Reducing Ingredients

Original Amount:Half of recipe: One-third of recipe

1 cup:1/2cup:1/3 cup:
3/4 cup: 6 TBS: 1/4 cup
2/3 cup: 1/3 cup: 3 TBS + 1-1/2 tsp
1/2 cup: 1/4 cup:/2 TBS + 2 tsp
1/3 cup: 2 TBS +2 tsp: 1 TBS+2-1/4 tsp
1/4 cup: 2 TBS: 1 TBS+ 1 tsp
1 TBS: 1-1/2: 1 tsp
1 tsp: 1/2 tsp: 1/4 tsp
1/2 tsp: 1/4 tsp: 1/8 tsp
1/4 tsp: 1/8 tsp: dash

Recommended Storage Times

Bacon, ham, hot dogs, lunch meats or sausage: 1-2 months

Casseroles, cooked meet, gravy, poultry, soups or stews: 2-3 months

Uncooked ground meat, uncooked poultry giblets: 3-4 months

Chops, steaks, or uncooked roasts: 4-12 months

Uncooked poultry parts: 9 months

Uncooked wild game: 8-12 months

Egg substitutes or egg whites, uncooked while poultry: 12 months

Honey Tip

Honey cooking tips

To bake with Honey
Use Cox's pure raw honey for up to half of the sugar in the recipe
For each cup of honey used: reduce the liquid by 1/2 cup
Add 1/2 teaspoon baking soda
Reduce oven temperature by 25 degrees

To cook with honey

For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.
1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)

Tip of the Day

Tip Of The Day

If your brown sugar is hard as a rock, place an apple wedge in the container and let it stand.