owl.
Cut in shortening using pastry blender or 2 knives
hat if you have been using unsalted butter, and/or unsalted
hortening cubes into flour mixture, using a pastry blender, in an
Wash chicken thoroughly.
Pat dry.
Mix seasonings in plastic bag; shake.
Place chicken in flour mixture, then in egg-milk mixture and back in flour mixture again.
Let set out 1 hour to dry.
Using Crisco oil, fry at 375\u00b0.
Brown on all sides.
Cook 20 to 25 minutes.
Using brown paper bag with paper towels, this keeps chicken warm also.
Cream sugar and Crisco.
Add eggs one at a time, beating well. Add flour and beat well.
Bake in tube pan using Crisco to coat inside of pan.
Sprinkle with flour.
Pour batter into pan.
Bake at 300\u00b0 for 1 1/2 hours or until done.
edium bowl.
Cut in Crisco using pastry blender (or 2 knives
Mix flour and salt.
Cut Crisco into flour mixture until of mealy consistency.
Add water, using as little as it takes to make the flour mixture hold together.
Chill for at least 30 minutes (or overnight).
Roll out thin and line pans.
Bake at 425\u00b0 or fill with filling and bake as directed.
Mix all ingredients, but Crisco.
Put out on floured surface. Roll with pie like dough to about 1/2-inch thick.
Then cut in cube steak size, fry on top of stove until brown, using Crisco. Put in roaster pan.
Making gravy with drippings, pour over steak and bake in 350\u00b0 oven for 25 minutes.
Do not have gravy too thick.
Serve hot.
Heat oven to 425\u00b0F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening.
Mix all ingredients in a large bowl. Stir till moistened and lumpy.
Pour batter into each cup till the cup is 2/3 full.
Bake 20 to 25 minutes.
Using Crisco, brown pork chops in skillet.
Then layer in the crock-pot and pour soup and onion over.
Do not add water to the soup.
Cover and cook on low for 7 to 9 hours.
Skillet or deep fry in Crisco (see below).
To skillet
Cream the sugar and Crisco together.
Add three eggs and mix.
Add 1 cup flour and mix.
Add the other 3 eggs and mix.
Add the other cup of flour and mix.
Add flavorings and mix for 10 minutes with the mixer on high speed.
Pour batter into an ungreased tube pan.
Cook in 325 degree oven for one hour.
Do not open oven while baking!
Pour
hot water over Crisco, sugar and salt.
Blend and let cool.
Beat
eggs.\tPut
yeast
in warm water;
dissolve. Add yeast
and\teggs
to cooled Crisco mixture and blend.
Add flour and mix well.
Cover and set in refrigerator 4 hours (or overnight).
In large mixer bowl, combine 2 cups flour and yeast.
In saucepan, heat milk, sugar, Crisco and salt until warm and Crisco is melted (115\u00b0).
Add to flour mixture; add egg.
Beat at low speed for 60 seconds, until combined.
Beat at high speed for 3 minutes.
Stir in remaining flour with spoon to make a soft dough.
Combine flour and salt in a mixing bowl.
Cut Crisco with pastry blender or 2 knives until mixture is fairly coarse. Sprinkle with water.
When it forms a firm ball, pull into 2 parts and roll out on a floured board.
Roll into a circle.
Makes 2 (9-inch) pie crusts.
Cream together Crisco and sugar.
Add eggs and beat very well.
Add cake flour then vanilla flavoring.
Beat very Well! Bake at 325\u00b0 for 1 hour.
Cream the Crisco and eggs well.
Mix flour and sugar.
Blend dry ingredients while adding small amounts of creamed Crisco and eggs; blend well.
Add vanilla flavoring and stir.
Pour into well-greased and floured tube cake pan.
Bake at 350\u00b0 for 1 hour. Cool in pan for 20 minutes, then remove onto plate.
Beat together sugar and egg.
Mix well.
Then add Crisco, milk, flour, vanilla and salt.
Beat until creamy (about 10 minutes).
Spread on cake.
You can sprinkle with nuts or coconut.
Beat Crisco, then sugar.
Add eggs, one at a time, beating after each one.
Add cake flour and milk; beat.
Blend in flavoring.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Mix flour, sugar and Crisco gradually.
Add milk, then add eggs and vanilla.
Bake at 350\u00b0 for 1 hour.