---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizer, Crackers, Posted-mm
       Yield: 2 sheets
   1 1/2 c  Flour
     1/2 t  Salt
     1/2 t  Plus 1 tsp. or MORE to taste
            Freshly ground BLACK PEPPER
            *coarsley grd. not too fine
       2 T  Vegetable oil
       7 T  To 9 T. cold tap water
   Source: “What to Cook:When you think there is nothing in the house to eat”
   Author: Arthur Schwartz
   “This is an unbelievably quick fix for a cocktail or soup accompaniment.”
   Makes 2 approximately 12x8-inch sheets
   1. Preheat oven to 350 degrees.
   2. In a medium mixing bowl, stir together the flour, salt and pepper.
   3. Add the oil and stir until mixture resembles fine meal.
   4. With a fork, stir in the cold water, using just enough to make
      the dough gather into a ball.
   5. Divide the dough in half and, on a well-floured board, roll out each
      half as thinly as possible into a rough rectangle that fits on a
      baking sheet.
   6. Place dough on baking sheet and if you want neat-looking crackers,
      score it into squares or diamonds.
   7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
      pale brown and snap, not bend.
   8. Break into crackers or irregular pieces. Can be stored in a tin.
   Variations: Instead of black pepper, season with hot red pepper flakes
   or any other spice that seems appropriate to the crackers' eventual use.
   Or, after the dough has been transferred to a baking sheet, sprinkle with
   coarse salt and press lightly into the top.
   From the recipes file of suzy@gannett.infi.net