Yield: 60 servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Brown sugar; 1 lb |
| 2¼ cup | Packed brown sugar; 1 lb |
| 2¼ cup | Sugar; 1 lb |
| 2 cups | Sugar; 1 lb |
| 2¼ cup | Caster/superfine sugar; 1 lb |
| 3¾ cup | 1 lb icing/powdered sugar |
| 4 cups | Powdered sugar; 1 lb. |
| 4 cups | Sifted flour; 1 lb. |
| 3¾ cup | 1 lb flour |
| 3 cups | 1 lb flour |
| 2 cups | 10 oz flour |
| 3⅓ cup | 1 lb whole wheat flour |
| 2 cups | 1 lb butter; or any fat |
| 4½ cup | 1 lb cheese; grated |
| 4 cups | Shredded cheese; 1 lb |
| 1 cup | Egg whites; 8-10 |
| 1 cup | Egg yolks; 12-14 |
| 1 cup | Cream; 2 cups whipped |
| 3 cups | 1 lb raisins |
| 2⅔ cup | 1 lb dates, pitted |
| 1½ cup | Pitted cut dates; 1 lb whole |
| 1 tablespoon | Instant minced onion, rehy- drated; 1 small fresh onion |
| 4 cups | 1 lb Onions |
| ⅛ teaspoon | Garlic powder; 1 cl garlic |
| 1 teaspoon | Dried herbs; 1 tb fresh |
| 4 ounces | Dry noodles; 2 c cooked |
| 1 cup | Uncooked macaroni = 2-2/3 c cooked |
| 4 ounces | Uncooked macaroni; 2 1/4 cups cooked |
| 2 cups | Cracker crumbs; 28 saltines |
| ¾ cup | Cracker crumbs; 1 c bread crumbs |
| 4½ cup | 3 lb chicken, cooked/diced |
| 3½ cup | Whole wheat flour; 1 lb. |
| 4½ cup | Cake flour; 1 lb. |
| 3¼ cup | 1 lb corn meal |
| ⅔ ounce | Bakers yeast; 1 cake |
| 3 teaspoons | Dried yeast; 1 cake |
| 1 pack | Dry yeast; 1 cake |
| 1 tablespoon | Cornstarch; 2 tb flour for thickening |
| 1 teaspoon | Baking powder; 1/4 ts baking soda & 1/2 ts cream tartar |
| 1 cup | Flour; 1-1/8 c cake flour |
| 1 cup | Cake flour; 7/8 c flour |
| 1 cup | Sour milk; 1 cup sweet milk & 1 tb vinegar/lemon juice |
| 1 cup | Sweet milk; 1 c buttermilk/ sour milk + 1/2 ts bk soda |
| 1 cup | Cream, sour, heavy; 1/3 cup butter + 2/3 cups milk |
| 3½ cup | 1 lb dates, unpitted |
| 1 cup | Bananas, mashed; 3 medium |
| 4 cups | 1 lb Nuts (chopped) |
| 1 tablespoon | Dijon mustard; 1 ts dry must |
| 2 tablespoons | Cocoa = 1 chocolate square |
| 1 ounce | Chocolate; 1 square |
| 1 ounce | Chocolate; 3-4 tb cocoa + 1/2 tb fat |
| 1 cup | Uncooked rice = 4 c cooked |
| 1 pounds | Rice; 2 c raw, 6 c cooked |
| 1 cup | Uncooked spaghetti=2c cooked |
| 7 ounces | Spaghetti; 4 cups cooked |
| 1 pounds | Uncooked meat = 2-2/3 cooked |
| 4 slices | Bread; 1 cup crumbs |
| 14 \N | Graham crackers; 1 c crumbs |
| 22 \N | Vanilla wafers; 1 cup crumbs (1-1/2 lb) |
DRY GOODS
DAIRY
PRODUCE
SEASONING
PASTA
BAKED GOODS
MEAT
1 cup whole milk = ½ cup evaporated milk and ½ cup water, or 1 cup reconstituted nonfat dry milk and 1 tbspn butter Collected from posts on GEnie Food & Wine RT by JACQUI, COOKIE-LADY, G.KNAAK [Gerd], and posts on Fido Cooking echo by PIM PHILIPSE, BOB EMERT, Dale & Gail Shipp, ERIC DECKER, JEFF DUKE, and ANNE MACLELLAN.
You will probably notice that some items have more than one equivalent amount given; if sources disagreed, and I haven't tested myself, I've included both.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 11-01-94