Recipe - Herb Sticks

3 cup Allpurpose flour
4 teaspoon Dried herbs, crushed with
The fingers or a rolling
Pin, OR
4 tablespoon Finely chopped, fresh herbs
One half teaspoon Salt
One half teaspoon Pepper
One fourth cup Oil
1 cup Water
1 Egg white, lightly beaten
And diluted with 1 to 2 Tb
Milk for the tops

"The herb flavors become intense in these simple crackers. Try any of your
favorite herbs and spices, alone or in combinations. Dill works well, as
does a mix of four parts basil to one part oregano. These crackers go well
with dips and are expecially good crumbled into soups and salads.

325~F. 15 to 20 minutes Preheat the oven to 325~F.

Combine the flour, herbs, salt, and pepper in a large bowl or in the food
processor. Add the oil and blend until the mixture resembles coarse meal.
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 out very thin, 1/8 inch maximum.

With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and
place them on an ungreased baking sheet.

Prick each cracker in 3 places with a fork, pressing all the way through
the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn
the crackers over, brush them with the egg mixture, and continue baking for
another 5 to 10 mintues. Cool on a rack. These crackers will crispen as
they cool. If some of them are still not crisp after cooling, put them back
in the oven for a few minutes and let them cool again. Yield: 6070.

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