Recipe - Lisas List Of Substitutions R-Z

Rice: barley; bulger,
couscous,millet
Rice Wine: Saki
Rosemary: marjoram; oregano
Saffron: 1/21 teaspoon
turmeric
Sage: Rosemary; oregano
Shortening: 1cup In baking=1
C butter or 1 C margarine
Snow Peas: Sugar snap peas
Sour Cream: 1cup=1 T white
vinegar=enough milk to make
1 cup, let stand 5 minutes
or 1 cup plain yogurt or 6
oz. cream cheese with 3 T
milk or 1/3 C melted butter
with Three fourths C sour milk, for
baking
Sour Milk: 1 Cup=1 One half T
lemon juice or vinegar plus
enough milk to make 1 cup
Sugar: Brown in baking 1/2
C=One half C white sugar + 2 T
molasses
Tahini: Ground sesame seeds
Tomatillos: fresh green
tomatoes plus lemon juice
Vanilla: Almond extract
Vinegar: lemon juice in
salads or cooking
Vinegar: Malt=cider vinegar
Wasabi: hot mustard powder
mixed with water
Wine: For marinades=One fourth C
vinegar + 1 T sugar + One fourth C
water
Yeast: 1 cake=2 envelopes
dry or 2 T powdered or 1
envelope=1 T powdered, or
One half cake of compressed
yeast, crumbled
Yogurt: Plain=sour cream;
buttermilk, cre`me fraiche,
heavy cream

Recipe by: Compiled By Lisa Lepsy Posted to TNT Prodigy's Recipe Exchange
Newsletter by NotABNRML@aol.com on Aug 20, 1997