Yield: 55 servings
|1 cup||Lima bean flour (available|
|At health food or specialty|
|1 cup||All-purpose flour|
|½ cup||Corn meal|
|⅓ cup||Vegetable shortening|
"Lima beans and corn are a traditional combination which works very well in these crispy thin crackers. Served with a hearty bowl of soup, they are a lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
Stir together the flours, corn meal, salt, and sugar in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal.
Blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling.
Roll out to 1/16 to ⅛ inch. Cut into 2-inch shapes and place on an ungreased baking sheet. Prick each one 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 50-55.
VARIATION: For a coarser texture and different taste, try substituting whole millet for the corn meal.