| Ingredient |
Equivalent |
| Vegetables- |
|
| 4
cups shredded cabbage |
1
small cabbage |
| 1
cup grated carrot |
1
large carrot |
| 1
cup chopped celery |
2
medium celery stalks |
| 1
cup chopped green pepper |
1
large green pepper |
| 3
cups sliced raw mushrooms |
3/4
pound raw whole mushrooms |
| 1
cup chopped onion |
1
large onion |
| 1
3/4 cups mashed potato |
3
medium to large potatoes |
| 1
cup chopped tomato |
1
large tomato |
| Fruits- |
|
| 4
cups sliced apples |
4
medium apples |
| 1
cup mashed banana |
3
medium bananas |
| 2
tablespoons fresh lemon juice |
1
medium lemon |
| 1
teaspoon lemon rind |
1
medium lemon |
| 2
cups berries |
1
pint berries |
| 4
cup berries |
1
quart berries |
| 4
teaspoons orange rind |
1
orange |
| 4
cups sliced peaches |
8
medium peaches |
| Crumbs
& Nuts- |
|
| 1
cup soft bread crumbs |
2
slices fresh bread |
| 1
cup bread cubes |
2
slices fresh bread |
| 1
cup dry bread crumbs |
4
slices bread |
| 1
cup graham cracker crumbs |
14
graham cracker squares |
| 1
cup crushed vanilla wafer crumbs |
22
cookies |
| 3 to 3 1/2 cups chopped
almonds |
1
pound almonds, shelled |
| 4 cups chopped pecans |
1
pound pecans, shelled |
| 4 cups chopped walnuts |
1
pound walnuts, shelled |
| Chocolate- |
|
| 1 cup semisweet chocolate
pieces |
6
ounce package semisweet chocolate pieces |
| 1 ounce unsweetened
chocolate |
1
square unsweetened chocolate |
| Dairy- |
|
| 1 cup shredded hard cheese |
8
ounce package cream cheese |
| 1 1/4 cups grated cheese |
1/4
pound hard cheese |
| 1 cup cream cheese |
4
ounces hard cheese |
| 1 1/4 cups shredded soft
cheese |
4
ounces soft cheese |
| 1/2 cup butter |
1
stick of butter |
| 1 cup egg whites |
6
to 7 large eggs |
| Pasta & Rice- |
|
| 4
cups cooked elbow macaroni |
8
ounces uncooked elbow macaroni |
| 3
3/4 cups cooked wide noodles |
8
ounces uncooked wide noodles |
| 5
1/2 cups cooked fine noodles |
8
ounces uncooked fine noodles |
| 4
cups cooked spaghetti |
8
ounces uncooked spaghetti |
| 3
cups cooked white rice |
1
cup uncooked white rice |
| 4
cups cooked converted rice |
1
cup uncooked converted rice |
| 1
1/2 cups cooked instant rice |
1
cup uncooked instant rice |
| 3
1/2 cups cooked brown rice |
1
cup uncooked brown rice |
Recipes 
When substituting
dried herbs for fresh, the rule of thumb is to use 1/4 to 1/3 teaspoon ground or 1
teaspoon crumbled dried leaves for every tablespoon of the fresh herb finely chopped.
Store bunches of fresh herbs in the refrigerator with stems in water. Loose leaves and
flowers should be placed in a perforated plastic bag and kept in the crisper section of
the refrigerator. While a little moisture can assist with freshness, too much will promote
decay. Always remove any excess moisture with a paper towel. Placing a dry paper towel at
the bottom of the storage bag helps to absorb excess moisture as well. 
You may also want to dry
your own herbs. Begin by tying stalks of herbs into small bunches with a natural fiber
string and place each bunch in a large paper bag that has several air holes punched into
it. Tie the top of the bag closed and hang the bag in a warm, airy place. Optimum
conditions for drying herbs are temperature above 85 degrees and humidity below 60
percent. Once dried, the herbs should be stored in tightly closed glass jars and kept in a
cool, dark , dry place. Try skillet roasting seeds and then grinding seeds fresh in a
coffee mill. These steps will increase the intensity of the flavor.