Here is an alternate recipe for making homemade buttermilk than just adding only vinegar:
 

Buttermilk:

1 c. of powdered milk
1/3 c. coffee creamer (optional, but I use it)
4 c. of water
4 Tbsp. lemon juice
pinch of salt

Mix everything together until powdered milk is dissolved. Place in a jar and keep in fridge.

****For just better tasting powdered milk, use the 1 cup of powdered milk plus the 1/3 cup of coffee creamer. Mix with water and let sit in fridge overnight. Stir really well and then shake the jar. It taste a lot better this way.
 
 

Tried and True Food Substitutions


If you don't have: Use:
Baking powder (1 teaspoon) 1/4 teaspoon baking soda plus 1/2 teaspoon cream
of tartar
Bread crumbs, dry (1/4 cup) 1/4 cup crushed cereal crumbs or crackers
Brown sugar (1 cup) 1 cup white sugar plus 2 tablespoons molasses
Cornstarch (1 tablespoon) 2 tablespoons all-purpose flour
Pancake syrup 1/2 cup brown sugar plus 1 1/2 cup water plus 2 1/2 teaspoons cornstarch. Cook until slightly thickened.
Sugar (1 cup) 3/4 cup honey (reduce liquid in recipe by 1/4 cup) or 1 cup packed brown sugar
Tomato juice (1 cup) 1/2 cup tomato sauce plus 1/2 cup water
Tomato sauce (15-oz. can) 6-oz. can tomato paste plus 1 cup water

 

 

Cutting the Fat...Not the Taste
You may want to start out using recipes that are designed to be low in fat. As you and your family begin to accept these dishes, you can try some of the following substitutions in your own recipes:
 
Instead of: Use:
Adding 1/2 cup oil and 2 eggs to
pre-packaged cake and brownie mixes
1/2 cup applesauce or 1/2 cup plain lowfat yogurt
1 cup oil in quick breads, muffins
and cookies
2/3 or 3/4 cup oil OR 2/3 or 3/4 cup lowfat
yogurt, applesause or prune puree*
Salt pork or ham hocks when
cooking greens
Smoked turkey when cooking greens
A lot of fat in refried beans Less fat in refried beans
Ground beef Lowfat or lean ground beef
Oil or lard or shortening to brown meat Nonstick cooking spray or a nonstick fry pan
Oil or butter or margarine to saute or stir-fry vegetables Water or broth or a nonstick fry pan
 
*To make 1 cup of prune puree: Blend 8 ounces dried pitted prunes (1 1/3 cups) and 6 tablespoons water in a blender or food processor. Makes 1 cup of puree. Refrigerate in a covered container for up to 2 months.

Note:If you find that your quick breads, muffins and cookies are too dry when you replace all of the butter, margarine or oil, try adding a little of the fat.
 
 
 
 

General Instructions for Cooking Rice:


White or brown rice
1cup of regular white or brown rice needs 2 cups of water for cooking
Put rice and water into saucepan. Heat until it starts to boil.
Reduce heat to simmer. Stir.
Cover pan and simmer (do not stir) for 15-20 minutes until rice is tender. All water will be absorbed by the rice.

Makes 3 cups of rice

Note: Brown rice will need 45-50 minutes to cook until tender.

You can make a fluffier rice by cooking it as you do pasta. Add 1 cup regular rice to 3 quarts boiling water; stir once. Return water to boiling; reduce heat. Simmer uncovered about 12 minutes or until tender; drain. If using brown rice, follow the same instructions but simmer 35 minutes.

When cooking rice, adding salt to the water is not necessary. You can add a taplespoon of dried herbs to the water for a new flavor.

You can reheat rice by putting in a saucepan and adding 2 tablespoons of water for each cup of cooked rice. Cover and cook over low heat about 5 minutes or until hot. You can also reheat rice by microwaving: cover the rice and heat on HIGH for 2-3 minutes.

If rice is too firm you may not have cooked it enough, you may not have added enough water, or the saucepan cover was loose causing water to evaporate.

If rice is too mushy you may have cooked the rice too long or added too much water to the rice.

If rice is sticky you may have held the rice too long before serving or you stirred the rice during cooking.

 

Wild rice

1 cup of regular wild rice needs 3 cups of water for cooking

  1. Bring water to a rapid boil. Add rice to the water.
  2. Return water to boil, stir. Reduce heat to simmer.
  3. Cover pan and simmer 30-45 minutes or until kernels puff open.
  4. Uncover, fluff with a fork. Simmer 5 additional minutes.
  5. Drain liquid from the rice.

Makes about 4 cups of rice

Microwaving Rice


  • Use a medium microwavable baking dish
  • Salt and margarine or butter are optional
  • Cover during cooking and standing time
  • Stir once

Rice/Amount Add Water Cooking Time

1 cup regular long-grain or medium short-grain rice 1 3/4 to 2 cups HIGH - 5 minutes
MEDIUM - 15 minutes
STAND - 5 minutes
1 cup brown rice 2 to 2 1/2 cups HIGH - 5 minutes
MEDIUM LOW - 15 minutes
STAND - 5 minutes
1 cup wild rice 3 cups HIGH - 5 minutes
MEDIUM - 40 minutes
STAND - 15 minutes