1 : /2 lb New potatoes cut in /2"
-chunks; : -chunks; (about 4 1/2 cups)
2 : tb Olive oil; (original called
-for : -for 4 tbs)
1 : lb Mixed fresh mushrooms;
-halved : -halved or quartered
1 : c Sweet red bell pepper; cut
-in : -in 1/2" chunks
1 : ts Minced garlic
1/2 : c Sliced green onions or
-scallions : -scallions
1 : ts Salt
1/2 : ts Crushed thyme
1/2 : ts Ground black pepper
2 : tb Extra-virgin olive oil
1/2 : tb Ground coriander
1 : ts Ground cumin
1/4 : ts Herb salt (I used more, see
-recipe : -recipe below)
1/4 : ts Cayenne
1 : /2 lb Small okra, rinsed and
-patted : -patted dry
Olive : Olive oil spray
6 : Lemon or lime wedges
0: Place cake flour, all-purpose flour and salt in food processor bowl with metal blade
1: Cover and process 2 seconds to aerate
2: Divide shortening into 10 pieces and distribute evenly over dry ingredients
3: Process 15 to 20 seconds, or until fine crumbs form
4: In small bowl, sprinkle yeast and sugar over warm water; stir until dissolved
5: While processor is running, pour yeast mixture through feed tube in a steady stream
6: Process until mixture forms a ball; continue processing for 2 minutes
7: Carefully turn out dough onto lightly floured surface
8: With floured, rolling pin, roll out dough as thin as possible into a rectangle
9: Fold each long side to center; then fold each end to center to form a smaller rectangle
10: Repeat rolling and folding twice more, adding flour to surface as necessary to keep dough from sticking
11: Roll out dough into an 8 x 6' rectangle
12: Cut rectangle into 48 (1") squares
13: Place squares 1" apart, on greased large baking sheet
14: With fork, prick each square once
15: Bake in 375 oven 20 to 25 minutes or until lightly browned
16: Immediately remove from baking sheet
17: Cool on racks
18: Store in airtight container up to 1 week
19: Makes 4 dozen crackers
20: From: Farm Journal's Homemade Breads Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini