SC - How much to cook?

[Brian L. Rygg or Laura Barbee-Rygg]

As a general rule, converting recipes from one yield to another can be 
broken down to a formula:

new yield / old yield  = conversion factor, then multiply each ingredient 
by the conversion factor

A hint on this, it is sometimes easier to convert to ounces and fluid 
ounces for weight and volume measures.

On Jadwiga's how much to cook, I would recommend preparing more than is 
apparently necessary since it is grazing food, people are likely to eat 
more than they think they will.  In addition to different colored sauces, I 
would possibly go with different colored/shaped toothpicks or skewers.

Hope some of this is helpful.

Eadwyn of Skye