|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|
Thoroughly mix the flour, cornmeal, and salt in a bowl.
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.