Substitutions for Liquids and Fats

I had this come to my email inbox, and thought I’d pass along.  I’m actually familiar with Cass County, MO, as I lived in the area just south of Cass Co (Harrisonville) in Bates County. 🙂

SUBSTITUTIONS FOR LIQUIDS AND FATS

• For 1 cup beef or chicken broth, use 1 bouillon cube, or 1 envelope
of powdered broth base dissolved in 1 cup boiling water
• For 1 cup butter, use 7/8 cup fat and 1/2 tsp salt or 1 cup margarine
• For ½ cup salted butter, use ½ cup unsalted butter + ½ tsp salt
• For 1 cup catsup, use 1 cup tomato sauce, 1/2 cup sugar and 2 tbsp
vinegar
• For 1 cup chili sauce, use 1 cup tomato sauce, 1/4 cup brown sugar,
2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of
allspice
• For 1 cup coconut cream, use 1 cup light cream
• For 1 cup coconut milk, use 1 cup skim milk + 1 tbsp flake coconut +
¼ tsp almond extract
• For 1 cup corn syrup, use 1 cup sugar and 1/4 cup liquid or 1 cup honey
• For maple syrup, use equal amount of corn syrup
• For 1 cup half-and-half cream, use 7/8 cup milk and 1/2 tbsp butter
or margarine OR 1 cup undiluted evaporated milk
• For 1 cup heavy cream, use 3/4 cup milk and 1/3 cup butter or margarine
• For 1 cup light cream, use 3/4 cup milk and 3 tbsp butter or
margarine OR 1 cup undiluted evaporated milk
• For 8 oz of cream cheese, use 8 oz cottage cheese blended with ¼ cup
margarine
• For 1 cup ricotta cheese, use 1 cup cottage cheese + 1 tbsp skim
milk, blended until smooth
• For 1 cup sour cream, use 1 cup plain yogurt
• For 1 cup buttermilk, use 1 cup plain yogurt
• For 1 cup sour milk, use 1 cup minus 1 tbsp of milk and 1 tbsp of
lemon juice or vinegar (allow to stand 5 minutes)
• For 1 can of sweetened condensed milk, heat the following
ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp
evaporated milk, 1 cup sugar, and 3 tbsp butter
• For 1 cup plain yogurt, use 1 cup sour cream OR 1 cup buttermilk
• For 1 whole egg, use 2 yolks and 1 tbsp water OR 2 1/2 tbsp of whole
egg powder and 2 1/2 tbsp lukewarm water OR 2 egg whites
• For a 3 ounce package of flavored gelatin, use 1 tbsp of plain
gelatin and 2 cups fruit juice
• For 1 cup honey, use 1 1/4 cups sugar and 1/4 cup liquid
• For 1 cup mayonnaise, use 1/2 cup plain yogurt and 1/2 cup mayo or 1
cup sour cream or pureed cottage cheese
• For 1 cup melted shortening, use 1 cup cooking oil
• For 1 cup solid shortening, use 1 1/8 cups butter or margarine
• For 1 oz semisweet chocolate, use 1 tbsp cocoa + 1 tbsp sugar + 1
tbsp shortening
• For 1 oz of sweet chocolate, use ¼ cup cocoa + 1/3 cup sugar+ 3 tbsp
shortening
• For 1 oz of unsweetened chocolate, use 3 tbsp cocoa powder + 1 tbsp
shortening
• For ¼ cup cocoa powder, use 1 oz of unsweetened chocolate
• For 1 tbsp tomato paste, use ½ cup tomato sauce minus ¼ cup of
liquid in recipe OR 1 tbsp ketchup

Source : Susan Mills-Gray, Regional Specialist, Nutrition and Health
Education
Cass County, Missouri University of Missouri Extension
via SusansDailyTips mailer at yahoogroups.com.com

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