Recipes using substitute ingredients

- Posted on May 15, 2019 - 01:49 PM

PARTY MEATBALLS

1 lb. hamburger

½ bread crumbs

Try the substitution for 1/3 c. onion-chopped

¼ c. milk

1 extra large egg

1 Tbs. parsley

1/8 tsp. pepper

Try substitution for ½ tsp. Worcestershire sauce

Try substitution for 12 oz. chili sauce

10 oz. grape jelly

Mix hamburger, bread crumbs, onion, milk, egg, parsley and Worcestershire sauce and shape into one inch balls. Use a 13 x 6-inch pan and place 1-inch of water in it. Place meatballs in pan and bake at 350°F. for 45-60 minutes. Mix chili sauce and grape jelly and heat in a sauce pan on the stove until they heat. Add in meatballs to the sauce and heat about thirty minutes. Stir while heating. 

HONEY AND WHISKEY GLAZED HAM

¾ c.  honey or its substitute

1½ Tbs. bourbon whiskey or 2 tsp. vanilla

½ tsp. ground cloves

 1 (5-lb.) bone-in fully cooked ham, spiral sliced

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F., about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F. Brush with honey mixture.  Bake about 10 minutes more or until ham is golden brown.  Remove from oven and place on platter. Pour juices over ham.

STUFFED PEPPERS

3 Tbs. tomato paste

2 tsp. sugar

1 tsp. dried oregano leaves

Try the substitution for 3 c. tomato juice, divided

3 large green peppers

2 c. instant white rice, uncooked

2 green onions, thinly sliced

1 c. frozen corn, thawed

1½ c. crumbled Feta Cheese with oregano

Preheat oven to 400°F. Whisk tomato paste, sugar, oregano and 2 c.  tomato juice until blended in a 13 x 9-inch pan sprayed with cooking spray. Cut peppers lengthwise in half, leaving stem ends intact; remove membranes and seeds. Place peppers, cut sides up, in prepared pan. Cook rice as directed on package, omitting salt and substituting remaining tomato juice for 1cup of the water. Stir onions, corn and 1 cup cheese into rice; spoon into pepper halves. Cover. Bake 20 min. or until peppers are crisp-tender and heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

BUTTERMILK BISCUITS 

2½ c. all-purpose flour plus more for dusting

2 Tbs. baking powder

1 tsp. sugar

1 tsp. salt

8 Tbs. cold unsalted butter

Try the substitution for 1 c. buttermilk

2 Tbs. salted butter melted to brush on top

Preheat oven to 425°F. Sift flour, baking powder, sugar and salt together in mixing bowl. Move to a food processor. Cut frozen butter into cubes; add to flour, then pulse 6 or 7 times until it looks like small peas. Return dough to bowl. Add buttermilk. Stir until it forms a ball (may be a little sticky). Turn dough out onto a floured surface and roll it into a rectangle, about an inch thick. Fold it over and roll it down again. Repeat 6 times. Roll out the dough once more to form a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter being careful not to crimp the edges. Use scraps for additional biscuits. Place biscuits on a baking sheet touching each other and bake until golden brown, approximately 10 to 15 minutes.  Brush on the melted butter.