6 : lg Sweet potato
2 : tb Margarine
3/4 : c Dark brown sugar
1/2 : c Water
1 : pn Salt
1 : pn Ground ginger
3 : c Cornflakes cereal; lightly c
1/8 : ts Garlic powder
1/8 : ts Dry mustard
2 : Chicken breasts without skin
1/2 : c Butter or margarine; melted
3 : Chicken breasts; halved,
-boned : -boned and skinned
1 : /4 c Chopped cooked shrimp
3/4 : c Softened butter
1/4 : c Chopped green onion
1 : /2 ts Salt
Oil : Oil
1 : c Flour
1 : /4 ts Baking powder
1 : ts Salt
3/4 : c Water
5: Shape into pencil-like strands 1/2 inch thick
6: Cut into 8- to 10-inch lengths
0: Preheat oven to 400F (205C)
1: Lightly grease baking sheet
2: In a medium bowl, combine Quick Mix, cornmeal or flour, and salt
3: Add milk or water to form dough
4: Knead about 12 times, until dough is smooth
7: Roll in sesame or poppy seeds, if desired
8: Bake about 20 minutes, until brown and crisp
9: For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes
10: Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover From Gemini's MASSIVE MealMaster collection at www
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