- 11. CREAM SOUP SUBSTITUTE
- Mix and store in covered container. Makes enough soup substitute for 10 to 15 ounce cans cream soup. TO USE: Combine in small pan 1 1/4 cups cold ...
Ingredients: 7 (basil .. cornstarch .. milk .. onion .. particles ...)
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- 12. CREAM SOUP SUBSTITUTE
- Mix ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes. To use: Mix 1 1/4 cups cold ...
Ingredients: 7 (basil .. cornstarch .. milk .. onion .. particles ...)
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- 13. CREAM SOUP SUBSTITUTE
- Mix ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes. To use, mix 1 1/4 cup cold ...
Ingredients: 7 (basil .. cornstarch .. milk .. onion .. particles ...)
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- 14. EAGLE BRAND MILK SUBSTITUTE
- Put in blender and blend until smooth. Put in jar and store in refrigerator. Try this super substitute for all your Christmas recipes.
Ingredients: 4 (sugar ...)
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- 15. EGG SUBSTITUTE
- Combine ingredients. Whisk with wire whip. Yield is the equivalent of one egg. "To reduce our cholesterol intake, I use this substitute when baking ...
Ingredients: 3 (milk .. oil ...)
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- 16. EGG SUBSTITUTE
- Combine ingredients in a blender; whirl. Yields equivalent of 1 egg. NOTE: Egg substitute keeps 1 week in refrigerate and may be frozen. Recipe may ...
Ingredients: 3 (oil ...)
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- 17. EGG SUBSTITUTE
- Combine ingredients in a blender, whirl. Yield is equivalent to 1 egg. Egg substitutes keep 1 week in refrigerator and may be frozen. Recipe may be ...
Ingredients: 3 (oil .. whites ...)
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- 18. EGG SUBSTITUTE
- Thoroughly combine the egg whites, dry milk powder, oil and food coloring if used. The original recipe specified using a fork or whisk for combining, ...
Ingredients: 4 (oil .. optional .. whites ...)
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- 19. FOOD SUBSTITUTIONS
- For 1 teaspoon baking powder substitute 1/4 teaspoon soda plus 1/2 teaspoon cream of tartar. For 1 cup buttermilk substitute 1 cup whole milk plus 1 ...
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- 20. HOMEMADE EGG SUBSTITUTE
- Combine all ingredients in a mixing bowl and blend until smooth. Refrigerate until used. 3/4 c.: 1/4 cup equals 1 whole egg. The egg substitute will ...
Ingredients: 4 (oil .. whites ...)
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