Sesame corn chips
Yield: 50 Servings
Ingredients:
- 1 1/2 c Corn flour
- 3/4 c All-purpose flour
- 1/4 ts Salt
- 1/2 c Sesame seeds toasted
- 1 tb Oil
- 1 1/2 ts Soy sauce or Tamari
- 1 c Water
Instructions:
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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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SESAME CRISP CRACKERS
Categories: Crackers, Breads
Yield: 12 Servings
1 1/2 c Whole wheat flour
1/4 c Soy flour
1/4 c Sesame seeds
3/4 ts Salt
1/4 c Oil
1/2 c Water (as needed)
Stir flours, seeds, and salt together; pour in oil and blend well. Add
enough water to the dough to make it of pie dough consistency. Gather
the dough into a ball, then roll it to 1/8 inch thick. Cut it in
cracker shapes or sticks and place on an ungreased baking sheet. Bake
at 350 degrees until the crackers are crisp and golden.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SESAME CRUNCH CHICKEN
Categories: Poultry, African
Yield: 4 Servings
2/3 c Evaporated milk
2 tb + 1 tsp Worcestershire sauce
1 ts Salt
1 ts Garlic salt
1/8 ts Hot sauce
1 Chicken, cut in serving pcs
(about 3 pounds)
3/4 c Cornflakes, crumbled
1/4 c Sesame seeds
2 tb Butter or margarine, melted
In a large bowl, combine the evaporated milk, 2 tablespoons of the
Worcestershire sauce, the salt, garlic salt, and hot sauce. Mix well.
Add the chicken, turning each piece to coat it. Cover tightly and
refrigerate for 2 hours or longer. Preheat the oven to 350F. Combine
the cornflake crumbs with the sesame seeds. Roll the chicken in the
crumb mixture until well coated. Place the chicken skin side up in a
shallow baking pan. Combine the melted butter or margarine with the
remaining 1 teaspoon Worcestershire sauce. Drizzle this sauce over
the chicken. Bake the chicken 1 hour, or until it is cooked through
and the skin is crisp. From A Kwanzaa Celebration" by Angela Shelf Medearis
