RECIPE RESOURCES

Family recipes are always unique. Ingredients are estimated, times are approximate, and directions are summarized. This is especially true for southern recipes where the lingo is not always easy to define. Lucky for us, Mamaw was very aware of this and included an entire section of her cookbook just to make sure you knew what she meant. 

While we have made every effort to make sure her recipes are as easy to follow as possible, we wanted to share her words with you! Feel free to refer to this as often as you need (we don’t judge) and let us know what you think! 

Let’s Eat!

When you need approximate measurements…

• 1 lemon makes 3 tablespoons of juice
• 1 lemon makes 1 teaspoon grated peel
• 1 orange makes ⅓ cup juice
• 1 orange makes about 2 teaspoons grated peel
• 1 chopped onion (medium) makes ½ cup
• 8-10 egg whites makes 1 cup
• 12-14 egg yolks makes 1 cup
• 1 pound. shredded block of cheese makes 4 cups
• ¼ pound crumbled blue cheese makes 1 cup
• 1 cup un-whipped cream makes 2 cups whipped
• 4 ounces (1-1 ¼ cups) uncooked macaroni makes 2 ¼ cups cooked
• 7 ounces spaghetti makes 4 cups cooked
• 4 ounces (1 ½ to 2 cups) uncooked noodles makes 2 cups cooked

Make 1 cup of fine crumbs with…

• 28 saltine crackers
• 4 slices of bread
• 14 squares of graham crackers
• 22 vanilla wafers

Abbreviations

Oven Temperatures

Meat Thermometer Temperatures

Beef

• Rare: 140˚
• Medium: 160˚
• Well Done: 170˚

Fresh Pork

• Fully Cooked: 170˚ to 185˚

Smoked Pork

• Fully Cooked: 130˚
• Cook before eating: 160˚

Veal

• Fully Cooked: 170˚

Lamb

• Fully Cooked: 170˚ to 185˚

Abbreviations, Substitutions, and Cooking Guides

In measuring remember…

• 3 tsp = 1 Tbsp
• 2 Tbsp = ⅛ c
• 4 Tbsp = ¼ c
• 8 Tbsp = ½ c
• 16 Tbsp = 1 c
• 5 Tbsp + 1 tsp = ⅓ c
• 4 oz = ½ c
• 8 oz = 1 c
• 16 oz = 1 lb
• 1 oz = 2 Tbsp fat or liquid
• 2 c fat = 1 lb
• 2 c = 1 pt
• 2 c sugar = 1 lb
• ⅝ c = ½ c + 2 Tbsp
• ⅞ c = ¾ c + 2 Tbsp
• 1 oz butter = 2 Tbsp
• 1 lb butter = 2 c or 4 sticks
• 2 pt = 1 qt
• 1 qt = 4 c
• A few grains = less than ⅛ tsp
• A pinch = as much as can be taken between tip of finger and thumb
• Speck = less than ⅛ tsp

When you are missing an ingredient…

• Substitute 1 tsp dried herbs for 1 Tbsp of fresh herbs
• Try 1 c minus 2 Tbsp of all purpose flour as a substitute for 1 c cake flour
• Add ¼ tsp baking soda and ½ c buttermilk to equal 1 teaspoon baking powder. NOTE: The buttermilk will replace ½ c of the liquid indicated in the recipe
• Use 3 Tbsp dry cocoas plus 1 Tbsp butter or margarine instead of 1 square or 1 oz of unsweetened chocolate
• Make custard dish with 1 whole egg rather than 2 egg yolks
• Mix ½ c evaporated milk with ½ c water (or 1 c reconstituted non-fat dry milk with 1 Tbsp butter) to replace 1 c whole milk
• Make 1 c of sour milk by letting 1 Tbsp lemon juice or vinegar plus sweet milk stand for 5 minutes
• Add 1 Tbsp instant minced onion, rehydrated, to replace 1 small onion
• Substitute 1 Tbsp prepared mustard for 1 tsp dry mustard
• Use ⅛ tsp garlic powder instead of 1 small pressed clove of garlic
• Substitute 2 Tbsp flour for 1 Tbsp of cornstarch to use as a thickening agent
• Mix ½ c tomato sauce with ½ c water to make 1 c tomato juice
• Make catsup (ketchup) or chili with 1 c of tomato sauce plus ½ c sugar and 2 Tbsp vinegar