Title: Pepper Crackers
Categories: Appetizer
Yield: 2 Sheets

1 1/2	c	Flour
1/2	ts	Salt
1/2	ts	Plus 1 tsp. or MORE to taste
		Freshly ground BLACK PEPPER
		*coarsley grd. not too fine
2	tb	Vegetable oil
7	tb	To 9 T. cold tap water

Source: "What to Cook:When you think there is nothing in the house to eat" Author: Arthur Schwartz

"This is an unbelievably quick fix for a cocktail or soup accompaniment."

Makes 2 approximately 12x8-inch sheets ========================================================================== 1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, stir together the flour, salt and pepper.

3. Add the oil and stir until mixture resembles fine meal.

4. With a fork, stir in the cold water, using just enough to make the dough gather into a ball.

5. Divide the dough in half and, on a well-floured board, roll out each half as thinly as possible into a rough rectangle that fits on a baking sheet.

6. Place dough on baking sheet and if you want neat-looking crackers, score it into squares or diamonds.

7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a pale brown and snap, not bend.

8. Break into crackers or irregular pieces. Can be stored in a tin.

Variations: Instead of black pepper, season with hot red pepper flakes or any other spice that seems appropriate to the crackers' eventual use. Or, after the dough has been transferred to a baking sheet, sprinkle with coarse salt and press lightly into the top.

From the recipes file of suzy@gannett.infi.net

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