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Old 12-31-1998
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Homemade Crackers

Makes approximately 10 dozen crackers

These crackers are wonderful by themselves as a snack, or served with anykind of dip or spread (such as salsa, hummus, cheese, etc.)

4 Cups flour
1 Tsp salt
1-1/2 Tbsp shortening
2 Cups warm water

Assorted toppings suggestions: poppy seeds, sesame seeds, garlic salt,cracked pepper, Parmesan cheese, sauteed garlic and onion chopped up, orwhatever else you can think of.

In a food processor, place flour, salt and shortening. Process 15 seconds,until evenly mixed. (If you donít have a food processor, it can be mixed asyou would pastry dough).

While the processor is running, slowly add the warm water through theopening in the top. Only add enough water until the dough forms one large ball, then process 15 seconds longer. Dough should not stick to your fingerwhen touched. Additional flour or water can be added and processed for afew seconds to achieve desired consistency. Now process for one minute more.

Take dough out of processor and knead for one minute on a floured board.Cover dough with cellophane and let rest for 30 to 60 minutes.

Preheat oven to 450 degrees and have several cookie sheet baking pansready. Cut dough into10 equal-sized pieces. Take one ball at a time(leaving the others covered), and on a lightly floured board, roll out doughto as thin and as even as you can make it.

Lift carefully onto the cookie sheet and sprinkle with any one orcombination of the toppings. ***** holes in dough with a fork every coupleof inches to facilitate even cooking. With a pizza cutter, cut dough intosquares or rectangles of approximate 2 inch sizes. Spray dough lightly withwater and place in oven.

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