In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)
CRANBERRY JELLO SALAD 1 can jellied cranberry sauce 1 (3 oz.) box raspberry Jello 1 1/4 c. boiling water 1 sm. can crushed pineapple, drained 1/2 c. chopped walnuts Add boiling water to cranberry sauce and Jello. Stir well. Add crushed pineapple and stir. Nuts can be used to top Jello salad or mixed with pineapple. Chill for a few hours. This recipe can be doubled and put into a 9 x 13 inch dish.