1 ounce baking chocolate (unsweetened chocolate) = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon oil or melted margarine.

16 ounces semi-sweet chocolate = 6 tablespoons unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoons granulated sugar.

14 ounces sweet chocolate (German type) = 3 tablespoons unsweetened cocoa powder plus 2 2/3 tablespoons oil and 4 1/2 tablespoons granulated sugar.

1 cup confectioners' sugar = 1 cup granulated sugar minus 1 tablespoon sugar
plus 1 tablespoon potato starch pulsed in a food processor or blender.

1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover non-dairy creamer. Stir and steep 5 minutes.

For butter in baking or cooking, use parve Passover margarine in equal amounts. Use a bit less salt.

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water.

1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy.

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar.

For 1 cup of flour, substitute 5/8 cup matzah cake meal or potato starch, or a combination sifted together.

1 tablespoon flour = 1/2 tablespoon potato starch.

1 cup corn starch = 7/8 cup potato starch.

1 cup graham cracker crumbs = 1 cup ground Pesach cookies or soup nuts plus 1 teaspoon cinnamon.

1 cup bread crumbs = 1 cup matzah meal.

1 cup matzah meal = 3 matzahs ground in a food processor.

1 cup matzah cake meal = 1 cup plus 2 tablespoons matzah meal finely ground in a blender or food processor and sifted.

3 crumbled matzahs = 2 cups matzah farfel.

1 cup (8 ounces) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine.

1 cup milk (for baking) = 1 cup water plus 2 tablespoons margarine, or 1/2 cup fruit juice plus 1/2 cup water.

For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 tablespoons parve Passover margarine.

Eggs: Passover egg substitutes don't work quite as well as the chametz egg substitutes. For kugels, matzah balls, fried matzah and some cakes the recipes will probably be OK. However, if you want to avoid them (and I do) you can add one extra egg white and 1/2 teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.

This information if provided by Eileen Goltz of the Chicago Jewish Times