Table of Equivalents

Food	Quantity Used	Yield
apple	1 medium	1 cup sliced
bread crumbs	3-4 slices of bread, dried or toasted 1 slice bread	1 cup dry crumbs 3/4 cup soft crumbs
cheese	1/4 pound	1 cup shredded
cherries	1 quart	2 cups pitted
crackers, graham	15	1 cup fine crumbs
crackers, soda	16 22	1 cup coarse crumbs 1 cup fine crumbs
cream, whipping	1 cup	2 cups whipped
dried raisins	1 pound	3 cups
dates	1 pound	2½ cups, chopped
dry beans	1 cup	2½ cups, cooked
eggs	5 medium 8 medium egg whites 12-14 medium egg yolks	1 cup 1 cup 1 cup
lemon	1	2-3 tablespoons lemon juice
spaghetti noodles	1/2 pound	4 cups cooked
peanuts	5 ounces	1 cup
pecans, chopped pecans, halves	4¼ ounces 3¾ ounces	1 cup 1 cup
walnuts, chopped walnuts, halves	4½ ounces 3½ ounces	1 cup 1 cup
onion	1 medium	1/2 cup chopped
orange	1	1/3 to 1/2 cup juice
rice	1 cup	3½ cups cooked

Martha

Microwaving Sauces

When a recipe calls for you to make a roux (equal parts butter and flour), and then use milk or broth to thicken it, you can do this in the microwave instead of over the stove.  Standing by the stove and stirring your brains out for 20 minutes is no one's idea of fun.

For the roux – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.

Thickening liquid – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!

Example Recipes
These recipes have sauces that can be made using the microwave method:
Red Chocolate Cake
Chicken Tetrazzini
Macaroni and Cheese
Cream Sauces

Laura

From the Freezer

Most desserts can be successfully frozen. There are certain rules to follow in freezing each kind of dessert.

Cakes
Cakes can be frozen either baked or unbaked. Baking before freezing results in a cake that is much better and will keep for a longer period of time. Baked cakes can be stored 3 to 4 months in the freezer. Unbaked cakes will keep for about 2 weeks. Frosted cakes must be frozen before packaging, otherwise the frosting will stick to the freezer paper.

Cookies
Some cookies are best frozen in dough form rather than after baking. Baked cookies will sometimes crumble in the freezer. Most cookies can be stored for about 3 months in the freezer. Allow 15 minutes at room temperature for thawing baked cookies.

Pastries and Pies
Either the pastry shell or the pastry mix can be frozen. Both baked and unbaked pies can be frozen. To freeze baked pies, cool quickly and package for freezing. Fruit pies and mincemeat pies are good for freezing. These pies can be thawed by heat in the oven for 30 minutes. Unbaked pies should be prepared just as you would for baking and then packaged. To cook, place in oven directly from freezer, no thawing. Allow 20 minutes extra for cooking time. If the pie has a top crust, be sure to cut vents in the top before baking.

Martha