Recipe - Creamy White Sauce

2 One half cup Whole wheat flour
1 One half teaspoon Sugar
One half teaspoon Salt
1 cup Halfandhalf or cream

Preheat the oven to 325~ F. In a large bowl or in the food processor,
combine the flour, sugar, and salt. Slowly add the halfandhalf or cream
and blend 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 thin, at most 1/8 inch. The thinner these crackers are,
the better. Cut out individual 2inch crackers with a cookie cutter, juice
can, or sharp knife and arrange on a lightly greased or parchementlined
baking sheet. With the tines of a fork, prick each cracker 2 or 3 times.
Bake for 20 to 25 minutes, or until lightly browned, turning over once
during baking. Cool the crackers on a rack until crisp. Yield: 4550.
VARIATIONS: To vary the texture, substitute One half cup rolled oats, rye,
barley, or wheat for an equal amount of flour.

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