MICROWAVE COOKING with Carolyn Dodson

EMERGENCY SUBSTITUTIONS, EQUIVALENTS AND YIELDS

Have you ever been in the middle of a recipe, and found you lacked a certain ingredient, and wondered if there was anything you could substitute? Or when a recipe calls for a "cup" of a certain ingredient, have you wondered just how many ounces it would take to make 1 cup? Here are just a few of the emergency substitutions, equivalents and yields you will find in my books.

1. Substitute 3/4 cup milk plus 1/3 cup of butter for 1 cup (40%) heavy cream.

2. Substitute 3 tablespoons of regular-type cocoa plus 1 tablespoon of margarine or butter for 1 ounce of unsweetened chocolate.

3. Substitute 1/2 cup of evaporated milk plus 1/2 cup water or 1 cup reconstituted non-fat dry milk plus 2 1/2 teaspoons butter or margarine for 1 cup whole milk.

4. Substitute 2 tablespoons of flour or 4 teaspoons of quick cooking tapioca (thickening) for 1 tablespoon of cornstarch.

5. To make 1 cup, it will take 4-5 whole eggs; 7-9 egg whites or 12-14 egg yolks.

6. It takes 7 ounces of uncooked spaghetti to make about 4 cups of cooked spaghetti.

7. It takes 1 pound of cheese to make 4 cups of shredded or 2 2/3 cups of cubed cheese.

8. It takes 1 pound of all-purpose flour to make 4 cups, but 1 pound of cornmeal will make only 3 cups.

9. A pound is: 2 1/4 cups, firmly packed brown sugar; 2 cups of granulated sugar; or 3 1/2 cups of powdered sugar.