Jack and dill squares

Yield: 50 Servings

Measure Ingredient
1 cup All-purpose flour
1 teaspoon Dried dill weed, OR
1 tablespoon Fresh, dill weed
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Oil
¼ pounds (4 ounces) Jack cheese,
Shredded (1 to 1-1/2 cups,
Loosely packed)
⅓ cup Water

"Monterey Jack cheese and dill go surprisingly well together. These are unusual crackers with a smooth texture. They are tasty hors d'oeurves all by themselves. 325~F. 15 to 20 minutes Preheat the oven to 325~F.

In a large bowl or in the food processor, combine the flour, dill, salt, and pepper. Add the oil and mix until the mixture resembles coarse meal.

Add the cheese and mix thoroughly so the cheese is coated evenly.

Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each out to ⅛-inch.

With a sharp knife, cut the rolled dough into 2-inch squares. Place them on an ungreased baking sheet, making sure their edges do not touch. Bake for 15 minutes. Turn them over and continue baking another 5 to 10 minutes, or until they are medium brown. Cool on a rack. Yield: 50-60.

VARIATIONS: Experiment with different kinds of cheeses, seeds, and herbs.

Cheddar and thyme are a good combination.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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