Wild Game Cooking
Equivalency Chart |
|
3 tsp. |
1 tbsp. |
2 tbsp. |
1/8 c. |
8 tbsp. |
1/2 c. |
16 tbsp. |
1 c. |
5 tblsp. + 1 tsp. |
1/3 c. |
12 tbsp. |
3/4 c. |
4 oz. |
1/2 c. |
8 oz. |
1 c. |
16 oz. |
1 lb. |
1 oz. |
2 tbsp. fat or liquid |
2 c. |
1 pt. |
8 to 10 egg whites |
1 c. |
12 to 14 egg yolks |
1 c. |
1 lemon |
3 tbsp. juice |
1 orange |
1/3 c. juice |
2 pt. |
1 qt. |
4 qt. |
1 gallon |
2 c. fat |
1 lb. |
1 lb. butter |
2 c. or 4 sticks |
2 c. sugar |
1 lb. |
2 2/3 c. powdered sugar |
1 lb. |
2 2/3 c. brown sugar |
1 lb. |
4 c. sifted flour |
1 lb. |
4 oz. (1-1 1/4 c.) uncooked macaroni |
2 1/4 c. cooked |
7 oz. uncooked spaghetti |
4 c. cooked |
4 oz. uncooked noodles |
2 c. cooked |
28 saltine crackers |
1 c. crumbs |
4 slices bread |
1 c. crumbs |
Substitutions for Missing Ingredient |
| 1 tbsp. cornstarch (for thickening) |
2 tbsp. flour |
| 1 tsp. baking powder |
1/4 tsp. baking soda plus 1/2 tsp. cream of tartar |
| 1 c. sour milk |
1 c. sweet milk into which 1 tbsp. vinegar or lemon juice has
been stirred; or 1 c. buttermilk (let stand 5 minutes) |
| 1 c. sweet milk |
1 c. sour milk or buttermilk plus 1/2 tsp. baking soda |
| 3/4 c. cracker crumbs |
1c. bread crumbs |
| 1 c. heavy sour cream |
1/3 c. butter and 2/3 c. milk in any sour milk recipe |
| 1 tsp. dried herbs |
1 tbsp. fresh herbs |
| 1/2 c. whole milk |
1/2 c. evaporated milk + 1/2 c. water or 1 c. reconstituted nonfat
dry milk + 1 tbsp. butter |
| 1 pkg. active dry yeast |
1 cake compressed yeast |
| 1 tbls. instant minced onion, dehydrated |
1 small fresh onion |
| 1 tbsp. prepared mustard |
1 tsp. dry mustard |
| 1/8 tsp. garlic powder |
1 small pressed clove of garlic |
| 3 c. dry cornflakes |
1 c. crushed |
Abbreviations
c. |
= cup |
|
oz. |
= ounce |
|
pt. |
= pint |
|
tbsp. |
= tablespoon |
lb. |
= pounds |
|
pkg. |
= package |
|
qt. |
= quart |
|
tsp. |
= teaspoon |
ROAST TURKEY
- 10-26 lb. turkey (wild is
best), thaw if frozen
2 c. tomato juice
1 c. sherry
1 tbsp. paprika
2 tbsp. salt
½ tsp.
black pepper
2 carrots, cut lengthwise
4 stalks celery
3 c. water
Place turkey
in roasting pan. Tie wings with butcher cord
to make bird easier to turn. Place carrots
and celery inside bird. Mix tomato juice, sherry,
paprika, salt and pepper together and put over
bird. Add 6 cups water. Bake in 375 degrees
oven 3 hours, turning bird every 30 minutes.
Be sure to cook giblets in liquid with turkey,
including neck if removed from bird. Remove
turkey from oven and take out carrots and celery.
Stuff bird with your favorite stuffing 10 minutes
before bird is done. Pour off all juices from
roasting pan and return bird to oven and dry
roast to complete browning. Carve turkey and
serve. You will have to duck when carving so
juice does not hit you in the eye!
Dick Mauch,
Bassett, NE
