froggy
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- Jan 18, 2008
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- Canyon Del Oro, Arizona
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Thread Owner
Modern Version of Hardtack
Servings: 6
Great for when you’re out ‘exploring’!
INGREDIENTS:
2 cups White Flour
1/2 cups Wheat Germ
1 tbsp Sugar
2 cups Masa Harina
1/2 cups Quick-cooking Oats
1 tbsp Salt
Sesame Seeds (optional)
Seasoned Salt (optional)
Caraway Seeds (optional)
Onion Flakes (optional)
1 3/4 cups Water
PREPARATION:
Mix all dry ingredients thoroughly. Add water. Mix with hands until well-moistened but not sticky. Divide into 4 parts; roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet). Score with a knife before baking, if desired. Bake at 350 for 30 minutes.
Break into pieces as needed. Keeps indefinitely in air-tight,
moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack.
Servings: 6
Great for when you’re out ‘exploring’!
INGREDIENTS:
2 cups White Flour
1/2 cups Wheat Germ
1 tbsp Sugar
2 cups Masa Harina
1/2 cups Quick-cooking Oats
1 tbsp Salt
Sesame Seeds (optional)
Seasoned Salt (optional)
Caraway Seeds (optional)
Onion Flakes (optional)
1 3/4 cups Water
PREPARATION:
Mix all dry ingredients thoroughly. Add water. Mix with hands until well-moistened but not sticky. Divide into 4 parts; roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet). Score with a knife before baking, if desired. Bake at 350 for 30 minutes.
Break into pieces as needed. Keeps indefinitely in air-tight,
moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack.
