So, I'm parsing the weekly grocery adverts in my e-mail whilst routing
my shopping trip to stock up on some things when I notice a little side
bar blurb about "work-arounds" - so I clicked on the link and found ...

I had seen most of these over a long and chequered life. Heck, I've used
many of them in a pinch. But never before all of these in one place.

Thanks, Schnuks.

Out of an ingredient? Save time and money with these ingenious baking substitutes/swaps.

LIGHT CORN SYRUP -> HONEY
An equal amount of Honey is a tasty (cleaner) swap to light corn syrup.

CREAM OF TARTER -> LEMON JUICE
Adding the same amount of lemon juice to a recipe will take the place of
Cream of Tartar.

ALLSPICE -> CINNAMON + GINGER + CLOVES
Equal parts of cinnamon + ginger + cloves makes a great dupe of
Allspice.

VEGETABLE OIL -> APPLESAUCE
Applesauce and vegetable oil are a 1:1 ratio when it comes to baking!

BUTTERMILK -> VINEGAR + MILK
1 tablespoon vinegar + 1 cup of milk will allow for a delicious recipe
that calls for buttermilk.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of cocoa
& butter will do the trick for a recipe.

EGG -> MAYONNAISE
1/4 cup of mayonnaise will act as the binding agent for every one egg
that is missing.

CORNSTARCH -> FLOUR
Out of cornstarch-> Flour will do the trick! Just make sure to use double
the amount called for (ex: 1 tbsp. cornstarch = 2 tbsp. flour).

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used in recipes when your flour runs out.

EVAPORATED MILK -> LIGHT CREAM
An equal amount of light cream makes for a handy ingredient swap when
there is no evaporated milk available.

HONEY -> SUGAR + WATER
Mixing equal parts of white sugar + water will give any recipe the hint
of sweetness in place of honey.

MAYONNAISE -> YOGURT
An equal amount of plain yogurt will swap with mayonnaise for a
(healthier) recipe.

BAKING POWDER -> BAKING SODA + CREAM OF TARTAR
Mixing equal parts of baking soda + cream of tartar can be swapped with
baking powder.

KETCHUP -> TOMATO SAUCE + VINEGAR + SUGAR
Since ketchup is comprised of tomato sauce + vinegar + sugar, it makes
sense that mixing these (to taste) will satisfy your recipe.

https://tinyurl.com/SWAP-THIS (which will also give you some pretty
neat recipes)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili-Cornbread Skillet
Categories: Beef, Vegetables, Breads, Herbs, Chilies
Yield: 6 servings

MMMMM--------------------------CHILLI--------------------------------
1 lb Lean ground beef
1 lg Red bell pepper; chopped
1 lg Yellow onion; chopped
2 cl Garlic; minced
1 tb Chilli spice mix
1 ts Ground cumin
1 ts Smoked paprika
1 ts Salt
1/2 ts Ground black pepper
15 oz Can black or red beans;
- drained, rinsed
10 oz Can Ro*Tel diced tomatoes
- w/green chilies; undrained
8 oz Can Tomato sauce
1/2 c Beef broth or water
8 oz Can corn niblets; drained
1/4 c Fresh cilantro leaves;
- chopped, more for garnish

MMMMM------------------------CORNBREAD-------------------------------
11 1/2 oz Box cornbread & muffin mix
1 lg Egg
1/4 c Whole milk
2 tb Unsalted butter; melted
3/4 c Shredded Cheddar cheese

PREPARE CHILI: Set oven @ 350°F/175°C.

In medium cast iron skillet, cook beef over medium-high
heat 5 minutes or until browned, breaking up beef with
side of spoon; drain drippings.

Stir in bell pepper and onion; cook 3 minutes. Stir in
garlic, chilli spice, cumin, paprika, salt and black
pepper; cook 2 minutes, stirring frequently. Add beans,
tomatoes, tomato sauce and broth; heat to boiling.
Reduce heat to medium-low; cook, uncovered, 25 minutes,
stirring occasionally.

Stir in corn and cilantro; remove from heat.

PREPARE CORNBREAD TOPPING: In large bowl, add cornbread
mix. In medium bowl, whisk together egg, milk and butter
until combined. Add egg mixture to cornbread mix; whisk
until just combined.

Dollop cornbread mixture over top of chilli mixture;
sprinkle with cheese.

Bake 25 minutes or until top is golden brown. Let stand
10 minutes before serving; garnish with cilantro, if
desired.

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Archives

MMMMM


... Hardest part of being vegan is getting up at 5 AM to milk the almonds.

--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to All <=-

LIGHT CORN SYRUP -> HONEY
An equal amount of Honey is a tasty (cleaner) swap to light corn
syrup.

And corn syrup is a cheaper alternative to honey! [g] Roslind uses
honey not sugar for her white bread and it's wonderful. I use corn
syrup when making strongly flavoured dark breads, like oatmeal and
cardamom or rye with caraway, especially if I'm also adding
molasses, as the honey taste gets buried.

VEGETABLE OIL -> APPLESAUCE
Applesauce and vegetable oil are a 1:1 ratio when it comes to baking!

That works fairly well for low fat versions of things like muffins
and quickbreads but not light, delicate cakes and cookies. We did
that here for a while right after Roslind's ball bladder surgery
while she was getting used to not having one.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of
cocoa & butter will do the trick for a recipe.

Maybe by weight but by volume one part butter to three parts cocoa
is about right. I have often done that for brownies.

CORNSTARCH -> FLOUR
Out of cornstarch-> Flour will do the trick! Just make sure to use
double the amount called for (ex: 1 tbsp. cornstarch = 2 tbsp. flour).

More like just 2 ts starch = 1 tb flour.

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used
in recipes when your flour runs out.

Who buys pancake mix or runs out of flour?

MAYONNAISE -> YOGURT
An equal amount of plain yogurt will swap with mayonnaise for a (healthier) recipe.

I very much like the acidic tang that comes from 1 part yogurt to 3
parts mayo or 1 part sour cream to 2 parts mayo and make those
blends all the time.

KETCHUP -> TOMATO SAUCE + VINEGAR + SUGAR
Since ketchup is comprised of tomato sauce + vinegar + sugar, it makes sense that mixing these (to taste) will satisfy your recipe.

But ketchup has all kinds of spices as well as sugar and vinegar.
Having said that I add vinegar and vinegar based hot sauce to
commercial ketchup all the time cause it's too darned sweet.

Diwali Treats:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dahi Sev Batata Puri
Categories: Indian, Breads
Yield: 12 servings

FOR PURIS:
2 c Very fine semolina; (soji or
-rava)
Salt to taste
Water
Oil to deep fry
Puri cutter
OTHER INGREDIENTS:
Green chutney
Tamarind chutney
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Beaten curds
Fine sev
Boiled potato chopped
Onion finely chopped
Boiled chickpeas
Boiled drained moong

Mix soji, salt and enough water to knead a soft dough. Stand
covered with wet cloth for 15-20 minutes. Take a fist sized lump
and make a ball. With the help of some dry maida or soji, roll
into big thin rounds. Cut small puris from it with the cutter.
Approx. 1 1/2" diameter. You may use a sharp edged lid of a
bottle, if the size is alright. Remove the frills formed and mix
into remaining dough.

Heat oil in a pan and deep fry puris till very light brown and
crisp. Keep the puris covered with a moist muslin cloth if there
is delay in frying. Drain and rest in a colander or over kitchen
paper for awhile for oil to dry out. Store in an airtight
container when cool. If in a hurry, just cut the big puris into
small squares and use the same. No dough is then put back in frill
form.

Alternatives:

Choose puris which have puffed. Make a hole on one side by giving
a sharp tap with index finger. Fill in a tiny bit of moong,
potato, sev, onion as desired. Arrange in serving or individual
plates.

Pour fresh beaten curds to cover each puri.

Drizzle a bit of green and tamarind chutneys.

Sprinkle salt, crushed cumin and a pinch of red chilli powder.

Garnish with sev and chopped coriander.

Serve immediately.

MMMMM


Cheers

Jim


... Bacon has no substitute.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

LIGHT CORN SYRUP -> HONEY
An equal amount of Honey is a tasty (cleaner) swap to light corn
syrup.

And corn syrup is a cheaper alternative to honey! [g] Roslind uses
honey not sugar for her white bread and it's wonderful. I use corn
syrup when making strongly flavoured dark breads, like oatmeal and
cardamom or rye with caraway, especially if I'm also adding
molasses, as the honey taste gets buried.

That list was meant for "emergency" situations - to get you out of a
"spot" when you're in the middle of a project and .... oooopsie.

VEGETABLE OIL -> APPLESAUCE
Applesauce and vegetable oil are a 1:1 ratio when it comes to baking!

That works fairly well for low fat versions of things like muffins
and quickbreads but not light, delicate cakes and cookies. We did
that here for a while right after Roslind's ball bladder surgery
while she was getting used to not having one.

I heard all manner of horror stories about all the stuff I'd have to
eschew after I had mine excised. None of them came true. I didn't alter
my diet a single jot or tittle. Bv)=

Oh, and I have swapped in applesauce for oil in a couple things - with
good success.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of
cocoa & butter will do the trick for a recipe.

Maybe by weight but by volume one part butter to three parts cocoa
is about right. I have often done that for brownies.

CORNSTARCH -> FLOUR
Out of cornstarch-> Flour will do the trick! Just make sure to use
double the amount called for (ex: 1 tbsp. cornstarch = 2 tbsp. flour).

I usually always have cornflour on hand. But, if doing thickening I'm
more likely to grab the arrowroot or potato starch.

More like just 2 ts starch = 1 tb flour.

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used
in recipes when your flour runs out.

Who buys pancake mix or runs out of flour?

I certainly don't buy Aunt Jemima. I did open my jug of rye flour one
day and found it teeming with a gazillion or so black pismires. I bunged
it into the freezer for a week and changed plans from rye bread to whole
wheat. After a week in the freezer I sieved the ant carcasses/eggs from
the rye flour and returned it to the freezer.

MAYONNAISE -> YOGURT
An equal amount of plain yogurt will swap with mayonnaise for a (healthier) recipe.

I very much like the acidic tang that comes from 1 part yogurt to 3
parts mayo or 1 part sour cream to 2 parts mayo and make those
blends all the time.

KETCHUP -> TOMATO SAUCE + VINEGAR + SUGAR
Since ketchup is comprised of tomato sauce + vinegar + sugar, it
makes sense that mixing these (to taste) will satisfy your recipe.

But ketchup has all kinds of spices as well as sugar and vinegar.
Having said that I add vinegar and vinegar based hot sauce to
commercial ketchup all the time cause it's too darned sweet.

As I said above none of these are prefect - just emergency "get you
by" substitutes. BTW - have you seen any of the catsup w/sriracha
mixed in? I found it by mistake at a local restaurant, tracked down a
source and have been stocking it ever since. Bv)=

https://redgoldtomatoes.com/products/detail/huy-fong-sriracha-ketchup-20oz
is what I use. I note that Heinz has jumped into the market as well.

I prefer Red Gold for anything tomato in a can or bottle.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Pancake Mix
Categories: Five, Breads
Yield: 36 Pancakes

6 c (30 oz) A-P flour
3/4 c (5 1/2 oz) sugar
1/4 c Baking powder
1 1/2 ts Baking soda
1 tb Salt

EQUIPMENT: A large bowl, Whisk, Airtight container

FOR THE PANCAKE MIX: In large bowl, whisk flour, sugar,
baking powder, baking soda, and salt until well
combined. Transfer pancake mix to airtight container.
(Pancake mix can be stored at room temperature for up
to 3 months.)

RECIPE FROM: https://www.americastestkitchen.com

Uncle Dirty Dave's Archives

MMMMM

... "He was like a cock who thought the sun had risen to hear him crow." -Eliot

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

side bar blurb about "work-arounds" - so I clicked on the link and
found ...

I had seen most of these over a long and chequered life. Heck, I've
used many of them in a pinch. But never before all of these in one
place.

I'd seen some of these before but there are some new to me on the list.
Also some that I've seen (or used) different subs for.

ALLSPICE -> CINNAMON + GINGER + CLOVES
Equal parts of cinnamon + ginger + cloves makes a great dupe of
Allspice.

Maybe cut the cloves a bit since they are strong--go with a 1:1:1/2
ratio.

BUTTERMILK -> VINEGAR + MILK
1 tablespoon vinegar + 1 cup of milk will allow for a delicious recipe that calls for buttermilk.

Lemon juice will also work instead of vinegar. The "recipe" I've seen is
2 tbsp of juice to 7/8 cup of milk.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of
cocoa & butter will do the trick for a recipe.

Baking chocolate sub is 3 tbsp of cocoa, 1 tbsp of fat (oil, butter,
etc). I've used this quite often when I didn't want to take the
time/mess to melt (or not had on hand) baking chocolate.

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used
in recipes when your flour runs out.

Pancake mix does have some salt and leavening (usually baking powder) in
it so you may need to tweak your recipe somewhat.

HONEY -> SUGAR + WATER
Mixing equal parts of white sugar + water will give any recipe the
hint of sweetness in place of honey.

MAYONNAISE -> YOGURT
An equal amount of plain yogurt will swap with mayonnaise for a (healthier) recipe.

Swap an equal amount of plain, unsweetened yogurt for sour cream.

KETCHUP -> TOMATO SAUCE + VINEGAR + SUGAR
Since ketchup is comprised of tomato sauce + vinegar + sugar, it makes sense that mixing these (to taste) will satisfy your recipe.

There are some spices in ketchup that you wouldn't get with just this as
is, you may need to tinker a bit to get the taste you want. Maybe a shot
of worchestershire sauce also?

Thanks for the subs list; I'll pass along any others I come across.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-26-19 22:16, Jim Weller <=-
spoke to Dave Drum about Substitutions <=-

VEGETABLE OIL -> APPLESAUCE
Applesauce and vegetable oil are a 1:1 ratio when it comes to baking!

That works fairly well for low fat versions of things like muffins
and quickbreads but not light, delicate cakes and cookies. We did
that here for a while right after Roslind's ball bladder surgery
while she was getting used to not having one.

Gail has done that on some cakes with pretty good results. We just have
to remember not to serve any to Nancy. BTW, assuming that "ball" is a
typo for "gall", Roslind and I have something in common. Mine died on
me and I was not even aware of it until my Doc called me up after I had
some routine blood work done. He said "get to the emergency room,
NOW!". My white blood cell count was about ten times what it should
have been. I never felt it, and have had no symptoms since it came out.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Reuben Burgers
Categories: Diabetic, Main dish, Sandwich, Meat
Yield: 4 servings

1 lb Extra-lean ground beef;
1 sm Onion; minced
1/2 ts Ground pepper; freshly
4 tb To 8 tb sauerkraut; drained
4 sl Low-fat Swiss cheese;
4 sl Rye bread;
4 tb Russian Dressing;

Mix beef, onion, and ground pepper together and form 4 patties of
equal size about 3/4" thick. Grill or broil, 4" from souce of heat,
for 3 minutes on each side for medium-rear. Place 1 to 2 tb on the
center of each patty and top with one 1 oz slice of low-fat Swiss
cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve each
patty open-face on a slice of toasted or grilled light rye bread.
Tope with each serving with 1 tb Russian Dressing.
Joslin Exchange per serving: 3 MEDIUM-FAT EXCHANGES + 1 BREAD/STARCH
EXCHANGE
CAL: 348; PRO: 28g; CAR: 18g;(CALORIES FROM FAT, 46%); FIB: 1g CHO:
72mg; SODIUM: 460mg* POTOSSIUM: 387mg;

Souce: Joslin Diabetes Gourmet Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master

*Not recommended for low-sodium diets unless raw shredded cabbage is
substituted for the sauerkraut.
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:28:15, 28 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Dave Drum <=-

side bar blurb about "work-arounds" - so I clicked on the link and
found ...

I had seen most of these over a long and chequered life. Heck, I've
used many of them in a pinch. But never before all of these in one
place.

I'd seen some of these before but there are some new to me on the list. Also some that I've seen (or used) different subs for.

ALLSPICE -> CINNAMON + GINGER + CLOVES
Equal parts of cinnamon + ginger + cloves makes a great dupe of
Allspice.

Maybe cut the cloves a bit since they are strong--go with a 1:1:1/2
ratio.

Never run out of allspice - I use so little of it that I mark the lid
of the container with the date I opened/unsealed it. And replace the
not completely used up container periodically.

BUTTERMILK -> VINEGAR + MILK
1 tablespoon vinegar + 1 cup of milk will allow for a delicious recipe that calls for buttermilk.

Lemon juice will also work instead of vinegar. The "recipe" I've seen
is 2 tbsp of juice to 7/8 cup of milk.

I've done both in a pinch. I don't always have lemons/juice to hand but
there is always a container of 5% white vinegar in my cupboard.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of
cocoa & butter will do the trick for a recipe.

Baking chocolate sub is 3 tbsp of cocoa, 1 tbsp of fat (oil, butter,
etc). I've used this quite often when I didn't want to take the
time/mess to melt (or not had on hand) baking chocolate.

Never been forced into that one.

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used
in recipes when your flour runs out.

Pancake mix does have some salt and leavening (usually baking powder)
in it so you may need to tweak your recipe somewhat.

Nor that one. You will have seen the pancake mix recipe I posted - which
I have since amended in my MM database to reflect "Kitchen" rather than "Archives".

HONEY -> SUGAR + WATER
Mixing equal parts of white sugar + water will give any recipe the
hint of sweetness in place of honey.

MAYONNAISE -> YOGURT
An equal amount of plain yogurt will swap with mayonnaise for a (healthier) recipe.

Swap an equal amount of plain, unsweetened yogurt for sour cream.

KETCHUP -> TOMATO SAUCE + VINEGAR + SUGAR
Since ketchup is comprised of tomato sauce + vinegar + sugar, it makes sense that mixing these (to taste) will satisfy your recipe.

There are some spices in ketchup that you wouldn't get with just this
as is, you may need to tinker a bit to get the taste you want. Maybe a shot of worchestershire sauce also?

As I said - this is an emergency substitute list. Like a boy kissing
his sister. it's not ideal but it sort-of works.

Thanks for the subs list; I'll pass along any others I come across.

I've not tried this mix - but it looks nice. And if you're short of an ingredient - see the list. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sleep-In Pancake Mix
Categories: Breads, Breakfast, Mixes
Yield: 8 Batches

8 c Flour
1/2 c Sugar
3 tb Baking powder
1 tb Baking soda
2 ts Salt
2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves

Combine all ingredients in a large bowl. Store in plastic
bags or a covered container.

Makes 8 batches of pancakes, about 80 pancakes.

For Buckwheat Pancakes: Decrease flour by 1/2 cup and add
1/2 cup buckwheat flour. Eliminate spices, if desired.

Cornmeal Pancakes: Decrease flour by 1/2 cup and add 1/2
cup cornmeal. Eliminate spices.

I have added pecans (except with the cornmeal mix) and the
result is very tasty.

Recipe By: The California Culinary Academy

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Fruitcake is illegal to gift due to its extreme lack of popularity.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

ALLSPICE -> CINNAMON + GINGER + CLOVES
Equal parts of cinnamon + ginger + cloves makes a great dupe of
Allspice.

Maybe cut the cloves a bit since they are strong--go with a 1:1:1/2
ratio.

Never run out of allspice - I use so little of it that I mark the lid
of the container with the date I opened/unsealed it. And replace the
not completely used up container periodically.

I use it from time to time, but use more often the whole allspice
berries. They're part of my sauerbraten marinade mix. I do have some of
the powdered on hand, but more often grab the individual spices and use
them. Of those, cinnamon is the one I use most often, followed by
ginger.

BUTTERMILK -> VINEGAR + MILK
1 tablespoon vinegar + 1 cup of milk will allow for a delicious recipe that calls for buttermilk.

Lemon juice will also work instead of vinegar. The "recipe" I've seen
is 2 tbsp of juice to 7/8 cup of milk.

I've done both in a pinch. I don't always have lemons/juice to hand
but there is always a container of 5% white vinegar in my cupboard.

I currently have red and white wine vinegars, white and regular balsamic vinegars & cider and white vinegar on hand. Have had rice vinegar on
hand also but not currently. Lemons are bought on an as needed basis,
rarely buy lemon juice any more.

CHOCOLATE -> COCOA + BUTTER
Although it is hard to run out of chocolate, mixing equal parts of
cocoa & butter will do the trick for a recipe.

Baking chocolate sub is 3 tbsp of cocoa, 1 tbsp of fat (oil, butter,
etc). I've used this quite often when I didn't want to take the
time/mess to melt (or not had on hand) baking chocolate.

Never been forced into that one.

I did more baking when the girls were younger/at home so did this sub
fairly often.

FLOUR -> PANCAKE MIX
Since Pancake Mix is almost entirely made up of flour, it can be used
in recipes when your flour runs out.

Pancake mix does have some salt and leavening (usually baking powder)
in it so you may need to tweak your recipe somewhat.

Nor that one. You will have seen the pancake mix recipe I posted -
which I have since amended in my MM database to reflect "Kitchen"
rather than "Archives".

I'm going to send a copy of my all purpose (imitation Bisquick) recipe
at the end of this message. It's from "Whole Foods for the Whole Family"
put out by La Leche League, International. The recipe can be used for
anything from biscuits to pancakes to coffee cake and more, depending on
what tweaks you make to it. A cannister of it stays in my fridge, gets a
lot of use, especially in the cooler months.

There are some spices in ketchup that you wouldn't get with just this
as is, you may need to tinker a bit to get the taste you want. Maybe a shot of worchestershire sauce also?

As I said - this is an emergency substitute list. Like a boy kissing
his sister. it's not ideal but it sort-of works.

Like the time I was making a cake (years ago, still living at home, no
24 hour stores and supermarket closed for the night) and ran out of
cocoa. I needed 6 tablespoons of cocoa, only had 5 so I grabbed the
container of Nestle's Quick we had on the shelf, used a tablespoon of
that. Not the best sub (should have cut the sugar in the cake a bit) but
it worked.

Thanks for the subs list; I'll pass along any others I come across.

I've not tried this mix - but it looks nice. And if you're short of an ingredient - see the list. Bv)=

Title: Sleep-In Pancake Mix
Categories: Breads, Breakfast, Mixes
Yield: 8 Batches

8 c Flour
1/2 c Sugar
3 tb Baking powder
1 tb Baking soda
2 ts Salt
2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves

LLI Baking Mix

8 cups flour--I use all whole wheat, about 5 cups of high gluten, 3 cups
of pastry. Other flours may be used, just remember what you're using
when you want to make something like coffee cake. Rye flour wouldn't be
the best sub there. (G)

5 TBSP baking powder
1 TBSP salt
1-2 cupsdry milk powder--I buy the boxes of quart mix packets; one
packet has about 1 1/3 cups of milk powder in it.
1 1/2 cups oil, butter or fat

Mix all dry ingredients in a large bowl. Cut in oil or butter with
fingers (or a pastry cutter) until mixture makes fine crumbs. Store in a tightly covered container in the refrigerator, a scoop inside the
container is helpful (G). Makes 11 cups, may be doubled.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dave Drum to Jim Weller <=-

That list was meant for "emergency" situations - to get you out of a "spot" when you're in the middle of a project

Yeah I got that and they are all handy tips to know.

I did open my jug of rye flour one
day and found it teeming with a gazillion or so black pismires. I
bunged it into the freezer for a week and changed plans from rye bread
to whole wheat. After a week in the freezer I sieved the ant carcasses/eggs from the rye flour and returned it to the freezer.

I never had ants in my food but did have weevils once. Now I always
freeze incoming flours, nuts, rice and similar foods before placing
them in the pantry and I have not had an insect infestation of any
kind for decades as a result.

BTW - have you seen any of the catsup w/sriracha mixed in? I
found it by mistake at a local restaurant, tracked down a
source and have been stocking it ever since. Bv)=

It's here but I just make my own.

I prefer Red Gold for anything tomato in a can or bottle.

Red Gold was available briefly at my Co-Op supermarket at a premium
price but didn't last long. (Or maybe it was Ro-Tel, I don't
remember anymore.) I guess it just didn't catch on. Alymer makes a
similar product that's almost as good called Chile Accents. We
usually buy Hunt's tomato products and add our own seasonings.

Diwali Treats

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seviyan (Sweet Vermicelli)
Categories: Desserts, Noodles, Nuts, Indian
Yield: 4 Servings

1 1/2 tb Ghee
125 g Fine Vermicelli
1 1/2 c Hot Water
1/4 ts Saffron Strands
1/2 c Sugar
2 tb Sultanas
2 tb Silvered Blanched Almonds
1/8 ts Ground Cardamom

Break the vermicelli into small pieces less than 2.5cm (1 inch) in
length. They need not be uniform, but longer pieces make stirring
difficult.

Heat ghee in a heavy saucepan and fry the vermicelli until golden
brown, stirring so it colours evenly. Add hot water and saffron
and bring to the boil, then turn heat low, cover and simmer gently
until vermicelli is cooked. Add sugar and sultanas and cook
uncovered until liquid is absorbed. Stir in the almonds and
cardamom, stir well and serve warm with cream.

From: Neris

MMMMM



Cheers

Jim


... Tomato molasses is just fancypants chef ketchup.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Ruth Haffly wrote to Dave Drum <=-

ALLSPICE -> CINNAMON + GINGER + CLOVES
Equal parts of cinnamon + ginger + cloves makes a great dupe of
Allspice.

Maybe cut the cloves a bit since they are strong--go with a 1:1:1/2
ratio.

Never run out of allspice - I use so little of it that I mark the lid
of the container with the date I opened/unsealed it. And replace the
not completely used up container periodically.

I use it from time to time, but use more often the whole allspice
berries. They're part of my sauerbraten marinade mix. I do have some of the powdered on hand, but more often grab the individual spices and use them. Of those, cinnamon is the one I use most often, followed by
ginger.

The only sauerbraten marinade recipe I have that calls for allspice
berries (or allspice at all) is the Pennsylvania Dutch version. My own
marinade uses lots of stuff - but not allspice.

BUTTERMILK -> VINEGAR + MILK
1 tablespoon vinegar + 1 cup of milk will allow for a delicious recipe that calls for buttermilk.

Lemon juice will also work instead of vinegar. The "recipe" I've seen
is 2 tbsp of juice to 7/8 cup of milk.

I've done both in a pinch. I don't always have lemons/juice to hand
but there is always a container of 5% white vinegar in my cupboard.

I currently have red and white wine vinegars, white and regular
balsamic vinegars & cider and white vinegar on hand. Have had rice
vinegar on hand also but not currently. Lemons are bought on an as
needed basis, rarely buy lemon juice any more.

I stock lemon juice and use it to fill one of those plastic squeeze
lemons. I carry it with me to add to tap water if the chlorine pong is
more than I care to deal with.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger

MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil

In a small bowl, combine salt and ginger; rub over meat.

Place in a deep glass bowl. In a large bowl, combine the
water, vinegar and sugar. Pour half of marinade into a
large saucepan; add half of the onions, pickling spices,
peppercorns, cloves and bay leaves. Bring to a boil. Pour
over roast; turn to coat. Cover and refrigerate for 2 - 4
days, turning twice a day.

To the remaining marinade, add the remaining onions,
pickling spices, peppercorns, cloves and bay leaves. Cover
and refrigerate.

TO COOK: Drain and discard marinade from meat; pat dry.
Brown roast in oil on all sides. Place in a Dutch oven or
crock-pot. Put one cup of reserved marinade with all of
the onions and seasonings into a small sauce pan and bring
to a boil. Pour over meat (cover and refrigerate balance
of marinade). If using the Dutch oven cook at a simmer for
3 hours or until the meat is tender. If using a crock-pot
put the meat into the crock-pot and set to low, cook until
meat is tender.

TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.

Uncle Dirty Dave's Kitchen

MMMMM

... I know Karate... and several other Japanese words

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Never run out of allspice - I use so little of it that I mark the lid
of the container with the date I opened/unsealed it. And replace the
not completely used up container periodically.

I use it from time to time, but use more often the whole allspice
berries. They're part of my sauerbraten marinade mix. I do have some of the powdered on hand, but more often grab the individual spices and use them. Of those, cinnamon is the one I use most often, followed by
ginger.

The only sauerbraten marinade recipe I have that calls for allspice berries (or allspice at all) is the Pennsylvania Dutch version. My own marinade uses lots of stuff - but not allspice.

I do a hybrid of vaarious recipies for my marinade spicing. Most often,
I'll use red wine vinegar with bay leaves, whole cloves, allspice,
peppercorns and juniper berries (in a spice bag). I'll also slice an
onion or two in it, bring the mix to just a boil and then let it cool
for a couple of minutes. Put the meat into a zip bag, add the marinade,
seal and put in the fridge for a couple of days, turning every so often.
I always put the bag inside a glass baking dish............just in case
a leak develops.

I originally did sauerbraten in a crock pot but a while back switched to
using a dutch oven--brown the meat, add the marinade and let cook for a
couple of hours. It comes out then, kept warm while I make gingersnap
gravy, usually a double or triple batch of that. (G) Usually served with
home done red cabbage and whole wheat noodles.

I've done both in a pinch. I don't always have lemons/juice to hand
but there is always a container of 5% white vinegar in my cupboard.

I currently have red and white wine vinegars, white and regular
balsamic vinegars & cider and white vinegar on hand. Have had rice
vinegar on hand also but not currently. Lemons are bought on an as
needed basis, rarely buy lemon juice any more.

I stock lemon juice and use it to fill one of those plastic squeeze lemons. I carry it with me to add to tap water if the chlorine pong is more than I care to deal with.

If I have water while eating out, I always ask for lemon water.
Sometimes I'll ask for extra lemon--it's always free. (G)



---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... gnorw og... gnorw og... gnorw og nac gnihton

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

I stock lemon juice and use it to fill one of those plastic squeeze lemons. I carry it with me to add to tap water if the chlorine pong
is more than I care to deal with.

If I have water while eating out, I always ask for lemon water.
Sometimes I'll ask for extra lemon--it's always free. (G)

Water w/lemon is my standard drink when dining out. Sometimes, though, it's awfully hard to get more lemon to squeeze into refills. Hence the squeeze bulb. Saves hassles and frustration. Like carrying my own
pepper mill.

One, maybe two slices of lemon is enough for me. Monday we were at
Showmar's, a place that calls itself southern, seafood, Greek. Seafood
is calabash style--I ordered shrimp, Steve asked for flounder. Each
plate came with a lemon wedge; asked for and got 3 more. I used one,
Steve used 2 of them--all went on to our seafood as he had tea, I had a
diet pepsi. Water is more often our drink of choice and for the most
part, we don't have a problem getting extra lemom.

Title: Lemon Pepper Dill Fish
Categories: Five, Seafoods, Herbs, Citrus
Yield: 4 Servings

1 lb Haddock filets
1/2 c Butter
Dried dill weed
Lemon pepper seasoning
3 tb Fresh lemon juice

I'd use the lemon pepper. For years I used dill, then started branching
out in my choice of seasonings and have pretty much stopped with dill
for fish. Then too, we don't buy a lot of fish & when we do, it's with
specific recipes in mind that don't use dill.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)