Pepper Crackersappetizers, crackers 1 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon plus 1 tsp. or more to taste 1 freshly ground black pepper 1 *coarsley grd. not too fine 2 tablespoon vegetable oil 7 tablespoon to 9 t. cold tap water Source: "What to Cook:When you think there is nothing in the house to eat" Author: Arthur Schwartz "This is an unbelievably quick fix for a cocktail or soup accompaniment." Makes 2 approximately 12x8-inch sheets ======================================================= ================== 1. Preheat oven to 350 degrees. 2. In a medium mixing bowl, stir together the flour, salt and pepper. 3. Add the oil and stir until mixture resembles fine meal. 4. With a fork, stir in the cold water, using just enough to make the dough gather into a ball. 5. Divide the dough in half and, on a well-floured board, roll out each half as thinly as possible into a rough rectangle that fits on a baking sheet. 6. Place dough on baking sheet and if you want neat-looking crackers, score it into squares or diamonds. 7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a pale brown and snap, not bend. 8. Break into crackers or irregular pieces. Can be stored in a tin. Variations: Instead of black pepper, season with hot red pepper flakes or any other spice that seems appropriate to the crackers' eventual use. Or, after the dough has been transferred to a baking sheet, sprinkle with coarse salt and press lightly into the top. From the recipes file of suzy@gannett.infi.net |
