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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (54644)	8/16/2000 3:54:49 PM
From: cosmicforce	Read Replies (1) \| Respond to of 71178

Because lard is such a heavy oil, the crust becomes super, duper flaky. It's hard to pull off with anything that doesn't have the solidness of paraffin at room temperature. You roll, reroll, roll, reroll, the little tiny layers of gluten become as thin as paper. Very tasty, but I'd be afraid to eat it these days. I remember seeing a recipe for a "mock-apple" pie made out of Ritz crackers. This was a desert of the Depression era. Used lemon juice and sugar with chucks of Ritz crackers to simulate apples. My mom and dad both had eaten it.