A treasured recipe from my friend and neighbor, Lynn Ivice, of Northbrook, Illinois. She has won several cooking and baking contests and, I am sure, could have been a winner with these delicious, crisp and flavorful bread stix.

1 1/4 c. warm water
1 pkg. dry yeast
1 1/2 tsp. salt
3 tbsp. dry minced onion
3 tbsp. butter
4 c. flour
Yellow cornmeal
1 egg white mixed with 1 tsp. water

Add onion, salt and butter to warm water. Add yeast and let stand a few minutes until bubbly. Add flour 1 cup at a time. Blend thoroughly. Knead 5 minutes. Cover with Saran wrap and refrigerate overnight. Roll approximately 1 tablespoon of dough into an 8- or 12-inch length. Place on greased baking sheet. Brush with egg white mixture, sprinkle with cornmeal and salt. Let rise 15 minutes. Bake in preheated 400 degree oven 20 minutes or until brown.

Note: Bake 1 sheet at a time or they won't lay flat. Also do not place them too close together on the baking sheet or they will have to be cut apart.