Instructions: Preheat oven to 375 degrees F. In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press mixture firmly into 2 un-buttered shallow baking pans (9 x 13 inches). Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label.

Store in refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months.

Yield: 10 1/2 cups

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