Emergency Substitutions

• Bacon, cooked and crumbled, 1 slice = 1 tablespoon bottled bacon pieces
• Bread crumbs, dry 1/4 cup = 3/4 cup soft bread crumbs, 1/4 cup cracker crumbs, 1/4 cup cornflakes crumbs or 2/3 cup rolled oats
• Buttermilk, 1 cup = 1 Tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using)
• Cornstarch for thickening, 1 tablespoon = 2 tablespoons all purpose flour, or 2 teaspoon quick cooking tapioca
• Cream, heavy or whipping, 1 cup whipped and sweetened = 2 cups thawed frozen whipped topping
• Cream, sour, 1 cup = 1 cup plain yogurt
• Garlic, 1 clove = 1/8 teaspoon garlic powder or mince dried garlic or 1/2 teaspoon bottled minced garlic
• Ginger, fresh, minced, 1 tablespoon = 1/4 teaspoon ground ginger
• Half and Half, 1 cup = 2 Tablespoons margarine or butter, melted plus enough milk to make 1 cup
• Herbs, fresh, snipped, 1 tablespoon = 1 Teaspoon dried herbs, crushed
• Honey, 1/4 cup = 1/4 Cup light corn syrup
• Margarine, 1 cup = 1 cup butter or 1 cup vegetable shortening plus 1/4 teaspoon salt, if desired
• Milk, fresh, whole, 1 cup = 1 cup 2%, 1% or skim milk, or 1/3 cup evaporated milk plus 1/2 cup water
• Mustard, prepared as a spread/dip, 1 tablespoon = 1/2 teaspoon dry mustard plus 2 teaspoon vinegar
• Onion, 1 small, chopped about 1/4 cup = 1 teaspoon onion powder or 1 tablespoon minced dry onion, rehydrate
• Pepper, ground red (cayenne), 1/8 teaspoon = 4 drops hot pepper sauce
• Poultry seasonings, 1 teaspoon = 3/4 teaspoon dried sage leaves, crushed, plus 1/4 teaspoon dried thyme leaves, crushed
• Sugar, granulated, 1/2 cup = 1/2 Cup packed brown sugar
• Zucchini, sliced 1 cup = 1 cup sliced summer squash