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Cornmeal quiche shells

1/3 cup Gold MedalR all-purpose flour
1 tablespoon plus 1 teaspoon cornmeal
1/8 teaspoon salt
1 teaspoon plus 2 teaspoons shortening
5 to 6 teaspoons water

1.Mix flour, cornmeal and salt in small bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives. Sprinkle in water, tossing with fork until all flour is moistened and pastry cleans side of bowl. Gather pastry into a ball. Divide in half. Press firmly against bottom and side of two 10-ounce microwavable quiche dishes or custard cups. Prick botton and side thoroughly with fork.
2.Place dishes on upside-down microwavable saucers in microwave oven. Microwave uncovered on High 2 minutes; rotate dishes 1/2 turn. Prick any bubbles with fork. Microwave 1 minute 30 seconds to 3 minutes longer or until pastry appears dry and flaky.
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