-=> Quoting Ruth Hanschka to Michael Loo <=-

 >> Baked goods require butter.

 > Lard works sometimes.

 RH> Good old saturated fat. 
 
Lard gets a bum rap.

1 tb of butter contains 7.5 grams of saturated fat, 3 g
monounsaturated fat and .05 grams of omega-3 fatty acids.

1 tb of lard has just 5 g of saturated fat, 5.7 g healthy
monounsaturated fat and .12 g good-for-you Omega-3.

Some things taste better with butter, like cakes and cookies; others
are better with lard including pie pastry. Every kitchen should have
both along with liquid vegetable oils, particularly olive and canola.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Pot Pie
 Categories: Lobster, Pies, Ham, Dairy
      Yield: 6 Servings
 
      6 tb Butter
      1 c  Onions; chopped
    1/2 c  Celery; chopped
           Salt
           Freshly ground white pepper
      6 tb Flour
      3 c  Seafood or chicken stock
      1 c  Milk
      2 c  Diced potatoes; blanched
      1 c  Diced carrots; blanched
      1 c  Sweet peas
      1 c  Baked ham; diced
      1 lb Lobster meat; cooked, diced
    3/4 c  Water
    1/2    Recipe savory pie crust
           Rolled out to fit pan
           BASIC SAVORY PIE CRUST:
  3 1/4 c  Flour
      1 ts Salt
  1 1/2 c  Very cold lard
      4 tb Ice water
 
  Savory Pie Crust: Combine the flour and salt in a 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. Remove the dough from the refrigerator and place
  it on a lightly floured surface. For 2 crusts, cut the dough in
  two and put the second half back in the refrigerator.

  For each crust, roll the dough out on the floured surface into a
  square about 14 inches in diameter and 1/8-inch 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 into a square baking pan.
  Fill and proceed as directed in the recipe. Yield: 2 pie crusts
              
  Preheat the oven to 375 degrees F. Grease a rectangular glass baking
  dish. In a large saute pan, melt the butter. Add the onions and
  celery and saute for 2 minutes. Season with salt and pepper. Stir in
  the flour and cook for about 3 to 4 minutes for a blond roux. Stir in
  the stock and bring the liquid up to a boil. Reduce to a simmer and
  continue to cook for 8 to 10 minutes, or until the sauce starts to
  thicken. Stir in the milk and continue to cook for 4 minutes. Season
  with salt and pepper. Remove from the heat. Stir in the potatoes,
  carrots, peas, ham and lobster. Season with salt and pepper. Mix the
  filling thoroughly. If the filling is too thick, add a little water
  to thin out the filling.

  Pour the filling into the prepared pan. Place the crust on top of
  the filling. Carefully tuck the overlapping crust into the pan,
  forming a thick edge. Crimp the edges of the pan and place on a
  baking sheet. Using a sharp knife and make several slits in the
  top of the crust. Place the dish in the oven and bake for about 25
  to 30 minutes or until the crust is golden brown and crispy.
  Remove from the oven and cool for 5 minutes before serving.
  
  Recipe by: Emeril Lagasse
  From: Suechef
 
MMMMM

Cheers

Jim


... Do not mention the words lard or pig fat out loud. Just serve it.

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