By golly, I am a Southerner. We live on fried foods. If I could figure out how to deep fry butter and sugar, I'd do it. We eat chicken fried bacon (very yummy). Most people would be horrified to know that my pie crusts, as well as many other things contain lard. Yes, LARD. Good ol' animal fat. Nothing like it.
Of course, we are blessed with good health and don't have to substitute. I realize that others do substitute for both health and economic reasons, and I respect that.
Thanks for keeping this thread going, Granny. I had planned on printing it out one day, but you've done such a good job that I probably don't have enough paper! This is such a wonderful resource for good and frugal living.
Take care, sweet lady and have a wonderful Thanksgiving.
Yes, LARD. Good ol’ animal fat. Nothing like it.<<<
Yes, or bacon drippings.
Try making your peanut butter cookies with lard, the plain old Rex lard.
It changes them entirely, Aunt Moselle insists that lard must be used in them.
It isn’t that hard to render your own, I used a big blue roaster in the oven for mine, low to med heat and let it go.
Put in fruit jars while still warm enough to melt 2 generous spoonfuls of Crisco.
The Crisco has enough preseravative in it, to keep your lard sweet and fresh....This was taught by the Arizona Extension Service in WW2, and my friend Mary taught me.
Thank you for your kind words, this is meant to be a useful thread..You are welcome any time.