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Substitutions you can use when cooking.  
  

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Help in the Kitchen  
             --Food Substitutions

by Cyndi Roberts

Did you ever find yourself in the middle of making a recipe and discover that you're out of one of the ingredients?
   

1 cup butter = 1 cup margarine or 7/8 cup vegetable oil

1 cup yogurt = 1 cup buttermilk

1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca

1 cup buttermilk = 1 or 2 Tbsps. lemon juice or or vinegar plus enough milk
to make 1 cup

1 Tbsp. fresh herbs = 1 tsp. dried herbs

1 square unsweetened chocolate = 3 Tbsp. cocoa plus 1 Tbsp. shortening

1 tsp. baking powder = 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar

1 cup all-purpose flour = 1 cup whole wheat flour

1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses

1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water

1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder
and 1/2 tsp. salt

1 tablespoon of dried minced onion = 1/4 cup raw minced onion

Don't use a gallon of words to express a spoonful of thought!
  

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