What else can I use?

Today's post is about substitutions.  What if you don't have a can of evaporated milk or some fresh parsley?  What do you do? Do you scrap the whole recipe?

No, I found a handy book that gives substitutions and equivalents Food FAQs : Substitutions, Yields and Equivalents by Linda Resnick and Dee Brock.

I referred to it for our dinner tonight, which was slow cooker mac and cheese.  I did not have any evaporated milk, but you could use heavy cream or half and half instead. 

The equivalents are helpful, you can find out how much dried herb if the recipe calls for fresh.  In addition, you can use it to determine baking changes and lots of other items.

My book is dog earred and well used.