Something told me that when I made a blog post asking for blog topics, Diane would say LARD. Well here goes!

LARD has many uses. It’s good for creating pie crust, tamale dough, biscuits, and cardiac arrest. But what IS lard exactly? It’s usually made of rendered and clarified hog fat. Lard is richer than many other fats and makes your pie crust and biscuits tender and flaky.

Happy LardHow bad is lard for you? One tablespoon contains 116 calories, 13 grams of fat and 12 Mg of cholesterol. This leads me to take a wild guess that some of the many heart-attacks of people in their 50’s way back IN the 50’s and 60’s, before we had healthier substitutes, may have been caused from eating so much damned lard! It wasn’t just used for recipes, for the most part it was melted and used for frying… everything. Especially here in the South… “Fry me some chicken honey! Deep-fry it! Don’t put it on a paper towel when it’s done either! I wan’t ALL that delicious lard clogging up my arteries! Fry me some taters to go with it!”

OH LOOK! Here’s a

What about LARD and HISTORY?
In the 1700’s , Lard had many uses. It was used in making lye soap. Rendered fat and lye were boiled together in a pot to make soap. It was definitely used in frying and to baste roasting meat. Rendered fat was often used to seal jars of pickles, potted meat or other preserved food. Lard and suet were used in ointments and salves for medicinal (external) use. This was way before was invented, and you can bet they used LARD instead.

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