Spicy corn chips

Yield: 150 Servings

Ingredients:

1 c Cornmeal
1 cl Garlic pressed
1 1/2 ts Cayenne
1 1/2 ts Ground cumin
1 1/2 ts Chili powder
1/4 ts Salt
2 tb (1/4 stick) butter or Margarine
1 c Boiling water
1 1/2 c All-purpose flour

Instructions:

Salt for the tops 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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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SPICY CORN CRISPS

Categories: Bakery, Crackers

Yield: 150 Crackers

1 c Cornmeal

1 ea Garlic clove, pressed

1 1/2 ts Cayenne

1 1/2 ts Cumin

1 1/2 ts Chili powder

1/4 ts Salt

2 tb Margarine

1 c Boiling water

1 1/3 c All purpose flour

Salt for the tops

Paprika for the tops

Preheat oven to 375F. In a large bowl, combine cornmeal, garlic,

cayenne, cumin, chili powder & salt. Add margarine & boiling water &

blend well. Allow mixture to cool & rest for 10 minutes. It wil

thicken slightly. Slowly blend in the flour, using just enough to

form a dough. Divide it into 3 equal portions. Roll out as thinly as

possible. Sprinkle lightly with salt & paprika & roll over the top

with the rolling pin. Cut dough into 2 triangles or squares. Arrange on an ungreased cookie sheet & bake for 10 to 12 minutes. Cool on a rack. They will crisp as they cool. If not crisp enough return to the oven for a few minutes longer & allow them to cool again. Serve with a salsa dip.