Recipe - Sage Corn Bread Stuffing

4 cup Flour
2 tablespoon Baking powder
1 One half teaspoon Salt
One fourth cup Finely chopped fresh sage
1 cup Milk
Three fourths cup Extravirgin olive oil;
divided
Coarse salt
Additional flour for rolling

Recipe by: Disney Institute Heat oven to 425. Put 4 cups flour, the baking
powder, salt and sage in a large bowl;
stir to mix well. Add milk and One half cup olive oil. Stir until mixture
forms a ball. Knead lightly about 10 times. Divide dough evenly into 16
pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth
lightly
dusted with flour. Roll out as thinly as possible, allowing ragged
edges. Turn dough over frequently to make rolling easier. Place 2 crackers
on each baking sheet. Brush lightly with some of the remaining olive oil
and sprinkle with
coarse salt. Bake 810 minutes or until golden brown. Cool, uncovered,
on a wire rack. Serve at room temperature. Best when served within 8 hours
of baking, but crackers can be stored
overnight in an airtight container. Place in low oven to recrisp if
necessary. To serve, tear crackers into pieces and place in a napkinlined
basket. Serve alone or with spreads or dips. Makes about 24 servings.

Posted to MMRecipes Digest V4 #15 by AliWhitfie@aol.com on Jul 2, 1999