Speedy Salt Sticks
|Flour||2 Cup (32 tbs) (Sifted Before Measuring)|
|Baking soda||1 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Crisp rice cereal||1 Cup (16 tbs), crushed|
|Poppy seeds/Caraway seeds||1 1⁄2 Teaspoon|
Heat oven to hot (450°F.).
Grease a baking sheet.
Sift dry ingredients together.
With a pastry blender or two knives, cut in the shortening until the mixture resembles a coarse corn meal.
Add vinegar and milk all at once, stirring only enough to combine them.
Turn out on a lightly floured board and knead gently 5 or 6 times.
Divide dough into 16 equal parts.
Roll each part on the board with the palms of the hands until it becomes a cylinder about 6 inches long.
Brush with milk.
Com- bine cereal, salt and seeds.
Roll each stick in this mixture.
Place on baking sheets and bake about 15 minutes
Serving size: Complete recipe
Calories 1693 Calories from Fat 685
% Daily Value*
Total Fat 78 g119.6%
Saturated Fat 20 g99.8%
Trans Fat 9 g
Cholesterol 11.3 mg3.8%
Sodium 4465.7 mg186.1%
Total Carbohydrates 212 g70.8%
Dietary Fiber 8.3 g33.3%
Sugars 8.2 g
Protein 32 g63.7%
Vitamin A 8.7% Vitamin C 12.3%
Calcium 28% Iron 78.5%
*Based on a 2000 Calorie diet