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    MISC. FOOD EQUIVALETS


    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




 

 

 


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