The great substitution guide -part 1

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Ingredients

Quantity Ingredient

Directions

NO INGREDIENTS

Source: Ladies Home Journal

When a recipe calls for an ingredient you don't have or your grocer doesn't carry, you don't always know what you can use instead. Here's a list of substitutions from A to Z --it could just be the handiest kitchen info you'll ever use

allspice: use equal amount ground cloves aroborio rice: used mainly in preparing risotto; replace with another short-or medium-grain rice

arugula: use equal amount watercress bacon: use equal amount ham

baking powder: for 1 teaspoon baking power, use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar brown sugar: for 1 cup brown sugar, use 1 cup granulated white sugar plus 2 teaspoons molasses

candied fruit: use equal amount dried fruit. For 1 cup candied peel, use 1 teaspoon grated fresh citrus peel plus 1 cup golden raisins chives: use equal amount green onion tops chorizo sausage: use equal amount spicy kielbasa coconut milk: combine equal amounts boiling water and shredded fresh or dried unsweetened coconut; let stand 30 minutes. Pour mixture into blender or food processor fitted with steel blade; process 1 minute.

Strain through fine sieve lined with cheesecloth, pressing on solids with spoon to extract "milk". Discard coconut meat. Cover and refrigerate up to 5 days.

creme fraiche: combine 1 cup heavy cream with 3 tablespoons buttermilk; cover and let stand at room temperature 12 hours (if using ultra-pasteurized cream, let stand 24 hours) Refrigerate up to 1 week.

cumin: there is no real equivalent; in Southwestern and Mexican dishes, use equal amount chili powder currants: use equal amount chopped raisins daikon radish: use equal amount red radish dijon mustard: for 1 tablespoon mustard, use 1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise and a pinch of sugar dried beans: for ¾ cup dried beans, use one 16 ounce can of beans, drained and rinsed

escarole: use equal amount chicory, kale or spinach evaporated milk: use equal amount regular milk or cream fennel (anise): use 2 cups chopped celery plus 1 teaspoon Sambuca or anisette liquer

flounder: use another flat fish such as sole, or a white fish such as cod or halibut

flour: for 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons. For thickening: replace 1 tablespoon flour with 1-½ teaspoons cornstarch or 2 teaspoons quick-cooking tapioca Submitted By DIANE LAZARUS On 05-26-95

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