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.