Prepared by Elizabeth C. Shephard, Family and Consumer Sciences Extension Agent
| Lemon juice, 1 teaspoon | ½ teaspoon vinegar (not balsamic) |
| Lemon, 1 medium | 2 to 3 tablespoons juice plus 2 teaspoons grated rind |
| Lemon, 1 medium | 6 to 8 tablespoons juice |
| Lemon peel, dried, 1 teaspoon | 2 teaspoons grated lemon rind, or ½ teaspoon lemon extract |
| Mushrooms, fresh, 1 pound | 1 (8 ounce) can sliced mushrooms, drained, or 3 ounces dried mushroom, rehydrated |
| Orange, Peel, Dried, 1 tablespoon | 1 tablespoon grated fresh orange peel, or 1 ½ teaspoons orange extract |
| Orange Peel, Dried, 2 teaspoons | 1 teaspoon orange extract |
| Orange, 1 medium | ½ cup juice plus 2 tablespoons grated rind |
| Orange Rind, 1 medium | 2 to 3 tablespoons rind |
| Onion, chopped, ¼ cup | 1 tablespoon instant minced |
| Pepper, sweet red or green, chopped 3 tablespoons | 1 tablespoon dried sweet red or green pepper flakes |
| Sweet red, chopped, 3 tablespoons | 2 tablespoons chopped pimiento |
| Shallots, chopped, 3 | 2 tablespoons chopped onion plus 1 tablespoon chopped garlic |
| Tomato Juice, 1 cup | ½ cup tomato sauce plus ½ cup water |
| Tomatoes, Fresh, 2 cups, chopped | 1 (16 ounce) can (may need to drain) |
| Tomato Sauce, 2 cups | ¾ cup tomato paste plus 1 cup water |
