On Tue, 11 Nov 2008 17:49:17 -0600, Michel Boucher
> wrote:

>Is there a condition where a recipe would call for margarine for a specific
>reason where it would be better to use than butter? If the two are
>interchangeable, why not say "margarine or butter"? I use safflower oil
>where it calls for butter in crêpes and I don't notice much of a diff.
>
>Tonight I had a recipe for an apple curry sauce for pork chops which
>required 1/4 cup of margarine. I used butter instead, being the hard-nosed
>rebel that I am.
>
>So, any ideas?

I'm guessing it might be an old(er) recipe written during the times
when many people thought margarine was better for you.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West