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Ingredientes
- 1/4 pound bacon, diced
- 1 1/2 c. all-purpose flour
- 1/2 c. (2 ounce) shredded cheddar cheese
- 2 T grated Parmesan cheese
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon grnd black pepper
- 1/2 c. lowfat sour cream
- 3 to 4 T bacon drippings or possibly vegetable oil
- Grated Parmesan cheese
Direcciones
- Preparation time: 20 min. Baking time: 12 to 15 min. Oven temperature: 350 degrees. Yields: about 65.
- 1. In frying pan, fry bacon till crisp. Drain on paper toweling. Reserve bacon drippings. Crumble bacon.2. In large bowl, put together bacon, flour, cheeses, baking soda, salt and pepper. Stir in lowfat sour cream.
- 3. Add in bacon drippings or possibly oil, 1 tbsp at a time, stirring after each addition, till mix just begins to cling together.
- 4. Gather dough into 2 balls. Carefully roll dough balls, 1 at a time, on lightly floured surface to 1/8 inch thickness. Cut into 1 1/2 inch squares or possibly diamonds. Sprinkle with Parmesan cheese.
- 5. Place cut dough on lightly greased cookie sheet, about 1/2 inch apart.
- 6. Bake at 350 degrees for 12 to 15 min. Remove crackers to racks to cool.
- 7. Repeat with remaining dough.
- 8. Crackers may be stored after cooling in airtight container for 4 to 5 days at room temperature.
- 9. Serve spread with softened cream cheese, if you like.
- HEALTH NOTE: To reduce cholesterol, use vegetable oil instead of bacon drippings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 168 | 55% |
| Total Fat 18.79g | 23% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 445mg | 19% |
| Potassium 111mg | 3% |
| Total Carbs 24.7g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.81g | 1% |
| Protein 8.44g | 14% |
