Title: Cornmeal Nips
Categories: Bread Soup Salad Spicy
Yield: 48 Servings
| 1 | c | Yellow Stone-Ground Cornmeal |
| 1 1/2 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ts | Grated Onion |
| 2 | tb | Butter Or Margarine |
| 1 | ts | Tabasco Pepper Sauce |
| 1 1/2 | c | Boiling Water |
| 1 | lg | Egg, Lightly Beaten |
For a change of pace from crackers or rolls, serve these zesty little
wafers with soups or salads.
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Preheat the oven to 400oF. In a large bowl, mix together the cornmeal,
sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and
stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a
greased baking sheet. Bake for 15 minutes, then remove and cool on a rack.
From: The Tabasco Cookbook. Typed by Syd Bigger.