Recipe - Cream Of Rice Crackers

1 One half cup Cream of rice, regular or
Quick cooking
1 cup Allpurpose flour
One fourth cup Sugar
One half teaspoon Salt
4 tablespoon (One half stick) butter or
Margarine, softened
2/3 cup Milk

"If you have a food mill, make your own cream of rice by grinding whole
rice to a medium coarsness. The difference in taste between this and the
commercial cereals is as marked as that between ordinary and freshly ground
coffee.

325~ F 20 to 25 minutes

Preheat the oven to 325~ F.

In a large bowl or in the food processor, combine the cream of rice, flour,
sugar, and salt. Cut in the butter until the mixture resembles coarse meal.
Slowly blend in enough of the milk 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 out to 1/8 inch thick. With a sharp knife, cut the dough
into 2inch shapes.

Place the crackers on an ungreased baking sheet and prick each one all the
way through in 2 or 3 places with the tines of a fork. Bake for 20 to 25
minutes, or until light golden brown. Cool on a rack. Yield: 8595.

VARIATIONS: Substituting halfandhalf or cream for the milk will result in
a richer cracker.

For a different taste, substitute cream of wheat or cream of rye cereals
for the cream of rice.

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