Sesame snacks

Yield: 90 Servings

Ingredients:

5 tb Sesame seeds toasted
2 c All-purpose flour
1/2 ts Salt
1/4 c Oil
1/2 c Water
1 Egg

Instructions:

lightly beaten and Diluted with 1 to 2 Tb milk 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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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SESAME SOBA NOODLE & VEGETABLE SALAD

Categories: Salads

Yield: 6 Servings

2 tb Sesame seeds

12 oz Dried buckwheat noodles

-(fancy soba)*

4 tb Peanut oil

1 tb Oriental sesame oil

6 tb Seasoned rice vinegar*

12 oz English hothouse cucumber,

-seeded, shredded

8 oz Carrots, peeled, shredded

6 lg Radishes, trimmed, sliced

3 Green onions, thinly sliced

*Buckwheat noodles and seasoned rice vinegar are available at Asian

markets and in the Asian section of some supermarkets.

Toast sesame seeds in heavy small skillet over medium-low heat. Cool.

Cook noodles in pot of boiling salted water until just tender but

still firm to bite, about 8 minutes. Drain. Rinse noodles under cold

water until cool. Drain well; transfer to large bowl. Add both oils

and toss to coat. Mix vinegar and all remaining ingredients into

noodles. Season with salt and pepper. Sprinkle with sesame seeds and

serve.

Bon Appétit July 1995

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SESAME SOUP

Categories: Ethnic, Soups/stews, Vegetarian, Appetizers

Yield: 4 Servings

3 pt Stock

1 c Sesame paste

1/2 c Water

1 Lemon, juiced

1 tb Chopped parsley

Bring the stock to a low boil. Beat sesame paste with water & lemon

juice in a bowl. Add a cup of hot stock & stir together. Remove

stock from heat & pour in sesame mixture. Garnish with herb & serve

with bread.

Jack Santa Maria, Greek Vegetarian Cookery"