*  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, cre`me
                         fraiche, heavy cream
 
 
 
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