Title: American Kitchen Measurement Equivalents
Categories: Hints/info
Yield: 1 Servings

——————————–MEASUREMENTS——————————–

Note: British spoons are slightly larger than American
1 British tablespoon equals 4 American teaspoons

: 1 ds = 2 to 4 dr -or less than 1/8 ts
: 1 pn = Amount you can pick up between thumb and forefinger
: 1/4 ts = 1-1/4 ml
: 1/2 ts = 2-1/2 ml
: 1/3 ts = 1-2/3 ml
: 3/4 ts = 3-2/3 ml
: 1 ts = 6 ds, 5 ml
: 2 ts = 10 ml, 2 cl
: 3 ts = 1 tb, 1/2 fl, 14-3/4 ml
: 4 ts = 1/2 British fl, 1 British tb
: 5 ts = 1/2 British fl
: 2 tb = 1/8 c, 1 fl, 29-5/8 ml
: 3 tb = 1 British fl, 44-1/3 ml
: 4 tb = 1/4 c, 2 fl, 1 British fl, 60 ml
: 5-1/3 tb = 1/3 c, 78-7/8 ml
: 6 tb = 3/8 c, 3 fl
: 8 tb = 1/2 c, 4 fl, 118-1/3 ml, or 1 regular teacup
: 10-2/3 tb = 2/3 c, 157-3/4 ml
: 12 tb = 3/4 c, 177-1/2 ml
: 16 tb = 1 c, 8 fl, 250 ml
: 1/2 fl = 3 ts, 1 tb, 14-3/4 ml
: 1 fl = 2 tb, 1/8 c, 29-5/8 ml
: British liquid ounce is 1.04 times the American ounce
: (It takes 4 US tablespoons to equal 1 British ounce)
: (It takes only 3 British tablespoons to equal 1 American ounce)
: 1-1/2 fl = 1 jigger
: 2 fl = 4 tb, 1/4 c, 59-1/8 ml
: 4 fl = 1/2 c, 1 gill, 118-1/3 ml
: 6 fl = 3/4 c, 177-1/2 ml
: 8 fl = 1 c, 250 ml
: 1/4 c = 4 tb, 2 fl, 59-1/8 ml
: 1/3 c = 5-1/3 tb, 78-7/8 ml
: 1/2 c = 1 gill, 8 tb, 4 fl, 118-1/3 ml
: 2/3 c = 10-2/3 tb, 157-3/4 ml
: 3/4 c = 12 tb, 177-1/2 ml
: 1 c = 8 fl, 1/2 pt, 250 ml
: 2 c = 16 fl, 1 pt, 473-1/8 ml
: 4 c = 32 fl, 2 pt, 1 qt, 946-1/3 ml, .946 l
: 1 pt = 2 c, 16 fl, 1/2 qt, 473-1/8 ml
: British pint = 20 British ounces, American = 16 American ounces
: Liquid pint weighs 1 lb except in England it weighs 1-1/4 lb
: 1 qt = 4 c, 32 fl, 1/4 ga, 946-1/3 ml, .946 l
: British quart = 40 British ounces, American = 32 American ounces
: 4 qt = 128 fl, 1 ga, 4.25 l
: 8 qt = 2 ga, 1 peck, 7-5/8 l
: 4 peck = 1 bushel
: 1-1/4 ml = 1/4 ts
: 2-1/2 ml = 1/2 ts
: 1-2/3 ml = 1/3 ts
: 3-2/3 ml = 3/4 ts
: 5 ml = 1 ts, 6 ds
: 10 ml = 2 ts
: 14-3/4 ml = 1 tb, 1/2 fl, 3 ts
: 29-5/8 ml = 2 tb, 1 fl, 1/8 c
: 44-1-3 ml = 3 tb
: 59-1/8 ml = 1/4 c, 2 fl, 4 tb
: 78-7/8 ml = 1/3 c, 5-1/3 tb
: 118-1/3 ml = 1/2 c, 4 fl, 8 tb
: 157-3/4 ml = 2/3 c, 10-2/3 tb
: 177-1/2 ml = 3/4 c, 12 tb
: 250 ml = 1 c, 8 fl
: 473-1/8 ml = 1 pt, 2 c, 16 fl
: 946-1/3 ml = 1 qt, 2 pt, 4 c, 32 fl
: 1 l = 1.06 qt
: 4.25 l = 1 ga, 128 fl, 4 qt
: 7-5/8 l = 2 ga, 8 qt, 1 peck
: Source: Condensed from various sources; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 04-12-96

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Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962

Split Pea Soup

Recipe By : Annice
Serving Size : 10 Preparation Time :0:00
Categories : **** Legumes
Low-Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 1/2 quarts water
2 onions
2 carrots
2 stalks celery
2 sprigs parsley
2 sprigs dill
1/2 cup wheat berries
2 1/2 teaspoons salt
1/4 teaspoon pepper

Put split peas in a pot with water to more than cover and boil several minutes.
Let stand several hours or overnight.

Chop carrots and celery in food processor. Combine with peas, herbs, wheat
berries and water ina large pot and simmer three or more
hours till peas start to dissolve. Add salt and pepper and cook a few minutes
longer.

– – – – – – – – – – – – – – – – – –

NOTES : This soup thickens on standing. Add water as necessary when reheating,

Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

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Sponge Cake (Pan di Spagna)

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs — separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt

Butter and line with parchment paper a 9-or 10-inch round
cake pan that is 2 inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla.
Whisk in half the sugar and continue to beat until very
light and frothy, about 5 minutes, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.
In a clean, dry bowl, beat the egg whites with the salt
until they hold a very soft peak, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip. Beating faster, add the remaining
sugar in a very slow stream, beating until the egg whites
hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.
Sift the flour and cornstarch over the eggs in 3 additions,
folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top.
Bake at 350 degrees for 30 to 40 minutes, until it is well
risen and feels firm when pressed gently with the palm of
your hand. Immediately loosen the layer from the side of
the pan with a small knife or spatula. Invert the layer onto
a rack and leave the paper stuck to it. Turn the layer right
side up and cool it on a rack.

Unless you are going to use the layer within a few hours,
double-wrap tightly in plastic and keep in the refrigerator
up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake

– – – – – – – – – – – – – – – – – –

NOTES : (Courtesy of Nick Malgieri

Bess’ Honey Apricot Rolls

Recipe By : National Honey Board
Serving Size : 40
Preparation Time: 0:00
Categories : candy

Amount Measure Ingredient — Prep
——– ——————– ——————
1 cup honey
12 ounces dried apricots — finely chopped
1 cup blanched almonds — whole
1/2 cup coconut

Bring honey to boil in medium saucepan. Add chopped apricots and boil 5
minutes or until mixture comes away from sides of pan. Add almonds and cool.
Divide mixture into 4 equal portions. Roll one portion into a log, 1-1/2
inches in diameter. Roll log in coconut. Wrap in waxed paper. Repeat with
remaining apricot mixture. With sharp knife, cut each roll into 10 to 12
pieces.

– – – – – – – – – – – – – – – – – –

NOTES : Makes about 40 slices.

Frozen Jack-O-Lanterns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
12 Navel oranges
12 Cinnamon sticks
1/2 Gallon Dark chocolate ice cream

Cut off tops of oranges. Gently hollow out pulp (reserve for another use),
leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern
faces into each orange. Pack chocolate ice cream into shells, avoid letting
ice cream come out of holes. Cut a hole into top of orange top. Set tops
back on, over ice cream, and inset cinnamon stick stem through the hole.

Place in freezer for at least 3 hours, or until serving time.

– – – – – – – – – – – – – – – – – –

Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

—–

Title: Pepper Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 ts Black pepper, coarsley
Ground
1/3 ts Crushed red pepper
1/3 ts Dried oregano
OR
1 ts Fresh oregano, chopped
1 cl Garlic, minced
1 Egg
2 tb Water, if and as needed

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/4 c Cornmeal
1/3 ts Black pepper, coarsely
Ground
1/2 ts Crushed red pepper
1/3 ts Dried oregano
1 cl Garlic, minced
1 Egg
1 tb Vegetable oil, optional
2 tb Water, if and as needed

Use yellow or blue cornmeal. The blue gives an interesting color. Add
some onion powder for extra flavor. Per 1 cup Serving: 222calories
9.1g protein 40.0g carbohydrate 2.8g fat 53.4mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: ORIENTAL SAUSAGE AND RICE CASSEROLE
Categories: Chinese, Pork
Yield: 6 servings

1 lb Bulk pork sausage
1 md Chopped bell pepper
4 oz Can sliced mushrooms
2 tb Soy sauce
1 md Chopped onion
6 oz Pkg rice
8 oz Can sliced water chestnuts
3 c Chicken broth OR 3 cup water
-and 2 tablespoon chicken
Bouillon may be used

Crumble sausage into 2 quart casserole. Add onion,
bell pepper, and drained mushrooms. Cover and
microwave on high for 5-7 minutes stirring once. Drain
on paper towel, set aside. Combine soy sauce, rice,
drained chestnuts, and chicken broth. COver and
microwave on high for 6-7 minutes. Stir. Then cover
and microwave on medium, 50 percent power, for 30-35
minutes. Stir in sausage mix, cover and microwave on
medium 15-20 minutes until rice is tender and dry.

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