Simply Delicious Personal Chef Service

Not quite sure how much to use? Check out this quick guide:

Butter, Chocolate
2 Tablespoons butter = 1 ounce
1 stick or 1/4 pound butter = 1/2 cup
1 squart chocolate = 1 ounce

Crumbs
20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafters = 1 cup fine crumbs
8 - 9 slices swieback = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs

Pasta, Rice
4 ounces macaroni (1 to 1-1/4 cups) = 2-1/4 cups cooked
4 ounces noodles (1-1/2 to 2 cups) = 2-1/4 cups cooked
4 ounces spaghetti (1 to 1-1/4 cups) = 2-1/2 cups cooked
1 cup uncooked rice (6-1/2 to 7 ounces) = 3 to 3-1/2 cups cooked
1 cup quick-cook rice = 2 cups cooked

Fruits, Vegetables
Juice of 1 lemon = 3 to 4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6 to 7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
1/4 pound celery (about 2 stalks), chopped = 1 cup

Cheese, Eggs
1 pound cheese, shredded = 4 cups
1/4 pound blue cheese, crumbled = 3/4 to 1 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

Nuts
1 pound walnuts, in shell = 2 cups, shelled
1/4 pound walnuts, chopped = 1 cup
1 pound almonds, in shell = about 1 cup, shelled



(Better Homes & Gardens Cook Book)