Title: Lisas' List of Substitutions R-Z
Categories: None
Yield: 1 Servings

		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	c	Plain yogurt or
6	oz	Cream cheese with 3 T milk or
1/3	c	Melted butter with 3/4 c sour milk, for

aking 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

Posted to MM-Recipes Digest V4 #10

Recipe by: Compiled By Lisa Lepsy

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