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Subject:
From:
Brian Cawley <[log in to unmask]>
Date:
Fri, 4 Feb 2000 07:59:27 -0800
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hi everyone
being dairy intolerant, and reluctant to use margarine, I have been using
olive oil in my baking, but wonder whether there are any  alternatives.

Suggestions would be appreciated, giving the substitution tables i.e. how
much oil equals a tablespoon or a cup of butter.

Also many recipes call for 'shortening' and I wonder which product is best.
Thanks!

Valerie, California

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