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9 c Flour
1/4 c Sugar
1/2 c Low-sodium baking powder
1 1/4 c Vegetable Oil
Sift together flour, baking powder and sugar twice in a large bowl. Add oil slowly, using pastry blender, until mixture is texture of coarse corn meal. Store in a tightly covered container at room temperature or in the refrigerator. Mix will keep two months at room temperature, longer in the refrigerator. Spoon mixture into a cup lightly and level with a knife or spatula. Yield: 12 Cups
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