In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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|Serving Size: 1 Serving (1379g)|
|Recipe Makes: 1|
|Calories from Fat: 4228 (58%)|
|Amt Per Serving||% DV|
|Total Fat 469.8g||626 %|
|Saturated Fat 117g||585 %|
|Monounsaturated Fat 191g|
|Polyunsanturated Fat 132.9g|
|Cholesterol 18.4mg||6 %|
|Sodium 5128.4mg||177 %|
|Potassium 3017.8mg||79 %|
|Total Carbohydrate 648.1g||191 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 623g|
|Protein 115.3g||165 %|
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Calories per serving: 7243
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