Dale Shipp wrote to Dave Drum <=-
We never used beef tallow in our cooking. Actually, we rarely used
any sort of fat. I was tempted to cut out that middle vein of fat,
Must not make any pastry, then. Or biscuits. Bv)=
For pastry, we use pre-made pie crusts by Pillsbury :-}}
I have used lard, tallow and even bacon fat in my pie crusts.
I just scanned our various data files for biscuits, looking at 20-30 recipes. I did not see any that called for tallow, lard, or other
animal fat. What I did see were many that called for Bisquick (our
usual method), many that called for shortning (aka Crisco) and others
that called for butter.
Lard is quite common in biscuits .... once again the fays are flexible.
My dad was a master at making biscuits and I learned from him.
Here are two recipes - one for biscuits and one for pie pastry that
call out lard in the ingredients list. If you'd like some with tallow
I'll ask my friend Les' wife (who keeps a Kosher kitchen) if she has
any tried & true examples. Or check out the recipe I posted to Married
Ruth.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings
6 c All-purpose flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening
* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD
In an extra-large bowl stir together flours, baking
powder, sugar, and salt. Cut in shortening till mixture
resembles coarse crumbs. Store in an airtight container.
To use, bring mix to room temperature if frozen. Spoon mix
lightly into a measuring cup; level off with a spatula.
Continue as directed in variations.
Makes about 12 cups.
For a four biscuit batch of Basic Biscuits:
Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
with a 2 1/2" biscuit cutter. Place on an ungreased baking
sheet. Bake in a 450-|F/230-|C oven 8 to 10 minutes or till
biscuits are golden.
Makes 4 biscuits.
* Do not over-knead or you will get tough biscuits - AKA
"sinkers". My Dad was a master at making biscuits and it
really torqued my Mom's jaws that she couldn't do as
well. Bv)=
Better Homes & Gardens 1954 Cookbook
MM Format by Dave Drum
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Emeril's Turkey Pot Pie w/Savoury Crust
Categories: Pastry, Poultry, Vegetables, Herbs, Potatoes
Yield: 5 Servings
6 tb Unsalted butter
1 c Chopped yellow onions
1/2 c Chopped celery
Salt & fresh ground pepper
6 tb Bleached all-purpose flour
2 c Chicken stock or broth
1 c Half-and-half
1 c Peeled, diced Idaho potatoes
- cooked in boiling salted
- water until tender
1 c Leftover sweet potatoes
1 c Diced carrots; cooked in
- boiling salted water until
- tender
1 c Sweet young peas; thawed
2 c Shredded, cooked turkey
2 tb Fine chopped fresh parsley
- leaves
MMMMM-------------------BASIC SAVORY PIE CRUST------------------------
3 1/4 c Bleached all-purpose flour
1 ts Salt
1 1/2 c Cold lard
5 tb Ice water; as needed
Prepare the pie crust dough and refrigerate
while preparing filling.
TO PREPARE THE DOUGH: Combine the flour and salt in a
large mixing bowl. Add the lard and work it in with your
hands until the mixture resembles coarse crumbs. Add the
water, 1 tablespoon at a time, working it in with your
hands. Add only as much as you need to make a smooth ball
of dough. Wrap it in plastic wrap and refrigerate for at
least 30 minutes.
TO MAKE THE CRUST: Remove the dough from the refrigerator
and place it on a lightly floured work surface. For 2
crusts, cut the dough in 2 equal pieces and put the
second half back in the refrigerator.
For each crust, roll out the dough on the floured surface
into a square about 14" across and 1/8" thick.
Gently fold the square of dough in half and then in half
again so that you can lift it without tearing it, and
unfold it into a square baking pan. Fill and proceed as
directed in the recipe.
(Makes 2 pie crusts, enough for a 9" and a 10" crust)
Set the oven @ 400-|F/205-|C. Grease a 9" X 9" X 2"
baking pan.
Heat the butter in a large saute pan over medium-high
heat. Add the onions and celery, season with salt and
pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes
to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil.
Reduce the heat to medium-low and simmer until the sauce
begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another
4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover
Thanksgiving vegetables), turkey, and parsley, season with
salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts.
Pour the filling into the prepared pan. Place the second
crust on top of the filling. Carefully tuck the
overlapping crusts into the pan, forming a thick edge.
Crimp the edges, cut vents in the top crust, and place on
a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30
minutes. Let cool for 5 minutes before slicing to serve.
Source: Emeril's TV Dinners by Emeril Lagasse
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Kitchen
MMMMM
... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)