 325~F.

  Mix the flours and sugar together in a large bowl or in the food processor.
  Cut in the butter until the mixture resembles coarse meal.

  Add the coffee and blend to form a 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 to 1/8 inch thick. With a sharp
  knife or cookie cutter, cut into 2-inch shapes.

  Place the crackers on a lightly greased or parchment-lined baking sheet.
  Prick each one all the way through in 2 or 3 places with the tines of a
  fork. Bake for 12 to 18 minutes, or until the crackers are medium brown.
  Cool on a rack. Yield: 40-45.

  VARIATIONS: If you like your coffee a little sweeter, lightly and evenly
  sprinkle the rolled dough with sugar and roll over it lightly with your
  rolling pin before cutting. For crunchiness, add 1/2 cup cracked wheat with
  the flour.

  Add 1 Tablespoon grated lemon zest to the flour. To prepare the zest,
  lightly grate the skin of a medium-sized lemon against the fine grate of a
  cheese grater. Use only the colored part. The underlying white portion is
  bitter.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: WINE TASTING CRACKERS
 Categories: Crackers
   Servings: 60

      2 c  All-purpose flour                   2 tb Vegetable shortening
      1 ts Baking soda                       2/3 c  Water

  "A tender, crisp cracker with a neutral flavor. These are excellent for
  cleansing the palate while tasting wines, and they are also the perfect
  foil for cheeses of all kinds. 350~F. 20 to 25 minutes Preheat the oven to
  350~F.

  In the food processor or in a large bowl, mix the flour and baking soda.
  Cut in the shortening until the mixture resembles coarse meal. Slowly stir
  in enough of the water to form a 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 into a rectangle no thicker than 1/8 inch thick. With a
  sharp knife, cut the dough into 2-inch squares. Place on a lightly greased
  or parchment-lined baking sheet. Prick each square 2 or 3 times with the
  tines of a fork.

  Bake for 20 to 25 minutes, or until medium brown and crisp. Remove to a
  rack to cool. Yield: 50-60.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: BABY TEETHING CRACKERS
 Categories: Crackers
   Servings: 15

  2 1/4 c  Whole wheat flour                   2 tb Sugar
    1/4 c  Corn meal                           1    Egg, beaten
    1/2 ts Salt                              2/3 c  Milk

  "A tasty and nutritious teething cracker, far superior to anything you will
  find for sale at the supermarket. These make thoughtful gifts for babies
  and their parents. For an alternative baby teething cracker, try the
  Zwieback recipe on page 139. 325~F. 60 to 70 minutes Preheat the oven to
  325~F.

  In the food processor or in a large bowl, stir together the flour, corn
  meal, salt, and sugar. Add the egg and mix well. Blend in enough of the
  milk to form a dough that will hold together in a cohesive ball.

  On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch
  thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles.
  Place them on a lightly greased or parchment-lined baking sheet. Prick each
  cracker 2 or 3 times with the tines of a fork.

  Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool
  on a rack. These crackers should be hard. If necessary, put them back in
  the oven for a few extra minutes. Yield: 10-15.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: GOOD DOG, BISCUITS
 Categories: Crackers
   Servings: 24

  1 3/4 c  Whole wheat flour                   3 tb Powdered milk
    1/2 c  Oatmeal                             2    Eggs, lightly beaten
    1/2 c  Cornmeal                            3 tb Wheat germ oil (you may
    1/4 c  Liver powder (available at               Substitute bacon drippings
           Health food stores)                      Or vegetable oil)
      2 tb Brewer's yeast powder             1/2 c  Water
    1/4 c  Bone meal powder

  "Why not bake a batch of cracker treats for your dog? These biscuits seem
  to satisfy the discriminating canine palate. If you are wise, you'll make a
  double recipe. 325~F. 40 to 50 minutes Preheat the oven to 325~F.

  In a large bowl or in the food processor, combine the flour, oatmeal,
  cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk.

  Stir in the eggs, oil, and water and mix thoroughly. The dough will be very
  stiff and dry.

  Remove the dough to a lightly floured surface or pastry cloth. Roll or pat
  it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits
  with a small knife, or use a bone-shaped cookie cutter. Re--roll the
  leftover scraps of dough and cut into shapes until all the dough is used.

  Place on a lightly greased or parchment-lined baking sheet and bake for 40
  to 50 minutes until brown and dried through. Cool on a rack. Yield: About
  12 large bones or 24 small ones.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Almond Cheese Pinecone
 Categories: Dips
   Servings:  1

           Crackers                                 Almonds
           Pine sprigs for garnish             3 pk (8-oz ea) cream cheese
    1/2 ts Worcestershire sauce                     Softened
    1/4 c  Minced green onions                 2    Jars (5-oz ea) pasteurized
    1/2 lb Crumbled blue cheese                     Process cheese spread
      2 c  Blanched toasted whole                   W/pimento

  In a large bowl with mixer at medium speed, beat cream cheese, cheese
  spread with pimento and blue cheese until smooth. With spoon, stir in green
  onions and worcestershire sauce. Cover and refrigerate about one hour. On
  work surface, with hands, shape cheese mixture into shape of large pine
  cone. Arrange on wooden board. Beginning at narrow end of cone, carefully
  press almonds about 1/4 inch deep into cheese mixture in rows, making sure
  that pointed end of each almond extends at a slight angle. Continue
  pressing almonds into cheese mixture in rows, with rows slightly
  overlapping, until all cheese is covered. Garnish pinecone with pine
  sprigs. Serve with crackers.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Anchovy Olive Dip
 Categories: Dips
   Servings:  1

      1 c  Dairy sour cream                1 1/2 tb Anchovy paste
    1/2 c  Fine chopped stuffed              1/2 ts Grated onion
           Green olives

  Combine all ingredients; mix well. Chill.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Artichoke Chili Dip
 Categories: Dips
   Servings:  1

      1 cn (14-oz) artichoke hearts                 Chopped
           Drained and chopped                 1 c  Mayonnaise
      1 c  Grated Parmesan cheese                   Tortilla chips for dipping
      1 cn (4-oz) green chili peppers

  In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
  Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350
  degree oven for 20 minutes. Serve warm with tortilla chips.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Avocado Corn Salsa
 Categories: Dips
   Servings:  1

    1/4 c  Fresh corn kernels                1/2    Minced small onion
      1    Diced medium avocado                2 ts Lime juice
      1 md Tomato seeded and diced                  Salt to taste
    1/4    Jalapeno chile minced

  Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno,
  onion, lime juice and salt. TIP: Use fresh lime.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Bagna Cauda (Bon'-ya Cod'da)
 Categories: Dips
   Servings:  1

    1/2 c  Olive oil                           6    Anchovy fillets chopped,
      1    Stick (1/4 lb) butter                    Mashed
      5    Chopped fine garlic cloves               Pepper

  Heat the oil and butter together in an earthenware pot over hot water or in
  a double boiler. In another pan cook the garlic in a bit of the oil until
  it is soft. Add the anchovy fillets, and cook until the fish dissolves into
  a paste, about 5 minutes. Add all to the pan of hot oil and butter. The hot
  dip is kept in the middle of the table. Celery, endive, cucumbers, green
  onions, Italian bread and cooked and cooled artichokes are dipped into it.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Chili Bean Dip
 Categories: Dips
   Servings:  1

     12 oz Low fat creamy cottage                   Beans drained
           Cheese                              1    Packet chili seasoning mix
      2 cn (about 1 lb each) kidney                 Or to taste

----------------------------------DIPPERS----------------------------------
           Raw vegetables or                        Tortilla chips

  Process cottage cheese, beans and seasoning mix in blender or food
  processor until fairly smooth. Serve with dippers.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cincinnati Beer-Cheese Dip
 Categories: Dips
   Servings:  1

      3    Rolls (6-oz each) sharp             1 ts Worcestershire sauce
           Cheese softened                   1/2 ts Tabasco
  1 1/2 oz Roquefort or blue cheese            1 c  Beer, heated and
      2 tb Margarine softened                       Slightly cooled
      2 md Minced cloves garlic                1    Round loaf rye bread
      1 md Onion

  Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with
  electric mixer, gradually add beer until good consistency for dipping bread
  chunks. Refrigerate. Make serving bowl by hollowing out center rye bread,
  leaving a 1" thick shell. Tear bread into chunks for dipping. Pour dip into
  the bread shell.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Clam Dip #1
 Categories: Dips
   Servings:  1

      3    8-oz pkg cream cheese             1/2 c  Chopped green onions
      2 cn Minced clams                        1 ts Worcestershire
      1 cn Drained clam juice                       Sauce
      1 ts Horseradish sauce

  Heat thoroughly until cheese melts in crock pot or similar. Cook on low
  heat 3-4 hours. Serve hot.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Clam Dip #2
 Categories: Dips
   Servings:  1

      2 cn 8-oz minced clams                   4 cl Garlic
     50    Ritz crackers                            Liberal oregano
    1/2    Stick margarine

  Melt margarine in casserole dish in 350 degree oven. In bowl crush
  crackers. Add all ingredients including melted margarine. Mix together.
  Pour back in casserole dish. Sprinkle top with more oregano. Bake 30-35
  minutes. Serve with Ritz crackers.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Clam Dip #3
 Categories: Dips
   Servings:  1

      2 cn Minced clams drained                3 oz Philadelphia cream cheese
      1 cn Cream of mushroom soup                   Onion juice
           Undiluted                                Lawry's salt

  Place soft cream cheese in mixing bowl, slowly add cream of mushroom soup,
  beating, add salt and onion juice and clams, chill. Place on small square
  of toast or triscuits and pop in broiler briefly, or use as dip with
  cracker and chips.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Cocktail Sauce
 Categories: Sauces
   Servings:  1

    3/4 c  Chili sauce                         2 ts Worcestershire sauce
      2 tb Lemon juice                         1 ts Grated onion
      3 tb Horseradish                              Few drop Tabasco sauce

  Combine ingredients; add salt to taste. Chill. Serve with sea-food
  cocktails.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Crab Dip #1
 Categories: Dips
   Servings:  1

     24 oz Cream cheese                        1 tb Powdered sugar
      1 lb Crab meat                           1 ts Chopped onion
    1/2 c  Mayonnaise                               Salt and pepper
      2 tb Mustard                           1/2 c  Sherry

  Combine all the ingredients except the sherry in the top half of a double
  broiler and heat until creamy. Add sherry to taste; half a cup is not too
  much, depending on whether it is to be served from a chafing dish or as a
  dip, when the mixture should be slightly thicker.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Crab Dip #2
 Categories: Dips
   Servings:  1

      1 cn Crab meat                         1/2 ts Garlic salt
      2 pk (8-oz) cream cheese                 1 tb Lemon juice
      1    Bottle bennet chili sauce         1/2 ts Worcestershire sauce

  Mix all ingredients except crab meat and chili sauce. Let stand overnight.
  Three hours before serving add crabmeat, then mold onto serving dish. Pour
  chili sauce over molded dip and refrigerate. Serve with crackers and
  triscuts.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Cream Cheese Dip
 Categories: Dips
   Servings:  1

      2 pk (8-oz) cream cheese                      Lawry's salt to taste
    1/4 c  Chopped onions                    1/4 c  Chopped green pepper
      1 cn Drained crushed pineapple         1/4 c  Chopped walnuts

  Mix all ingredients together and place in bowl. Optional to sprinkle with
  1/4 cup of chopped walnuts.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Cream Herb Dip
 Categories: Dips
   Servings:  1

      1 c  Light/reduced calorie               1 tb Lemon juice
           Mayonnaise                          2 ts Dried dillweed
    1/4 c  Milk                              1/4 ts Salt
      2 tb Finely chopped green onion        1/4 ts Hot pepper sauce
      2 tb Finely chopped parsley

  Combine all ingredients. Cover and chill.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Cream Pepper Dip
 Categories: Dips
   Servings:  1

      1 pk (8-oz) soften cream cheese               Orange marmalade
    1/3 c  Fine chopped hot pepper             2 tb Fine chopped celery
           Rings                               2 tb Fine chopped sweet red
      1 tb Liquid from hot pepper                   Pepper
           Rings                                    Hot pepper rings for
      2 tb Fine chopped onion                       Garnish
      2 tb Apple jelly or sweet

  In medium bowl, stir cream cheese until smooth. Stir in remaining
  ingredients. Cover; refrigerate until serving time, at least 2 hours.
  Garnish with red pepper rings. Serve with fresh vegetables or crackers for
  dipping.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Creamy Horseradish Dip #1
 Categories: Dips
   Servings:  1

      1 pk (8 oz) softened cream             1/3 c  Horseradish sauce
           Cheese                            1/4 c  Chopped green onions
    1/4 c  Chopped green onions                1 cn (6 3/4 oz) chunk ham,
    1/2 c  Kraft real mayonnaise                    Drained flaked

  Combine cream cheese, mayonnaise and horseradish sauce, mixing until well
  blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers
  or chips. VARIATIONS: Substitute 2 1/2 oz package smoked sliced beef,
  chopped, for ham. Substitute 4 crisply cooked bacon slices, crumbled, for
  ham.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Creamy Horseradish Dip #2
 Categories: Dips
   Servings:  1

    1/2 lb Cubed Velveeta cheese             1/3 c  Horseradish
           Spread                            1/4 c  Milk

  Microwave process cheese spread, sauce and milk in 1 quart bowl on high 4-5
  minutes or until process cheese spread is melted; stirring every 2 minutes.
  Serve with hot cooked chicken nuggets. Conventional: Combine process cheese
  spread, sauce and milk in sauce pan; stir over low heat until process
  cheese spread is melted. Serve as directed.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Creamy Salsa Dip
 Categories: Dips
   Servings:  1

      1 c  Sour cream                          1    Envelope ranch salad
      1 c  Chunky salsa                             Dressing mix

  Combine sour cream, salsa and salad dressing mix in a bowl; mix well. Cover
  and chill at least 1 hour. Serve with tortilla chips and raw vegetables.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Creamy Spinach Dip
 Categories: Dips
   Servings:  1

      1    8-oz dairy sour cream               3 c  Frozen leaf spinach thawed
      1 c  Mayonnaise                               And well drained
    1/2 ts Celery salt                         1 cn (8-oz) water chestnuts
    1/2 ts Dill weed                                Drained and finely chopped
    1/4 ts Onion salt                          3 tb Chopped red bell
    1/4 c  Chopped green onions                     Pepper if desired

  In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in
  onions, spinach, water chestnuts, and red pepper. Cover; refrigerate to
  blend flavors. Serve with crisp vegetable dippers, assorted crackers or
  bread.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Delicious Dip
 Categories: Dips
   Servings:  1

    1/4 c  Cottage cheese                    1/2 ts Worcestershire sauce
      2 tb Grated cheese                     1/4 ts Salt
    1/4 ts Dill weed

  In a bowl mash with a fork the cottage cheese and grated cheese. Add the
  dill weed, salt and worcestershire sauce. Mix well. Dip raw vegetables and
  eat.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Dill Dip
 Categories: Dips
   Servings:  1

      1 c  Mayonnaise                          1 tb Minced dried onions
      1 c  Sour cream                      1 1/2 tb Dill weed
      1 tb Dried parsley                     3/4 tb Seasoned salt

  You may use mayonnaise or salad dressing. Blend all ingredients together
  and chill before serving. May be made several days ahead.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Festive Cheese Ball
 Categories: Appetizers
   Servings:  1

      1 pk (3-oz) softened cream                    Sauce
           Cheese                                   Coarsely chopped pecans/
    1/2 lb Shredded process sharp                   Slivered almonds lightly
           American cheese (2 cups)                 Toasted
      2 tb Toasted sesame seeds                     Celery stalks
      3 tb Worcestershire

  Beat cheeses with electric mixer until creamy; blend in sesame seeds and
  worcestershire sauce. Shape into a ball; chill several hours. Roll ball in
  nuts just before serving. Serve with celery or crackers.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Festive Herb Dip
 Categories: Dips
   Servings:  1

      1    Envelope Italian/garlic &           1 c  Lowfat plain yogurt
           Herb salad dressing mix             2 tb Fine chopped green onion
      1 c  Mayonnaise

  Combine ingredients in a bowl. Chill at least 1 hour.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Fresh and Smoked Salmon Pate
 Categories: Appetizers, Dips
   Servings:  1

    1/4 c  Heavy cream                     1 1/2 tb + 1/2 cup (1 stick)
    1/4 c  Dairy sour cream                         Unsalted butter at room
      3 c  Cold water                               Temperature
      1    Peeled and sliced thin              8 oz Smoked salmon diced
           Carrot                              2 tb Lemon juice
      1    Thin sliced small onion         1 1/2 ts Salt
      1    Bay leaf                          1/4 ts White pepper
      3    Thin lemon slices                   1 tb Fine chopped fresh dill
      1    Fresh red chili pepper                   Plus a few sprigs for
      1 lb Fresh salmon fillets w/skin              Garnish
      4    Shallots fine chopped               6 tb Clarified butter

  Whish together heavy cream and sour cream in small bowl. Refrigerate.
  Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper
  in skillet large enough to hold the salmon fillets in one layer. Bring to
  boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin
  side up. Simmer very gently over medium low heat until salmon is just
  cooked, about 10 minutes. Do not overcook. Remove salmon from poaching
  liquid; remove and discard skin. Cool completely. Saute shallots in the 1
  1/2 tablespoon butter in small skillet over medium heat, stirring, until
  golden, about 5 minutes. Transfer to bowl of food processor. Add salmon,
  smoked salmon and cream mixture to food processor. Puree until smooth. With
  processor running, add remaining 1/2 cup butter, bit by bit, until smooth.
  Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup
  souffle dish or decorative serving dish. Smooth top with rubber spatula.
  Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet
  red pepper strips, if you wish. Pour clarified butter over top of pate to
  cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter,
  melt 6 tablespoon butter in saucepan over medium heat. Remove from heat;
  skim off foam from top. With small ladle, spoon clear liquid butter into a
  dish, leaving milky solids behind. Discard milky solids. Use clear butter.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Fruit Dip #1
 Categories: Dips
   Servings:  1

    3/4 c  Brown sugar                         6 oz Chopped unsalted peanuts
      8 oz Sour cream                        1/3 c  Kahlua
      8 oz Cream cheese                             Fresh fruit
      8 oz Cool whip

  Combine all ingredients together except fruit. Refrigerate overnight. Use
  fresh fruit to dip.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Fruit Dip #2
 Categories: Dips
   Servings:  1

      3 sm Pkg whipped marshmallow             1 pk (8-oz) cream cheese soften
           Creme                                    Vanilla to taste

  Blend marshmallow creme and cream cheese until smooth. Serve with fresh
  fruit.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Garden Vegetable Dip
 Categories: Dips
   Servings:  1

      1 pk (8-oz) softened cream             1/2 ts Chili powder
           Cheese                            1/4 ts Salt
    2/3 c  Chili sauce                       1/8 ts Pepper
      2 tb Minced onion

  Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili
  powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables,
  tortilla or potato chips.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Ginger Dip
 Categories: Dips
   Servings:  1

      1 c  Mayonnaise chilled                       Water chestnuts
      1 c  Dairy sour cream                    2 tb Fine chopped candied ginger
    1/4 c  Fine chopped onion                  2    Minced cloves garlic
    1/4 c  Minced parsley                      1 tb Soy sauce
    1/4 c  Fine chopped canned

  Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer
  sesame seed crackers or potato chips.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Great Guacamole
 Categories: Dips
   Servings:  1

      1    Avocado                           1/2 ts Cumin
     12 ts Spike or parsley                  1/2 ts Dried oregano
           Pinch Mexican seasoning

  Cut avocado in half, remove seed, and scoop out pulp, reserving seed. In
  small bowl, mash with fork, mixing in seasonings. Whip with fork until
  creamy. If you are not going to serve guacamole immediately, return seed to
  bowl to prevent discoloration, cover tightly, and refrigerate until ready
  to use. Serve as dip for natural corn chips, celery stalks, or other raw
  vegetables.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Guacamole #1
 Categories: Dips
   Servings:  1

      2    Avocados                          1/4 cn (7-oz) diced fine olives
      2    Diced fine tomatos                  2    Bags corn/tortilla chips
    1/2    Diced fine onion                    1 tb Soy sauce
      1 cn Diced fine Ortega chilis

  Halve and pit avocados; remove from skins with spoon. Mash with other
  ingredients, combining thoroughly. Chill 1-2 hours (if longer, avocado may
  start to discolor). Serve as dip with chips.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Guacamole #2
 Categories: Dips
   Servings:  1

      1 lg Avocado                           1/2 ts Coriander seeds
      1 tb Finely grated onion               1/4 c  Cubed tomato
      1 ts Minced garlic                       1 tb Olive oil
    1/2 ts Serrano chilies                     1 lg Sliced red radish
      2 tb Lime juice                          1 tb Coriander leaves

  Peel the avocado and discard the pit. Cut the avocado into cube for
  approximately 3 cups. Put the avocado into mixing bowl and cut it back and
  forth with a knife to make a coarse-fine mixture. Add the grated onion,
  garlic, minced chilies, chopped onion, lime juice, crushed coriander seeds,
  tomato, olive oil and radish. Add the coriander.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Guacamole #3
 Categories: Dips
   Servings:  1

      2    Moderately ripe avocados            1    Green chili roasted peeled
           Peeled and pitted                        And minced
      1    Minced clove garlic                      Lemon juice
      2 tb Minced white onion                       Salt and pepper to taste

  Put the avocados, garlic, onion and green chili in a mixing bowl. Combine
  with a fork until well mixed but not necessarily free of lumps. Season to
  taste with lemon juice, salt and pepper. Cover and set aside or refrigerate
  until ready to use.

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---------- Recipe via Meal-Master (tm) v7.04

      Title: Ham and Cheese Rillette
 Categories: Dips
   Servings:  1

      1 c  Chopped cooked ham                  3    Mushrooms finely chopped
      2    Chopped hard cooked eggs            1 tb Finely chopped onion
      1 pk (3-oz) soften cream cheese          3 tb Melted butter
      1 ts Dijon mustard

  Place ham, eggs, cream cheese, mustard, mushrooms and onion in a food
  processor and process, using a pulsing action. Do not puree. Pack mixture
  in one or two small crocks and cover with a thin layer of melted butter.
  Refrigerate overnight. Serve with warm buttermilk biscuits.

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