12 large deep-dish crackers
6 eggs
fresh lemon juice
1/2 cup canola oil
1/2 cup milk
olive oil
3 tablespoons dijon mustard powder
2 teaspoons salt
2 teaspoons seasoning salt
1/4 teaspoon dried basil
1/2 cup chopped celery
6 tablespoons all-purpose flour
2 tablespoons milk
Pour cracker crumbs, eggs, lemon juice, oil, milk, oil, mustard powder, salt and seasoning salt into a spray bottle. Mix together.
Line a 9x9 inch baking dish with foil.
Cut nails into the foil to form a few long, thin strips along the edge.
Wrap pastry strips and keep refrigerated. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until evenly browned.