Title: Cornmeal Nips
Categories: Breads, Soups, Salads
Yield: 48 Servings

1 c Yellow Stone-Ground Cornmeal
1 1/2 ts Sugar
1 ts Salt
1 ts Grated Onion
2 tb Butter Or Margarine
1 ts Tabasco Pepper Sauce
1 1/2 c Boiling Water
1 lg Egg, Lightly Beaten

For a change of pace from crackers or rolls, serve these zesty little
wafers with soups or salads.
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Preheat the oven to 400oF. In a large bowl, mix together the cornmeal,
sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir
until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased
baking sheet. Bake for 15 minutes, then remove and cool on a rack. From:
The Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini