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Cornmeal Wafers Recipe
|Sifted all purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Pasteurized process pimiento cheese spread||1⁄4 Cup (4 tbs)|
|Dry onion soup mix||1⁄4 Cup (4 tbs), crushed slightly|
Serving size: Complete recipe
Calories 2069 Calories from Fat 1089
% Daily Value*
Total Fat 123 g189.4%
Saturated Fat 30.3 g151.5%
Trans Fat 13.5 g
Cholesterol 32.1 mg
Sodium 7881.9 mg328.4%
Total Carbohydrates 211 g70.4%
Dietary Fiber 13.3 g53.1%
Sugars 7.1 g
Protein 30 g60.4%
Vitamin A 8.6% Vitamin C 7.8%
Calcium 30.9% Iron 52.2%
*Based on a 2000 Calorie diet
Cut in shortening and cheese spread with pastry blender until blended.
Add milk and stir until mixture is just moist ened.
Form into a ball and knead gently with finger tips a few seconds on a lightly floured surface.
Roll dough 1/8 inch thick.
Sprinkle with dry soup mix and press lightly with rolling pin.
Cut with floured 1 1/2 or 2 inch cutter.
Place on ungreased baking sheets.
Bake at 375F 10 to 12 minutes.
Serve as an accompaniment to soup.
Leftover wafers may be stored in covered containers in the refrigerator or they may be frozen; reheat before serving.