Subj : Cooking Fats was: Brisket
To   : Ruth Haffly
From : Dave Drum
Date : Mon Sep 26 2022 06:00:00

-=> Ruth Haffly wrote to Dale Shipp <=-

 DS> We never used beef tallow in our cooking.  Actually, we rarely used
 DS> any sort of fat.  I was tempted to cut out that middle vein of fat,

Must not make any pastry, then. Or biscuits.   Bv)=

 RH> We'll use fat for some things, usually bacon fat or butter tho. Hmm,
 RH> wonder how tallow would work in a pie crust for some sort of pot
 RH> pie........

Very well, actually ..............

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Perfect Pie Crust
 Categories: Five, Pies, Pastry
      Yield: 1 crust

  1 1/4 c  White or wheat flour; cold
    1/4 ts Salt
      2 tb Butter; cold
      3 tb Lard or tallow; cold
      6 tb (to 8 tb) ice cold water

  Sift flour into a bowl and add salt.

  Add butter & lard and "cut in" using a pastry cutter.

  Add ice cold water and mix with a spoon, then form a
  ball using your hands.

  Flour a fine cotton towel or piece of fabric, and roll
  out your dough using a rolling pin.

  Once your dough is rolled out to the desired size, use
  your rolling pin to roll up the dough and transfer to
  your pie plate.

  If you are making a custard pie, pre-bake for 15 minutes
  @ 375ºF/190ºC. Be sure to add pie weights during this
  pre-bake time.

  By: Da'Nelle Wolford

  MAKES: One bottom crust (Double for a 2 crust pie)

  RECIPE FROM: https://www.weedemandreap.com

  Uncle Dirty Dave's Archives

MMMMM

.... Ever been so drunk you got hit by a parked car?
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