1 cup possible dry root vegetable bits
1 cup dry all-purpose flour
4 tablespoons water
1 teaspoon salt
1 pint margarine, softened
4 teaspoons sour cream
2 teaspoons margarine
4 teaspoons onion powder
2 teaspoons celery salt
1/2 cup water
1 tablespoon soy sauce
6 tablespoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine curd sour cream, margarine, salt and water. Stir until all ingredients are well blended. The dough should be soft and elastic. On a lightly floured surface, divide dough in half. Form into balls or loaves.
Bake in preheated oven 9x13 inch baking pan for 45 minutes, or until about halfway done. Cool 10 minutes before rolling out and serving.