1.   Cut in Margarine, using pastry blender or crisscrossing two knives, until mixture resembles fine crumbs.

2.   Gradually stir in melted Margarine and mix until mixture resembles coarse crumbs.

3.   Using a dull knife, whisk or potato masher, cut in butter and grated rinds until mixture resembles coarse crumbs.

4.   At low speed, blend in flour and salt until mixture resembles coarse crumbs.

5.   Add shortening and cut in with pastry cutter or two knives until mixture resembles coarse crumbs.

6.   Cook until the texture of the roux has changed and resembles bread crumbs.

7.   Cut in butter until mixture resembles bread crumbs.

8.   Cut in butter until mixture resembles coarse crumbs.

9.   Cut in butter with a pastry cutter until mixture resembles crumbs.

10.   Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.