Additional Meal-Master recipes
110 miscellaneous - #1 of 6

---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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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