| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Meats |
|
Info/tips |
60 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Brown sugar; 1 lb |
| 2 1/4 |
c |
Packed brown sugar; 1 lb |
| 2 1/4 |
c |
Sugar; 1 lb |
| 2 |
c |
Sugar; 1 lb |
| 2 1/4 |
c |
Caster/superfine sugar; 1 lb |
| 3 3/4 |
c |
1 lb icing/powdered sugar |
| 4 |
c |
Powdered sugar; 1 lb. |
| 4 |
c |
Sifted flour; 1 lb. |
| 3 3/4 |
c |
1 lb flour |
| 3 |
c |
1 lb flour |
| 2 |
c |
10 oz flour |
| 3 1/3 |
c |
1 lb whole wheat flour |
| 3 1/2 |
c |
Whole wheat flour; 1 lb. |
| 4 1/2 |
c |
Cake flour; 1 lb. |
| 3 1/4 |
c |
1 lb corn meal |
| 2/3 |
oz |
Bakers yeast; 1 cake |
| 3 |
ts |
Dried yeast; 1 cake |
| 1 |
pk |
Dry yeast; 1 cake |
| 1 |
tb |
Cornstarch; 2 tb flour for thickening |
| 1 |
ts |
Baking powder; 1/4 ts baking soda & 1/2 ts cream tartar |
| 1 |
c |
Flour; 1-1/8 c cake flour |
| 1 |
c |
Cake flour; 7/8 c flour |
| 2 |
c |
1 lb butter; or any fat |
| 4 1/2 |
c |
1 lb cheese; grated |
| 4 |
c |
Shredded cheese; 1 lb |
| 1 |
c |
Egg whites; 8-10 |
| 1 |
c |
Egg yolks; 12-14 |
| 1 |
c |
Cream; 2 cups whipped |
| 1 |
c |
Sour milk; 1 cup sweet milk & 1 tb vinegar/lemon juice |
| 1 |
c |
Sweet milk; 1 c buttermilk/ sour milk + 1/2 ts bk soda |
| 1 |
c |
Cream, sour, heavy; 1/3 cup butter + 2/3 cups milk |
| 3 |
c |
1 lb raisins |
| 2 2/3 |
c |
1 lb dates, pitted |
| 1 1/2 |
c |
Pitted cut dates; 1 lb whole |
| 3 1/2 |
c |
1 lb dates, unpitted |
| 1 |
c |
Bananas, mashed; 3 medium |
| 4 |
c |
1 lb Nuts (chopped) |
| 1 |
tb |
Instant minced onion, rehy- drated; 1 small fresh onion |
| 4 |
c |
1 lb Onions |
| 1/8 |
ts |
Garlic powder; 1 cl garlic |
| 1 |
ts |
Dried herbs; 1 tb fresh |
| 1 |
tb |
Dijon mustard; 1 ts dry must |
| 2 |
tb |
Cocoa = 1 chocolate square |
| 1 |
oz |
Chocolate; 1 square |
| 1 |
oz |
Chocolate; 3-4 tb cocoa + 1/2 tb fat |
| 4 |
oz |
Dry noodles; 2 c cooked |
| 1 |
c |
Uncooked macaroni = 2-2/3 c cooked |
| 4 |
oz |
Uncooked macaroni; 2 1/4 cups cooked |
| 1 |
c |
Uncooked rice = 4 c cooked |
| 1 |
lb |
Rice; 2 c raw, 6 c cooked |
| 1 |
c |
Uncooked spaghetti=2c cooked |
| 7 |
oz |
Spaghetti; 4 cups cooked |
| 1 |
lb |
Uncooked meat = 2-2/3 cooked |
| 2 |
c |
Cracker crumbs; 28 saltines |
| 3/4 |
c |
Cracker crumbs; 1 c bread crumbs |
| 4 |
sl |
Bread; 1 cup crumbs |
| 14 |
|
Graham crackers; 1 c crumbs |
| 22 |
|
Vanilla wafers; 1 cup crumbs |
| 4 1/2 |
c |
3 lb chicken, cooked/diced (1-1/2 lb) |
INSTRUCTIONS
DRY GOODS
DAIRY
PRODUCE
SEASONING
PASTA
BAKED GOODS
MEAT
1 cup whole milk = 1/2 cup evaporated milk and 1/2 cup water, or 1 cup
reconstituted nonfat dry milk and 1 tbspn butter
A Message from our Provider:
“We simply prepare ourselves. God fills us.”