| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pies, Crusts |
1 |
Ball |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
c |
Lard |
| 1/4 |
c |
Chicken fat, cold |
| 6 |
tb |
Water |
INSTRUCTIONS
Combine flour and salt. Cut in lard and reserved cold chicken fat
until size of small peas. Add water by tablespoons, tossing with fork
until all flour is moistened and dough forms ball.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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