Using Restaurant Size Dry Mixes In Smaller BatchesI have tried several of the recipes that are in the recipe newsletter. My question is the following, a family member had a small restaurant for a few years and due to a family illness she had to close her restaurant. There were several large packages of mixes that she used, for example: pancake mixes, biscuits, etc. These are restaurant size bags. How can I cut them down to use for a family of four?