It was interesting to see how many of the recipes had lard as an ingredient. Ah lard... I can still picture that blue box of lard that was a staple of my mom's baking. She made the best crescent rolls and pie crust in the world. Over the past few years we've spent a winter month or so in Mexico, and the bakeries down there have the greatest croissants and pastry breads this side of France. One day I asked the proprietor of one of my favorite bakeries how his rolls were so light and tasty, and his secret?Lard. Makes me wonder if we've replaced the high-fat content of lard with preservatives and chemicals just to make us believe we're eating low-cal food.Jeanie
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