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Helpful Hints

Approximate Bushel Weights by Product
Instead of…. Use
1 clove minced GARLIC ¼ teaspoon instant minced garlic
½ cup chopped ONION 2 tablespoons instant minced onion or 1 teaspoon onion powder
1 tablespoon fresh HERBS 1 teaspoon dried herbs
1 cup CHILI sauce 1 cup tomato sauce plus ½ cup sugar and 2 tablespoons vinegar
1 pound fresh MUSHROOMS, cooked 6 ounce canned mushrooms, drained
1 tablespoon CORNSTARCH 2 tablespoons flour
1 cup plain YOGURT 1 cup buttermilk (in baked items)
SOY sauce ½ cup evaporated milk and ½ cup water or 1 cup reconstituted nonfat dry milk and 1 tablespoon butter
1 square CHOCOLATE (1 ounce) 3 or 4 tablespoons cocoa plus ½ tablespoon butter or shortening
1 cup sifted all-purpose FLOUR 1 cup plus 2 tablespoons sifted cake flour
1 cup sifted cake FLOUR 1 cup minus 2 tablespoons sifted all-purpose flour
1 teaspoon BAKING POWDER ¼ teaspoon baking soda plus ½ teaspoon cream of tartar
1 cup sour MILK 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred;
or 1 cup buttermilk (let stand 5 minutes)
1 cup sweet MILK 1 cup sour milk or buttermilk plus ½
teaspoon baking soda
¾ cup CRACKER CRUMBS 1 cup bread crumbs
1 cup CREAM, sour, heavy ½ cup butter and 2/3 cup milk in any sour milk recipe
1 package active dry YEAST 1 cake compressed yeast
1 tablespoon prepared MUSTARD 1 teaspoon dry mustard
10 miniature MARSHMALLOWS 1 large marshmallow
1 cup self-rising FLOUR 1 cup all-purpose flour + 1½ teaspoon baking powder + ⅛ teaspoon salt
1 cup light brown SUGAR ½ cup dark brown sugar + ½ cup granulated sugar
1 cup BUTTERMILK 1 cup lowfat yogurt
Farmers CHEESE Dry curd cottage cheese
1 VANILLA BEAN 1 teaspoon pure vanilla extract
1 tablespoon FISH SAUCE 2 teaspoons soy sauce and 2 mashed anchovies
1 teaspoon LEMON JUICE ½ teaspoon white wine vinegar or cider vinegar
1 cup TOMATO SAUCE 3/8 cup tomato paste + ½ cup water
1 tablespoon RICE VINEGAR 1 tablespoon white wine vinegar, ½ teaspoon sugar, 1/8 teaspoon salt
Cream CHEESE as a spread Neufchatel cheese
sour CREAM for dips Fat free ricotta; cottage cheese
AVOCADO for guacamole Canned asparagus; green peas
1 cup CREAM 1 cup evaporated skim milk
CREAM to thicken soups Potato purée
OIL as base for marinade Citrus juice; flavored vinegar
Chopped NUTS Water chestnuts; jicama
2 ounce grated mild cheddar CHEESE 1 ounce reduced fat sharp cheddar cheese
Bacon Canadian bacon
Ground beef Ground turkey breast
1 egg 2 egg whites; ¼ cup liquid egg substitute
½ cup butter ¼ cup applesauce (or prune purée) + ¼ cup butter/oil
1 cup sour CREAM 1 cup nonfat or lowfat plain yogurt (if used in sauce, add 1 tablespoon cornstarch)
Pastry pie crust Phyllo crust, graham cracker crust
1 cup CHOCOLATE CHIPS ½ cup mini chocolate chips
Sponge/pound cake Angel food cake
Frosting Sliced fresh fruit, fruit sauce, light dusting of powdered sugar
Fudge SAUCE Chocolate syrup
3 to 4 slices BREAD 1 cup dry crumbs
1 cup light corn SYRUP 1 cup sugar plus ¼ cup water
7 ounce jar MARSHMALLOW CREAM 16 ounce package marshmallows (melted) plus 3½ tablespoons light corn syrup
1 cup chopped NUTS 1 cup regular oats, toasted (in baked products)


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