Total Time
10mins
Prep 10 mins
Cook 0 mins

I have not tried this recipe. I got it from Allegany County Garden Club Cookbook. The recipe was submitted by Margaret Mersereau. This is very soft when first made. After a day or 2 it becomes firmer. May be substituted in any recipe calling for shortening.

Ingredients Nutrition

  • 1 cup corn oil margarine (preferably unsalted)
  • 23 cup safflower oil or 23 cup corn oil
  • 2 tablespoons cold water

Directions

  1. In electric mixer cream margarine until light and fluffy.
  2. Gradually beat in oil and water alternately.
  3. Store in coolest part of refrigerator or better still, in freezer.

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