Spicy corn chips
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Spicy corn chips
  Spicy    Corn    Crackers  
Last updated 6/12/2012 1:24:17 AM. Recipe ID 57747. Report a problem with this recipe.
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      Title: Spicy corn chips
 Categories: Crackers
      Yield: 150 Servings
 
      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
           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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Recipe ID 57747 (Apr 03, 2005)

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