Abbreviations used in Fix-It and Enjoy-It Cookbook
lb. = pound
oz. = ounce
pkg. = package
pt. = pint
qt. = quart
Tbsp. = tablespoon
tsp. = teaspoon
9 x 13 baking pan = 9 inches wide by 13 inches long
8 x 8 baking pan = 8 inches wide by 8 inches long
5 x 9 loaf pan = 5 inches wide by 9 inches long
Assumptions
flour = unbleached or white, and all-purpose
oatmeal or oats = dry, quick or rolled (old-fashioned), unless specified
pepper = black, finely ground
rice = regular, long-grain (not minute or instant)
salt = table salt
shortening = solid, not liquid
spices = all ground, unless specified otherwise
sugar = granulated sugar (not brown and not confectioners)
Equivalents
dash = little less than ⅛ tsp.
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 oz.
4 Tablespoons = ¼ cup
5 Tablespoons plus 1 tsp. = ⅓ cup
8 Tablespoons = ½ cup
12 Tablespoons = ¾ cup
16 Tablespoons = 1 cup
1 cup = 8 ozs. liquid
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 stick butter = ¼ lb.
1 stick butter = ½ cup
1 stick butter = 8 Tbsp.
Beans, 1 lb. dried = 2-2½ cups (depending upon the size of the beans)
Bell peppers, 1 large = 1 cup chopped
Cheese, hard (for example, cheddar, Swiss, Monterey Jack, mozzarella), 1 lb. grated = 4 cups
Cheese, cottage, 1 lb. = 2 cups
Chocolate chips, 6-oz. pkg. = 1 scant cup
Coconut, 3-oz. pkg., grated = 1 cup, lightly filled
Crackers, graham, 12 single crackers = 1 cup crumbs
Crackers (butter, saltines, snack), 20 single crackers = 1 cup crumbs
Herbs, 1 Tbsp. fresh = 1 tsp. dried
Lemon, 1 medium-sized = 2-3 Tbsp. juice
Lemon, 1 medium-sized = 2-3 tsp. grated rind
Mustard, 1 Tbsp. prepared = 1 tsp. dry or ground mustard
Oatmeal, 1 lb. dry = about 5 cups dry
Onion, 1 medium-sized = ½ cup chopped
Pasta
Macaronis, penne, and other small or tubular shapes, 1 lb. dry = 4 cups uncooked
Noodles, 1 lb. dry = 6 cups uncooked
Spaghetti, linguine, fettuccine, 1 lb. dry = 4 cups uncooked
Potatoes, white, 1 lb. = 3 medium-sized potatoes = 2 cups mashed
Potatoes, sweet, 1 lb. = 3 medium-sized potatoes = 2 cups mashed
Rice, 1 lb. dry = 2 cups uncooked
Sugar, confectioners, 1 lb. = 3½ cups sifted
Whipping cream, 1 cup unwhipped = 2 cups whipped
Whipped topping, 8-oz. container = 3 cups
Yeast, dry, 1 envelope (¼ oz.) = 1 Tbsp.
Substitutions—for when you’re in a pinch
For one cup buttermilk—use 1 cup plain yogurt; or pour 1⅓ Tbsp. lemon juice or vinegar into a 1-cup measure. Fill the cup with milk. Stir and let stand for 5 minutes. Stir again before using.
For one cup cake flour—fill 1-cup measure with all-purpose flour. Remove 2 Tbsp. flour. Add 2 Tbsp. dry cornstarch. Pour into small bowl and stir together lightly.
For 1 oz. unsweetened baking chocolate—stir together 3 Tbsp. unsweetened cocoa powder and 1 Tbsp. butter, softened.
For 1 Tbsp. cornstarch—use 2 Tbsp. all-purpose flour; or 4 tsp. minute tapioca.
For 1 garlic clove—use ¼ tsp. garlic salt (reduce salt in recipe by ⅛ tsp.); or ⅛ tsp. garlic powder.
For 1 Tbsp. fresh herbs—use 1 tsp. dried herbs.
For ½ lb. fresh mushrooms—use 1 6-oz. can mushrooms, drained.
For 1 Tbsp. prepared mustard—use 1 tsp. dry or ground mustard.
For 1 medium-sized fresh onion—use 2 Tbsp. minced dried onion; or 2 tsp. onion salt (reduce salt in recipe by 1 tsp.); or 1 tsp. onion powder. Note: These substitutions will work for meat balls and meat loaf, but not for sautéing.
For 1 cup self-rising flour—use 1 cup all-purpose flour plus 1½ tsp. baking powder plus ½ tsp. salt. Pour into bowl and stir together lightly.
For 1 cup sour milk—use 1 cup plain yogurt; or pour 1 Tbsp. lemon juice or vinegar into a 1-cup measure. Fill with milk. Stir and then let stand for 5 minutes. Stir again before using.
For 2 Tbsp. tapioca—use 3 Tbsp. all-purpose flour.
For 1 cup canned tomatoes—use 1⅓ cups diced fresh tomatoes, cooked gently for 10 minutes.
For 1 Tbsp. tomato paste—use 1 Tbsp. ketchup.
For 1 Tbsp. vinegar—use 1 Tbsp. lemon juice.
For 1 cup heavy cream—add ⅓ cup melted butter to ¾ cup milk. Note: This will work for baking and cooking, but not for whipping.
For 1 cup whipping cream—chill thoroughly ⅔ cup evaporated milk, plus the bowl and beaters, then whip; or use 2 cups bought whipped topping.
For ½ cup wine—pour 2 Tbsp. wine vinegar into a ½-cup measure. Fill with broth (chicken, beef, or vegetable). Stir and then let stand for 5 minutes. Stir again before using.
Kitchen Tools and Equipment You May Have Overlooked
1. Get yourself a salad spinner.
2. Make sure you have a little electric vegetable chopper, the size that will handle 1 cup of ingredients at a time.
3. Don’t try to cook without a good paring knife that’s sharp (and hold its edge) and fits in your hand.
4. Almost as important—a good chef’s knife (we always called it a “butcher” knife) with a wide, sharp blade that’s about 8 inches long, good for making strong cuts through meats.
5. You really ought to have a good serrated knife with a long blade, perfect for slicing bread.
6. Invest in at least one broad, flexible, heat-resistant spatula. And also a narrow one.
7. You ought to have a minimum of 2 wooden spoons, each with a 10-12 inch-long handle. They’re perfect for stirring without scratching.
8. Get a washable cutting board. You’ll still need it, even though you have an electric vegetable chopper (#2 above).
9. A medium-sized whisk takes care of persistent lumps in batters, gravies, and sauces when there aren’t supposed to be any.
Three More Hints
1. If you’d like to cook more at home—without being in a frenzy—go off by yourself with your cookbook some evening and make a week of menus. Then make a grocery list from that. Shop from your grocery list.
2. Thaw frozen food in a bowl in the fridge (not on the counter-top). If you forget to stick the food in the fridge, put it in a microwave-safe bowl and defrost it in the microwave just before you’re ready to use it.
3. Let roasted meat, as well as pasta dishes with cheese, rest for 10-20 minutes before slicing or dishing. That will allow the juices to re-distribute themselves throughout the cooked food. You’ll have juicier meat, and a better presentation of your pasta dish.