Mayonnaise / Thousand Island

[Guest guest]

Thank you all for your advise on oil for mayonnaise. For those that

don't remember, I tried making the mayonniase recipe in the book and

didn't like the taste. I used a combination of olive, sesame and

canola oils which obviously was a mistake. I was going to try using

corn oil but didn't have money for groceries yet so I tried sunflower

oil. It turned out great. I made a BLT for my husband and I had the

egg salad I was craving.

I decided to take it a step further and make the thousand island

recipe in Lucy's Kitchen cookbook. OH MY! It was soooo good! I

went through 2 heads of lettuce over the weekend and made two batches

of the thousand island. My husband told me I should bottle it and

sell it. He asked me to make hambergers (using butterleaf lettuce

for buns) so he could try it that way too. My kids had friends over

so I set out cut cucumbers and carrots to dip in the thousand island

and they ate it all up.

It took me a long time to try making the mayo because I felt it would

be too difficult. With a food processor it is foolproof. It has

opened new world of cooking opportunities. I urge those of you that

have not, to try it.

[Guest guest]

Hi ,

Thanks for posting your Thousand Islands' success! I'm always

interested in what " other people " are eating.

For hamburger buns, if you and DH can tolerate dairy, I URGE you to

try the recipe from scdrecipe.com called " Jodi's Souffle Bread. " I

tried it last week, and is loving it for peanut butter

sandwiches. I think it would be a good hamburger bun. It doesn't

have any nut flour, so that means I can send it to school with

for things like roast beef sandwiches. I myself enjoy using it for

sandwiches because I'm doing the " low carb " thing. I plan to try it

for hamburger buns.

We also made the tomato sauce recipe from Lucy's Cookbook this

weekend, and IT IS FABULOUS! I'm going to use it to make a meat

sauce for spaghetti (for DH) tonight -- and it'll go over zucchini

for the girls and me.

Sue (from Pickering)

Mom to , 4.5, formerly? ASD, SCD since March 16/03

[Guest guest]

-

Which mayo recipe are you using? And are you making the ketchup from

the BTVC book? Do you alter the recipes at all other than using the

sunflower oil?

Can't wait to try making this!

Zachary 4.6 ASD? SCD 6 months

[Guest guest]

HI Sue,

I posted an adaption I made to the Souffle bread recipe recently

that is dairy free in addition to being nut free. My kids prefer

this one to the original and it also gives a little extra veggies.

YOu can find it at

http://health.groups.yahoo.com/group/pecanbread/message/8691

I've also used it to make the base for pizza and to make buns. Comes

out fab.

Sheila

> try the recipe from scdrecipe.com called " Jodi's Souffle Bread. "

I

> tried it last week, and is loving it for peanut butter

> sandwiches. I think it would be a good hamburger bun. It doesn't

> have any nut flour, so that means I can send it to school with

> for things like roast beef sandwiches. I myself enjoy using it

[Guest guest]

I used the mayo and ketchup recipes in BTVC and the thousand island

from Lucy's Kitchen. The recipe says to use honey, salt and pepper

to taste. I have a tendency to not use much but my husband urged me

to use more. This made all the difference. The second time I made

it I put a little more chopped pickle in it.

> -

>

> Which mayo recipe are you using? And are you making the ketchup

from

> the BTVC book? Do you alter the recipes at all other than using

the

> sunflower oil?

>

> Can't wait to try making this!

>

>

> Zachary 4.6 ASD? SCD 6 months