Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site hp-pcd.UUCP
Path: utzoo!linus!decvax!harpo!seismo!hao!hplabs!hp-pcd!sidnee
From: sidnee@hp-pcd.UUCP
Newsgroups: net.cooks
Subject: Re: Orphaned Response - (nf)
Message-ID: <2121@hp-pcd.UUCP>
Date: Fri, 21-Oct-83 03:30:48 EDT
Article-I.D.: hp-pcd.2121
Posted: Fri Oct 21 03:30:48 1983
Date-Received: Sun, 23-Oct-83 16:43:26 EDT
Sender: netnews@hp-pcd.UUCP
Organization: Hewlett-Packard, Corvallis OR
Lines: 12

#R:tekig1:-138700:hp-kirk:6500006:37777777600:408
hp-kirk!sidnee    Oct 19 14:55:00 1983

I disagree. I've been making graham craker crusts for several years and 
I've never had one stick.  I've tried mixing them both in a separate bowl
and in the baking pan.  I've never had to butter, chill, etc...
I have found that too finely ground crumbs tend to make a 'tougher' crust.
I'm sure all that extra butter and chilling doesn't hurt anything but I
don't agree that it's neccessary.
			   --Sidnee