THE GREAT SUBSTITUTION GUIDE (Ladies Home Journal) ------------------------------------------------------------------------------ When a recipe calls for an ingredient you don't have or your grocer doesn't carry, you don't always know what you can use instead. Here's a list of substitutions from A to Z -- it could just be the handiest kitchen info you'll ever use ------------------------------------------------------------------------------ allspice: use equal amount ground cloves aroborio rice: used mainly in preparing risotto; replace with another short- or medium-grain rice arugula: use equal amount watercress bacon: use equal amount ham baking powder: for 1 teaspoon baking power, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar brown sugar: for 1 cup brown sugar, use 1 cup granulated white sugar plus 2 teaspoons molasses candied fruit: use equal amount dried fruit. For 1 cup candied peel, use 1 teaspoon grated fresh citrus peel plus 1 cup golden raisins chives: use equal amount green onion tops chorizo sausage: use equal amount spicy kielbasa coconut milk: combine equal amounts boiling water and shredded fresh or dried unsweetened coconut; let stand 30 minutes. Pour mixture into blender or food processor fitted with steel blade; process 1 minute. Strain through fine sieve lined with cheesecloth, pressing on solids with spoon to extract "milk". Discard coconut meat. Cover and refrigerate up to 5 days. creme fraiche: combine 1 cup heavy cream with 3 tablespoons buttermilk; cover and let stand at room temperature 12 hours (if using ultra-pasteurized cream, let stand 24 hours) Refrigerate up to 1 week. cumin: there is no real equivalent; in Southwestern and Mexican dishes, use equal amount chili powder currants: use equal amount chopped raisins daikon radish: use equal amount red radish dijon mustard: for 1 tablespoon mustard, use 1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise and a pinch of sugar dried beans: for 3/4 cup dried beans, use one 16 ounce can of beans, drained and rinsed escarole: use equal amount chicory, kale or spinach evaporated milk: use equal amount regular milk or cream fennel (anise): use 2 cups chopped celery plus 1 teaspoon Sambuca or anisette liquer flounder: use another flat fish such as sole, or a white fish such as cod or halibut flour: for 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons. For thickening: replace 1 tablespoon flour with 1-1/2 teaspoons cornstarch or 2 teaspoons quick-cooking tapioca galangal: a member of the ginger family used frequently in Thai cooking; use equal amount fresh ginger garlic: for 1 medium garlic clove, use 1/2 teaspoon minced fresh garlic or 1/8 teaspoon garlic powder ginger: there is no real equivalent; for 1 tablespoon fresh ginger use 1 teaspoon dried hearts of palm: use cooked herbs:for 1 tablespoon fresh herbs, use 1/2 to 1 teaspoon dried herb plus 1 tablespoon chopped fresh parsley italian seasoning: combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley and 1/2 teaspoon oregano jalapeno chile: for 1 fresh chile, use another variety, such as serrano, or 1/8 teaspoon crushed red pepper jicama: use equal amount peeled, seeded cucumber kale: use equal amount collard or mustard greens kasha: use equal amount bulgur or cracked wheat kohlrabi: use a small turnip ladyfingers: use equal amount sponge cake or pound cake leeks: use equal amount onions lemongrass: use equal amount fresh lemon peel light cream: use equal amoung half-and-half cream mace: use equal amount nutmeg mango: use equal amount peach marsala wine: use equal amount Madeira wine mascarpone cheese: for 1 pound, use 12 ounces cream cheese mixed with 1/2 cup sour cream mayonnaise: in salad dressings or dips, use equal amount sour cream or yogurt naan: a bread served with Indian food; use warmed pita bread brushed with melted butter neufchatel cheese: use equal amount cream cheese noodles: for Chinese egg noodles, use equal amount fresh or dried angel-hair pasta or vermicelli olive oil: use equal amount vegetable oil (calorie for calorie all oils are the same) onion: for 1 small onion, use 1/3 cup chopped fresh onion or 1 tablespoon minced dried onion or 1 teaspoon onion powder orzo: use equal amount of small-shape pasta such as ditallini or tubettini pancetta: italian salt-cured bacon; use equal amount bacon phyllo pastry: use strudel leaves porcini mushrooms: for fresh porcini, use equal amount domestic fresh mushrooms plus 1/2 ounce dried porcini potatoes: for new potatoes, use large potatoes cut into 1-inch pieces prosciutto ham: use equal amount very thinly sliced Black Forest or Westphalian ham quail: for 1 quail, use half a Cornish hen quince: use equal amount pears or apples, but cook only until fruit is tender quinoa: use equal amount of couscous rabbit: use equal amount chicken radicchio: use equal amount red cabbage ricotta: use equal amount cottage cheese pureed in blender rutabaga: use equal amount turnips or butternut squash saffron: use a pinch turmeric scallops: use monkfish or skate shallots: use equal amount chopped sweet onion sorrel: for 1 pound of sorrel use 1 pound spinach and 1 to 2 teaspoons of lemon juice sweet potato: use equal amount of butternut squash tahini: use equal amount peanut butter thai fish sauce: use equal amount anchovy paste fresh tomatoes: for 1 pound fresh tomatoes, use 2 cups drained canned tomatoes unsweetened chocolate: for 1 ounce unsweetened chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon vegetable shortening vanilla bean: for half a vanilla bean, use 1 tablespoon vanilla extract veal cutlets: use turkey, chicken or port cutlets vermouth: use equal amount dry white wine walnuts: use equal amount pecans wasabe: Japanese horseradish; use equal amount horseradish wine: use equal amount broth or orange juice, depending on recipe wonton: use meat-filled ravioli or tortellini xeres vinegar: another name for sherry vinegar; use equal amount red wine vinegar yam: use equal amount butternut squash yogurt: use equal amount buttermilk or sour cream ziti: use another tubular pasta such as penne zucchini: use equal amount eggplant zwieback: crumbs often used as a crush for cheesecake; use equal amount plain graham crackers April 1994, Lori Nero Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817. * * * * *