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Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

WEIGHT & MEASURE EQUIVALENTS




List of Ingredients









Instructions



1. DASH OR PINCH = LESS THAN 1/8 TEASPOON
   
   3 TEASPOONS = 1 TABLESPOON OR 1/2 FLUID OUNCE
   
   2 TABLESPOONS = 1/8 CUP OR 1 FLUID OUNCE
   
   4 TABLESPOONS = 1/4 CUP OR 2 FLUID OUNCES
   
   5 1/3 TABLESPOONS = 1/3 CUP
   
   8 TABLESLPOONS = 1/2 CUP
   
   10 2/3 TABLESPOONS = 2/3 CUPS
   
   12 TABLESPOONS = 3/4 CUPS
   
   16 TABLESPOONS = 1 CUP OR 8 FLUID OUNCES OR 1/2 PINT
   
   7/8 CUP = 3/4 CUPS PLUS 2 TABLESPOONS
   
   2 CUPS = 1 PINT OR 16 FLUID OUNCES
   
   4 CUPS = 2 PINTS OR 1 QUART OR 32 FLUID OUNCES
   
   4 QUARTS = 1 GALLON
   
   8 QUARTS = 1 PECK
   
   4 PECKS = 1 BUSHEL
   
   16 OUNCES = 1 POUND