SPICY CORN CHIPS

      Title: SPICY CORN CHIPS
  Categories: Crackers
       Yield: 150 Servings
  
       1 c  Cornmeal
       1 cl Garlic, pressed
   1 1/2 ts Cayenne
   1 1/2 ts Ground cumin
   1 1/2 ts Chili powder
     1/4 ts Salt
       2 tb (1/4 stick) butter or
            Margarine
       1 c  Boiling water
   1 1/2 c  All-purpose flour
            Salt for the tops
            Paprika for the tops
  
   "The measurements below yield a flavorful, spicy fire cracker. For a
   milder or an extra hot cracker, adjust the amount of cayenne, cumin,
   and chili powder to taste. These are delightful with a salsa dip.
   375~F. 10 to 12 minutes Preheat the oven to 375~F.
   
   In a large bowl or in the food processor, mix the cornmeal, garlic,
   cayenne, cumin, chili powder, and salt. Add the butter and boiling
   water and blend well.
   
   Allow the mixture to cool and rest for 10 minutes. It will thicken
   slightly.
   
   Slowly blend in the flour, using just enough to form a dough that
   will hold together in a cohesive ball. Divide the dough into 3 equal
   portions for rolling. On a floured surface or pastry cloth, roll as
   thin as possible, to about 1/16 inch thick. Sprinkle lightly and
   evenly with salt and paprika roll over the top of the dough lightly
   with the rolling pin.
   
   Cut the dough into 2-inch triangles or squares. Arrange them on an
   ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack.
   
   These crackers will crispen as they cool. If they are not crisp enough
   after cooling, put them back in the oven for a few minutes longer and
   allow them to cool again. Yield: About 150.
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