1 cup lima bean flour (available
1 at health food or specialty
1 stores)
1 cup all-purpose flour
1/2 cup corn meal
1/4 tsp salt
1/2 tsp sugar
1/3 cup vegetable shortening
2/3 cup water
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.
Serves: 55
Recipe Categories: Appetizer
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