|2 cups all-purpose flour
2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1/2 cup quick cooking rolled oats
1/2 cup cornmeal
3 Tbsp. baking powder
1 tsp. salt
1 cup shortening
In a large container, thoroughly combine
all dry ingredients. Using a pastry blender, cut in shortening
until evenly dispersed. Store tightly covered, up to two
weeks, at room temperature or up to several months in
the refrigerator. Makes about 8 cups.
Note: You can substitute all-purpose
flour for the 2 cups of whole wheat flour.