Title: Spicy Corn Crisps
Categories: Bakery Cracker
Yield: 150 Crackers

1	c	Cornmeal
1		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.

Foust & Husch, "Crackers!"

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