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MISC. FOOD EQUIVALENTS




List of Ingredients









Instructions



1. BREAD------------1 LOAF=16 TO 20 SLICES
   
   BREAD CRUMBS---1 SLICE=1/2 CUP SOFT OR 1/4 CUP DRY
   
   BUTTER OR MARGARINE----1 LB =2 CUPS OR 4 STICKS
   
   COTTAGE------1 LB = 2 CUPS
   
   SHREDDED------4 OUNCES = 1 CUP
   
   CREAM CHEESE----8 OZ = 16 TBLSPNS
   
   CHOCOLATE CHIPS---6 OZ. = 1 CUP
   
   BAKING COCOA----1 LB. = 4 CUPS
   
   WHIPPING CREAM---1 CUP = 2 CUPS WHIPPED
   
   EGG WHITES----1 CUP = 8 TO 10 WHITES
   
   ALL PURPOSE FLOUR----1 LB = ABOUT 3 1/2 CUPS
   
   WHOLE WHEAT FLOUR----1 LB = ABOUT 3 3/4 CUPS
   
   FROZEN WHIPPED TOPPING---8 OZ. = 3 1/2 CUPS
   
   UNFLAVORED GELATIN---1 ENVELOPE = 1 TABLESPOON
   
   ALMONDS---1 LB = 3 CUPS HALVED, 4 CUPS SLIVERED
   
   GROUND NUTS--- 3 3/4 OUNCES = 1 CUP
   
   PECANS---1 LB = 4 1/2 CUPS CHOPPED
   
   WALNUTS---1 LB = 3 3/4 CUPS CHOPPED
   
   POPCORN---1/3 TO 1/2 CUP UNPOPPED = 8 CUPS POPPED
   
   BROWN SUGAR---1 LB = 2 1/4 CUPS
   
   CONFECTIONERS' SUGAR----1 LB = 4 CUPS
   
   GRANULATED SUGAR---1 LB = 2 1/4 TO 2 1/2 CUPS