#9 What If . . . SUBSTITUTE INGREDIENTS---when the grocery shelves are empty!

Continuing the series to prepare you for a time when the store
shelves are empty and you have to get by on what you have on hand.

Has this ever happened to you?
Right in the middle of making something you discover you are out of an ingredient!
When that happens, it is helpful and handy to know what you can substitute in its place. Imagine how helpful it will be when the shelves are empty.

While these substitutions come in handy, the finished product may not be exactly the same as when you use the original ingredients called for in a recipe.  Again, experimenting is the best way to discover what works best for you. Sometimes the substitute regularly becomes the "original" ingredient!

Generally use only one substitution in a recipe. The more ingredients you substitute, the more chances of the finished product being "off."

Usually the substitute ingredients can just be added to the other ingredients. Rarely is there a need for them to be combined before adding to the other items----if making brown sugar, you do not need to combine the white sugar and the molasses before you combine them with the other ingredients.


Need  --- Substitutions

• 1 T fresh herbs --- 1/3 to 1/2 tsp dried herb of same kind
• 1 clove fresh garlic --- 1/8 tsp garlic powder
• 1 tsp garlic salt --- 1/8 tsp garlic powder + 7/8 tsp salt
• 1 small fresh onion --- 1 tsp onion powder OR 1 T dried minced onion
• 1 T prepared mustard --- 1/2 tsp powdered mustard + 2 tsp vinegar
• 1 tsp lemon juice --- 1/4 tsp cider vinegar

• 1 cup whole fresh milk --- 1/2 cup evaporated milk + 1/2 cup water OR 1/3 cup dry milk + 1 cup water
• 1 cup buttermilk --- 4 tsp vinegar or lemon juice + milk to make one cup (may need to let set a few minutes) OR 1 cup plain yogurt
• 1 cup "half and half" --- 1 T melted butter + whole milk to make one cup
• 1 cup cream --- 1/3 cup butter + 3/4 cup milk
• 1 cup sour cream for baking --- 7/8 cup buttermilk or sour milk plus 3 T butter
• 1 cup sour cream for dressings or casseroles --- 1 cup plain yogurt or 3/4 cups cup sour milk + 1/3 cup butter
• 1 cup butter for use in recipes --- 2 sticks softened margarine + 1/3 cup vegetable oil + 1/2 cup buttermilk (beat until liquid is absorbed and refrigerate) OR 1 cup vegetable shortening + 1/2 tsp salt

• 1 cup tomato sauce --- 3/4 cup tomato paste + 1 cup water
• 1 cup catsup --- 1 cup tomato sauce + 1/2 cup sugar + 2 T vinegar + choice of spice

Next Tuesday the post will continue with more substitutions.