Posted by sherry on September 29, 2001 at 10:52:44:
In Reply to: Does anybody know a substitute for egg white, I'm allergic to it??? posted by Hedi on September 28, 2001 at 23:45:28:
EGGLESS POTATO SALAD
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5 medium potatoes
3 Tbsp. mayonnaise
(approximately)
1 Tbsp. sweet salad
cubed pickles
1/4 c. chopped onion
1/4 c. chopped radishes and
celery
salt and pepper to taste
Cut potatoes into cubes and boil about 10 minutes.
Drain and put in mixing bowl. Add other ingredients and mix
well. Add salt and pepper to taste. Sprinkle top with paprika
and celery seed.
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EGGLESS PUMPKIN BREAD
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2 1/2 c. flour
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
2 c. sugar
2 c. pumpkin
1/2 c. liquid shortening
Sift all dry ingredients together. Add pumpkin and
shortening. Mix all together until well blended. Pour into
two 3 x 7 1/2-inch well greased loaf pans. Bake at 350 degrees for 1
hour. Yields 16 slices per loaf.
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EGGLESS POTATO ROLLS
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1 pt. milk
1/2 c. melted fat
1/2 c. mashed potatoes
1/2 yeast cake, softened in
1/4 c. water
1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
flour to make soft sponge
Let sponge double in bulk (until full of bubbles). Then
add flour to make stiff dough. Knead well. Let rise 3 hours
in winter, 2 hours in summer.
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EGGLESS LEMON ICEBOX PIE
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1 can Eagle Brand milk
1 can Pet or Carnation milk
(large or small)
juice of 3 lemons
Chill Pet milk while juicing lemons. Pour Pet milk into
mixing bowl. Beat 3 minutes. Add Eagle Brand milk. Mix well;
add lemon juice; beat until thick. Pour into crust. (Large
can Pet makes 2 large pies.)
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EGGLESS PUMPKIN PIE
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1 c. pumpkin
2 1/2 c. milk
2/3 c. sugar
1 tsp. cinnamon
3 Tbsp. flour
Bake at 375 degrees.