Around the year 1300, the word “snack” came into use from the Middle Dutch or Flemish word meaning to snap or chatter. I’m not sure when it came to mean a small bite.The oldest potato chip company was founded in the early 1900s. You can offer these to family and friends any time.
Tortilla Chips
4 servings
I clipped this from a Chabad.org, by Shifra Devorah Witt, a cookbook author and writer who lives in Jerusalem.
- 6 8-inch flour tortillas
- Canola oil
- Coarse sea salt
Stack the tortillas and cut into 8 pie-shaped triangles.
Heat oil 2 inches deep in a frying pan.
Using a long-handled tong, place tortilla pieces in the frying pan and do not crowd them. Turn after a few seconds. When slightly golden on both sides, drain on paper towels in a bowl.
Add salt. Serve at room temperature with your favorite dip.
Deviled Cheese Crackers
60 crackers
This came from an old food magazine.
- 2 cups sharp cheddar cheese
- 1 cup flour
- ½ cup butter or margarine
- 1 T. Worcestershire sauce
- ½ t. salt
- ¼ t. cayenne pepper
- 1 egg white, beaten in a bowl
- 2 T. sesame seeds
Early in the day
Preheat oven to 375 F.
Combine cheese, flour, butter or margarine, Worcestershire sauce, salt and cayenne pepper in a bowl. Knead on a floured surface. Roll dough into four 5-inch long rolls, each about 1 inch in diameter.
Flatten each roll to shape into an oval. Wrap ech roll in wax paper. Refrigerate l hour or until firm.
Slice each roll crosswise into ¼-inch thick slices. Place on two cookie sheets ½-inch apart. Brush each with egg white. Sprinkle with sesame seeds.
Bake for 8-10 minutes until lightly browned. Loosen cracker and remove to wire racks to cool.
Corn Chips
24
- 1 cup cornmeal
- 1 T. melted butter or margarine
- salt
- cup boiling water
Preheat oven to 400 F. Grease a cookie sheet.
In a bowl, combine corn meal, butter or margarine, salt and water.
Make 1 tablespoon for each ball and place on cookie sheet. Moisten fingers and pat into 3-inch rounds.
Bake for 30 minutes. Remove and cool.
Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications. She lives in Jerusalem, where she leads walks of the Jewish food market, Machaneh Yehudah, in English.
