Ree’s Wonton Soup

MINE 

 

Ingredients

6 cups low-sodium chicken broth

Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage) 

2 to 3 tablespoons soy sauce 

1 tablespoon minced ginger 

4 scallions, white and green parts separated, thinly sliced 

2 cloves garlic, minced 

1 small red pepper, seeded and thinly sliced 

One 14- to 16-ounce bag frozen pork dumplings 

Directions

1. Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.
2. 
   
   
   
   

Grandma Janice’s POPPY SEED BREAD

 Grandma J would make poppy seed bread almost every Saturday or one day during the week when we lived in Texas. She watched Spencer when he was young and they would make or eat this all the time!  I had it all the time and when we would go over on Saturday to either mow yards or visit we had poppy seed bread! I FORGOT how amazing this bread is!! 

Grandma J’s Poppy Seed Bread

BEAT WELL

3 Eggs

2 1/4 cup sugar

1 1/2 cup oil

BEAT TOGETHER

1 1/2 tsp salt

1 1/2 tsp baking powder 

3 cups flour

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract 

1 1/2 tsp almond extract

1 1/2 cup milk 

1 1/2 TBL SPOON poppy seed

Makes 2 loaves

Grease and flour 2 pans

350° for one hour 

Grandma Janice’s Banana Bread

SZECHUAN CHICKEN (cuisinart griddle)

 SZECHUAN CHICKEN

4 chicken thighs, garlic seasoning or fresh garlic 2 cloves 

1can water chestnuts

1 bag frozen mushrooms or fresh 

2 crowns broccoli trimmed and cut

1 bottle szechuan dipping sauce

Rice\lo mein noodles

1/2 cup peanuts more or less depending on like green onion for garnish

Cut chicken thighs into bite size pieces pour bottle of szechuan sauce, season with garlic seasoning or fresh garlic

Cut and trim broccoli add olive oil - Drizzle over the top and sprinkle garlic seasoning salt over them for flavor - toss with hands. 

In hot skillet or on the hot griddle add some oil and pour broccoli out and add water to steam and cover- leave for a minute or two until crowns are al dente. Set aside or move to warm/low end of griddle 

Use 2Tbl butter in pan or on skillet and cook mushrooms - put to side and drained water crestnuts the same way. 

Pour chicken and sauce into hot pan or skillet and cook until chicken is just tender. You can tell if chicken is done when it has sauce on it because it will change from a tender spongy feeling to a more firm easy to cut feeling. Checking if chicken is cooked is tricky when the sauce coats all pieces. 

Last minute I roast a cup of shelled peanuts and toss it a bit with some oil- 

Place vegetables, chicken in bed of rice or noodles and garnish with peanuts and chopped onion. 

⭐️⭐️⭐️⭐️⭐️

Our family gave this a 5 star LOVED IT

Garbage Bread

Pizza dough- roll to a rectangle. For 1 bread use
1/3 lb. hot ham
1/3 lb. salami
1/3 lb. pepperoni
1/2 lb. mozzarella cheese

If you double use 1/2 lb.  Roll into a jelly roll style. Tuck sides after every 2 or 3 rolls. Seam side down brush with melted butter.






BROCCOLI BREAD

1lb pizza dough
2 pkg. chopped broccoli (cooked and drained)
oil and garlic salt

Roll pizza dough out thin.  Cook broccoli, drain
Add oil and season heavily with garlic salt.
Put broccoli across rolled out pizza dough.  Roll dough out jelly roll style.
Brushed with egg whites before baking.
Put on oiled cookie sheet and bake at 400 degrees until brown.

Dill Dip with Sour Dough Bread

1 large sour cream (2 cups)
2 cups mayonnaise
2 TBL onion chopped
2 TBL parsley
2 tsp. beaumonde seasoning
2 tsp dill weed or to taste

Sour Dough Bread

Pull out middle of bread and cut into bite size pieces. Cut into squares.
Fill dill dip in center. Add vegetables to side for dipping

Georgia's Rolls

Georgia's Rolls (Missouri)

6 cups of water
1 cup brown sugar
1 cup white sugar
1/2 cup vegetable oil
1 Tbl salt
5 pounds white flour plus 1 cup
3 packages dry yeast, 2 tablespoons brown sugar
1/2 cup luke warm water

Mix yeast and 2 Tbsp brown sugar in 1/2 cup luke warm water.
Set aside. Spread 2 sheets heavy duty aluminum foil on counter to cover space to knead dough.

In large bowl add 6 cups water, brown sugar, white sugar, salt, and oil.
When yeast has activated add to this mixture.
Stir.
Dump in most of the 5lbs of flour and stir.  Put remaining (2 cups) flour on foil.
Turn out the sugar flour mixture on countertop. Let it sit while you wash your large bowl, dry and put
oil in bowl and rub inside of bowl.

Start to add flour to your bread mixture as you knead. It will be sticky. Knead and add flour to bottom of mixture. Add more flour if needed.

Knead for about 10 minutes. Let rise until double in size.

Punch down and let rise again

Grease cookie sheets or jelly roll pans with Crisco.
Make bread into rolls. I like large rolls so you will get about 15 rolls on a jelly roll pan.

Cover pans of dough with cloth. Let rise until double again.

Bake rolls in 350 degree oven for 15-20 minutes. All ovens differ.  If your rolls get dark on the bottom turn your oven down to 325.  This should yield about 45-50 rolls. When rolls are done brush tops with butter.

Sausage Egg Casserole (Brunch)

6 eggs
2 cups milk
2 slices day old bread - cubed
1 pound cooked drained and cooled sausage. (I use hot)
1 cup shredded cheddar cheese

Mix all ingredients together.
Let stand over night in refrigerator
Bake at 350 degrees for 40 minutes.

Super good and Super easy.

Cream Cheese Bars

Yellow cake mix
1 egg
1 stick melted butter

Mix well.

9x13 pan and spray with vegetable spray or pam

Filling

1 8oz cream cheese
2 large eggs
1 tsp vanilla
1 16 oz box of confectioner sugar
1 stick melted butter
1 cup almond toffee bits

Beat well.

Pour onto cake mixture. Spread evenly. Bake for 40 to 50 minutes on 350
Center will be a little gooey. Remove from oven and cool.

Lemmon Blossoms

Lemon Blossoms

Yellow Cake Mix
Instant Pudding small container
4 eggs
3/4 cup oil

Mix all ingredients together.

Glaze

4 cups confectioner sugar
1/3 cup lemon juice
1 lemon zested (optional)
3 Tbl. vegetable oil
3 Tbl. water

Mix and set aside

Spray muffin pans with cooking spray. Fill tins 1/2 full

Bake 12 minutes and turn out when done.
Hand dip in glaze while still warm.

Potato Casserole, Funeral Potatoes

I have always heard about this "funeral potato" dish but hadn't had it until recently. Perhaps it is because we live in the mid west and closer to Utah. I love it. My family loves it and you everything is very comforting. It's good ol' southern food if you ask me! The sour cream taste is definitely prevalent and adds to the charm of this dish. My friend Lisa made it as a side dish to accompany her Easter dinner. Please excuse the picture. It was taken with my phone. She had a ward cook book and it was submitted by Ann Crandall. Well, funny thing is I knew an Ann Crandall way back in my DeSoto, TX ward. Her husband was Larry Crandall. I wonder if it could be the same lady?!

Yield: 16 servings     Prep: 10 minutes    Bake: 350    Time: 30 minutes

Potato Casserole
24 oz. frozen shredded hash browns or (12 large potatoes)
2 cans cream of chicken soup (undiluted)
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter
1/2 cup chopped onion (or use dried minced onion to taste)
2 cups corn flakes (crushed)
2 Tbl. melted butter

Boil potatoes with skins for 30 minutes. Cool, peel and grate into large bowl. (or thaw and put into large bowl) Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes.  Put in 9x13 pan. Combine crushed cornflakes and 2 TBL butter and sprinkle on top. Bake at 350 degrees for 30 minutes. Serves 16

Strawberry Oatmeal Bars

Hey, I believe these are healthy and nutritious because they have two healthy ingredients. Strawberries which are very good for you and oatmeal which is very good for your heart! So, in my humble opinion these are absolutely good for you and you may eat as many as your heart desires! Again, my sister Jennifer has made these precious little treats and I have a picture to share and a satisfied tummy! Thanks Jen.

Raspberry Oatmeal Bars

1 1/4 C Flour
1 1/4 C quick oats
1/2 C Sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 C butter, melted
2 tsp vanilla extract
1 C raspberry preserves
1/2 C flaked coconut
combine dry ingredients, except coconut, in bowl, add butter and vanilla, stir until crumbly.  set aside 1 cup.  press remaining crumb mixture into ungreased 9x13 pan spread preserves over crust combine coconut and reserved crumb mixture, sprinkle over preserves.
Bake at 350 for 25-30 min or until coconut is browned, cut into bars.

Buffalo Chicken Celery Sticks

Perfect appetizer served warm or cold!

2 full stalks of celery- Washed! I like to go ahead and devein or dethread my celery stalks for easy eating! This step is absolutely not necessary! But, I feel like you can bite into it without having those stringy celery hairs in the way! Oh well, whatever you decide they will be incredible!

Boil 4 chicken breasts in a pan of hot water until fully cooked.
Drain off water and let cool - Just a bit!
Once chicken is still warm place in your kitchenaid or your mixer.
This is the quickest fastest way to shred chicken! 🙌

 Stir in Texas Pete or Baby Rays Buffalo Wing sauce.
You can add in a little salt and pepper for flavor and then you are ready to stuff your celery stalks.

Once stalks are stuffed you are ready to cut them into bit size pieces and drizzle ranch dressing over the tops and garnish with chives! Our chives are fresh clippings from our garden!!

A few of your star ingredients!

Crock Pot Catalina Chicken

CROCK POT CATALINA CHICKEN

5 min prep 5 hrs cook time serves 6

1. cup Catalina dressing
2. 1pkg onion mix
3. 1/2 cup peach or apricot preserves
4. 1 1/2 tsp corn starch
5. 6 skinless boneless chicken breasts
6. 1/2 tsp or add red pepper seasoning to taste

Spray crock pot with cooking spray and lay 6 breasts down
Mix all ingredients except for corn starch and pour on top of chicken
Mix corn starch with 1 1/2 tablespoons of water and stir into liquid and cook for another 20 minutes.
Serve over rice or noodles.

**I added 1/2 tsp cornstarch to the recipe prior to cooking and used ONLY 3 boneless chicken breasts. I took my hand mixer and blended the chicken so it would SHRED!
Once it was finished cooking I added a full TBL spoon of cornstarch and this took up all of the gravy or moisture and made it more like a BBQ. (I intended to only add 1 TSP) I then added the rest of the peach preserves jar and the rest of the Catalina dressing mixed with a little water to get it out of the bottle and let it sit in the crock for an additional 20 min. - just to warm!
 WE LOVE IT!! 3 shredded boneless chickens yields to a lot of meat!


Recipe was adapted from Spicy Southern Kitchen

Grandma's Baked Beans

Ever since I can remember baked beans has always been a part of most gatherings growing up. They are definitely an Eaton thing because I can count on one hand the times I have seen these grace a Solomon table. I have to admit I am not keen on beans but whenever they seem to present themselves when I am home I have to put a spoonful or two upon my plate!

No Bake Chewy Oatmeal Raisin Granola Bars

I am a food label snob to some extent! I only like Quaker Oats granola bars. Maybe it's the cute quaker man on the front of the box or the way my teeth sink into a chewy yet subtle crunch of goodness! Or could be that I secretly feel like I am doing my body good and making healthier choices? Sure, it has sugar in it but it's better than a Krispy Kreme donut. (which btw, I have a recipe for those too)
MY FAMILY LOVES THESE! I may have mentioned that before but I just wanted to be clear!! After reading the comments I settled on Rachael Rays method and ingredients. She shares it HERE

I double the recipe and pack it down into a 9X13 pan.

CHEWY NO BAKE OATMEAL RAISIN GRANOLA BARS


DRY INGREDIENTS: (in large bowl) This is adapted. 
1 C rice krispies 
1 C granola (orig. calls for two cups granola but I wanted to add 1 Cup instant oats)
1 Cup INSTANT oats
1/2 tsp cinnamon ( I make it 1 tsp)
1/2 C Raisins (i make it 3/4 cup)

WET INGREDIENTS in sauce pan

4tbls butter or half a stick
1/4 C brown sugar
1/4 C honey 
(I double this for a 9x13 pan)
bring this to a good boil. Typically 3 min
(I do use sweetened granola and you should adjust your sugar portions if your granola is sweetened. so that your full sugar addition is 3/4ths cup insyead of a 1/2 cup.

Grandma Janice's Pecan Pie

PECAN PIE

1/2 cup sugar
1/4 cup melted butter
1 cup karo syrup (light)
1/4 tsp salt
3 eggs
1 1/2 cup crushed pecans
Deep dish pie crust frozen ( or you can make Grandma Eaton's pie crust)

Cream sugar and butter
Add Syrup and salt - Beat together
Beat in eggs one at a time
Add pecans to bottom of pie crust
Pour in unbaked crust
Bake at 350 degress for 1 hour 10 minutes or UNTIL knife comes out
clean. Ready!

Jen's Texas Caviar

My sister makes this side dish often each time we visit NY in the summer and my husband absolutely adores it!! He has also made it a few times and it has become a family favorite. It has a satisfying bright taste and is oh so good!

TEXAS CAVIAR

1 can black eyed peas

1 can black beans

1 jar of banana peppersaq  

1 medium Vidalia onion

1 cup celery

1 jar of pimentos/roasted red peppers chopped

1 can of shoe peg/white corn

1 cup sugar,

1 1/2cup apple cider vinegar

1 1/2 cup extra virgin olive oil

Adjust sugar to taste and serve with

1 bag lime tortilla chips

Dessert Nachos

Dessert Nachos

These have been such a huge hit among the family! They are perfect to even have as a crispy snack. 
They take a bit of time but well worth it!

Homemade Cinnamon Tortilla chips

8 6 inch flour tortillas
 1 cup white sugar
 2 tsp ground cinnamon

* Pre-heat oven to 400 degree and line cookie sheets with parchment paper or silicon mats.
Cut tortillas with pizza cutter into 8 triangles.  Separate and place into large mixing bowl.
Pour melted butter over the top and toss until each triangle is evenly coated. Roll each tortilla
into the cinnamon sugar or you can toss all triangles into the sugar mixture.
Bake for 5 minutes and then flip and bake again until desired crunch is achieved. If there is left over sugar mixture you can reserve for garnish.

ADDITIONAL TOPPINGS

Ice cream

Fresh fruit, bananas, strawberries, blueberries, apples etc
Nuts, pecans, walnuts etc
chocolate chips
Melted peanut butter
cool whip
chocolate sauce
caramel sauce

 

KITCHEN HELPS and TIPS

ALCOHOL COOKING SUBSTITUTIONS
A lot of recipes call for wine or some type of alcohol. If you don't use alcohol, or have that readily available, here are some options when cooking.
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Alcoholic Ingredient + Description + Substitution
Amaretto - Italian almond-flavored liqueur - Substitute: Almond extract.
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Beer or ale + Various types.
For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
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Brandy +Liquor made of distilled wine or fruit juice.
Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
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Calvados, Apple brandy
Substitute: Apple juice concentrate or juice.
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Chambord, Black raspberry liqueur
Substitute: Raspberry juice, syrup or extract.
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Champagne, Sparkling white wine.
Substitute: Sparkling white grape juice, ginger ale, white wine.
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Claret
Light red wine or Bordeaux.
Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.
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Cognac, Aged, double-distilled wine or fermented fruit juice.
Substitute peach, apricot or pear juice.
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Cointreau, French, orange-flavored liqueur.
Substitute: Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.
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Curacao, Liqueur made from bitter Seville oranges.
Substitute: Orange juice frozen concentrate or reduced fresh orange juice.
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Creme de menthe, Thick and syrupy, sweetened mint liqueur. Comes both clear and green.
Substitute: Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
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Framboise, French raspberry liqueur.
Substitute: Raspberry juice or syrup.
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Frangelico, Italian hazelnut liqueur.
Substitute: Hazelnut or almond extract.

Galliano, Golden Italian anise liqueur.
Substitute: Licorice extract.
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Grand Marnier French liqueur, orange-flavored.
Substitute: Orange juice frozen concentrate or reduced fresh orange juice.
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Grappa Italian grape brandy.
Substitute: Grape juice or reduced red wine.
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Grenadine, Pomegranate syrup, sometimes alcoholic.
Substitute: Pomegranate syrup or juice.
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Hard Cider, Fermented, alcoholic cider.
Substitute: Apple cider or juice.
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Kahlua, Syrupy Mexican liqueur made with coffee and cocoa beans.
Substitute: touch of cocoa powder.
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Kirsch (Kirchwasser) Colorless liqueur made of cherries.
Substitute: Black cherry, raspberry, boysenberry, currant, or grape juice or syrup, or cherry cider.
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Red Burgundy, Dry French wine.
Substitute: Non-alcoholic wine, red wine vinegar, grape juice.
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Red wine, Sweet or dry wine.
Substitute: Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
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Rum, Liquor distilled from molasses or sugar syrup.
Substitute: For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
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Sake,Fermented rice drink.
Substitute: Rice vinegar.
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Schnapps, Flavored, colorless liquor.
Use corresponding flavored extract such as peppermint, peach, etc.
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Sherry, Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.
Substitute: Orange or pineapple juice.
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Southern Comfort, Bourbon mixed with peach liqueur.
Substitute: Peach nectar mixed with a little cider vinegar.
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Tequila, Liquor made of the agave plant.
Substitute: Cactus nectar or juice.
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Triple Sec, Orange-flavored liqueur.
Substitute: Orange juice frozen concentrate or reduced fresh orange juice.
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Vermouth, Wine-based drink infused with herbs, sweet or dry.
Substitute: For sweet, use non-alcoholic sweet wine, apple or grape juice or balsamic vinegar. For dry, use non-alcoholic white wine, white grape juice or white wine vinegar.
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White Burgundy, Dry French wine.
Substitute: Non-alcoholic wine, white grape juice diluted with white wine vinegar.
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White wine, Sweet or dry wine.
Substitute: Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.

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August 13, 2008 TERRIFIC USES FOR BOUNCE DRYER SHEETS I love any product with multiple uses. Turns out that Bounce dryer sheets are the multi-tasking gold mine! This is a product that most of us have in our laundry room, and check out the myriad of uses!
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1. Need to keep yellow-jackets and bees away? Forget the bee spray and simply tie a sheet of Bounce to your belt loop.

2. Have a problem with ants? Forget the toxic ant sprays and lay a sheet of Bounce near them. Watch it chase the ants away!

3. Do your old photo albums and books that are used infrequently have a funny odor? Stick in a sheet of Bounce.

4. Not just a yellow-jacket repellent, Bounce sheets work as mosquito repellant as well.

5. Use Bounce sheets to eliminate static electricity from your TV or computer screen. This will also help keep dust from re-settling.

6. Use Bounce to clean your shower doors, and watch the soap scum disappear.

7. Place a sheet of Bounce in your drawers to freshen the air in your home.

8. Next time you replace your vacuum's bag, put in a sheet of bounce. The heat from the vacuum will enhance the scent.

9. Prevent thread from tangling. Run a threaded needle through a sheet of Bounce before beginning to sew.

10. To prevent suitacases from getting musty, place a sheet of Bounce inside empty luggage before storing. 11. Place a sheet of Bounce under the seat in your car to freshen the air.

12. Clean baked-on foods from a cooking pan. Put a sheet in a pan, fill with water, let sit overnight, and sponge clean. The anti-static agent apparently weakens the bond between the food and the pan. (I love this one!).

13. Eliminate odors in wastebaskets by placing a sheet of Bounce at the bottom.

14. Eliminate static electricity from Venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from re-settling.

15. Deoderize shoes or sneakers. Place a sheet of bounce in your shoes or sneakers overnight. 16. Wipe up sawdust from drilling or sand papering. A used sheet of Bounce will collect sawdust like a tack cloth.

16. If your hair is full of static electricity, rub a dryer sheet lightly across it. It will quickly take care of the problem.

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August 10, 2008 CANDY - MAKING CHART *
Thread
begins at 230°
The syrup will make a 2" thread when dropped from a spoon.
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Soft Ball
begins at 234°
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
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Firm Ball
begins at 244°
The ball will hold its shape and flatten only when pressed.
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Hard Ball
begins at 250°
The ball is more rigid but still pliable.
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Soft Crack
begins at 270°
When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
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Hard Crack
begins at 300°
The syrup separates into threads that are hard and brittle.
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Caramelized Sugar
310° to 338°
Between these temperatures the syrup will turn dark golden, but will turn black at 350°.

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LIQUID & DRY MEASURE Dry Measure
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3 teaspoons = 1 tablespoon = 1/2 ounce = 14.3 grams

2 tablespoons = 1/8 cup = 1 fluid ounce = 28.3 grams

4 tablspoons = 1/4 cup = 2 fluid ounces = 56.7 grams

5 1/3 tablespoons = 1/3 cup = 2.6 fluid ounces = 75.6 grams

8 tablespoons = 1/2 cup = 4 ounces = 113.4 grams = 1 stick butter

12 tablespoons = 3/4 cup = 6 ounces = .375 pound = 170 grams

32 tablespoons = 2 cups = 16 ounces = 1 pound = 453.6 grams

64 tablespoons = 4 cups = 32 ounces = 2 pounds = 907 grams
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Liquid Measures
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1 cup = 8 fluid ounces = 1/2 pint = 237 ml

2 cups = 16 fluid ounces = 1 pint = 474 ml

4 cups = 32 fluid ounces = 1 quart = 946 ml

2 pints = 32 fluid ounces = 1 quart = 0.964 liters

4 quarts = 128 fluid ounces = 1 gallon = 3.784 liters

8 quarts = one peck

4 pecks = one bushel

dash = less than 1/4 teaspoon



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LIQUID MEASURE CONVERSION

1/2 fl oz =1 tbsp = 3 tsp

1/8 cup = 1 fl oz = 2 tbsp = 6 tsp

1/4 cup =2 fl oz = 4 tbsp = 12 tsp

1/2 cup =4 fl oz =8 tbsp = 24 tsp

1/4 qt =1/2 pt = 1 cup = 8 fl oz

1/2 qt = 1 pt = 2 cups = 16 fl oz

1/4 gal = 1 qt = 2 pt = 4 cups = 32 fl oz

1/2 gal = 2 qt = 4 pt = 8 cups = 64 fl oz

1 gal = 4 qt = 8 pt = 16 cups = 128 fl oz

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August 7, 2008 BAKING SUBSTITUTIONS Have you ever been smack in the middle of a recipe, and realized that you are missing a vital ingredient? Here are a few substitutions that just might come in handy some day.
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MILK:
1 Cup Milk=1/2 C. evaporated milk plus 1/2 C. water; or 1 C. buttermilk plus 1/2 tsp. baking soda; or 3 Tbs. sifted reg. non-fat dry milk plus 1 C. minus 1 Tbs. water; or 1/3 C. instant non-fat dry milk plus 1 C. minus 1 Tbs. water.
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1 Cup whole milk=1 C. reconstituted non-fat dry milk plus 2 1/2 tsp. butter or margarine.
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1 cup Sour or Buttermilk=1 Tbs. vinegar or lemon juice plus enough milk to make 1 Cup. Let stand for 5 min. or 1 3/4 tsp. cream of tartar plus 1 C. milk.
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1 cup Heavy Cream=1/3 C. butter plus about 3/4 C. milk
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FLOUR:
1 Cup sifted all purpose flour=1 C. unsifted all purpose flour minus 2 Tbs. or 1 C. plus 2 Tbs. sifted cake flour.
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1 Cup sifted Cake Flour=7/8 C. sifted all purpose flour or 1 C. minus 2 Tbs. sifted all purpose flour.
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1 Tablespoon Flour for Thickening=1/2 Tbs. cornstarch or 2 tsp. quick cooking tapioca.
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CORNSTARCH: for thickening
1 Tablespoon=2 Tablespoons flour
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SHORTENING OR LARD:
Many great OLD recipes call for Lard. Most of us don't have lard hanging around. Use this instead:
1 cup Lard=1 1/4 C. butter minus 1/2 tsp. salt from your recipe.
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BAKING POWDER:
1 teaspoon=1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
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BROTH:
1 Cup=1 cup hot water plus 1 teaspoon bouillon granules or 1 bouillon cube
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CHOCOLATE:
1 square semisweet (1 ounce)=1 square (1 ounce) unsweetened chocolate plus 1 tablespoon sugar or 3 tablespoons semisweet chocolate chips
1 square Chocolate (1 ounce)=3 tablespoons baking cocoa plus 1 tablespoon shortening or vegetable oil
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CORN SYRUP, DARK (1 cup)=3/4 Cup light corn syrup plus 1/4 cup molasses
CORN SYRUP, LIGHT (1 cup)=1 Cup sugar plus 1/4 cup water
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HONEY (1 cup)=1-1/4 cups sugar plus 1/4 cup water
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LEMON JUICE (1 tsp) = 1/4 tsp. cider vinegar
LEMON PEEL (1 tsp)=1/2 tsp. lemon extract
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MOLASSES (1 cup)=1 cup honey
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MUSTARD, PREPARED (1 tablespoon)=1/2 teaspoon ground mustard plus 2 teaspoons cider or white vinegar
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ONION (1/3 cup chopped)=1 tsp. onion powder or 1 Tablespoon dried minced onion
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POULTRY SEASONING (1 tsp.)=3/4 tsp. ground sage plus 1/4 tsp. dried thyme
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SOUR CREAM (1 cup)=1 Cup plain yogurt
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SUGAR (1 cup)=1 cup packed Brown Sugar or 2 cups sifted confectioners sugar
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TOMATO JUICE (1 cup)=1/2 cup tomato sauce plus 1/2 cup water
TOMATO SAUCE (2 Cups)=3/4 cup tomato paste plus 1 cup water