Dee

TILE FLOOR SHINER This will give the tile floor a shiny, glazed look. 1/2 C. powdered clothes starch 1 gal. warm water Apply a very thin layer, then let dry.

FLOWER DRYING FORMULA 10 parts white cornmeal 3 parts borax Mix together. Bury flowers in the mixture. Let set for 2 weeks, and the dried flowers will last for years.

TEA KETTLE LIME DEPOSITS REMOVER 1 part vinegar 1 part water Fill tea kettle with the above mixture. Bring to a boil, turn off heat, then let stand overnight. Rinse thoroughly

1. APPLE CRISP Sliced apples, enough to fill 9-inch square baking dish 3/4 full 2 T. flour Sugar substitute to equal 1 cup sugar Cinnamon Topping 1/2 C. flour 1/2 C. quick oatmeal 1/4 C. margarine 1 tsp. baking soda Preheat oven to 400ºF. Place apples, flour sugar substitute and a sprinkle of cinnamon in 9-inch square cake pan. Mix topping ingredients together like a pie crust and add to apples. Bake for 15 minutes, then reduce oven temperature to 350ºF and continue baking for 40 to 50 minutes. NOTE: Directions for substituting sweetener for sugar are on the box. 2. BUTTERCREAM FROSTING 1/2 C. water 2 T. instant nonfat dry milk 21/2 T. all-purpose flour 1/2 C. margarine (at room temperature) 10 (1 gr) packs Equal sugar substitute 1/2 tsp. vanilla, lemon or other flavoring Combine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used. Use 1 tablespoon per portion. Return to room temperature before spreading on a cooled cake. Yields 20 servings. Diabetic exchange: 1 fat 3. BROWNIES 1/2 C. light margarine 2 (1 oz.) squares unsweetened chocolate 2/3 C. granulated sugar 2 large eggs 3 T. skim milk 1 tsp. vanilla extract 1 C. all-purpose flour 1 1/4 tsp. Sweet 'N Low® 1/4 tsp. baking soda 1/8 tsp. salt 1/4 C. chopped walnuts or pecans (optional) Preheat oven to 350°F. In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Makes 16 servings Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium Diabetic exchanges: 1 starch/bread, 1 1/2 fat 4. CHEWY PINEAPPLE PECAN SQUARES Source: Cinnamon Hearts - The Art of Living A Winning Diabetic Lifestyle 1 C. unbleached flour 1 C. whole wheat flour 1 C. brown sugar 1/2 C. Imperial, 30% less fat margarine 1/2 C. toasted, chopped pecans 1 tsp. ground cinnamon 1 tsp. baking soda 1/4 tsp. salt 1 egg 1 tsp. pure vanilla extract 8 oz. crushed pineapple in juice, drained 1/2 C. nonfat vanilla yogurt 1/4 C. light sour cream Preheat oven to 350ºF. Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of 13 x 9-inch baking pan which has been sprayed with vegetable coating. Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting. Yields 24 squares. Nutritional Information per serving: 164 cal; 4g fat; 31g carb; 2g pro; 6mg chol; 133mg sodium. Diabetic Exchanges: 1 Bread/Starch; 1 Fat 5. CONFECTIONERS' SUGAR REPLACEMENT 2 C. nonfat dry milk powder 2 C. cornstarch 1 C. granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered. Yields 4 cups. 6. CREAM CHEESE FROSTING 1 1/2 C. light cream cheese 1 1/2 T. margarine, softened 14 to 16 packets Equal 2 tsp. vanilla extract 1 to 2 T. skim milk to thin frosting Beat together cream cheese and margarine. Then stir in sweetener and milk until mixture is moistened. Beat until smooth and spread on cake. Makes enough frosting for 2 (9-inch) round cake layers. 7. CREAM CHEESE FUDGE 16 oz. cream cheese, softened 2 (1 oz.) squares unsweetened chocolate 1/2 C. sugar substitute (Splenda) 1 tsp. vanilla extract 1/2 C. chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. 8. DREAMSICLE DELIGHT PIE 8 oz. fat-free cream cheese Dash of vanilla extract 1 large container frozen light topping (at least 12 ounces) 1 small box sugar-free orange gelatin 1 small can pineapple tidbits, drained 1 small can mandarin orange slices, drained 1 low-fat graham cracker crust Cream together two-thirds of the container of frozen topping with fat-free cream cheese. Blend until smooth. Add vanilla extract and mix. Sprinkle envelope of sugar-free orange gelatin over mixture and blend. When completely smooth and creamy, fold in pineapple and mandarin orange slices. Put mixture into pie shell and refrigerate for several hours. Top with remainder of thawed frozen topping and serve. Serves 8. Variations Lime or lemon gelatin could be used instead of orange gelatin. Exchanges: 1 bread, 1 meat 9. HEARTY MACARONI SALAD 2 C. cubed cooked ham or chicken 4 C. cooked elbow macaroni 1 C. frozen cooked small shrimp, thawed 1 celery rib, chopped 1/4 C. chopped onion 1/4 C. chopped green pepper 1/4 C. chopped sweet red pepper 1/2 C. shredded Cheddar cheese In a bowl, combine all the above ingredients. Dressing 1/3 C. sour cream 1/3 C. mayonnaise 4 tsp. vinegar 1 tsp. snipped fresh dill OR 1/4 tsp. dill weed 1/2 tsp. salt (optional) 1/4 tsp. pepper 1/4 tsp. sugar Combine all ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving. Serves 8. Nutritional Analysis: One 3/4 cup serving (prepared with chicken, reduced-fat cheese and nonfat sour cream and without salt) equals: 188 calories, 136 mg. sodium, 49 mg cholesterol, 14 gm carbohydrate, 12 gm protein, 9 gm fat Diabetic Exchanges: 1 1/2 meat, 1 starch, 1/2 fat 10. ITALIAN CHICKEN 4 boneless skinless chicken breast halves 1 (14 1/2 oz.) can Italian stewed tomatoes 1 (4 oz.) can mushroom stems and pieces, drained 1/2 tsp. dried basil 1/4 tsp. garlic powder 1 T. cornstarch 1/3 C. cold water Hot cooked spaghetti In a large skillet coated with nonstick cooking spray; cook chicken for 5 to 6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti, top with tomato sauce. Serves 4. Nutritional Analysis: One serving (prepared with no-salt-added stewed tomatoes and calculated without spaghetti) equals: 177 calories , 178 mg sodium, 73 mg cholesterol, 7 gm carbohydrate, 28 gm protein, 3 gm fat Diabetic Exchange: 3 very lean meat, 2 vegetables 11. LEMON CHICKEN AND RICE 1 lb. boneless, skinless chicken breasts, cut into strips 1 medium onion, chopped 1 large carrot, thinly sliced 2 garlic cloves, minced 2 T. butter or margarine 2 T. cornstarch 1 (14 1/2 oz.) can chicken broth 2 T. lemon juice 1/2 tsp. salt, optional 1 1/2 C. uncooked instant rice 1 C. frozen peas In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes. Serves 6. Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable 12. ZERO SALAD DRESSING Source: old American Diabetes Association Cookbook 1/2 C. tomato juice (or V8) 2 T. lemon juice or vinegar 1 T. minced onion 1/8 tsp. salt 1/8 tsp. oregano Dash of pepper Dash of garlic powder Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving. This is great. 13. TURKEY BOW TIE SKILLET 1/2 lb. ground turkey breast 1 1/2 tsp. vegetable oil 3/4 C. chopped celery 1/2 C. chopped onion 1/2 C. chopped green pepper 1 garlic clove, minced 1 (14 1/2 oz.) can chicken broth 2 C. uncooked bow-tie pasta 1 (14 1/2 oz.) can stewed tomatoes 1 T. vinegar 3/4 tsp. sugar 1/2 tsp. chili powder 1/2 tsp. garlic salt, optional 2 T. grated Parmesan cheese 1 T. minced fresh parsley In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm. Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley. Serves 6. Nutritional Analysis: One (1-cup) serving (prepared with low-sodium broth and no-salt-added tomatoes and without garlic salt) equals: 208 calories, 128 sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat Diabetic Exchanges: 2 starch, 1 meat 14. SUGARLESS PUMPKIN PIE 1 (9-inch) baked pie shell 2 small boxes sugar-free instant vanilla pudding 2 C. milk 2 C. plain canned pumpkin (not pumpkin pie mixture) 1/4 tsp. nutmeg 1/4 tsp. ginger 1/2 tsp. cinnamon Blend all ingredients in blender until smooth. Pour into baked pie shell and chill until ready to use. 15. SUGAR FREE LOW FAT STRAWBERRY BANANA CHEESECAKE 1 pkg. low fat cream cheese 1 pkg. sugar free strawberry-banana gelatin 2 C. sugar free low fat whipped topping Fresh strawberries Fresh bananas, peeled and sliced 1 graham cracker crust made with any granulated diabetic sweetener Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix. Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like. Top with fresh strawberries and bananas quartered. Refrigerate until set. 16. SUGAR FREE FUDGESICLES 1 small box sugar-free instant chocolate pudding 1/3 C. fructose 1/2 C. evaporated milk 2 C. whole milk In a medium bowl, stir together dry pudding mix and fructose. Pour in both milks and whisk briskly, until well blended. Pour mixture into popsicle molds and freeze until firm. Yields 6. 17. SAGE POT ROAST Source: Taste of Home Magazine - December/January 1994 1 (5 lb.) lean boneless beef chuck roast 1 T. cooking oil 2 tsp. rubbed dried sage 1/2 tsp. salt (optional) 1/4 tsp. pepper 1 C. beef broth 6 medium red potatoes, cut in half 4 carrots, cut into 2-inch pieces 2 medium onions, quartered 5 tsp. cornstarch 1/4 C. water In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325ºF for 2 1/2 hours. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast. Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) equals 3 lean meat, 1 starch, 1 vegetable 301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat 18. ROASTED CHICKEN WITH SAGE DRESSING Source: Taste of Home Magazine - December/January 1994 2 C. unseasoned dry bread cubes 1/2 C. chopped onion 1/4 C. chopped fresh parsley 3 T. chopped fresh sage 1 egg, beaten 3/4 C. chicken broth 1 (3 to 4 lb.) roasting chicken Melted butter or margarine (optional) In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375ºF for 1 3/4 to 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter. Prepare gravy if desired. Diabetic Exchanges: One serving (prepared with egg substitute and low-sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable 359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat 19. ONE-POT DINNER 1/2 lb. lean ground beef 1 medium onion, chopped 1 C. chopped celery 3/4 C. chopped green pepper 2 tsp. Worcestershire sauce 1 tsp. salt (optional) 1/2 tsp. dried basil 1/4 tsp. pepper 2 C. uncooked no-yolk medium egg noodles 1 (16 oz.) can kidney beans, rinsed and drained 1 (14 1/2 oz.) can no-salt added stewed tomatoes 3/4 C. water 1 low-sodium beef bouillon cube In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt, if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Serves 5. Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt) equals: 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat Diabetic Exchanges: 2 1/2 starch, 1 meat, 1 vegetable 20. OVEN FRIED CHICKEN Diabetic Exchanges: 4 very lean meat, 1 starch 1 1/2 C. instant nonfat dry milk powder 1 T. paprika 2 tsp. poultry seasoning 1/4 tsp. pepper 4 boneless skinless chicken breast halves* (1 pound) Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-inch square baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 350ºF for 30 minutes or until juices run clear. * Pork chops may be substituted for the chicken. Bake for 1 hour or until a meat thermometer reads 160ºF to 170ºF. 21. OVEN SWISS STEAK 1 (2 lb.) boneless round steak (1/2 inch thick) 1/4 tsp. pepper 1 medium onion, thinly sliced 1 (4 oz.) can mushroom stems and pieces, drained 1 (8 oz.) can no-salt-added tomato sauce Hot cooked noodles Preheat oven to 325ºF. Trim beef; cut into serving-size pieces. Place in a greased 13 x 9-inch baking dish. Sprinkle with pepper. Top with onion, mushrooms and tomato sauce. Cover and bake for 1 3/4 to 2 hours or until meat is tender. Serve over noodles. Serves 8. Nutritional Analysis: one serving (Calculated w/o noodles) equals 209 calories, 112 mg sodium, 68 mg cholesterol, 4 gm carbohydrate, 26 gm protein, 10 gm fat. Diabetic Exchanges: 3 lean meat, 1 vegetable. 22. PEANUT BUTTER COOKIES 1/4 C. margarine, softened 1 C. creamy style peanut butter 1/4 C. egg substitute 2 T. honey 1/2 tsp. vanilla extract 1 C. SPLENDA® Granular 1 1/2 C. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt Preheat oven to 350°F. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes. Add SPLENDA and beat on medium speed until well blended, approximately 30 seconds. In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack. Serving size: 2 cookies. Makes 24 cookies. Nutrients Per Serving: Serving Size 0.9 oz. (25g) (2 cookies); Calories 140; Carbohydrates 9g; Protein 3g; Dietary Fiber 1g; Total Fat 11g; Saturated Fat 2g; Cholesterol 0mg; Sodium 110mg Diabetic Exchanges: Starch 1/2; Fat 2 23. ORANGE-TOPPED CHOPS 6 (1/2-inch thick) pork chops 1 T. vegetable oil 1 (11 oz.) can mandarin oranges, drained 1/2 tsp. ground cloves Pepper, to taste In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear. Serves 6. Nutritional Analysis: One serving equals 167 calories, 39 mg sodium, 52 mg cholesterol, 6 gm carbohydrate, 11 gm protein, 7 gm fat Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat 24. OATMEAL CHOCOLATE CHIP COOKIES Source: Diabetes Management Magazine. 1/3 C. margarine, softened 1/2 C. firmly packed brown sugar 1 egg 3 tsp. vanilla extract 3/4 C. all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 C. quick cooking rolled oats 1/3 C. semisweet chocolate chips Preheat oven to 375ºF. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container. Yields 3 dozen cookies. Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbs Nutr. Info per serv: Cal: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber: 1g 25. CHICKEN AND DUMPLINGS 1 (1 1/2 lb.) chicken 1 1/2 C. water 1/4 tsp. salt 1/2 stalk celery 1/4 C. onion Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes. Rolled Dumplings 1 C. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 T. shortening 1/2 C. skim milk Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds. Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch

Pull up a chair its chicken tonight, barbequed on the grill With sweet corn ears cooked just right On that old grill we'll skewer some veggies so hasty and grab a cast iron pot and make blueberry dream, a treat thats so tasty cobbler so sweet it will be a neat treat. Just a dollop of whipped cream will be the topper this dessert is delish and it will make your taste buds go poppers, I'll let Old Cappy off the hook The dishes he doesn't have to wash, will be from the summer nook. Plates of paper and Plastic utensils make sure you recycle those summertime dishes This meal cost a mere 89 cents makes my pocketbook smile While my piggie bank piles The leftover loot I saved from the boot With the pennies we will go on vacation with the saved dough.

There are dreams that sail away to sea, And some that stay at home, There are dreams in need of company, And some that stand alone, There are dreams that stay inside all day, and never see the light and if dreams come true I swear to you, I'll dream of you tonight, In a corner bar the local star, destroys a passing chord, He sits behind a mason jar and dreams of his reward, then he takes his break, and counts his take, a dollar buys a beer, a quarter of his life is gone, and whats he doing here, Times are hard, The old backyard is covered is covered in cement, The people seem afraid to dream, and dreams don't cost a cent There are dreams that stay inside all day and never see the light and if dreams come true, I swear to you, I 'll dream of you tonight and if dreams come true, I swear to you, I'll dream of you tonight. 1982-Steve Geyer

Heres the link for the Neti Pot Site Snowy. http://www.nutraceutic.com/Products/Ayurve...retsnetipot.htm I got mine from my doctor as she is promoting them for all her sinus valley patients. They work really great and I haven't had to have an antibiotic or spray since I started using the Neti.

Smuckers All Natural Peanut Butter- THUMBS DOWN! This peanut butter tasted like a piece of cardboard. I won't be buying it again.

Goldfish Crackers- THUMBS DOWN I finally tried these not to long ago to compare them with my favorite cheeze cracker Cheez its and I have to tell you I found the Goldfish Crackers Nasty Tasting and greasy. I was burping up grease from the crackers for a few hours and ended up with a stomach ache.

I thought I would post the information website for you Snowy on the Synvisc shots. It looks promising. I am going back to explore: web site addy for Synvisc: http://us.synvisc.com/index_flash.asp

NATURAL COMMON WART REMOVERS Remover #1 Apply vitamin E directly to the wart, and cover it with a bandage. Repeat twice daily and eventually, the wart will disappear. It can take from a week to several months to work. Remover #2 Put a crushed garlic clove directly on the wart and cover it with a bandage. When blisters have formed after about twenty-four hours, remove the bandage. The wart should fall off within a week.

SINUS HEADACHE PILLOW 1/2 C. flax seeds 1 part crushed spearmint leaf 1 part crushed peppermint leaf 1 part lavender buds 1 part eucalyptus leaf 1 part rosemary leaf Mix all ingredients together in a bowl. Cut two pieces of material 10 x 4 inches and sew together. Making a bag, leave one end open and stuff the bag. Sew up the open end. I am going to make one of these for Cappy because he won't use the Neti Pot

They sell them at Walmart in the pharmacy area Snowy or any other drug store should carry them. I buy them at Walmart because they are the cheapest price around.

PINKING SHEARS To keep shears sharp, cut through a sheet of folded aluminum foil or coarse sandpaper

SEPTIC TANKS To aid your septic tank in doing its job, wash or flush a box of baking soda down the drains every couple weeks. This helps to maintain and restore the pH of a septic tank. A good pH allows bacteria to break down and liquefy, which helps to prevent problems like backing up and clogging.

AIR FRESHENERS When stick-on air fresheners lose their odor, remove the plastic top. Soak the felt in boiling hot water for several seconds. Place it on a paper towel to absorb most of the water. Replace the felt and lid. Or just run them under hot water briefly. They last and last and last if you do this every couple days. Attach a stick-on air freshener in your favorite scent to the top of one of the blades on your ceiling fan. Turn on the fan (use the “low” setting so as not to dislodge the freshener) to circulate the fragrance throughout the room. ANTS For a nontoxic ant repellent, drip lemon juice into floor boards, window sills, cracks in the walls, or any other place where ants appear. We saw a lot of ants in the cupboard and investigated. They were drawn by some sugar that was spilled there. Laying close by was an Alka Seltzer. Yes... dead ants too. They must have died after eating it. Worth a try. ASHTRAYS This works for all except crystal or glass ashtrays. Coat the surface with your favorite furniture polish. The protective coating will allow buildup to rinse out. BATHMATS Instead of throwing away old towels, cut out the best parts and stitch them together to make a bath mat. BLANKETS When space is tight, store blankets by laying them out smoothly between the mattress and springs of a bed. Before storing blankets for the summer, wash them and add 2 cups of mothballs to the rinse water. BRASS Coat freshly-polished brass with wood finishing oil, such as tung oil. It makes the shine last three times as long. When you are ready to clean the brass again, remove the oil by wiping the surface with a little paint thinner on a soft, cotton cloth. You are now ready to polish and re-oil the brass. BROOMS A new straw broom will last longer if you soak it in hot, heavily salted water before you use it for the first time. CANDLES To remove candle wax from upholstery or carpet: After wax hardens, scrape up excess with a dull knife. Place a white paper towel over the remaining wax. Place a warm iron over the paper towel and press gently. Repeat until all the wax is transferred to the paper towel. If the wax was colored and leaves a stain, pour a small amount of rubbing alcohol on a rag; gently dab the stain. Mix one teaspoon of a neutral detergent (a mild detergent containing no alkalies or bleaches) with a cup of lukewarm water. Blot. To mend a candle that has broken, hold the two pieces under very hot water to melt the wax, then press the two parts together. Save the stubs of candles in a coffee can. Melt all the scraps together. Insert a wick to make a new candle. Use a piece of raw spaghetti to light candles. This prevents burned fingers. To keep candles looking new, rub a soft cloth dampened with rubbing alcohol over the stems. Store candles in the freezer. They will burn longer and drip less. CARPETS To repair damage from cigarette burns, cut undamaged threads from the corner of the carpet or an inconspicuous place. Glue them into the burn hole. Cover with paper towels and a book to dry for 24 hours. To remove indentations caused by furniture rearrangement, apply moisture from a steam iron and brush the nap of the carpet. CASSETTE TAPES A speck of clear nail polish will splice cassette tapes. CEMENT FLOORS To prevent painted cement floors from peeling, before you paint them again, pour a bottle of white vinegar in a bucket and "paint" your floors with it first. After the vinegar dries, apply a coat of paint. This will work on most metal surfaces, also. CHROME To polish chrome, take a small sheet of aluminum foil and turn the shiniest side out. Dampen the chrome with water and polish with the foil. The foil will turn black, but your chrome will shine. COCKROACHES/SILVERFISH An effective pesticide is to use a 50-50 mixture of boric acid and sugar every night for about 10 days. Sprinkle on wiped-dry sinks, drain boards, tubs, showers, around pipes, and behind baseboards. Keep children and pets away. A one-pound can of boric acid compound can effectively keep a house cockroach-free for one year. It will not kill roaches as rapidly as some pesticides, but it has by far the longest lasting effect. Sprinkle it in cracks, crevices, under sinks and in other dark places. COPPER To clean copper-bottom saucepans, smother the surface with tomato sauce, leave for a little while, rub stubborn areas and rinse. CURTAINS Restore the body to limp Dacron curtains by soaking them in one gallon of water mixed with one cup Epsom salts, then rinse. Make good looking curtains from bed sheets, either plain or fancy. DISHWASHER Try a tablespoon of vinegar in the dishwasher rinse - it's a lot cheaper than the commercial rinse aids. Run 1/8 cup citric acid crystals through a dishwasher cycle to get rid of any brown spot build up. Save energy by turning off the heat dry, and poppinh open the dishwasher to let the dishes air dry at the end of the wash and final rinse cycle. DRAINS For clogged drains, pour in equal amounts of baking soda and salt. Follow that with a pot of boiling water, and flush with cold water to keep them open. DRAWERS If drawers stick, rub a bar of ordinary hand soap across the runners to make them glide smoothly. DUSTING Wear old cotton gloves to dust with instead of carrying a rag around. If you can't shake your dust mop outside, shake it inside a large paper bag. DUSTPANS Wax them and the dirt will slide right out. FAUCETS To polish, place a dab or two of toothpaste on a wet sponge and rub the faucets and handles briskly, then rinse them with clear water. FIREPLACE Before cleaning ashes out, mist the ashes with a spray bottle filled with water. This prevents the ashes from flying all over. To clean a glass fireplace screen, wait until the morning after the fire. Dampen a paper towel with water, dip it in the cold ashes, and rub the glass with it. Wipe the glass with a clean paper towel or old newspaper. Toss used towels or newspaper into the fireplace to kindle the next fire. Throw a few lemon peels into the winter fire to give your house a fresh, citrus fragrance. Throw old candle stubs into your fire kindling and use them as starters. FLASHLIGHTS Store your flashlight in the refrigerator to make batteries last longer. FURNITURE To remove water stains from wood furniture, blot and rub with a soft cloth if it is a fresh stain. Otherwise, rub in well a mixture of mayonnaise and cigarette ashes. Let it stand a little while before removing. HAND WIPES Make your own by putting three capsful of baby shampoo into a spray bottle full of water. It works well and costs a lot less. HANGERS To make sturdy hangers for heavy items, tape two or three wire hangers together. HUMIDIFIER To prevent lime deposits from building up, drop an old copper scouring pad into the water container. Add a couple tablespoons of common bleach to your humidifier twice a week. The bleach will clean off slime and scale, kill bacteria, and make parts last longer. You can add a couple drops of fragrance to scent the bleach, if desired. Eliminate musty odor by pouring three or four capsful of bottled lemon juice into the water. IRON To clean the bottom of the iron, sprinkle salt on the ironing board and iron back and forth. JEWELRY Use a plastic ice cube tray to hold earrings. KNICK-KNACKS Collect them in a dishpan and wash them in a little liquid detergent and water. Rinse, then blow dry with a hair dryer. LEATHER To remove alcohol stains, clean the leather with saddle soap. Then apply a scuff-type liquid shoe polish, trying to match the color. Test a small spot first. LIGHTS To locate light switches in the dark, put a dot of luminous paint on tape and stick to the switches. LINOLEUM If you have kept some of the scraps, it is easy to repair the small holes. Just throw a small piece into your blender. Mix the dust with a little clear shellac or white glue. Fill the hole with the mixture. LINT To remove from upholstery, use an old, clean nylon stocking. MICE Keep a pet hamster in a cage. They and mice are natural enemies. The wild rodents will not come around when they smell a hamster. MOTHS For a natural substitute for moth balls, use dried lemon peels as a deterrent. PAINTING To keep a paint tray like new, insert it inside a plastic bag. Pour the paint into the try. When you're finished painting, pour the remaining paint back into the bucket (or an old jar if there's just a little bit left. Glue a paper plate to the bottom of the paint can. The plate should be an inch or two wider all around than the can so it can catch drips. This saves you the trouble of moving newspapers around under the can. When using an oil-based paint, keep a bottle of nail polish remover handy. Clean up spatters by dabbing with remover on a cotton ball. PEWTER Clean old pewter by using a mild kitchen scouring powder moistened with olive oil. For a very stubborn stain, dip very fine steel wool (.0000) in water or kerosene and rub gently. Rinse with soap and water. PLASTIC BAGS Before discarding plastic bags, tie them up in knots to ensure that animals or children cannot entangle themselves. POTPOURRI Stuff old socks with potpourri, tie them and hang them in closets for a wonderful smell. Save glass jars with the lids. Punch holes in the lids. Fill the jars with potpourri and screw the lids on. RUST STAINS Cover the rust stain with lemon juice followed by salt. Let it dry for an hour, preferably in the sun. Rinse and wash. SAW BLADES To make sawing easier, rub a little kerosene on the blade of your hand saw. It will act as a lubricant. SCRATCHES To cover scratches on dark wood furniture, make a thick paste of instant coffee and a little water. Rub it into the nicks and scratches. SCREWS To help screws screw in more easily, push them into a bar of hand soap before inserting. If screws become loose and is no longer holding firm, saturate a cotton ball with Elmer's glue. Push the entire cotton ball into the hole. Allow dry at least 24 hours and reinsert the screw gently with a screw driver. To prevent screws from coming loose, put a drop or two of clear nail polish into the hole before you finish tightening the screw. SECURITY Find an old standard or oversized hardcover book. Cut out about a 6-inch x 4" hole in the pages, leaving facing pages front and back. Hide whatever you want in the book, and put it back on the bookshelf. SHELF LINER Leave a 1-inch square of backing on each corner of Con-tact® paper. The paper will lie flat, and it will be easier to remove when you want to change it. SHOES If you're at the office and discover that your shoes need a shine. Rub in a bit of hand cream and buff with a tissue. SHOWER DOORS To clean glass shower doors, wipe them clean with any furniture polish that has lemon oil. If the film is extremely heavy, use a steel wool pad soaked in dishwashing liquid to make the glass sparkle. SHOWER HEADS To clean mineral deposits, boil the shower head once a month in a mild solution of white vinegar and water. SHOWER STALLS To remove heavy shower stall film rub lightly with a plain piece of dry fine steel wool (not the soap-filled variety). Try a patch first to be sure it isn't scratching the tile. If it is, you should use a finer piece of steel wool. As you scour the tile, you will see the scum coming right off. Wash down after the job is completed. SILVER POLISH Use the inside skin of a banana. When using silver polish, add a few drops of ammonia. If silver polish dries out, add some warm water and stir until creamy. It will work like new. Use a pipe cleaner dipped in silver polish to remove tarnish from between silver fork tines. SINKS To clean a stainless steel sink, make a thick paste of baking soda and water. Leave it on the stains for about 3 hours. Buff the entire sink in the paste with a damp cloth, then rinse. Use a sponge soaked with vinegar to give stainless steel sinks a shine. Remove water spots from stainless steel sinks by wiping the sink with a couple of drops of cooking oil on a paper towel. RATS AND MICE Exterminate by setting out shallow pans of non-diet cola. The rodents love the sugary liquid, drink it greedily and within a few days they will die. They evidently cannot burp, so the carbonation bloats their bodies and kills them. It's an inexpensive solution and is safe to use around pets and farm animals. SNOW SHOVELS Spray nonstick vegetable spray on the snow shovel and the snow will slide off it easily. SOAP DISH Use a sponge (and it's washable). STAINS To remove stains from polyester clothing, rub in a little white toothpaste, then rinse the garment. To remove stains from wooden furniture, rub toothpaste into the stain, then wipe it off. STERLING SILVER After cleaning and drying thoroughly, wrap sterling silver in foil, then in a tea towel. Store in a cardboard box. This will keep it sparkling. STORAGE Use a strong glue to glue small jars to the insides of cabinet doors. Then use the jars to store whatever small items you like. Screw the lid on after filling. To store magazines, cut down a detergent box. STUDS To find studs in the wall, start from the corner and tap lightly with a hammer. The wall will sound hollow between studs. Most studs are placed 16 to 24 inches apart. When one is located, the rest are easy to find. SWIMMING POOLS To avoid slips on the ladder, apply adhesive-backed rubber flowers made for bathtubs. THROW RUGS To prevent them from bunching up, put double-edged masking tape on the corners of the under-surface of the rugs. TOILET BOWL To remove stains, use regular laundry bleach. If stains are above the water level, soak paper towels in the bleach and plaster them over the stain. TOOL BOXES To keep rust out, slip a piece of charcoal or chalk or a moth ball into the toolbox. TOOLS Clean tools with a little steel wool to remove any rust that may be on them. Then coat them with a thin layer of petroleum jelly. They will never rust again. UTENSILS Drop used fabric-softener paper into the sink with utensils caked with baked-on food. Fill with water and let sit for one hour. VASES Clean vases with narrow necks by dampening the inside of the base with water and adding toilet bowl cleaner. Let stand for 10 minutes and stains will disappear. VINYL TILES For loose vinyl tiles, place a slightly damp cloth over the loose tile. Set iron on "hot" and "iron" the loose tile. The tile adhesive will soon soften. Remove the cloth, lay a dry rag over the tile, and set a pile of heavy books on the tile for about 3 hours. WALLPAPER If a small area is coming loose, apply a think coating of rubber cement to both the back of the paper and to the wall surface. WICKER FURNITURE Clean wicker furniture by spraying dusting or furniture polish onto an inexpensive paintbrush. It gets to all the hard-to-reach dust specks, and it takes a lot less time. WINDOWS Small holes can be repaired by using a little clear nail polish to seal the hole. It will be almost invisible.

FIRST AID AND HEALTH BEE STINGS Relieve by applying a poultice of baking soda and water. Apply a freshly-cut slice of raw onion to the sting to help draw out the poison. Hold the onion in place with tape. BLACK FLY BITES Rub regular underarm deodorant across the bite, and the bite will stop itching right away. BOILS OR PIMPLES To diffuse a boil or pimple, add two tablespoons of lemon to a cup of freshly-boiled water. Soak, clean, and disinfect the area with a cotton ball. BURNS To soothe burns, dab pure vanilla extract onto a cooking burn to keep it from blistering. CAR SICKNESS Sucking on a wedge of lemon will make you feel better. But be sure to rinse your mouth afterwards as lemon corrodes teeth enamel. CHAFED SKIN Gently pat a raw slice of potato over irritated nose, forehead, cheeks and chin. Rinse with cool water to close pores. CONTACT LENSES If they are lost, darken the room as much as possible. Shine a flashlight over the floor. The lens will glow. CORNS To relieve corns, just before going to bed slice off one end of a lemon so that the "hole" that remains is the size of a penny. Insert the toe with the corn into the lemon. Put a sock on your foot to keep the lemon in place and repeat nightly until the corn disappears. COUGH For relief of a common cough, mix honey and lemon together. Roast a lemon until it breaks open, mix a teaspoon of warm lemon juice with half a teaspoon of honey, and take every half hour until cough goes away. FATIGUE Start running warm water into the tub, then add 1-1/2 cups ordinary table salt to the bath. Have the water warm, but not hot. HEMORRHOIDS To relieve hemorrhoidal symptoms, dampen a cotton ball with lemon juice, then apply to affected area. HICCUPS Suck a wedge of lemon doused with Worcestershire sauce. HORNET STINGS Wring out a towel in hot water and sprinkle a generous portion of meat tenderizer on the towel. Apply directly to the sting, re-treating the towel every five minutes for about half an hour. The hot towel causes the pores of your skin to open, and the tenderizer neutralizes the venom. If you do this quickly enough after the hornet's bite, there is no pain or swelling. INSECT BITES To relieve the itch, cut an aloe leaf and rub its juice on your skin. Treat with a poultice of either cornstarch or baking soda, mixed with vinegar, fresh lemon juice or witch hazel. Apply a paste made of meat tenderizer and water. Rub bites with wet bar soap to help relieve itching. MIGRAINE HEADACHES Nibble on four or five feverfew leaves to relieve headache. MOSQUITO BITES Rub regular underarm deodorant across the bite, and the bite will stop itching right away. POISON IVY Apply a paste of 3 parts baking soda and 1 part water. Let dry, then wash off. This also works on poison oak, poison sumac, or other skin irritations. RUBDOWN For a super scented rubdown, spray two clean, dry bath towels with your favorite cologne. Toss the towels in the dryer for 3 minutes on a high setting so that they are heated through. Rub them vigorously over your body for sensational skin. Damp skin will more readily absorb the fragrance. SINUSES While you're in the shower, inhale the steam as deeply as you can. It will help loosen any nasal stuffiness. This also helps if you have a deep bronchial cough. SORE THROAT For relief, mix a tablespoon of honey and the juice of one lemon into a cup of warm water, and sip. SPLINTERS A drop of iodine or mercurochrome on a splinter will make it show up better. SUNBURN To cool sunburn, dissolve 1/2 cup or more baking soda in a tub of lukewarm. To relieve the sting of minor sunburn, cut an aloe leaf and rub its juice on your skin.

1. CHEESECAKE COFFEE CAKE 3 C. biscuit mix 1/4 C. sugar 1/2 C. milk 1/4 C. butter or margarine, melted 8 oz. cream cheese, softened 2 eggs 1/2 C. sugar 1/2 tsp. vanilla extract 1/4 C. strawberry preserves Combine biscuit mix, sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside. Combine cream cheese, eggs, sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350ºF for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top. Serve warm. 2. CHERRY CHEESE COFFEE CAKE Source: Pampered Chef Coffee Cake 8 oz. cream cheese, softened 1/3 C. confectioners' sugar 1 egg, separated 1/2 tsp. vanilla or almond extract 2 (8 oz.) pkg. refrigerated crescent rolls 1 C. canned cherry pie filling Preheat oven to 350ºF. Combine cream cheese, confectioners' sugar, egg yolk and extract in a large bowl; mix until smooth. Set aside. Unroll crescent dough; set aside 2 rectangles. Separate remaining dough into 12 triangles; arrange on greased 14-inch pizza pan with points towards the center. Pat out dough with fingers to cover pan, pressing seams together to seal. Using 3-inch biscuit cutter, cut out center of circle; discard. Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Pat out reserved dough with fingers to form 7 x 6-inch rectangle; cut lengthwise into 12 strips. Twist strips; place in spoke-like fashion over filling. Press ends of dough together to seal at both center and outer edges. Brush strips with lightly beaten egg whites. Bake 25 to 30 minutes or until golden brown; cool slightly, then glaze. Glaze 1/2 C. confectioners' sugar 2 to 3 tsp. milk Stir together confectioners' sugar and milk in a small bowl until smooth. Drizzle over coffee cake. Yields 12 servings. 3. CHOCOLATE NUT SOUR CREAM COFFEECAKE 2/3 C. walnuts, finely chopped 3 T. cocoa powder 1/2 tsp. ground cinnamon Sugar 3 C. all-purpose flour 3/4 C. butter or margarine (1 1/2 sticks), softened 1 1/2 C. sour cream 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 2 tsp. vanilla extract Grated peel of 1 orange 3 eggs Confectioners' sugar (optional) About 3 hours before serving or early in day: in small bowl, mix walnuts, cocoa, cinnamon and 1/3 cup sugar; set aside. Preheat oven to 350ºF. Grease 10-inch Bundt pan. In large bowl, with mixer at low speed, beat butter or margarine with 1 1/2 cups sugar until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients except confectioners' sugar; beat at low speed until mixed, constantly scraping bowl with rubber spatula. At medium speed, beat 3 minutes, occasionally scraping bowl. Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter. Bake 60 to 65 minutes until a wooden pick inserted in center comes out clean. Cool coffeecake in pan on wire rack 10 minutes. Remove coffeecake from pan; cool slightly. Serve warm. Or, cool coffeecake on wire rack to serve later. Sprinkle coffeecake with confectioners' sugar to serve, if desired. Makes 16 servings. About 340 calories per serving. 4. CINNAMON NUT COFFEE CAKE 1 (18 1/2 oz.) box yellow cake mix 1 small box instant vanilla pudding mix 1/2 C. vegetable oil 4 eggs, beaten 1 tsp. butter flavoring 1 tsp. vanilla extract 3/4 C. water 1/4 C. sugar 2 tsp. ground cinnamon 1/4 C. chopped pecans Preheat oven to 350ºF. Into large mixing bowl put cake mix, pudding mix, oil, eggs, flavorings and water. Mix well with electric hand mixer. Mix separately in a small bowl sugar, cinnamon and pecans. Sprinkle a little pecan mixture in bottom of Bundt cake pan. Add a layer of cake mixture and then another layer of pecan mixture. Continue layering until both mixtures are all used. Bake for 50 to 60 minutes. 5. SOUR CREAM PUMPKIN COFFEECAKE 1/2 C. butter 3/4 C. sugar 1 tsp. vanilla extract 3 eggs 2 C. flour 1 tsp. baking powder 1 tsp. baking soda 1 C. sour cream 1 3/4 C. (16 oz. can) solid pack pumpkin 1 slightly beaten egg 1/3 C. sugar 1 tsp. pumpkin pie spice Streusel Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325ºF for 50 to 60 minutes or until a wooden pick comes out clean. Makes 12 servings. Streusel 1 C. firmly packed brown sugar 1/3 C. butter 2 tsp. cinnamon 1 C. chopped nuts Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts. 6. ST. TIMOTHY'S COFFEE CAKE 1 C. butter or margarine, softened 2 C. sugar 2 eggs 1/2 tsp. vanilla extract 2 C. all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. ground cinnamon 1 C. chopped pecans 1/2 C. golden raisins 1 C. sour cream 1 T. sugar 1/4 tsp. ground cinnamon Beat butter at medium speed of an electric mixer until fluffy; gradually add the 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla extract. Combine flour and next 5 ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Spoon batter into a greased and floured 12-cup Bundt pan. Combine the 1 tablespoon sugar and the 1/4 teaspoon ground cinnamon; sprinkle half of mixture on top of cake. Bake at 350ºF for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and sprinkle top with remaining cinnamon mixture. Cool completely on a wire rack. 7. STREUSEL-TOPPED COFFEE CAKE 3/4 C. firmly packed brown sugar 1 tsp. ground cinnamon 2 T. butter or margarine 1/2 C. sugar 1 egg 2 C. all-purpose flour 1 T. plus 1 tsp. baking powder 1/4 tsp. salt 1 C. milk Combine brown sugar and cinnamon. Cut in butter with a pastry blender until well blended. Set aside. Beat butter. Gradually add sugar, beating well at medium speed of electric mixer. Add egg; beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Pour batter into a greased 12 x 8 x 2-inch baking dish. Sprinkle brown sugar mixture over batter. Bake at 350ºF for 25 minutes or until a wooden pick inserted in center comes out clean. 8. CHEDDAR APPLE COFFEE CAKE WITH MAPLE DRIZZLE Coffee Cake 3 C. apples, peeled and chopped 2 C. Cheddar cheese, shredded 1 (12 oz.) can refrigerated flaky biscuits 1/2 C. brown sugar, firmly packed 1/4 tsp. apple pie spice 1/4 C. pure maple syrup 1 egg, lightly beaten 1/2 C. pecans or walnuts, chopped Maple Drizzle 3 oz. cream cheese, softened 1/3 C. confectioners' sugar 3 T. maple syrup Preheat oven to 350 degrees. In a 9-inch square, nonstick baking dish, evenly spread half of the apples and half of the Cheddar cheese over the bottom of the pan. Separate biscuit dough into individual biscuits and cut each biscuit into fourths. Arrange biscuit pieces, pointed ends up, over the apple and cheese mixture. Top evenly with remaining apples and cheese. In a small mixing bowl, combine brown sugar, apple pie spice, maple syrup and lightly beaten egg, mixing well. Stir in nuts. Spoon mixture evenly over biscuit pieces and apple mixture in pan. Bake for 35 to 45 minutes, or until nicely browned. Cool for 10 minutes. For maple drizzle, whisk cream cheese, confectioners' sugar and maple syrup to create a consistency that allows easy drizzling. Additional maple syrup may be added if needed. Drizzle over warm coffee cake. Serves 9. 9. BANANA SOUR CREAM CHEESECAKE 1/2 C. chopped pecans 1/4 C. sugar 1/2 tsp. cinnamon 1/2 C. shortening 1 C. sugar 2 eggs 1 C. mashed bananas 1 tsp. vanilla extract 1/2 C. sour cream 2 C. flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt Combine pecans, 1/4 cup sugar and the cinnamon. Stir well and set aside. Combine shortening and 1 cup sugar; cream well, adding eggs, bananas and vanilla extract. Stir in sour cream. Combine dry ingredients and add to creamed mixture. Stir only to blend. Spread less than half of reserved cinnamon mixture in sprayed Bundt pan. Then add 1/2 of the batter; then sprinkle remaining cinnamon mixture; then remaining batter. Bake at 350ºF for 40 to 45 minutes. Cool 5 minutes in pan, then invert pan and remove cake. 10. BLUEBERRY COFFEECAKE 1/2 C. butter 8 oz. cream cheese 1 1/4 C. sugar 2 large eggs 1 tsp. vanilla extract 1/3 C. milk 2 C. all-purpose flour, sifted 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 C. fresh or frozen blueberries Topping 1/2 C. brown sugar 1 tsp. cinnamon 1/2 C. sifted flour 3 T. butter Glaze (optional) 2 C. confectioners' sugar 1/4 C. milk 1/2 tsp. vanilla extract Cream butter, cream cheese and sugar. Add eggs, vanilla extract, milk, flour, baking powder, baking soda, salt and blueberries; mix and spread in a 9 x 13-inch pan. Topping: Mix brown sugar, cinnamon, flour and butter together. Sprinkle on coffeecake batter. Bake at 350ºF for 30 minutes. Glaze after coffeecake has cooled, if desired.

CONVERSION TABLE FOR U.S. AND METRIC plus other helpful information: U.S. CUPS TO GRAMS All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Flaked Coconut 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 45 grams 2/3 cup = 50 grams 3/4 cup = 60 grams 7/8 cup = 65 grams 1 cup = 75 grams Brown Sugar 1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams Granulated Sugar 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Grated Coconut 1/8 cup = 10 grams 1/4 cup = 25 grams 1/3 cup = 35 grams 3/8 cup = 40 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 75 grams 7/8 cup = 85 grams 1 cup = 100 grams Cake Flour 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams Ground Almonds 1/8 cup = 20 grams 1/4 cup = 40 grams 1/3 cup = 55 grams 3/8 cup = 65 grams 1/2 cup = 85 grams 5/8 cup = 105 grams 2/3 cup = 110 grams 3/4 cup = 130 grams 7/8 cup = 150 grams 1 cup = 170 grams Cocoa 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 125 grams Slivered Almonds 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 50 grams 2/3 cup = 55 grams 3/4 cup = 60 grams 7/8 cup = 70 grams 1 cup = 80 grams U.S. EQUIVALENTS METRIC Dash less than 1/8 teaspoon 1 teaspoon 60 drops 1 1/3 fluid grams 5 ml. 1 tablespoon 3 teaspoons 4 fluid grams 15 ml. 2 tablespoons 1 fluid ounce 30 ml. 4 tablespoons 1/4 cup 60 ml. 5 1/3 tablespoons 1/3 cup 80 ml. 6 tablespoons 3/8 cup 90 ml. 8 tablespoons 1/2 cup 120 ml. 10 2/3 tablespoons 2/3 cup 160 ml. 12 tablespoons 3/4 cup 180 ml. 16 tablespoons 1 cup or 8 ounces 240 ml. 1 cup 1/2 pint or 8 fluid ounces 240 ml. or .236 liter (1/4 liter) 2 cups 1 pint 480 ml. 1 pint 16 ounces 480 ml. or .473 liter 4 1/3 cups 1 quart 2 ounces 1 liter (1,000 milliliters) 1 quart 2 pints 960 ml. or .946 liter 2.1 pints 1.05 quarts or .26 gallons 1 liter 2 quarts 1/2 gallon 4 quarts 1 gallon 3.785 liters .035 ounces 1 gram 2.205 pounds 1 kilogram 1 ounce 16 drams 28 grams 1 pound (16 ounces) 453.6 grams 1 pound (2 cups liquid) 2.20 pounds 1 kilo LINEAR LENGTH CENTIMETERS 1 inch 1 foot 1 yard 1 meter 2.54 centimeters 30.48 centimeters 91.44 centimeters 39.37 inches LIQUID MEASURE MILLILITERS 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 teaspoon 1 1/4 teaspoons 1 1/2 teaspoons 1 3/4 teaspoons 2 teaspoons 1 tablespoon 2 tablespoons 1.25 ml 2.5 ml 3.75 ml 5.0 ml 6.25 ml 7.5 ml 8.75 ml 10.0 ml 15.0 ml 30 ml LITERS 1/4 cup 1/2 cup 3/4 cup 1 cup 1 1/4 cups 1 1/2 cups 2 cups 2 1/2 cups 3 cups 3 1/2 cups 4 cups 4 1/2 cups 5 cups 5 1/2 cups 0.061 0.121 0.181 0.241 .31 0.361 0.481 0.61 0.721 0.841 0.961 1.08 1.21 1.321 COLD STORAGE LIFE OF FOODS Food Refrigerator 4°C (40°F) Freezer -18°C (0°F) Bacon 7 days 1 months Bread, biscuits, rolls, muffins 14 days 5 - 6 months Butter, margarine 7 - 30 days 6 - 8 months Casseroles, frozen Keep frozen until ready to heat 4 months Cheese, hard 3 - 9 months 1 - 2 years Cheese, soft 7 - 14 days 12 months Chicken, fresh - giblets 1 - 2 days 3 - 4 months Chicken, fresh - parts 1 - 2 days 9 months Chicken, fresh - whole 1 - 2 days 1 year Chicken, fried 3 - 4 days 4 months Chicken nuggets 1 - 2 days 1 - 3 months Chicken patties 1 - 2 days 1 - 3 months Chops 3 - 5 days 4 - 6 months Corned beef in pouch with pickling juices 5 - 7 days Drained, 1 month Deli and vacuum-packed products 3 - 5 days Do not freeze well Eggs - fresh, in shell 3 weeks Do not freeze Eggs - raw yokes, whites 2 - 4 days 1 year Fish, cooked 3 - 4 days 12 months Fish, fresh 1 - 2 days 12 months Fruit, cooked 4 - 5 days 12 months Fruit, frozen 7 days 12 months Fruit, soft-skinned 13 - 14 days 12 months Fruit, firm or hard-skinned 1 - 3 months 12 months Gravy and meat broth 1 - 2 days 3 - 4 months Ground lamb, pork, turkey, veal and mixtures of them 1 - 2 days 3 - 4 months Ham, canned, opened 3 - 5 days 1 - 2 months Ham, canned, unopened 6 - 9 months Do not freeze Ham, fully cooked, half 3 - 5 days 1 - 2 months Ham, fully cooked, slices 3 - 4 days 1 - 2 months Ham, fully cooked, whole 7 days 1 - 2 months Ham, fully cooked half 3 - 5 days 1 - 2 months Ham, fully cooked slices 3 - 4 days 1 - 2 months Ham, fully cooked whole 7 days 1 - 2 months Hamburger 1 - 2 days 3 - 4 months Hot dogs, opened package 1 week 1 - 2 months Hot dogs, unopened package 2 weeks 1 - 2 months Juices, fruit and vegetables, fresh, frozen 5 - 6 days 12 months Lunch meat, opened package 1 week 1 - 2 months Lunch meat, unopened package 2 weeks 1 - 2 months Mayonnaise, commercial 2 months after opening Do not freeze Poultry, cooked pieces, covered with broth or gravy 1 - 2 days 6 months Poultry, cooked pieces, plain 3 - 4 days 4 months Poultry dishes, cooked 3 - 4 days 4 - 6 months Pre-stuffed pork or lamb chops, chicken breasts stuffed w/dressing 3 - 4 days Do not freeze well Roasts 3 - 5 days 4 - 12 months Sausage, raw from pork, beef, chicken or turkey 1 - 2 days 1 - 2 months Smoked breakfast links, patties 7 days 1 - 2 months Soups and stews - vegetable or meat 3 - 4 days 2 - 3 months Steaks, fresh 3 - 5 days 6 - 12 months Stew meats 1 - 2 days 3 - 4 months Summer sausage, opened package 3 weeks 1 - 2 months Summer sausage, unopened package 3 months 1 - 2 months Turkey, fresh - giblets 1 - 2 days 3 - 4 months Turkey, fresh - parts 1 - 2 days 9 months Turkey, fresh - whole 1 - 2 days 1 year TV dinners Keep frozen until ready to heat 4 months Variety meats (tongue, kidneys, liver, heart, chitterlings) 1 - 2 days 3 - 4 months Vegetables, cooked 4 - 5 days 12 months Vegetables, frozen 7 days 12 months Vegetables, soft-skinned 13 - 14 days 12 months Vegetables, firm or hard-skinned 1 - 3 months 12 months CROCKPOT CONVERSION CHART Guidelines by Culinary Arts Institute Original Recipe Cook on LOW (180 to 200ºF) for: Cook on HIGH (300ºF) for: 1/4 to 1/2 hour 4 to 8 hours 1 1/2 to 2 1/2 hours 1/2 to 1 hour 6 to 8 hours 3 to 4 hours 1 to 3 hours 8 to 16 hours 4 to 6 hours -------------------------------------------------------------------------------- QUICK-FREEZING VEGETABLES Vegetable Preparation Blanching Asparagus Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. 3 - 4 minutes in boiling water, depending on size Beans, green and wax Wash, stem, slice, cut or leave whole. Blanch, chill, pack. Cut: 2 minutes in boiling water Whole: 2 1/2 minutes in boiling water Beans, Lima Shell, wash, blanch, chill. Remove white beans, which may be used for cooking. Pack. 1 - 2 minutes in boiling water, depending on size Carrots Remove tops, wash, scrape. Slice lengthwise or crosswise as preferred, or leave small carrots whole. Sliced: 3 minutes in boiling water Whole: 4 1/2 minutes in boiling water Cauliflower Break heads into florets about 1 inch across. Wash, blanch, chill, pack. 3 - 4 minutes in boiling water Corn, on cob Husk, trim away silk and spots. Wash, blanch, chill, pack. 7 minutes in boiling water for slender ears, 9 for medium, 11 for large Corn, kernels Same as corn on cob. After chilling, cut off kernels and pack. Greens - beet, chard, kale, mustard, spinach, collards Wash, discard bad leaves, tough stems. Blanch, chill, pack. 2 minutes in boiling water Peas Shell, sort, blanch, chill, pack. 1 - 2 minutes in boiling water, depending on size Peppers - green Wash, cut away seeds, slice. Blanch, pack in brine of 1 tsp. salt to 1 C. cold water. 3 minutes in boiling water EQUIVALENT WEIGHTS AND MEASURES a dash = 8 drops liquid 1 cup = 16 tablespoons 1 teaspoon = 60 drops 2 cups = 1 pint (16 fluid ounces) 3 teaspoons = 1 tablespoon 4 cups = 1 quart 4 tablespoons = 1/4 cup 4 quarts = 1 gallon 5 tablespoons + 1 teaspoon = 1/3 cup 1/8 cup = 2 tablespoons 8 tablespoons = 1/2 cup 1/3 cup = 5 tablespoons plus 1 teaspoon 16 tablespoons = 1 cup 2/3 cup = 10 tablespoons plus 2 teaspoons 2 tablespoons (liquid) = 1 ounce 3/4 cup = 12 tablespoons 1 cup = 8 fluid ounces, 1/2 pint 1 bushel = 4 pecks 1 jigger = 1 1/2 fluid ounces (3 tablespoons) 8 to 10 egg whites = 1 cup 12 to 14 egg yolks = 1 cup 2 cups granulated sugar = 1 pound 28 saltine crackers - 1 cup crumbs 4 slices bread = 1 cup crumbs 3 1/2 to 4 cups unsifted confectioners' sugar = 1 pound 14 square graham crackers = 1 cup crumbs 2 1/4 cups packed brown sugar = 1 pound 22 vanilla wafers = 1 cup crumbs 1 cup unwhipped cream = 2 cups whipped 1 to 1 1/4 cups uncooked macaroni = 2 cups cooked 4 cups sifted flour = 1 pound 1 to 1 1/4 cups uncooked noodles = 2 cups cooked 4 1/2 cups cake flour = 1 pound 7 oz. spaghetti = 4 cups cooked 3 1/2 C. unsifted whole wheat flour = 1 pound 1/4 lb. crumbled Bleu cheese = 1 cup 1 peck = 8 quarts 1 liter liquid = 1.06 quarts, 2.1 pints, 0.26 gallon 1 gram = 1/3 ounce 1 liter dry = 4.23 cups 1 dram = 1/16 ounce 1 cup = 250 milliliters (ml) 1 kilo = 2.20 pounds 1 teaspoon = 5 milliliters (ml) 1 meter = 39.37 inches 1 pint = 570 ML (1) 1 kilogram = 2.2 pounds 1 gallon = 4.54 liters (1) 1/4 cup = 62 1/2 milliliters (ml) 1 quart = 1.14 liter (l) 1 tablespoon = 15 milliliters (ml) 1 oz. [28g] ungrated cheese = 1/4 cup [50ml] grated cheese 2 oz. [56g] ungrated cheese = 1/2 cup [125ml] grated 4 oz. [100g] ungrated cheese = 1 cup [250ml] grated -------------------------------------------------------------------------------- FOOD MEASUREMENTS AND YIELDS Food Weight or Count Measure or Yield Apples 1 pound (3 medium) 3 cups sliced Bacon 8 slices cooked 1/2 cup crumbled Bananas 1 pound (3 medium) 2 1/2 cups sliced about 2 cups mashed Beans, dried 1 pound 6 cups cooked Beans, green or wax 1 pound 3 cups cut Beef, cooked 5 oz. 1 cup cubed Bell Pepper 1 medium 1 cup chopped Bread 1 pound About 1 1/2 slices 1 slice 12 to 16 slices 1 cup soft bread crumbs 1/3 cup dry crumbs Butter or margarine 1 pound Size of an egg 2 tablespoons 2 cups or 4 sticks About 1/4 cup 1 ounce Cabbage, raw 1 pound 4 cups shredded Candied fruit or peels 1/2 pound (8 ounces) 1 cup unchopped 1 1/4 cups chopped Canned fruit 16 to 20 oz. can 1 3/4 to 2 cups drained fruit Canned vegetables 16 oz. can 2 cups drained vegetables Carrots 1/2 pound 2 medium 1 1/2 medium 1 1/4 cups chopped 1 cup sliced 1 cup shredded Cauliflorets 1 pound 3 cups Cereal, flakes 3 cups uncrushed 1 cup crushed Celery 2 medium stalks 1 cup sliced Cheese, American 1 pound About 4 cups shredded Cheese, Cheddar 1 pound 4 ounces About 4 cups shredded 1 cup Cheese, Cottage 1 pound 8 ounces 2 cups 1 cup Cheese, Cream 3-ounce package 8-ounce package 6 tablespoons 1 cup Cherries 4 cups unpitted 2 cups pitted Chocolate, baking 1 square 1 ounce Chocolate Chips (morsels) 6-ounce package 12-ounce package 1 cup 2 cups Chocolate Wafers 1 cup fine 19 wafers Cocoa 1 pound 4 cups Coconut, flaked or shredded 1 pound 4 ounces 5 cups 1 1/3 ups Coffee 1 pound 80 tablespoons 40 cups perked Cookies, Chocolate Wafers 19 wafers 1 cup crumbs Cookies, Vanilla Wafers 22 wafers 1 cup finely crushed Corn 2 medium ears 1 cup kernels Cornmeal 1 pound 3 cups Crab, in shell 1 pound 3/4 to 1 cup flaked Crackers, graham 14 squares 1 cup fine crumbs Crackers, saltine 28 squares 1 cup finely crushed Cranberries 1 quart 1 pound 6 to 7 cups cranberry sauce 4 cups Crawfish, whole 1 pound unpeeled 3 to 4 ounces peeled tail meat Crawfish, tails 1 pound unpeeled 1 to 2 cups meat Cream, whipping 1 cup 2 cups whipped Cucumber 1 small to medium 1 cup chopped Dates, pitted 1 cup (1/2 pint) 3 cups chopped Dates, unpitted 1 pound 8-ounce package 1 1/2 cups chopped 1 cup Eggs, whole 5 large 9 medium 1 pound 1 cup Eggs, whites 8 to 11 1 cup Eggs, yolks 12 to 14 1 cup Flour, all-purpose 1 pound 1 ounce 4 cups, unsifted 4 tablespoons Flour, cake 1 pound 4 3/4 to 5 cups sifted Flour, whole wheat 1 pound 3 1/2 cups unsifted Frozen fruit 10 ounce package 1 1/4 cups Frozen vegetables 9 to 10 ounce pakage 2 cups thawed vegetables Gelatine, Knox 1 envelope 2 envelopes 2 1/4 teaspoons 1 1/2 tablespoons Green bell pepper 1 large 1 cup diced Lemon 1 medium 2 to 3 tablespoons juice 2 teaspoons grated rind Lettuce 1 pound head 6 1/4 cups torn Lime 1 medium 1 1/2 to 2 tablespoons juice 1 1/2 teaspoons grated rind Macaroni 4 ounces (1 cup) 2 1/4 cups cooked 1 pound 9 cups cooked Marshmallow Fluff (Creme) 1 tablespoon 1 (7 1/2 oz.) jar 1 (16 1/2 oz.) tub 1 marshmallow 2 1/2 cups Fluff or 32 marshmallows 5 cups or 5 1/2 dozen marshmallows Marshmallows 11 large 10 miniature 1 cup 1 large marshmallow Marshmallows, miniature 1/2 pound 4 1/2 cups Milk, evaporated 5.33-ounce can 13-ounce can 2/3 cup 1 5/8 cups Milk, fresh 1 pound 2 cups Milk, sweetened condensed 14-ounce can 1 1/4 cups Mushrooms, fresh 3 cups (8 ounces) 1 cup sliced Noodles 1 pound dry 9 cups cooked Nuts, almonds 1 pound unshelled 1 pound shelled 1 to 1 3/4 cups nutmeats 3 1/2 cups nutmeats Nuts, peanuts 1 pound unshelled 1 pound shelled 2 1/4 cups nutmeats 3 cups nutmeats Nuts, pecans 1 pound unshelled 1 pound shelled 2 1/4 cups nutmeats 4 cups Nuts, walnuts 1 pound unshelled 1 pound shelled 1 2/3 cups nutmeats 4 cups nutmeats Oats, quick-cooking 1 cup 1 3/4 cups cooked Onion 1 medium 1/2 cup chopped Orange 1 medium 1/3 to 1/2 cup juice 2 tablespoons grated rind (zest) Pasta 1 pound 1 1/2 pounds Appetizer or side dish for 6 people with a light sauce Main dish for 6 people with a substantial sauce Main dish for 6 people with a light sauce Peaches 2 medium 1 cup sliced Pears 2 medium 1 cup sliced Peas in the pod 1 pound 1 cup shelled Potatoes, white 3 medium 2 cups cubed cooked 1 3/4 cups mashed 3 cups grated Potatoes, sweet 3 medium 3 cups sliced Prunes 1 (12-ounce) package 2 cups pitted Raisins, seedless 1 pound 3 cups Rice, long-grain 1 cup 1 pound 3 to 4 cups cooked 2 1/2 cups uncooked or 8 cups cooked Rice, pre-cooked (instant) 1 cup 2 cups cooked Rice, wild 1 cup 3 cups cooked Salt, coarse or kosher 1 ounce 2 tablespoons Salt, table 1 ounce 1 1/2 tablespoons Scallions (green onions) 9 (with tops) 1 cup sliced Shortening 2 cups 1 pound (16 ounces) Shrimp, raw in shell 1 1/2 pounds 2 cups (3/4 pound) cleaned, cooked Sour Cream 8 ounces 1 cup Spaghetti, uncooked 7 ounces About 4 cups cooked Strawberries 1 quart 4 cups sliced Sugar, brown 1 pound 2 2/3 cups firmly packed Sugar, granulated 1 pound 2 cups Sugar, powdered (confectioners') 1 pound 2 1/2 cups unsifted 4 cups sifted Tea 1 pound 120 servings Tomato 1 medium 1 cup chopped Vanilla Wafers 22 wafers 1 cup crumbs Whipping cream 1 cup 2 cups whipped Yeast 1 cake 1/4 oz. package 1 package active dry yeast 2 1/2 teaspoons Zucchini 1 medium 2 cups sliced -------------------------------------------------------------------------------- FOOD QUANTITIES FOR 25, 50 AND 100 SERVINGS Food 25 Servings 50 Servings 100 Servings Baked Beans 3/4 gallon 1 1/4 gallons 2 1/2 gallons Bread 50 slices 100 slices 200 slices Butter 1/2 pound 3/4 to 1 pound 1 1/2 pounds Cake 1 10x12" sheet cake 1 12x20" sheet cake 2 12x20" sheet cakes 1 1/2 10" layer cakes 3 10" layer cakes 6 10" layer cakes Carrots 6 1/4 pounds 12 1/2 pounds 25 pounds Cheese (2 oz.) serving 3 pounds 6 pounds 12 pounds Chicken 13 pounds 25 to 35 pounds 50 to 75 pounds Coffee 1/2 pound and 1 1/2 gallons water 1 pound and 3 gallons water 2 pounds and 6 gallons water Crackers 1 1/2 pounds 3 pounds 6 pounds Fish, fillets or steaks 7 1/2 pounds 15 pounds 30 pounds Fish, large whole 13 pounds 25 pounds 50 pounds Fruit Cup 1/2 cup/serving) 3 quarts 6 quarts 12 quarts Hamburger 9 pounds 18 pounds 35 pounds Hot Dogs 6 1/2 pounds 13 pounds 25 pounds Ice Cream, brick 3 1/4 quarts 6 1/2 quarts 12 1/2 quarts Ice Cream, bulk 2 1/4 quarts 4 1/2 quarts 9 quarts Jams and Preserves 1 1/2 pounds 3 pounds 6 pounds Jello Salad 3/4 gallon 1 1/4 gallons 2 1/2 gallons Lemonade 10 to 15 lemons and 1 1/2 gallons water 20 to 30 lemons and 3 gallons water 40 to 60 lemons plus 6 gallons water Lettuce (salads) 4 heads 8 heads 15 heads Mashed Potatoes 9 pounds 18 to 20 pounds 25 to 35 pounds Mayonnaise 1 cup 2 to 3 cups 4 to 6 cups Potato Salad 4 1/4 quarts 2 1/4 gallons 4 1/2 gallons Rolls 8 dozen 8 dozen 16 dozen Salad Dressings 1 pint 2 1/2 pints 1/2 gallon Sandwich Filling (meat, eggs, fish) 1 1/2 quarts 2 1/2 to 3 quarts 5 to 6 quarts Sandwich Filling (sweet - fruit) 1 quart 1 3/4 to 2 quarts 2 1/2 to 4 quarts Scalloped Potatoes 4 1/2 quarts 8 1/2 quarts 17 quarts Soup 1 1/2 gallons 3 gallons 6 gallons Spaghetti 1 1/4 gallons 2 1/2 gallons 5 gallons Tea 1/12 pounds and 1 1/2 gallons water 1/6 pound and 3 gallons water 1/3 pound and 6 gallons water Tomatoes 3 to 5 pounds 7 to 10 pounds 14 to 20 pounds Turkey 13 pounds 25 to 35 pounds 50 to 75 pounds Vegetables, canned 1 #10 can 2 1/2 #10 cans 4 #10 cans Watermelon 37 1/2 pounds 75 pounds 150 pounds Whipping Cream 3/4 pint 1 1/2 to 2 pints 3 pints -------------------------------------------------------------------------------- HEALTHY SUBSTITUTIONS Source: The American Dietetic Association's Complete Food & Nutrition Guide by Roberta Larson Duyff, MS, RD, CFCS Ingredient Substitute Bacon Canadian bacon Lean ham Butter, lard, and other saturated fat (coconut oil, palm oil) Soft tub margarine (first ingredient on food label listed as liquid vegetable oil)* Corn, cottonseed, olive, rapeseed (canola), safflower, sesame, soybean or sunflower oil *(When cooking, it is better not to substitute reduced-fat margarine or corn oil spreads for regular butter and margarine unless a recipe has been specifically developed for their use. Their increased water content can make a substantial difference in the food's taste, appearance and texture). Chocolate 1 oz. baking chocolate = 3 T. cocoa powder and 1 T. oil Cream Evaporated skim milk Cream soup Defatted broths Broth-based or skim milk-based soups Full-fat cheese Low-fat, skim-milk cheese Cheese with less than 5 grams of fat per ounce Fat-free cheese Ground beef Extra lean ground beef Lean ground turkey or chicken Ice cream Low-fat or nonfat ice cream Frozen low-fat or nonfat yogurt Frozen fruit juice products Sorbet Mayonnaise Low-fat or fat-free mayonnaise Whipped salad dressing Plain low-fat yogurt combined with low-fat cottage cheese Nuts Dried fruit such as raisins, chopped dried apricots or dried cranberries Ricotta cheese Low-fat or fat-free cottage cheese Nonfat or low-fat ricotta cheese Salad dressing Low-calorie commercial dressings Homemade dressing made with unsaturated oils, water, and vinegar or lemon juice Sausage Lean ground turkey 95% fat-free sausage Sour cream Plain low-fat yogurt 1/2 C. cottage cheese blended with 1 1/2 tsp. lemon juice Fat-free sour cream Whipped cream Chilled, whipped evaporated skim milk Nondairy whipped topping made from polyunsaturated fat Whole egg Two egg whites 1/4 C. cholesterol-free liquid egg product 1 egg white plus 2 tsp. oil One egg yolk = One egg white One egg (as thickener) = 1 T. flour Whole milk (as a beverage or in recipes) Skim, 1 percent or 2 percent milk -------------------------------------------------------------------------------- GRAVY PROBLEMS AND SOLUTIONS PROBLEM SOLUTION Lumpy gravy Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly. Slightly too salty Two remedies: Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato. Add a few pinches of light brown sugar. Don't add too much or the gravy will become sweet. Severely too salty Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together. Too light in color Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master. Too thin There are three different remedies: ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold water. Stir until dissolved, then mix into gravy. This can be served as soon as the gravy thickens due to arrowroot's being flavorless. FLOUR - Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor. CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor. NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping. Too thick Slowly whisk in more broth until the desired thickness is attained. Fatty/Greasy If time is of the essence, skim the fat off the top or soak up with a fresh bread slice. Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes. If time allows, chill the gravy, skim off the fat, and reheat the gravy until it bubbles. -------------------------------------------------------------------------------- HEIRLOOM MEASUREMENTS 1 wineglass 1/4 cup 1 jigger 1.5 fluid ounces 1 gill 1/2 cup 1 teacup a scant 3/4 cup 1 coffeecup a scant cup 1 tumbler 1 cup 1 peck 2 gallons - dry 1 pinch or dash what can be picked up between thumb and first two fingers; less than 1/8 teaspoon 1/2 pinch what can be picked up between thumb and one finger 1 saltspoon 1/4 teaspoon 1 kitchen spoon 1 teaspoon 1 dessert spoon 2 teaspoons or 1 soupspoon 1 spoonful 1 tablespoon more or less 1 saucer 1 heaping cup (about) 1 penny weight 1/20 ounce 1 drachma 1/8 ounce 60 drops thick fluid 1 teaspoon 1 ounce 4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard or 4 tablespoons cloves or prepared mustard or 3 1/2 tablespoons nutmeg or pepper or 3 tablespoons sage, cream of tartar or cornstarch or 2 tablespoons salt or any liquid 1 pound 2 cups liquid or 4 cups flour or 8 medium size eggs with shells or 10 eggs without shells or 2 1/2 cups confectioners' sugar or packed brown sugar or 4 cups grated cabbage, cranberries, coffee or chopped celery or 3 cups cornmeal or 2 cups uncooked rice or 2 3/4 cups raisins or dried currants Butter the size of a egg 1/4 cup or 2 ounces Butter the size of a walnut 1 tablespoon Butter the size of a hazelnut 1 teaspoon Temperatures Very slow oven below 300ºF Slow oven 300ºF Moderately slow oven 325ºF Moderate oven 350ºF Moderately hot oven 375ºF Quick oven 375 - 400ºF Hot oven 400-425ºF Very hot oven 450-475ºF Extremely hot oven 500ºF or more -------------------------------------------------------------------------------- WEIGHTS AND MEASURES OF FRUITS AND VEGETABLES 15 pounds potatoes 1 peck 3 1/2 to 4 pounds spinach 1 peck 7 1/2 pounds peas in pods 1 peck 50 pounds tomatoes (approximately) 1 bushel 50 pounds plums 1 bushel 48 pounds pears 1 bushel 49 pounds peaches 1 bushel 44 pounds apples 1 bushel VOLUME AND WEIGHT CONVERSIONS VOLUME CONVERSIONS Volume U.S. Units U.K. Units Metric Units 1 teaspoon (US) 1/6 ounce 5/6 teaspoon 4.929 milliliters 1 tablespoon (US) 0.5 ounce 5/6 tablespoon 14.79 milliliters 1 fluid ounce (US) 1 ounce 1.041 ounces 29.57 milliliters 1 gill (US) 4 ounces 5/6 gill 118 milliliters 1 cup (US) 8 ounces 5/6 breakfast cup 236.6 milliliters 1 pint (US) 16 ounces 5/6 pint 473.2 milliliters 1 quart (US) 32 ounces 5/6 quart 946.3 milliliters 1 gallon (US) 128 ounces 5/6 gallon 3.785 liters 1 cubic inch 0.5541 ounces 0.5767 ounce 16.387 milliliters 1 teaspoon (UK) 1.2 teaspoons 0.2083 ounce 6.16 milliliters 1 dessert spoon (UK) 2.4 teaspoons 0.4167 ounce 12.32 milliliters 1 tablespoon (UK) 1.2 tablespoons 0.625 ounce 18.48 milliliters 1 fluid ounce (UK) 0.96076 ounces 1 ounce 28.4 milliliters 1 gill (UK) 1.2 gills 5 ounces 142 milliliters 1 breakfast cup (UK) 1.2 cups 10 ounces 284 milliliters 1 pint (UK) 1.2 pints 20 ounces 568 milliliters 1 quart (UK) 1.2 quarts 40 ounces 1.136 liters 1 gallon (UK) 1.2 gallons 160 ounces 4.546 liters 1 milliliter 0.203 teaspoon 0.169 teaspoon l milliliter 1 centiliter 2.03 teaspoons 1.69 teaspoons 10 milliliters 1 deciliter 0.423 cup 0.352 cup 100 milliliters 1 liter 1.057 quarts 0.8806 quart 1000 milliliters 1 decaliter 2.642 gallons 2.202 gallons 10000 milliliters 1 teaspoon (metric) 1.014 teaspoons 0.845 teaspoons 5 milliliters 1 tablespoon (metric) 3.04 tablespoons 2.54 tablespoons 15 milliliters 1 standard cup 1.0567 cups 0.8806 cup 250 milliliters -------------------------------------------------------------------------------- SUBSTITUTES - BAKING PRODUCTS Product Measure Substitute Arrowroot 1 tablespoon 2 tablespoons all-purpose flour Baking Powder 1 teaspoon 1 tablespoon 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar Brown Sugar, Light Brown 1 cup Add 2 tablespoons molasses per cup of white sugar Brown Sugar, Dark Brown 1 cup Add 3 tablespoons molasses per cup of white sugar Cake Flour, sifted 1 cup 1 cup less 2 tablespoons sifted all-purpose flour Chocolate, Unsweetened 1 ounce 3 tablespoons cocoa plus 1 tablespoon butter or margarine Confectioners' Sugar (Powdered Sugar) 1 cup 1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor) Corn Syrup, Light 1 cup 1 cup sugar plus 1/4 cup water Cornstarch 1 tablespoon 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca Cocoa, Dutch Process 3/4 cup Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it Flour, All-purpose 1 cup 1 cup cake flour plus 2 tablespoons Flour, Cake 1 cup 1 cup 1 cup minus 2 tablespoons all-purpose flour 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together Flour, Self-rising 1 cup 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt Flour, Soft 1 cup 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together Honey 1 cup 1 1/4 cups sugar plus 1/4 cup water Marshmallow Creme 1 (7-ounce) jar 1 (16-ounce) package marshmallows, melted, plus 3 1/2 tablespoons light corn syrup Pecans, chopped 1 cup 1 cup regular oats, toasted (in baked products) Tapioca 1 tablespoon 1 1/2 tablespoons all-purpose flour Unsweetened Chocolate 1 square 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or vegetable shortening OR 3 tablespoons carob plus 2 tablespoons water Yeast, Compressed 1 cake 1 envelope or 2 teaspoons active dry yeast SUBSTITUTES - DAIRY PRODUCTS Product Measure Substitute Butter (for sautéing) 1 tablespoon 1 T. olive oil Buttermilk 1 cup 1 T. vinegar or lemon juice plus sweet milk to equal 1 C. Mix 1/2 C. evaporated milk plus 1/2 C. lukewarm water - add 1 T. white vinegar. Let stand at room temperature for 30 minutes. 1 C. plain yogurt Cream, light 1 cup 3/4 C. milk plus 3 T. butter or margarine (for use in cooking and baking) 1 C. evaporated milk, undiluted Cream, heavy 1 cup 3/4 C. milk plus 1/3 C. butter or margarine (for use in cooking and baking) Cream, whipped 1 cup Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tsp. lemon juice. Whip until stiff. Egg White 1 white (2 tablespoons) 2 T. thawed frozen egg white 2 tsp. sifted, dry egg white powder plus 2 T. lukewarm water Egg Yolk 1 yolk (1 1/2 tablespoons) 2 T. sifted, dry egg yolk powder plus 2 tsp. water 1 1/3 T. thawed frozen egg yolk Eggs 2 large 1 egg 2 eggs 3 eggs 3 small 1 tsp. gelatine, 3 T. cold water, 2 T. plus 1 tsp. boiling water 2 tsp. gelatine, 1/3 C. cold water, 2 T. plus 1 tsp. boiling water 1 T. gelatine, 1/3 C. cold water, 1/3 C. boiling water Half-and-half 1 cup 7/8 C. milk plus 1/2 T. butter or margarine 1 C. evaporated milk, undiluted Mascarpone 1 part ricotta cheese to 2 parts whipping cream Milk, fresh 1 cup 1/2 C. evaporated milk plus 1/2 C. water 3 to 5 T. nonfat dry milk solids in 1 C. water Milk, skim 1 cup 3 to 4 T. dry nonfat milk solids plus 1 C. water Milk, sour 1 cup 1 T. lemon juice or vinegar plus milk to make 1 C. Milk, whole 1 cup 1 C. reconstituted nonfat dry milk plus 2 tsp. butter or margarine 1/2 C. evaporated milk plus 1/2 C. water 4 T. whole dry milk plus 1 C. water, or follow manufacturer's directions 1 C. fruit juice or 1 C. potato water (for use in baking) 1/4 C. nonfat dry milk plus 2 tsp. butter or margarine plus 7/8 C. water Sour Cream, commercial (for cooking purposes) 8-ounce carton 1 T. lemon juice plus evaporated milk to equal 1 C. 3 T. butter plus 7/8 C. sour milk 1 C. plain yogurt plus 3 T. melted butter 1 C. plain yogurt plus 1 T. cornstarch 1 C. cottage cheese plus 1/4 C. buttermilk plus 1/2 tsp. lemon juice blended until smooth Sour Cream, commercial (for topping purposes) 1 cup 1 C. cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender. Sour Cream, heavy 1 cup 1/3 C. butter plus 2/3 C. milk Sour Cream, for dip 1 cup 1 C. plain nonfat yogurt Whipped Cream 1 cup 1 sliced banana and 1 egg white, beaten until stiff Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff. Whipping Cream 1 cup 3/4 C. milk plus 1/3 C. melted butter (for baking only - will not whip) Yogurt, plain 1 cup 1 C. buttermilk or sour milk 1 C. sour cream 1 C. cottage cheese, blended until smooth -------------------------------------------------------------------------------- SUBSTITUTES - MISCELLANEOUS PRODUCTS Product Measure Substitute Balsamic Vinegar 1/2 cup 1/2 cup red wine vinegar (slight flavor difference) Brandy 1 tablespoon 1/4 teaspoon brandy extract plus 1 tablespoon water Catsup 1 cup 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar (for use in cooked mixtures) Chili Sauce 1 cup 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar (for use in cooked mixtures) Chocolate, Unsweetened 1 ounce 3 tablespoons cocoa plus 1 tablespoon butter or margarine Cornstarch 1 tablespoon 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca Cream Sauce 1 1/2 cups 1 can condensed cream-style soup plus 1/4 cup liquid Dry White Wine 1/4 cup 1/4 cup dry white vermouth Fruit Juice, for cooking 1 cup 1 cup brewed spicy herb tea Honey 1 cup 1 1/4 cups sugar plus 1/4 cup water Lemon Juice 1 tablespoon 1 tablespoon vinegar Marsala 1/4 cup 1/4 cup dry white wine plus 1 teaspoon brandy Molasses 1 cup 1 cup honey plus 1 tablespoon brown sugar Mustard, Dry 1 teaspoon 1 tablespoon prepared mustard Mustard, Prepared (wet) 1 teaspoon 1/4 teaspoon dried mustard plus 3/4 teaspoon vinegar Nutella Quantity desired Melt semi-sweet chocolate; remove from heat, then whisk in an equal amount of unsalted hazelnut butter until blended. Sweet'n Low 2 teaspoons 2 1/2 teaspoons 4 teaspoons 8 teaspoons 1/4 C. granulated sugar 1/3 C. granulated sugar 1/2 C. granulated sugar 1 C. granulated sugar 1 1/2 teaspoons 2 teaspoons 1 tablespoon 2 tablespoons 6 packets 8 packets 12 packets 24 packets Tapioca 1 tablespoon 1 1/2 tablespoons all-purpose flour (for thickening) Tomato Juice 1 cup 1/2 cup tomato sauce plus 1/2 cup water Tomato Sauce 2 cups 3/4 cup tomato paste plus 1 cup water SUBSTITUTES - SEASONING PRODUCTS & HERBS Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon chopped scallion (green onion) tops Garlic Clove 1 medium 1/8 teaspoon garlic powder or minced dried garlic Garlic Salt 1 teaspoon 1/8 teaspoon garlic powder plus 7/8 teaspoon salt Ginger, candied 1 tablespoon 1/8 teaspoon ground ginger Gingerroot, fresh, grated 1 tablespoon 1/8 teaspoon ground ginger Herbs, fresh 1 tablespoon 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs Horseradish, fresh, grated 1 tablespoon 2 tablespoons prepared horseradish Mustard, dry 1 teaspoon 1 tablespoon prepared mustard Orange Peel, dried 1 tablespoon 1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind Parsley, fresh, chopped 1/4 cup 1 tablespoon dried parsley flakes Pumpkin Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon,1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg Vanilla Bean 1 one-inch piece 1 teaspoon vanilla extract SUBSTITUTES - SPICES Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, plus 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon chopped green onion tops Garlic clove 1 medium 1/8 teaspoon garlic powder or minced dried garlic Garlic Salt 1 teaspoon 1/8 teaspoon garlic powder plus 7/8 teaspoon salt Ginger, candied 1 tablespoon 1/8 teaspoon ground ginger Gingerroot, fresh, grated 1 tablespoon 1/8 teaspoon ground ginger Herbs, fresh 1 tablespoon 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs Horseradish, fresh, grated 1 tablespoon 2 tablespoons prepared horseradish Mustard, dry 1 teaspoon 1 tablespoon prepared mustard Orange Peel, dried 1 tablespoon 1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind Parsley, fresh, chopped 1/4 cup 1 tablespoon dried parsley flakes Pumpkin Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, plus 1/8 teaspoon round nutmeg Vanilla Bean 1 (1-inch) piece 1 teaspoon vanilla extract SUBSTITUTES - VEGETABLE PRODUCTS Product Measure Substitute Beans, cooked dried 1 cup 1 cup canned beans, rinsed well Bell Pepper, chopped 3 tablespoons 1 tablespoon dried red or green red or green pepper flakes Garlic, fresh 1 clove 1 teaspoon garlic salt OR 1/8 teaspoon garlic powder Mushrooms, fresh 1 pound 6 ounces canned mushrooms Mushrooms, fresh, sliced 1 pound 1 (8-ounce) can sliced mushrooms, drained, OR 3 ounces dried mushrooms Onion, chopped 1 small 1 tablespoon instant minced onion OR 1 teaspoon onion powder Parsley, fresh 1/4 cup chopped 1 tablespoon dried parsley flakes Red Pepper, sweet, chopped 2 tablespoons 2 tablespoons chopped pimento Shallots, chopped 3 tablespoons 2 tablespoons chopped onion plus 1 tablespoon chopped garlic ROASTING TIMETABLE MEAT CUT WEIGHT (POUNDS) OVEN TEMP. INTERNAL TEMP. COOKING MINS. PER LB/ BEEF Eye Round 2-3 325ºF 140ºF (med-rare) 20-22 Rib 4-6 6-8 325ºF 325ºF 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 25-30 30-34 23-26 27-32 Rib Eye 4-6 350ºF 140ºF (med-rare) 160ºF (med) 18-20 20-22 Sirloin Tip 2-4 4-6 8-10 325ºF 325ºF 325ºF 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 30-35 35-40 25-30 30-35 18-22 23-25 Tenderloin (half) 2-3 425ºF 140ºF (med-rare) 35-45 total Tenderloin (whole) 4-6 425ºF 140ºF (med-rare) 45-60 total Tri-Tip (Bottom Sirloin) 1-2 425ºF 140ºF (med-rare) 30-40 CHICKEN Whole-stuffed 3-4 325ºF 180ºF 2 to 2-1/2 hrs Whole-unstuffed 3-4 375ºF 180ºF 1-3/4 to 2 hrs DUCK 3-4 5-6 350ºF 180ºF 2 3 GOOSE 7-9 9-11 11-13 350ºF 180ºF 2-1/2 to 3 hrs 3-1/2 to 4 hrs HAM Bone-In 6-8 14-16 325ºF 140ºF 13-17 11-14 Boneless 1-2 3-4 6-8 9-11 325ºF 140ºF 29-33 19-23 16-20 12-16 Canned 2 3 325ºF 140ºF 23-25 21-23 17-20 Picnic Ham/Shoulder (uncooked) 3-10 325ºF 185ºF 27-29 LAMB Leg-Shank Half 3-4 140ºF (med-rare) 155ºF (med) 30-35 40-45 Leg-Sirloin Half 3-4 325ºF 140ºF (med-rare) 155ºF (med) 25-30 35-40 Leg-Whole (bone-in) 12 325ºF 140ºF (med-rare) 155ºF (med) 15-20 20-25 Leg-Whole (bone-in) 5-7 325ºF 140ºF (med-rare) 155ºF (med) 20-25 25-30 Leg-Whole (boneless) 4-7 325ºF 145ºF (med-rare) 155ºF (med) 25-30 30-35 Shoulder 3-5 325ºF 140ºF (med-rare) 155ºF (med) 30-35 35-40 PORK Boston Blade (boneless) 3-4 325ºF 165ºF 40-45 Crown Blade 6-10 325ºF 165ºF 20-25 Loin Blade or Sirloin boneless,tied 2-4 325ºF 165ºF 33-38 Loin Center (bone-in) 3-5 325ºF 155ºF 20-25 Rib (boneless) 2-4 325ºF 155ºF 26-31 Spareribs 325ºF 1 1/2 - 1 3/4 hrs Tenderloin 1/2-1 425ºF 155ºF 27-29 Top Loin (boneless) 2-4 325ºF 155ºF 23-33 Top Loin Double (boneless) 3-4 325ºF 160ºF 29-34 PHEASANT 2-3 350ºF 180ºF 1 to 1-1/2 hrs ROCK CORNISH HEN 1-2 350ºF 180ºF 1 to 1-1/4 hrs TURKEY Breast (bone-in) 2-4 3-5 5-7 325ºF 170ºF 1-1/2 to 2 hrs 1-1/2 to 2-1/2 hrs 2 to 2-1/2 hrs 2 to 2-1/2 hrs Whole-stuffed 6-8 8-12 12-16 16-20 20-24 325ºF 180ºF 3 to 3-1/2 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs 5 to 6-1/2 hrs Whole-unstuffed 6-8 8-12 12-16 16-20 20-24 325ºF 180ºF 2-1/4 to 3-1/4 hrs 3 to 4 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs NOTE: Times given are for unstuffed birds unless noted. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully-do not use this timetable. VEAL Crown 12-14 ribs) 7-10 325ºF 155ºF 19-21 Loin (bone-in) 3-4 325ºF 155ºF 34-36 Loin (boneless) 2-3 325ºF 155ºF 18-20 Rib 4-5 325ºF 155ºF 25-27 Rump (boneless) 2-3 325ºF 155ºF 33-35 Shoulder (boneless) 2-3 325ºF 155ºF 31-34 BRITISH SHORTCUTS PLUS #23372 - 04/08/03 11:13 PM Edit Reply Quote BRITISH SHORTCUTS Cheese (grated) 1 oz. = 4 level tablespoons Cocoa or chocolate powder 1 oz. = 3 level tablespoons Coconut (desiccated) 1 oz. = 4 level tablespoons Flour (unsifted) 1 oz. = 3 level tablespoons Sugar (castor/caster) 1 oz. = 2 level tablespoons Sugar (granulated) 1 oz. = 2 level tablespoons Sugar (icing) 1 oz. = 2 1/2 level tablespoons Syrup (golden) 1 oz. = 1 level tablespoons BRITISH LIQUID MEASURES 1 UK pint is about 6 dl 1 UK liquid oz = 0.96 US liquid oz. 1 UK pint = 570 ml = 20 fl oz. = 2 cups 1 UK quart = 1.14 L (can usually be rounded to 1 L) = 2 pints 1 UK gallon = 4.54 L (can usually be rounded to 4 L) = 4 quarts 1 UK breakfast cup = 10 fl oz. = 1/2 pint 1 cup = 225 ml (can usually be rounded to 250 ml) = 8 fl oz. 1 tea cup = 1/3 pint 1 tablespoon = 15 ml = 1/2 fl oz. 1 dessertspoon = 10 ml 1 teaspoon = 5 ml = 1/3 tablespoon VOLUME AND WEIGHT CONVERSIONS VOLUME CONVERSIONS Volume U.S. Units U.K. Units Metric Units 1 teaspoon (US) 1/6 ounce 5/6 teaspoon 4.929 milliliters 1 tablespoon (US) 0.5 ounce 5/6 tablespoon 14.79 milliliters 1 fluid ounce (US) 1 ounce 1.041 ounces 29.57 milliliters 1 gill (US) 4 ounces 5/6 gill 118 milliliters 1 cup (US) 8 ounces 5/6 breakfast cup 236.6 milliliters 1 pint (US) 16 ounces 5/6 pint 473.2 milliliters 1 quart (US) 32 ounces 5/6 quart 946.3 milliliters 1 gallon (US) 128 ounces 5/6 gallon 3.785 liters 1 cubic inch 0.5541 ounces 0.5767 ounce 16.387 milliliters 1 teaspoon (UK) 1.2 teaspoons 0.2083 ounce 6.16 milliliters 1 dessert spoon (UK) 2.4 teaspoons 0.4167 ounce 12.32 milliliters 1 tablespoon (UK) 1.2 tablespoons 0.625 ounce 18.48 milliliters 1 fluid ounce (UK) 0.96076 ounces 1 ounce 28.4 milliliters 1 gill (UK) 1.2 gills 5 ounces 142 milliliters 1 breakfast cup (UK) 1.2 cups 10 ounces 284 milliliters 1 pint (UK) 1.2 pints 20 ounces 568 milliliters 1 quart (UK) 1.2 quarts 40 ounces 1.136 liters 1 gallon (UK) 1.2 gallons 160 ounces 4.546 liters 1 milliliter 0.203 teaspoon 0.169 teaspoon l milliliter 1 centiliter 2.03 teaspoons 1.69 teaspoons 10 milliliters 1 deciliter 0.423 cup 0.352 cup 100 milliliters 1 liter 1.057 quarts 0.8806 quart 1000 milliliters 1 decaliter 2.642 gallons 2.202 gallons 10000 milliliters 1 teaspoon (metric) 1.014 teaspoons 0.845 teaspoons 5 milliliters 1 tablespoon (metric) 3.04 tablespoons 2.54 tablespoons 15 milliliters 1 standard cup 1.0567 cups 0.8806 cup 250 milliliters Alcohol Substitues in cooking If you trying to cut back on calories, or don't wish to use alcohol in recipes, use the following substitutions: For 1 Tbs. dry vermouth, use 1 Tbs. apple juice. For 1 Tbs. sweet sherry, use 1 Tbs. apple cider. For 1/4 cup brandy, port wine, rum, sweet sherry, or fruity liqueur, use equal amount unsweetened apple or orange juice plus 1 tsp. vanilla or other flavored extract. For 1/4 cup red wine, use equal amount red grape juice or cranberry juice. For 1/4 cup white wine, use equal amount white grape juice or apple juice. For 2 Tbs. amaretto, use 1/4-1/2 tsp. almond flavored extract (add water or grape juice if you need an equal volume). For 2 Tbs. bourbon or sherry, use 1-2 tsp. vanilla extract (add water or grape juice if you need an equal volume). For 2 Tbs. brandy or rum, use 1/2-1 tsp. brandy or rum extract (add water or grape juice if you need an equal volume). For 2 Tbs. Grand Marnier or other orange-flavored liqueur, use 2 Tbs. unsweetened orange juice concentrate or 2 Tbs. orange juice and 1/2 tsp. orange extract. For 2 Tbs. kahlua or other coffee/chocolate-flavored liqueur, use 1/2-1 tsp. chocolate extract plus 1/2-1 tsp. instant coffee in 2 Tbs. water. For 2 Tbs. sherry or bourbon, use 1 to 2 tsp. vanilla extract.

They'd I put more mixes in the main post. There is one there for whole wheat bread that looks pretty easy. I am going to try it myself. Enjoy

We are doing international tonight: On the menu is: Beef and Broccoli Stir Fry Fried Brown rice Home made Cantalope Sherbet Total cost per person per plate: $1.00

There are lost of quick bread recipes They'd did you have any one particular type in mind. Heres one for: Cracked Wheat Quick Bread Serving Size: 9 Preparation Time: 0:50 Categories: Breads Quick as a Wink Amount Measure Ingredient Preparation Method 1 1/2 cups whole wheat flour 3/4 cup all-purpose flour 1/2 cup oats 1/2 cup sugar 2 tablespoons bulgur or cracked wheat 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 teaspoon salt 1 1/4 cups skim or soy milk 1 tablespoon applesauce 2 egg whites Preheat oven to 350. Oil a 8 1/2 x 4 1/2 loaf pan. Combine dry ingredients. Whisk milk, applesauce and egg whites. stir into dry ingredients until just moistened. Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan to cool. Per serving: 218 Calories; 3g Fat (11% calories from fat); 7g Protein; 43g Carbohydrate; 1mg Cholesterol; 241mg Sodium ### Honey Herb Quick Bread ---------------------- 1 cup White Flour 1 cup WW Flour 1 tsp Baking Soda 1 tsp Baking Powder 1 tsp Thyme 1 tsp Rosemary 1 tsp Cinnamon 1 Powdered Egg equivalent 1 cup Honey 1 cup Rice Milk Standard quick bread instructions... Mix dry together, mix wet together, mix wet into dry. Put into non-stick or sprayed loaf pan and bake at 375 F for 50 min. or Form into loaf on non-stick or sprayed sheet and bake at 375 F for 45 min. ...or until the middle bounces back when lightly pressed down. Scannels' Soda Bread Categories: Breads, Mcdougall Servings: 1 1 1/2 c Whole wheat pastry flour 1 c Oat bran 1 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1 tb Sugar or other sweetener 2 tb Caraway seeds 1/4 c Raisins or currants 1 c Potato or soy milk 1 tb Lemon juice Mix milk and lemon juice and set aside. Mix dry ingredients well, then blend in caraway seeds and currants. Add milk stirring to make a stiff dough. Turn into a lightly floured board and knead for 1 minute. Shape into a round loaf and put into a greased 8" round pan. With a floured knife, cut a cross into the top. Bake at 350F for 40 minutes or until lightly browned. Cut into slices crosswise when cooled. Total cal. per slice-162 Fat-2grams From the Vegetarian Journal March/April 1993 kwvegan vegan Hiking Bread - makes 14 servings, 0.5 gms fat/serv, 3% CFF 1 cup all purpose flour 1 cup rye flour 1 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 cups nonfat yogurt 2 Tbl firmly packed brown sugar 1/4 cup light molasses 1 1/2 cups old fashioned oats 1 cup raisins Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan. Combine flours, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter (more like dough) is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes in a 350 degree oven until lightly browned and edges have begun to pull away from the sides of the pan.

and sunk so quick!

Do you live in a Tornado Zone? One of my wishes on my wish list is to chase a few of these babies. Whats it like to have one in your area?

Hang in there They'd. By the way how did you pick your online name? Its wild! I think this winter has been long enough for everyone. When we get good weather we will probably go right into summer and miss spring.