Calling All Cooks!

Use these tips to ensure recipes are accurate and clear.

1. List ingredients in the order used. Make sure all ingredients are included in the directions. 

2. Include all amounts and container sizes: 2 (8-oz.) cans, 1 (14-oz.) pkg. Use parenthesis to separate amounts. 

3. Abbreviate measurements in the ingredients list (see standard abbreviations list) but spell them out in the directions. Please use the following abbreviations:

      pt. = pint

      qt. = quart

      env. = envelope

      c. = cup

      tsp.  = teaspoon

      T. = tablespoon 

      oz. = ounce

      lb. = pound

      gal. = gallon

      doz. = dozen

      sm. = small

      med. = medium

      lg. = large

4. Be consistent with names, ingredients, etc., e.g., don’t use “1 c. butter” in one part of the recipe and “2 sticks butter” in another part of the recipe. 

5. Use ingredient names in the directions, e.g., use “Combine flour and sugar” rather than statements such as “Combine the first two ingredients.” 

6. Include temperatures and all cooking, chilling, baking, or freezing times. 

7. Make sure ingredients and directions are clear, thorough, and accurate. For example, don’t assume the reader knows how to make yeast bread. 

8. Submit recipes exactly as you want them to appear. 

9. Write directions in 1 paragraph. Do not submit recipes in steps, columns, charts, or as multiple paragraphs. Recipes which cannot conform to our format will be omitted. 

10. Ingredients may include trademarked names, e.g., Miracle Whip. Do NOT use trademarked words for recipe titles. If used, they will be replaced with an acceptable alternative, e.g., Kentucky Derby® Pie will become Chocolate Nut Pie.