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EMERGENCY SUBSTITUTIONS Recipe

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This recipe for EMERGENCY SUBSTITUTIONS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
These tips can save you a trip to the store in the middle of a recipe.

Directions:
Directions:
1 C. cake-flour = 1 C. minus 2 T. all purpose flour
1 T. cornstarch (for thickening) = 2 T. flour
or 4 tsp. quick cooking tapioca
1 tsp. baking powder = 1/4 tsp. baking soda plus 1/2 C. buttermilk (to replace 1/2 C. liquid call for in the recipe)
1 cake compressed yeast = 1 pkg. or 2 T. active dry yeast
1 C. buttermilk = 1 T. lemon juice or 1 T. vinegar
plus sweet milk to make 1 cup
1 whole egg = 2 egg yolks ( in custard)
1 sq. (1 oz.) unsweetened chocolate = 3 T. cocoa plus 1 T. butter or oleo
1 T. fresh snipped herbs = 1 tsp. dried herbs
1 small fresh onion = 1 T. instant minced onion, dehydrated
1 tsp. dry mustard = 1 T. prepared mustard
1 clove of garlic = 1/8 tsp. garlic powder
1 C. of tomato juice = 1/2 C. tomato sauce plus 1/2 C. water




 

 

 

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