Suet Deanna

[Guest guest]

When it refers to mince in this recipe, Deanna, it is talking about a

vegetarian minced or ground meat substitute. Over here you can either

buy dried TVP in chunks or minced, or you can buy it frozen.

 

3 oz of shredded cheese would be about a scant cup. If you look

online Deanna you can find reckoners that will work out for you the

cup to weight equivalents for various foods and you can also find

lists. I copied one to a word document but forgot to keep the URL but

I could send that to you if it would help.

 

And you could use vegetarian shortening to replace vegetarian suet.

If you need any more help regarding ingredients just let me know :-)

 

Have fun

Christie

 

, " genny_y2k " <genny_y2k

wrote:

>

> In my Linda McCartney Vegetarian cook book several of her recipes

call

> for suet and mince. One of the salsa recipes calls for frozen

mince. It

> won't be easy adjusting these recipes until I understand for

certain

> what she means by these words. Making the mince would be guess work

and

> time consuming unless one could buy it pre-made. I've seen it

bottled

> on the store shelves. I'm also going to be stuck trying to figure

out

> how much 3 oz. of shreaded or sliced cheese will be. I don't have a

> kitchen scale.

> The recipes in this book are wonderful and I am trying the German

> dumplings today. However it calls for " 2 oz. of Vegetarian suet " . I

> suspect vegetarian suet is what we call vegetable shortning. I

don't

> like that idea so I'm going to substitute Smart Balance.

> I love to experiment so this will be fun and if it doesn't work

it's

> not a great loss of ingredients or effort.

> Deanna in Colorado

>

[Guest guest]

Sorry Deanna I was wrong about the cheese - 3 oz would be three

quarters of a cup.

Christie