GO-TOGETHERS AND SUBSTITUTES

Before we get to the juicy part and start going through the recipes in this blog, lets first look at some of the basics - things like what goes with what and how to get your ingredients to go further

1. Any recipe requiring: green pepper, scallions, celery,
mushrooms, tomatoes or parsley, may be amplified or extended by
adding an equal amount of any of the others.

2. Shrimp, crab, scallops and lobsters respond to a rich
sauce of cream, white wine and mushrooms, plus a dash of
nutmeg—or thin tart lemon-butter-parsley sauces . . . but
oysters, clams and mussels prefer the thin sauce.

3. Salted or corned meats are exclusive and do not com¬
bine happily with anything but chicken and eggs. All other
plain-cooked meats and poultry can be teamed for a chefs
salad, a potluck curry, sliced meat platter, or creamed in
patty shells.

4. In a dire emergency, chicken creamed or curried can
be stretched by a tin of white meat tuna. Cut the oil with
lemon juice, douse in cold water, and slice into neat pieces.

5. Yoghurt and sour cream are interchangeable—although
the flavor will be slightly different in the final dish.

6. Use condensed cream soups for a quick white sauce:
MBT soup packets are quicker to use than pressed bouillon
or consommé cubes. Dilute cream soups % to % when used
as a sauce. For dishes with plenty of cooking liquid, sprinkle
powders directly into hot liquid and stir gently until dis¬
solved.