Substitution

Have you ever found yourself in the middle of a recipe only to find out you are missing a key ingredient ? Well don't be caught without an important ingredient again, here are some emergency substitutions that can help you out.

Apple Pie Spice 1 TSP

1/2 TSP ground cinnamon, 1/4 TSP ground nutmeg, 1/8 TSP ground allspice, and a dash of cloves or ginger

Baking Powder, 1 TSP

1/2 TSP Cream of Tartar plus 1/4 TSP TSP Baking Soda

Butter Milk, 1/4 Cup

1 TBLS Lemon juice or vinegar combined with 1 Cup of Milk let stand for 5 minutes before using

( This substitute is one of my favorites, it is handy and saves on calories)

Cajun Spice, 1 TBLS

Combine 1/2 TSP of White pepper, garlic powder, onion powder, ground red pepper, paprika, and black pepper (This mix is sodium free, unlike most store bought creole mixes)

Corn Syrup, 1 Cup

1 Cup granulated sugar plus 1/4 Cup water

Lemon Juice 1 TSP

1/2 TSP Vinegar

Poultry Seasoning, 1 TSP

3/4 TSP dried sage, crushed plus 1/4 TSP dried thyme or marjoram

Tomato Juice, 1 Cup

1/2 Cup Tomato Sauce plus 1/2 Water

Tomato Sauce, 2 Cups

3/4 Cup Tomato Paste plus 1 Cup Water

Italian Meatballs and Sauce

This is a great dish served over a bed of pasta or as a sandwich on a nice crusty baguette or Italian bread and top with provolone cheese.

Sauce

2 28 oz Cans Crushed Tomatoes

1 Can Tomato Paste

2 Gloves Garlic, Minced

3/4 Cup Onion, Finely Chopped

1 TBLS Spoon Olive Oil

1 TSP Sugar

Salt and Pepper to Taste

Meatballs

2 LBS Lean Ground Beef

1 Beaten Egg

2 TBLS Worcestershire Sauce

3/4 Cup Italian Bread Crumbs

1/4 Cup Onion, Finely Chopped

1/4 Cup Graded Parmesan Cheese

1 TBLS Onion Powder

1 TBLS Garlic Powder

2 TBLS Fresh Italian Parsley, Finely Chopped

Sauce

1. In a small saute pan heat olive oil over medium heat, add onion and saute for 2-3 minutes

until soften. Add garlic continue sauteing for 1-2 minutes, be sure not to over cook garlic.

In a crock-pot add remaining sauce ingredients mix well add onion and garlic mixture to

crock-pot. Set aside.

2. In a large mixing bowl add all ingredients for meatballs, mix well shape into small balls and

add to sauce. Cook in crock-pot on low for 8-10 hours.

Chicken Poblano

2 Poblano Chili

2 TBLS Olive Oil

1/2 Small Onion, Finely chopped

2 Cloves of Garlic, minced

1/3 Cup Heavy Cream

4 Boneless skinless chicken breast

Salt/Pepper to taste

1. Roast chili's over gas grill or in broiler until charred all over, remove from heat and wrap in damp paper towel. Steam in microwave for 2 minutes. Rub skin off, remove ribs and seeds, chop coarsely and set to the side. (If you like heat, don't remove all of the seeds.)
2. In a small saucepan heat 1 TBLS over medium heat. Add onion and garlic, cook until soft, be sure not to over cook the garlic. Add chili's and cream pour into food processor or blender and puree until smooth. If sauce is too thick add a little water to thin it out.
3. Season 4 chicken breast with salt and pepper. Heat remaining oil in skillet. Cook chicken until golden brown and juice run clear, 5-7 minutes on each side.Let chicken rest for about 5 minutes and serve. Spoon a good amount of sauce on each chicken breast. Serve with spanish rice or cilantro lime rice.

* This sauce can also be used to make chicken poblano enchiladas. Prepare as above but shred chicken and add a dollop of sauce to shredded chicken and a 1/2 cup of cheddar cheese. Mix well, roll chicken in soften corn tortilla place in baking dish(Prior to placing tortillas into baking dish spread a small amount of sauce into a 9x9 baking dish,) repeat rolling process until filling is gone. Top with about 1 cup of cheddar cheese, cover pan with foil and bake for 35 minutes or until cheese is melted.

* To soften corn tortilla: heat small skillet over medium to high heat with vegetable oil. Dip tortillas in the oil about 3-4 seconds on each side. Place on a paper towel and repeat process until all tortillas are soften. (One pan usually holds 12-14 enchiladas)