Barbara Arledge Bynum
Found this recipe in a very old recipe book, when women made their own crackers! I thought this was a wonderful way to adjust sodium and/or eliminate MSG from the crackers we eat, since MSG causes headaches for some in my family!
1Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
2Blend in the cheddar cheese with a fork until well blended.
3Mix in the remaining ingredients and shape into 1 and 1/2-inch to 2-inch rolls.
4Chill for 30 to 40 minutes in the refrigerator.
5Slice each roll into slices about 1/4-inch thick.
6Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
7Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.