*  Exported from  MasterCook  *

                     Lisas' List of Substitutions R-Z

Recipe By     : Compiled By Lisa Lepsy
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          Rice          barley, bulger, couscous,millet
          Rice Wine     Saki
          Rosemary      marjoram, oregano
          Saffron       1/2-1 teaspoon turmeric
          Sage          Rosemary, oregano
          Shortening    1cup In baking=1 C butter or 1 C margarine
          Snow Peas     Sugar snap peas
          Sour Cream    1cup=1 T white vinegar=enough milk to make
                        1 cup, let stand 5 minutes or
                        1 cup plain yogurt  or
                        6 oz. cream cheese with 3 T milk or
                        1/3 C melted butter with 3/4 C sour milk -- for
baking
					
          Sour Milk     1 Cup=1-1/2 T lemon juice or vinegar plus
                        enough milk to make 1 cup
          Sugar         Brown in baking 1/2 C=1/2 C white
                        sugar+2 T molasses
          Tahini        Ground sesame seeds
          Tomatillos    fresh green tomatoes plus lemon juice
          Vanilla       Almond extract
          Vinegar       lemon juice in salads or cooking
          Vinegar       Malt=cider vinegar
          Wasabi        hot mustard powder mixed with water
          Wine          For marinades=1/4 C vinegar+1T sugar+1/4
                        C water
          Yeast         1 cake=2 envelopes dry or 2 T powdered or
                        1 envelope=1 T powdered, or 1/2 cake
                        of compressed yeast, crumbled
          Yogurt        Plain=sour cream, buttermilk, créme
                        fraiche, heavy cream

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