SC - icelandic chicken redaction.

[Laura C. Minnick]

cclark at vicon.net wrote:

> So if you want to use pie crust, period style, I would suggest either a
> plain flour-water dough (perhaps lightly salted, and probably using some
> non-wheat flour), or a flour, water, and melted butter dough. Don't use a
> whole lot of butter or it gets grease all over your fingers. Not good for
> your dexterity. (Though a slug might be more concerned about salt...)

Actually, I've been using my usual piecrust recipe, which is a boiling
water w/butter crust. And since the butter is salted, I usually don't
add salt ;-) And yes, it is messy, but it can be rolled up onto waxed
paper (albeit with some difficulty) for transport. Just not as easity as
the Pepperidge Farm stuff in the box :-)

'Lainie
Slugs are Great! Slugs are Cool! Lick a slug and You will Drool!
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================