Tuesday, May 25, 2010

My Home Energy Audit

One great way to see if you are conserving energy (and money) is to schedule a Home Energy Audit.  Check with your power company to see if they offer them.  If you live in Utah, here is the link. Questar Gas sent an auditor out to my home and he spent nearly 2 hours looking at everything!  I was a little nervous to see what he would have to say.... Yay!  It was good news!  We are energy efficient on most things.  He gave some great suggestions (as well as supplying some pipe insulators and a water heater blanket for free!).  All in all, it was great.  Questar charges $25 for the audit, and then they refund it if you take any of their suggestions.  Not bad!  He then spent time explaining each of the different things to look for and do to make our home more efficient.  He left us with a custom printed report for our home with suggestions, and costs to implement these suggestions, and how long it would take to recoup the savings.  I highly recommend this audit!

Saturday, May 22, 2010

Homemade Croutons

For years I've made croutons, and never really thought anything about it. It was just something I did with day-old (sometimes week-old) bread, rolls, hot dog buns, etc. The prep time is minimal and they taste delish! Much better than any packaged croutons I've ever tried. Try them on salads, soup, or eat them by the handful. I store them in a ziplock bag in the freezer. Pull them out right before you serve dinner and they're ready to go.

8 slices "homemade" type bread - use day old for best results
4 TB vegetable oil
4 TB butter
onion powder
Garlic salt

Preheat oven to 350 degrees. Using a serrated knife, cut bread into 1- to 1 1/2-inch cubes. Put oil and butter on a large rimmed baking sheet and place in oven until butter melts. Remove baking sheet from oven and sprinkle with onion powder and garlic salt to taste. Sprinkle bread cubes over melted butter and lightly toss until most of the bread is coated in the butter. (I use a large pancake turner and just scoop the bread and flip it over.) Bake about 20-30 minutes, stirring every 10 minutes or so, until bread is toasted and dry. Cool on baking sheet. Store in ziplock bag in the freezer.

1) Almost any type of bread works for croutons EXCEPT bread with whole grains (like wheat berries) mixed into the dough. The grains get very hard. I also have not had good success with using the dinner rolls from Sam's Club to make the croutons - the croutons never dried out. Perhaps it's because I live in a high humidity area? No idea.

2) The baking time is approximate because all types of bread have a different moisture content. If the croutons are getting brown but aren't getting crisp, turn down the heat in your oven and prop open the oven door just a crack with a wooden spoon.

3) I've made croutons with all different seasonings and spices including season salt, parsley, sage, rosemary, etc. All are good, but for a basic crouton that will go with anything, the onion powder and garlic salt really can't be beat.

Tuesday, May 18, 2010

Bread Making Tips

These tips came from a bread making demonstration in my sister-in-laws ward.  They are great!
Bread Making Tips From Relief Society
  • When handling dough, put about 2-3 tsp oil in the palm of your hand and rub hands together. The dough won't stick!
  • Add 2 tablespoons of dough enhancer to any bread recipe for lighter bread. Dough enhancer can be purchased at most grocery stores, Walmart, Kitchen Kneads, Bosch, etc.
  • 2 tablespoons of Lecithin liquid can be added to make lighter dough also. This can be purchased at Kitchen Kneads.
  • Egg whites whip better at room temperature than refrigerated.
  • To keep crust from getting too dark, cover bread for the last 5-10 minutes - shiny side down. You can put foil on as soon as the crust is the color you want.
  • Let bread cool 10 minutes before cutting. Use a serrated knife to cut.
  • 1 package of yeast equals 2 1/4 teaspoons.
  • Opened yeast should be kept in the freezer to help it last longer.
  • White wheat makes lighter bread than red wheat. Red wheat has more protein and stores longer.
  • When rolling out dough for rolls, put shortening on the surface instead of oil or flour. This will keep dough from shrinking back as you roll it, and keep the dough from becoming too stiff.
  • The more flour you add the stiffer the dough will become. Stiffer dough makes the bread less light and fluffy. Dough should not be tough, it should be soft.
  • When mixing dough it should be smooth when done mixing.
  • To speed raising of bread or rolls, heat oven to 150 and then turn oven off. put rolls in for about 10 minutes and they will raise quickly.
  • For bread bowls use your favorite bread recipe, French bread would work well. Shape into dough balls. Cook in oven with a little water in a pie tin on the shelf below the bread). Bake at a higher temperature (75-100) for a shorter time. This helps to make a thick crust.
  • To freeze rolls, roll dough and form rolls like you're going to cook them. Place them on parchment on cookie sheet. Cover with parchment and then cover with foil. Spray with cooking spray to keep dough from sticking to parchment. Since they will not rise you can put them very close together. Freeze overnight and then put in freezer bag and label. Take out and let thaw and rise when ready to use. (Just like Rhodes)

Saturday, May 15, 2010

Sun Oven Solar Cooking

I have been interested in purchasing a solar oven for some time now.  After much research, and talking to distributors, I finally took the plunge!  Last Saturday, the president of Sun Oven came to Lindon, UT to give a seminar on these ovens.  It was fantastic!  He talked about the benefits of a solar oven:
  1. Cooks with no fuel.  Only uses the power of the sun.  Awesome!  This really cuts down the amount of fuel needed to store for emergency preparedness.
  2. Nothing burns in the solar oven (he did say that if cookies are left in for a long time, they will burn, but that is the only food that will).
  3. Since no moisture is lost during cooking, food is moist, tender and very flavorful. You should use 1/3 less liquid in your recipes.
  4. It folds up like a suitcase and only weighs 21 pounds.  Can be taken anywhere.
  5. Super easy to use!
  6. The most forgiving way to cook.
  7. Can also pasteurize water.
  8. Doesn't heat up your home in the Summer.
  9. Can be used in any temperature outside, as long as there is Sun.
  10. It has a 15 year warranty. 
  11. Totally safe — no danger of fire and does not emit any toxic fumes. 
  12. Saves you money in 2 ways — cooks with free solar energy & without heating up your kitchen (lowering your airconditioning bill)! 
  13. Safeguards against power disruptions - great for disaster relief. 
  14. Used daily in 126 countries around the world.
Needless to say, the next day I put it to work!  I was astounded.  Within 20 minutes the oven thermometer read 325 degrees!  I put a chicken in, and left for church.  He said that if you will be gone for several hours in the middle of the day, to position it due South.  When we returned home, we went out the yard to check it out.... it sure smelled good!  We took the chicken out and had a feast.  Honestly, it was probably the best roasted chicken we have ever had.  I can't wait to keep using this oven!  And, it makes me excited to take it with us camping!  Yippee!  I love emergency preparedness things that can be used all the time!! I purchased this oven from Grant at www.getpreparedstuff.com.  They were the best price.

Chicken cooked in the Solar Oven

From the Sun Oven Website:

Anything you can cook in a conventional electric or gas oven and most things you can cook on a stovetop can be cooked in a SUN OVEN®. You can bake, boil and steam, so the only foods you cannot cook are fried foods.

Where are the SUN OVENS® manufactured?

The  SUN OVENS® which are sold in North America are made in Elburn, Illinois. With the exception of the thermometer, all of the component parts used in the SUN OVENS® are made in the USA.
SUN OVENS® that are used outside of North America are often made in the country in which they are used. 

What is the cooking temperature range?

The SUN OVEN® will reach temperatures of 360 to 400 degrees Fahrenheit. Cooking temperatures will vary depending on the brightness of the sun and how often the oven is refocused to follow the sun. 

Will food prepared in a SUN OVEN® taste the same as food prepared in my conventional oven?

The food tastes much better! SUN OVEN®cooking allows many of the natural flavors of food, which get baked out in conventional ovens, to remain. The slow, even rise in temperatures in a SUN OVEN® gives the complex carbohydrates time to break down into simple sugars allowing subtle natural flavors to emerge. Sun baked-foods stay moist (the natural internal juices do not bake out) resulting in a superior, moist taste and much less shrinkage.

How long does it take?

Cooking times are close to the same as those in a conventional oven. Because the sun sometimes goes behind clouds, cooking times can vary. At times it may take a little longer. The factors that affect the cooking time are: the quality of the sunlight at the time you are cooking, the types and quantities of the food being cooked, and how often the oven is refocused. A good rule of thumb is to add 10 to 15 minutes of cooking time for each time the oven door is opened.

The amazing thing about using a SUN OVEN® is that it is almost impossible to burn food; and sun-cooked food does not dry out. This enables food to be cooked for a longer time at a lower temperature or in less time at a higher temperature, without affecting the quality of the food.
There are two ways to cook in a SUN OVEN®. If you refocus the oven to follow the sun every 25 to 30 minutes, cooking times and methods will be very similar to cooking with a conventional stove or oven. Or a SUN OVEN® can be used for slow cooking, much like a crock-pot. You can prepare your dinner, put it in the SUN OVEN® and point the oven toward where the sun will be approximately halfway through the time you will be gone. Leave, and come home to a tasty, slow-cooked dinner. If you run late, there is no need to worry; the SUN OVEN® will keep your food warm, moist, and fresh for hours.
No, but dark, thin-walled pots with lids work best. Dark pots change the light from the sun into heat energy. Shiny aluminum pots and pans cause light to be reflected out thereby reducing the oven's temperature. Glass casserole dishes with lids also work well.
With the exception of bakery goods, everything cooked in a SUN OVEN®should be cooked in a pot with a lid. Lids hold steam in the pot. If a lid is not used, the steam will fog the inside of the glass and reduce the temperature. For baking cakes, breads, cookies and pies, dark cookie sheets and baking tins work best.
Yes, the SUN OVEN® has been designed to accommodate baking two loaves of bread at a time. Several flat pans can be cross stacked to enable several layers when making granola or cookies. Two small stackable pots can be used on the leveling tray. The leveling tray can be removed to increase the usable area inside the SUN OVEN® and allow larger stackable pots or pans to be used. (It is important to note that if the leveling tray is removed, pots and pans should be placed on a trivet, not on the floor of the oven. To cook evenly, there must be air flow all the way around the pot. A trivet will allow enough air to pass under the pot to ensure an even heat.)   

Does food need to be stirred?

No, stirring to prevent scorching is not required when cooking in a SUN OVEN® due to the fact that there are no hot spots. The temperature of the food and the pot remain the same and rise evenly. It is almost impossible to burn food in a SUN OVEN®.

In full sun, bread baked in a SUN OVEN® will brown. To insure a brown crust every time bread is baked, a light mist of water can be sprayed on the dough just before it is placed in SUN OVEN®. A dark lustrous finish on breads can be achieved by using an egg-or milk-wash on the dough before baking.
When poultry is baked in a SUN OVEN® in a covered pot it does not brown. A golden brown surface can be attained on meats and poultry by sprinkling a small amount of sugar over them. Paprika is also useful for creating an appetizing appearance.

How difficult is it to focus a SUN OVEN®?

Focusing a SUN OVEN® is very easy. All that is required is to watch the shadows created by the oven. When the shadows are even on all sides, the cooker is directly focused. The built-in leveling leg on the back of the oven allows for easy tracking. 

How often must a SUN OVEN® be refocused?

The need to refocus depends a great deal on what you are cooking, the time of day, and the temperature you wish to maintain. A good rule of thumb is to plan to readjust every 30 minutes to maintain maximum heat. At noon the sun is high in the sky and moves quickly past the maximum focus point, creating the need to refocus more often. Later in the day you will not need to refocus as often. The SUN OVEN® is equipped with a built in Levelator, which keeps food level and avoids spills while being refocused.

Many meals can be cooked without refocusing. SUN OVEN® users often will put their ovens outside, focused for the mid-day sun, with their dinner in it when they leave for work in the morning. As the sun moves overhead, the temperature in the SUN OVEN® chamber slowly rises to a cooking level. As the sun passes, the food is kept warm and when they return from work they have a warm, sun-cooked dinner. (Keep in mind food will not burn in a SUN OVEN® and that the chamber is extremely well insulated, allowing food to stay warm for hours.)
The only parts that get hot are the oven chamber, the cooking pan and the glass door. Proper care must be taken to use hot pads when opening the door and removing food. The entire exterior of the oven, including the reflectors, does not get hot and remains safe to touch.

How long will a SUN OVEN® last?

The estimated life of a SUN OVEN® is 15 + years. With proper care it should last a lifetime.

Do I need special recipes to cook in a SUN OVEN®?

The SUN OVEN® reaches temperatures comparable to that of conventional ovens; therefore no special recipes are required.

What are the dimensions of the SUN OVEN®?

The size of the SUN OVEN® is 19'' x 19'' with an average depth of 11''. The total weight is only 21 pounds. The back of the outside outer box is 14" high and the front of the outer box is 9" high. The back of the oven chamber is 11" high and the front is 7" high, with an average depth of 9". The door opening for the oven chamber is 14" in diameter. When opened the reflectors are 32" in diameter.
The following materials used to make a SUN OVEN®:
Reflectors        Anodized aluminum (which will never oxidize, rust or corrode)
Outer shell       ABS plastic
Bezel              Poplar wood (kiln dried)
Inner shell        Anodized aluminum
Door                Tempered glass
Between the aluminum inner shell and the plastic outer shell there is a thick batt of food grade fiberglass insulation.
Yes, a SUN OVEN® can be used on a clear winter day. The most important factor in using a SUN OVEN® is the brightness of the sun, not the outside air temperature. Often, a 40-degree, clear, low-humidity day will allow food to cook faster than a 100-degree day with high humidity. The SUN OVEN® has been used very successfully at the base camp of a Mt. Everest expedition where the temperatures are often well below zero. There are, however, more cooking hours available in the summer than in the winter. In the summer, it is not unusual to cook from 8:00 AM to 6:00 PM, whereas during the early winter, effective cooking is limited to 10:00 AM to 2:00 PM.

Can aSUN OVEN®be used to dry or dehydrate foods?

Yes, a SUN OVEN®makes an excellent solar dryer. When the latch (which holds the door shut for cooking) is turned inward and the glass door is set on top of the latch, moist air can escape and the temperature inside the oven will remain low enough to keep the items being dried from starting to cook.  
Yes, SUN OVENS International, Inc. is involved in solar cooking projects in deforested countries on 5 continents. We have been innovative in developing methods of placement, training, and marketing to assist in the positioning of over 34,000 family sized GLOBAL SUN OVENS® in the U.S. and more than 100 developing countries, and 250 large VILLAGER SUN OVENS®in deforested developing countries. We are striving to develop and implement comprehensive solar cooking programs which will radically decrease the developing world's dependence on fuel wood and dung as the primary cooking fuels, while benefiting the environment, raising the standard of living, and improving the health of the poor worldwide. Domestic SUN OVEN®saleshelp finance these endeavors.

Wednesday, May 12, 2010

No Fail French Bread

This recipe came from a bread demonstration that my sister-in-law attended, given by JoAnn Koller.  The recipe is super easy, and our family LOVED it.  It is a keeper!!

No Fail French Bread
2 pkg yeast (4.5 tsp)
1/2 cup warm water
3 TB sugar
1 tsp salt
1/3 cup oil
6 c. flour
2 c. hot water
(*optional for Italian French Bread: 1 tsp thyme, 1 tsp rosemary, 1/2 tsp garlic powder: add when you add last 3 cups of flour)

Instructions:  Dissolve yeast in warm water in small bowl.  Combine remaining ingredients using only 3 cups of flour.  Beat well.  Add yeast and beat well.  Add remaining flour and make soft dough that can still be mixed with a spoon.  Then leave spoon in batter and allow dough to rest 10 minutes.  Stir dough and let rest again for another 5 minutes.  Put dough onto floured surface.  Knead only enough to coat dough with flour so it can be handled.  Divide into two.  Roll each part into a rectangle 9x12".  Roll like a jellyroll.  Arrange on a greased cookie sheet, brush with beaten egg whites. Let dough raise 20-30 minutes and then cook.  Bake at 400 degrees for 25 minutes.  Let cool before slicing.  Use a serrated knife.

Some fresh rosemary and thyme to add in with the last 3 cups of flour

 Soft dough- ready to sit for 10 minutes

Rolled out- ready to be rolled up!

Rolled up, slit, and brushed with egg whites

The finished product- delicious!

Sunday, May 9, 2010

Financial Peace University Week 13: The Great Misunderstanding

This last week was our last Dave Ramsey Financial Peace University Class!  It was such a great class.  If anyone has the opportunity to take it, I highly recommend it.  We loved being the moderators.  We learned so much!  The staggering thing to me was how much debt our class paid off.  On the last night of class, we calculated the totals.  Averaged out, each couple paid off $6974.47 and saved $6,323.33!!  And that was in only 91 days!!! Fabulous!

This week – "The Great Misunderstanding"- being a good steward over what we have been given, and GIVING!!

Key points:

  1. The Great Misunderstanding, the paradox, is that we believe that the way to have more is to hold on to what we have more tightly.
  2. A steward is a manager, not an owner.
  3. Give the first 10% of your income to your church or favorite charity.
This was one of my favorite lessons.  Some people think that holding on tightly (clenched fists) to everything we have is the way to get more.  Wrong!  Here’s a passage from the Dave Ramsey website on avoiding “stuffitis” and finding true contentment.
In 1913 a cartoonist named Arthur R. Momand coined the phrase “Keeping Up with the Joneses” when he created a daily comic strip by the same name. The strip was Momand’s satirical take on his experiences living in an affluent society. It struck such a cord with Americans that it ran for 28 years.
We’re not that much different today. We still strive to keep up with friends, neighbors and even strangers – partly because we inherently crave prestige and partly because we’re bombarded with ads for all the things that will allegedly make us happy.
Dave says that the most important key to financial peace is not budgeting, debt snowballing or investing. The key is contentment. You have to know how to be content with less before you’re able to dig in and do the practical things that lead to financial freedom. Ironically, the people who are most content with their finances and their possessions are those who actually have less.
Marty Nemko of Bankrate.com says, “Most wealthy people know that additional money beyond a fairly modest income yields little additional happiness.”
In her book You Don’t Have to be Rich, Jean Chatzky goes a bit further and says, “The financial habits of people who believe money equals happiness stand in the way of achieving that happiness.” This type of person is less likely to do the things that lead to true contentment and control.
So what’s the answer? How do we go against the grain of a greedy, possession-driven society? One thing we can do is not allow our possessions to possess us. Working just to buy the best clothes, the newest car, the latest technology or the biggest house is futile. Our aim should be a life of peace and freedom where our family, health, and wholeness are the priorities.’
 He spent some time talking about how we are merely managers of our money, and that God is the owner.  He said it is much easier to give when it is someone else's money!  If we remember this principle that we are the stewards, it will be easier to give.

He then talked about the importance of giving your first 10% to your church or charity.  He explained that even while in debt, we should be giving.  He explains: 
Nearly every day callers to “The Dave Ramsey Show” ask Dave, “If I’m still in debt, should I stop giving to my church or charitable organizations?”

For Christians and practicing Jews, this is a slightly more complicated situation because the Bible and the Torah instruct believers to give at least 10% of their income to the church. There are many people who simply want to be able to give whether they attend church or not, but they don’t feel they can afford it while they’re working the debt snowball.
In this situation, Dave offers some very sound and simple advice: give.

While it may be tough during the rice-and-beans, debt-dumping days of Baby Step 2, Dave says that even if it’s not much, don’t worry. It’s not about the amount or what it does for the organization to which you give. It’s about what it does to you, deep down inside.
You’ll be happier, healthier, and you’ll get so much more out of life when you intentionally and regularly give. Plus, continuing to give during the financially dry spells will solidify in you a spirit of generosity that will carry over when you’re cup is overflowing!
Whether you give to your church, your synagogue, or a charitable organization, just give. And even if you’re working the debt snowball, just stick to your budget and you’ll be in good shape.
There are three things to do with money: spend, save and give. You have to spend in order to have the things you need to live and should save in order to secure your family’s future. But there’s something special about giving, something about the way it refreshes your heart and helps you see what is most important. No matter the amount or the recipient, just give.

Saturday, May 8, 2010

Tips For Better Pressure Cooking

Whenever you get a new piece of equipment, a bit of trial and error are required to see how it works.  Here are some tips that will help make the most of your pressure cooking:
  • Since no liquid is lost when using a pressure cooker, it's a good idea to reduce the amount of liquid a conventional recipe calls for by about 20%.  In no time, you will be able to convert many of your recipes to pressure cooked recipes.
  • The cooking time for most foods in a pressure cooker is one-quarter to one-third of the time it would take by conventional methods. When trying a new food or recipe, consult the manual for a recommended cooking time for the longest cooking item in your dish, or compare your recipe to a similar one.
  • Choose recipes that combine most of the ingredients at the start of cooking or else at the end. Although you can bring the pressure down, add more foods, and bring up to pressure again, when first using a pressure cooker, try things that all cook together.
  • In a pressure cooker, liquid doesn't evaporate as food cooks, and that trapped steam can dilute flavor. To correct this, release the pressure a bit early and let the dish simmer uncovered over low heat. This will also thicken up your food. You can also stir in fresh herbs, cheeses, or other seasonings at this point to boost flavor.
  • Depending on the type and amount of food, it can take from 30 seconds up to 20 minutes to reach full pressure. To speed things up, heat liquids before adding them to the pot. The amount of food in the pot has no bearing on the cooking time; ten potatoes cook as quickly as one. However, a full cooker takes longer to come up to pressure.
  • High pressure is fine for most foods, but use low pressure for tender food, such as chicken breasts or tender vegetables, so they're less likely to overcook. Start timing the cooking from the moment pressure is reached. Automatic pressure cookers do the work for you.
  • Once the pot reaches full pressure, reduce the heat to maintain a constant pressure. For electric stoves, it's helpful to set one burner to high and a second one to a lower heat. Bring the cooker up to pressure on the high-heat burner and then move it to the second burner for the rest of cooking. For gas stoves, turn the flame down to medium-low.
  • For foods that overcook easily, like rice, use the quick-release feature or move the cooker to a sink, tilt the pot slightly, and let cold water wash down one side, away from the vents or regulator.
  • When cooking beans, potatoes, or other foods with skins you want to keep intact, use the natural-release method (take the pot off the heat so the pressure drops gradually). Use it also for beef, which toughens when pressure is released too quickly, and for cheesecakes- Yes, you can cook cheesecake!

Tuesday, May 4, 2010

Pressure Cookers: Why Use Them?

Thinking of cooking week after week without the use of a pressure cooker makes me sad!  I am sure those who use a pressure cooker remember the exact time when they realized the potential of these gems.  For years I have used a Fagor Duo 8 qt stovetop pressure cooker (which I have LOVED).  Recently I purchased an electric pressure cooker (Cuisinart) from Costco.  It is a 6 qt beauty!!  After reading many reviews, I took the plunge.  OK, all I can say, is EVERYONE NEEDS ONE!!!  I love it!!! 

The pressure cooker lid, which is fitted with a rubber gasket, forms an airtight seal once it's locked into position. As the contents inside the pot heat up, steam gets trapped and pressure builds. At 15 pounds of pressure (the typical "high pressure" setting on a cooker), water boils at 250°F, almost 40°F higher than in conventional pots. The high pressure and temperature break down food fibers more quickly, shortening cooking time dramatically- in fact, up to 70%!

Many people are scared of using pressure cookers, because they have heard horror stories of their grandmother's lid exploding and food ending up all over the ceiling.  Today's pressure cookers are a far cry from their predecessors.  Today's pressure cookers have many safety mechanisms that work together to provide a very fast, safe, easy, quiet way to cook.

In the years of using my pressure cooker, I've never had a lid fly off or felt unsafe in any way. I have however given one away (a Mirro brand) that scortched everything because it was made of thin metal.

Pressure cookers are best for things that generally take a long time to cook.  Things that cook quickly (like zuchinni, fish, and some pastas) are better cooked with other methods.  However, using a pressure cooker for many things, saves a ton of time!  My favorites for pressure cooking:
  • Grains, such as whole grain wheat and brown rice, which cook in just 20 minutes compared to the usual 45White rice cooks in less than 10 minutes.
  • Unsoaked dried beans, which get plump and tender in less than 30 minutes. There is no need to presoak them.  However, if they are presoaked, they cook even faster (about 18 minutes).
  • Soups, stews, chili's, and long-cooking sauces like marinara, which develop deep flavor in 20 minutes or less.
  • Broths: The pressure cooker is very good at extracting the flavor from bones.  No need to throw the bones away.  Pressure cook them for a wonderful, flavorful broth.   
  • Tough, flavorful cuts of meats, such as short ribs, pork shoulder, beef pot roast, which require long cooking to get tender. A pressure cooker can have fall apart meat in about 60-90 minutes (depending on the size of the roast.
  • Sturdy vegetables, such as potatoes, winter squash and beets. In 13-15 minutes, you will have perfect "baked" potatoes.  Simply put 1 cup of water in the bottom, use a trivet, and fill the cooker with whole potatoes.  Yum!
If you are wanting to save time in the kitchen, have flavorful healthy food, or just want to try something new, then a pressure cooker is the way to go.

Saturday, May 1, 2010

Substitutions List

Once again, here is a reference sheet.  This list is modified from USU extension.  I have typed it up and taped it inside my cupboard for easy reference.  There is nothing I hate worse than not having something I need.  Oftentimes when this happens,  you can substitute something else that will work equally as well.  This is an equivalent/substitution list.  Hope it helps someone! I have referred to it several times.