Marriage Isn't for You: It's for the One You Love

25 April 2014

Weights and Measures, How Much and How Many and Cooking Terms




Weights and Measures

3 teaspoons equal 1 tablespoon
2 tablespoons equal 1/8 cup
4 tablespoons equal 1/4 cup
5 1/3 tablespoons equal 1/3 cup
8 tablespoons equal 1/2 cup
10 2/3 tablespoons equal 2/3 cup
12 tablespoons equal 3/4 cup
14 tablespoons equal 7/8 cup
16 tablespoons equal 1 cup

1 cup equals 8 fluid ounces
1 cup equals 1/2 pint
2 cups equal 1 pint
4 cups equal 1 quart
4 quarts equal 1 gallon
8 quarts equal 1 peck
4 pecks equal 1 bushel

1 liter equals 2.1 pints
1 kilogram equals 2.2 pounds
28.3 grams equal 1 ounce

How Much and How Many
Butter, Chocolate
2 tablespoons butter = 1 ounce
1 stick or 1/4 pound butter = 1/2 cup
1 square chocolate = 1 ounce

Crumbs
20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
8 to 9 slices zwieback = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs

Nuts
1 pound walnuts in shell = 2 cups, shelled
1/4 pound chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled

Fruits, Vegetables
Juice of 1 lemon = 3 to 4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6 to 7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
1/4 pound celery (about 2 stalks) chopped = 1 cup

Cheese and Eggs
1 pound process cheese, shredded = 4 cups
1/4 pound blue cheese, crumbled = 3/4 to 1 cup
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

Cereals
4 ounces macaroni (1 - 1 1/4 cups) = 2 1/4 cups cooked
4 ounces noodles (1 1/2 - 2 cups) = 2 1/4 cups cooked
4 ounces spaghetti (1 - 1 1/4 cups) = 2 1/2 cups cooked
1 cup uncooked rice (6 1/2 - 7 ounces) = 3 - 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked

Cooking Terms

Flambe - Heated brandy (or other spirits) is poured over cooked or partially cooked food and is then ignited and allowed to burn off.
Julienne - Food is cut into very thin, long matchstick strips
Roux - A mixture of fat and flour sauteed together and then added to liquid to thicken it.
Bind - To thicken the liquid of a soup, gravy or stew with a starch such as flour or cornstarch or with egg yolks.
Blanch - To place in boiling water for a given amount of time and then in cold water, for the purpose of partially cooking or peeling.
Braise - To sear or brown in fat, then cook slowly, covered, with a minimum of liquid, on stove or in oven.
Coat a Spoon - Custards and sauces which contain egg yolk or cornstarch must often cook until they are thick enough to leave a coating on a spoon, indicating their degree of doneness.
Fold - To gently combine a lighter mixture such as beaten egg whites with a heavier mixture such as a cream sauce or cake batter. To do this, place heavier mixture over lighter, cut down through middle of both with a rubber spatula and draw spatula toward you, turning mixture over as you do so. Continue around bowl in this fashion.

Substitutions 
 
1 tablespoon cornstarch = 2 tablespoons flour (for thickening)
1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour
1 square chocolate = 3 tablespoons cocoa plus 1 tablespoon butter (1 ounce)
1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been mixed. 1 cup buttermilk may also be used
1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda
Buttermilk = for 1 cup use 1 teaspoon lemon juice or vinegar and enough milk to measure 1 cup
Cake flour = for 1 cup use 7/8 cup all-purpose flour
Cracker crumbs = for 3/4 cup use 1 cup bread crumbs
Dark corn syrup = for 1 cup use 3/4 cup light corn syrup and 1/4 cup molasses or 1 cup light corn syrup
Garlic = for 1 clove, minced use 1/8 teaspoon garlic powder
Garlic salt = for 1 teaspoon use 1/8 teaspoon garlic powder and 7/8 teaspoon salt
Half-and Half = for 1 cup use 1 tablespoon melted butter and enough whole milk to equal 1 cup
Honey = for 1 cup use 1 1/4 cups sugar and 1/4 cup liquid
Lemon Juice = for 1 teaspoon use 1/4 teaspoon cider vinegar
Lemon Peel = for 1 teaspoon use 1/2 teaspoon lemon extract
Light corn syrup = for 1 cup use 1 cup sugar and 1/4 cup liquid
Molasses = for 1 cup use 1 cup honey
Onion = for 1 small chopped, use 1 teaspoon onion powder or 1 tablespoon dried minced onion
Prepared Mustard = for 1 tablespoon use 1/2 teaspoon ground mustard and 2 teaspoons vinegar
Semisweet chocolate = for 1 ounce use 3 tablespoons semisweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar


10 March 2014

Gluten Free Pancakes




Jeffrey T. Hines
Son-in-law


1/2 cup Buckwheat Flour
1/2 cup Rice Flour
2 tbs. Tapioca Flour
2 tsp. Baking Powder
3 tbs. Sugar
1/4 tsp. Salt


1 cup Milk (I use Soy)
1/2 tbs. Vanilla
1 Egg
2 tbs. Oil



Mix dry ingredients in one bowl and wet ingredients in other.
Gradually add wet to dry, while stirring thoroughly.


Fry on lightly oiled skillet until desired brownness.

07 September 2013

Spanish Rice

Paula A. Tomey-Allen


1 lb Lean Ground Beef, Chuck or Turkey
2 T. Canola Oil
2 C. Kraft  Instant Minute Rice
I Can (14.5 oz.) Hunt's Diced Tomatoes
2 C. Hot Water
1 tsp. Tone's Parsley Flakes
1 tsp. Tone's Minced Onion
1 tsp. Kirkland Signature Jar Minced Garlic

2 tsp. Knorr Instant Beef or Chicken Bouillon Powder


Brown meat in deep pan. Drain grease off meat and then rinse with hot water. Set aside in strainer.


Heat oil in same pan and stir in rice. Coat well with oil and stir until lightly browned.


Add all remaining ingredients including cooked meat.


Mix well. Cover and bring to boil. Turn off and let set on burner for about ten minutes or until liquid absorbed. Lightly stir after tender.


Great with garlic toast.


Optional:
Add 1 T. Chopped Green Pepper
Add 1 small can (8 oz.) of Tomato Sauce

07 August 2013

Yeast Rolls

Kelly Whapham

Daughter of  Sheila Tomey Whapham


2 cups warm water
 2 pkg yeast 
2 tsp salt 
2 eggs 
1/2 cup oil 
1/2 cup sugar 
6 cups flour 

Dissolve yeast in two cups warm water.
Add remaining ingredients.
Mix well.
Set aside to raise until double in size.
Punch down. 
Make rolls.
(Put oil in pan. Roll in oil.) 
Let raise. 
Bake at 375 until golden brown.


06 August 2013

Corn Casserole AKA Spoonbread

Lisa J. Tomey

    3 cups milk
    1 8.5 oz box Jiffy Corn Muffin Mix
    1 can (16 oz) Cream-style corn
    1 can (16 oz) Drained whole kernel corn (the sweeter the better)
    1/2 cup sugar
    2 tablespoons butter
    2 tablespoons cooking oil
    4 eggs, well beaten
    
Beat eggs with all other liquid, melt butter and mix with batter, add dry ingredients and mix well.,

add corn. Pour in buttered baking casserole. Bake at 375 for 1 hour. Done when firm but light.

Can add jalapenos and Mexican corn for a little kick! Some even add cheese!


05 April 2013

Homemade Dog Food

Paula A. Tomey-Allen

4 lb. Ground Turkey
5 C. Hot Water
4 T. Minced Garlic
4 T. Chicken Soup Base Powder
4 T. Parsley Flakes
2 C. Brown Rice
1 Bag Frozen Peas and Carrots mix

Brown Ground Turkey in large pan. Drain.
Add Water, Garlic, Soup Base, and Parsley.
Bring to boil.
Add Rice. Simmer for 30 minutes. Toss lightly. Add vegetables. Simmer for 15 more minutes.
Remove from heat. Toss lightly to mix. Cover and let sit for ten minutes.
Portion about ¾ C., once a day.
When cool, store in quart freezer bags. When frozen, break apart with mallet to separate.
Heat in microwave about 60 sec., or until warm. 

 

16 March 2013

Recipe: Easy Breakfast Casserole

Paula A. Tomey-Allen


6 Eggs
½ C. Milk
1 T. Coffee Creamer
1 tsp. Coarse Salt
Dash Pepper
½ C. Colby Jack Shredded Cheese
4 C. Frozen Shredded Hash Browns
½ lb. Bacon, Cooked Crisp, Crumbled
½ C. Colby Jack Shredded Cheese

Preheat oven to 425.
Oil non-stick bundt pan.
In bowl beat together Eggs, Milk, Creamer, Salt and Pepper. Fold in ½ Cup Cheese.
Spread Hash Browns evenly in bundt pan.
Sprinkle crumbled Bacon on top of Potatoes.
Pour Milk and Egg mixture over Potatoes and Bacon.
Sprinkle 1/2 Cup Cheese over top.

Bake for 30 minutes. Check for doneness with inserting knife that should come out clean. If egg mixture not firm, bake 15 more minutes and check again. Repeat for shorter intervals of time until firm.

Serve hot with favorite bread.

Serves 4-8