MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Nabisco Cheese Nips
Categories: Copycat, Snacks
     Yield: 300 Crackers

     1 c  All-purpose flour;
          - sifted, plus:
   1/2 c  All-purpose flour; reserved
          - for kneading and rolling
     1 ts Baking soda
   1/4 ts Baking powder
   1/2 c  Kraft Macaroni & Cheese
          - Cheese Topping powder -OR-
     2    Boxes Kraft macaroni &
          - cheese; dry cheese powder
          - pkgs only
     3 tb Shortening
   1/3 c  Buttermilk
   1/2 ts Salt (optional)

 Here's a clone recipe that gets one very important ingredient from
 another packaged product. The powdered cheese included in the Kraft
 instant macaroni & cheese kits flavors this homegrown version of the
 popular bright orange crackers. You'll need a can of Kraft Macaroni &
 Cheese Cheese Topping or two boxes of the most inexpensive instant
 variety of macaroni & cheese; you know, the kind with the cheese
 powder. Two boxes will give you enough cheese to make 300 crackers.
 As for the macaroni left over in the box, just use that for another
 recipe requiring elbow macaroni.

 Sift together 1 cup flour, baking soda, baking powder, and cheese
 powder in a large bowl.

 Cut in the shortening with a fork and knife with a crosswise motion
 until dough is broken down into rice-size pieces. Mixture will still
 be very dry.

 Stir in buttermilk with a fork until dough becomes very moist and
 sticky.

 Sprinkle a couple tablespoons of the reserved flour over the dough
 and work it in until the dough can be handled without sticking, then
 turn it out onto a floured board, being sure to keep 1/4 cup of the
 reserve flour for later. Knead the dough well for 60 to 90 seconds,
 until the flour is well incorporated. Wrap the dough in plastic wrap
 and chill for at least 1 hour.

 Preheat oven to 325°F. Spray a light coating of cooking spray on a
 baking sheet.

 Remove the dough from the refrigerator and use the remaining reserve
 flour to dust a rolling surface. Roll about 1/3rd of the dough to
 just under 1/16" thick. Trim the edges square (a pizza cutter or
 wheel works great for this), then transfer the dough to a lightly
 greased baking sheet. Use the rolling pin to transfer the dough.
 Simply pick up one end of the dough onto a rolling pin, and roll the
 dough around the rolling pin. Reverse the process onto the baking
 sheet to transfer the dough.

 Use a pizza cutter to cut across and down the dough, creating 1"
 square pieces. Use the blunt end of a skewer or broken toothpick to
 poke a hole in the center of each piece.

 Sprinkle a very light coating of salt over the top of the crackers
 (crackers will already be quite salty) and bake for 8 to 10 minutes
 mix the crackers around (so those on the edge don't burn) and bake
 for another 3 to 5 minutes, or until some are just barely turning a
 light brown. Repeat the rolling and baking process with the remaining
 dough.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Nabisco#253#040Cheese#040Nips#253.txt>

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