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----- Original Message -----
From: "Mike"
To: phaedrus
Sent: Saturday, August 30, 2008 11:37 AM
Subject: Recipe for mayonnaise using egg replacer and no soy
> Dear Uncle Phaed,
>
> My husband has recently developed an allergy to soy and eggs, and I would
> like a recipe for mayonnaise using egg replacer and NO soy. I have done
> a google search, but for some reason the recipes they kicked up usually
> had one or the other in the recipe even though I was quite specific in my
> request. I was hoping you could help.
>
> Thank you.
>
> Janet
Hello Janet,
The first one below is the only one I could find using egg-replacer.
There are mayo recipes below without either one, though.
Once you eliminate both eggs and soy products, you have to be very flexible
regarding mayonnaise substitutes. There may be some commercial products
available. You might try health food stores, Whole Foods, Wild Oats, etc.
Below are some recipes that are both eggless and soy-free. I'd try the
French Mayonnaise recipe first.
Phaed
Egg Free Mayonnaise
6 teaspoons Ener-G Egg Replacer (Packed)
4 tablespoons water
1 teaspoon sugar
1-1/2 teaspoons vinegar
2 teaspoons dry mustard
1 cup oil
Blend until smooth.
Mayonnaise
Mix together:
1/2 tsp. salt
2 tbsp. melted margarine
1/2 c. sugar
8 tbsp. milk
Mix together:
1 tsp. mustard
2 tbsp. cornstarch
Mix well first five ingredients. Place in double boiler, heat through, stirring constantly.
Remove from heat and stir in last three ingredients which have been already mixed together.
Cook until thick and smooth using an egg beater (or low speed hand mixer).
Chill.
--------------------------------
French Mayonnaise
1/2 c. oil
1 tbsp. dry mustard
Dash of pepper
1/4 c. evaporated milk
1 tsp. salt
1 tbsp. lemon juice
In shaker mix oil, milk, mustard, salt and pepper. Shake 7 or 8 times.
Add lemon juice and shake well. Makes 3/4 cup.
----------------------------------
Eggless Mayonnaise
1 med. Irish potatoes
1/2 c. vinegar
1 tsp. salt
1 pt. Wesson oil
1 tsp. dry mustard
1/2 tsp. sugar
Boil potatoes, mash while hot. Add salt and mustard. Add very slowly the oil, constantly beating.
Season with Tabasco, onion juice and Worcestershire sauce to taste. A bit of turmeric may be added
to give proper color.
-----------------------------------
Eggless Mayonnaise
3/4 c. water
1/4 c. cider vinegar
1 1/2 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. dry mustard
1 c. powdered milk
2 c. oil
Combine all but oil in blender, then add oil slowly while blender
continues to run.
----- Original Message -----
From: "Helena"
To: phaedrus
Sent: Sunday, August 31, 2008 3:11 AM
Subject: Gordas
>I just bought a packet of "Gordas" - similar to raw tacos or fajitas
> but I'm not sure how to use them. Any suggestions?
>
> In anticipation
> With thanks
>
> Helena
Hello Helena,
Gordas or gorditas (the smaller version) are thick hand-made tortillas .They
are grilled or browned in a skillet, then split like an English muffin and
filled with some type of a stewed meat, or chorizo and potato, etc. They can
also be filled with the usual taco or fajita fillings. In central Mexico
they're filled with chicharrón prensado (spicy stewed pork rinds) to make
"gordita de chicharrón".
For more see these sites:
Gorditas 1
Gorditas 2
Recipe Source
Phaed
----- Original Message -----
From: Theresa
To: phaedrus
Sent: Thursday, August 28, 2008 6:53 PM
Subject: Milky Way Icing
My Aunt used to make a cake icing using milky way candy bars, do you have a recipe for this?
It tastes so good!
Theresa
Hi Theresa,
See below.
Phaed
Milky Way Frosting
4 Milky Way bars, melted
1/4 lb. melted butter
1 tbsp. milk
tbsp. vanilla
1 c. unsifted confectioners' sugar
Melt the first four ingredients together and then stir in 1 cup confectioners' sugar.
Pour over cooked cake while still warm
----- Original Message -----
From: eve
To: phaedrus
Sent: Thursday, August 21, 2008 5:17 PM
Subject: pie recipe
Hello Mr. P.
I am looking for a pie recipe that was so popular and made at the Nut Tree Restaurant
in Vacaville, California which is no longer in business. The pie had raisins, nuts,
brown sugar and was sorta like a chess pie only much better. Somehow I've misplaced
the recipe and am hoping you can find it for me. It's such a wonderful pie.
Thank you for helping me.
Sincerely,
Eve
Hello Eve,
Perhaps this is it?
Phaed
Nut Tree Chess Pie
Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997
(Vacaville Museum, CA - ordering info: 707-447-4513)
This Nut Tree classic dessert is a great example of a recipe that originated with a satisfied
customer who wanted to help the young business. Chess Pies were popular mail order items in the
1940s, and were shipped all over the world. An early menu described it as "A deliciously rich pie
of walnuts and raisins, a California confection."
1 cup granulated sugar
1/3 cup firmly packed brown sugar
4 tsp flour
1/2 tsp salt
1 cup chopped California walnuts or other nuts (or mixed)
1 unbaked 9-inch pie shell
1/2 cup seedless raisins (plumped in boiling water and drained)
3 eggs
2/3 cup milk
4 tsp butter
Preheat oven to 300 degrees F.
Combine dry ingredients, nuts, and raisins in mixing bowl. In a smaller bowl beat eggs with fork;
add milk and melted butter. Stir into dry ingredient mixture, mixing well. Pour into unbaked pie shell.
Bake in oven at 300 degrees F for 1 hour and 15 minutes, until a tester inserted in middle of pie
is removed clean or until filling is set. During the long, slow baking the nuts rise and turn golden
brown on top of the rich, firmly jelled filling.
Serve cold. Keeps will in refrigerator. (In fact, the pie cuts best after cooling for 24 hours.)
From: "Louise"
To: phaedrus
Subject: Hot shoppe
Date: Friday, August 08, 2008 1:16 AM
Meat Loaf
1-1/2 cups Onion, diced
1-1/2 cups Celery, diced
1-1/2 tbsp Oleo Margarine
1/2 tsp salt
1/4 tsp White Pepper
1-1/3 cups Fresh Bread Crumbs
2 each Large Eggs-beaten
2-1/2 pounds Ground Beef
Saute diced onion and celery in oleo margarine
until tender, but not browned.
Add salt and pepper to sauteed vegetables.
Combine vegetable mixture and bread crumbs with meat.
Add beaten eggs to meat mixture and mix until thoroughly
combined.
Grease a 9" x 5" x 3" loaf pan. Cut wax paper to fit the
bottom of pan.
Place meat mixture into loaf pan , pressing mixture into
the corners and end of pan. Pat down until smooth on top.
Bake in preheated 325 degrees oven until thoroughly
cooked, approximately 45 minutes
Louise
More Hot Shoppes Recipes
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