Recipe: Hello, Rhonda MUCHO EGG and MILK SUBSTITUTES

Dear Rhonda,

Thanks for all the recipes I am going to have to cook one once a week since I am cooking for two.

The way you cook meat is really FAT-FREE COOKING. I guest when you cook like that your mouth gets use to not tasting any fat flavor. I think that is a good idea. I will have to try on one of my meat dishes.

I am from San Francisco, born and raised. Us Northern Californian girls will have to stick together. (Smile).

About two-years ago we stayed in a bed-breakfast in Fort Bragg and rode the Skunk Train to the half way to Willits. If only I'd known, I would have drop in with a pie. (Smile). Low-Fat of course. (Smile).

I checked out the kitchen Table Guest List and will add my name later but first I want to give you the information you wanted about Egg and Milk Substitutes. Mind you I have not tried out these substitutes. I am learning how to scan the books into the computer. Wish me luck.



EGG FREE

Eggs function in baked products as a structural component, nutrient
source, foam formation, flavor, and as a source of liquid. They hold a
cooked product together. They add lightness when beaten to form air
bubbles. In cookies, eggs serve mainly as a source of liquid, structure
and nutritional quality. Structure does not seem to be severely affected
by omitting eggs from the recipe as long as adequate liquid is added.
Liquid may be replaced by adding three tablespoons of water for each
egg omitted.

The nutrient quality contributed by the egg is more difficult to
replace when it is omitted from a recipe. Cholesterol-free egg substitutes
on the market cannot be used in egg-free recipes as they contain egg
whites the major source of egg allergen for most patients. To substitute
nutritionally for protein and Vitamin B in eggs, use meat, fish, poultry,
liver, cheese, dried beans or nuts.

Eggs act as a gelling agent in custards and cannot be eliminated
from custard without the addition of some other agent such as gelatin.
The lecithin in egg yolk also acts as an emulsifier for the fat in baked
foods. In egg-free recipes the fat is often melted and boiled with the
liquid and stirred quickly into the dry ingredients to effect good
dispersion of water and fat phases. This procedure can, to some extent,
take the place of the emulsifying action of the egg yolk.

1. Try the commercial egg replacer products available at some
health food stores and gourmet shops. Directions for their use are
printed on the package. These products are acceptable substitutes
in recipes in which eggs are an important but not a is
crucial ingredient. Such products are not a nutritive substitute for
eggs.

2. Substitute for one egg: 2 tablespoons flour, 1/2 tablespoon
shortening, 1/2 teaspoon baking powder, 2 tablespoons liquid.

3. Substitute for one egg: 2 tablespoons water, 1/2 teaspoon baking
powder. This does especially well in cookie or cake recipes calling
for only one egg.

4. Substitute for one egg: 1 tablespoon of vinegar for each egg
required in baking, especially in cake mixes. Such baked goods
should be eaten within 3 days.

5. Substitute for one egg: 1 teaspoon of baking powder for each
egg needed in a cake mix.

6. Some of the loaf or bread-type mixes call for an egg, but make up
well without one.

7. Some recipes call for only one or two eggs and a large quantity of
baking powder or baking soda. This type of recipe could be tried
without eggs as the relatively large amounts of baking powder
and/or baking soda help make up for the volume that would have
been produced by the eggs.

8. If you bake a cake without eggs, you may find the flavor change
can be covered by increasing such ingredients as raisins or spices.

9. Beat an eggless cake more in between each mixture addition. Once
the beating is complete, handle batter very gently and as little as
possible. Bake immediately to prevent the escape of air.

10. If the recipe is milk free and wheat or gluten free, the baking
process should be long and at a low temperature.

11. For eggless cookie recipes, grease the cookie sheet and lightly dust
with flour. Floured cookie sheets help to keep cookies from
spreading and losing their shape.

12. Read labels on baking powder cans carefully to note ingredients.
Baking powder containing egg white should not be used in egg-
free recipes.

MORE EGG SUBSITUTES from another book

1/3 C Water
1 Tbsp. Whole Flaxseed

Place water and flaxseed in pan. Boil and reduce heat. Cook ~ 5 minutes until mixture is the consistency of raw egg white.

No need to strain flaxseeds, they don't have much flavor and are good for phyoestrogens.

Binds only with meat patties and cakes. This egg substitute doesn't leaven.


MILK FREE

In baking, milk is used as a source of liquid and for flavor. It also adds
Nutrient quality to a product. In milk-free recipes water and fruit juices
can be substituted as alternative sources of liquid. Nutrient quality can
be enhanced by using a milk substitute such as soy milk, of which there
are many brands on the market. These products have the approximate
nutrient composition of whole milk when diluted as directed.

1.Liquid soy milk can be used in most recipes. If the recipe calls for 1
cup of whole milk, use 1/2 cup liquid soy milk and 1/2 cup water. If the
recipe calls for evaporated milk, use an equal measure of soy milk as
it comes from the can.

If using powdered soy milk, reconstitute in the following
amounts for use in recipes:

1 tablespoon powder to 1/4 cup water
4 tablespoons powder to 1-cup water
4 teaspoons powder to 1/3 cup water

If using liquid milk, reconstitute by mixing together equal parts
of water and undiluted liquid soy milk.
2.Goat's milk is available in powder, can or fresh at some health food
or gourmet stores.

3.Products marked "parve" do not contain milk or milk products.

4.Coconut milk can be made from 1-cup fresh coconut or I cup
coconut meal and 2 cups water. Whip in blender until smooth. Store
covered in refrigerator.

5.If a small amount of milk is called for try an equal amount of water
or fruit juice, or meat or vegetable stock, or water plus11/2 teaspoons
of milk-free margarine or oil.

6.Use vegetable oil or French or Italian Dressing instead of butter on
vegetables.

7.Use soy milk such as Mullsoy, Nutramigen or Isomil in coffee
and tea.

8. Use milk-free margarine instead of butter in recipes.

9.Instead of whipped cream, look for a commercial whipped topping
that is milk free.

10.So-called milk substitutes often contain sodium caseinate which is
often the allergic factor of milk (though sodium caseinate is safe for
lactose-free diets). Read ingredients on such packages.

11.If you find the taste of soy milk unpleasant, add a teaspoonful of
lime juice to a large glass. The lime cannot be detected and
overcomes the strong soy flavor.

12.When making rolls and bread use potato water in place of milk.

13. Tapioca and rice puddings can be made with fruit juice.

14. When a recipe calls for cream of mushroom soup, substitute a can of
chicken gumbo soup (gluten and milk free) and a small can of
sliced mushrooms.

15.For creamy mashed potatoes, use white potatoes which have been
well-cooked, drain thoroughly, add milk-free margarine and
seasonings, then mash. Add 1/2 - 1 teaspoon baking powder per cup
of mashed potatoes to make them light and fluffy.

16.A child on a milk-free diet can feel a bit left out when the gang
starts drinking hot chocolate. Try serving Hot Tang (quick and
good), rose hip tea or any mild herb tea.

17.Use extra sandwich fillings to provide moisture to unbuttered
bread.

18. For frying, use oil or bacon fat. (Heart Attack Here I Come)

19. When using fruit juice or fruit puree instead of milk, the finished
product may not be as rich tasting.

20.If the recipe calls for yeast or baking powder, work very quickly so
the fruit will not neutralize the rising action of these leavening agents.

21.Fresh soy bean curd mixed with fruit makes a good substitute for
cottage cheese.

22.Tofu, a form of soy bean curd, makes an acceptable substitute for
cheese, especially in cooking. (See Vegetarian Cheese)

23.For I cup sour cream in recipes, stir 4 tablespoons of allowed
starch into 3/4 cup water and 1/4 cup of vinegar.


A child between 3 and 16 years old should, so nutritionists say, have
about 700 mg of calcium per day. Eight ounces of milk provides 290 mg.
The following are suggested replacements in descending order of
value:

1/2 cup salmon plus bones 320 mg
1/2 cup green leaf vegetables 140 mg
artichoke 100 mg
2/3 cup broccoli or 14 cup canned beans 80 mg
orange or 2/3 cup cooked beans or 1/2 cup
lima beans or 1/2 cup parsnips 50 mg
egg 25 mg
slice of whole wheat bread or 1 tablespoon
peanut butter or 1/2 cup peas 20 mg

Do not forget to supplement Vitamin D when milk is removed from the
diet. The calcium found in fish is absorbed just as readily as that found
in milk. (Salt water canned fish is relatively uncontaminated by
chemicals.) Remember that proper calcium absorption requires Vitamin
D (the sunshine vitamin) and fish oil is an excellent source of Vitamin D.
Vitamin D is also necessary for us to utilize the calcium stores in our
bones and teeth when the calcium level in the blood is reduced during
vigorous "exercise. Since millions of adults do not receive sun on their
skin for several months during the winter, a Vitamin D supplement is
essential for them to maintain good health until the spring days stretch
beyond office hours.

Milk Free Calcium Supplements:

Canada Calcium Sandoz Syrup

Calcium Sandoz Forte (effervescent tablets)

Calcium Gluconate

Bone Meal and Dolomite-natural sources available in
health food store

Gramcal (effervescent tablets)

U.S.A. Neo-calglucon

Glubionate Calcium Syrup (same formula as Calcium
Sandoz)

HCS bone meal with Vitamins A & D.

Lactic acid is required to retain desirable bacterial balance in
the intestines. Those allergic to milk or lacking the enzyme to digest
lactose can obtain lactic acid from cider vinegar or sauerkraut.
Following a dose of antibiotics (which kills off the good bacteria with
the bad), a serving of sauerkraut should help get things back in balance.

For those allergic to milk and corn, an excellent calcium
supplement is Dolomite, available in health food stores. Bone meal
tablets are possibly the most easily absorbed source of calcium
supplement. If a calcium supplement bothers digestion, put it in a glass
of juice to dilute the concentration of the base.


The only thing I believe I left out about egg replacers is the use of Lecithin. I remember reading about its use in one of my cookbooks that I loned to friend that did not return the book. Hope I can find that book.

Getting late I must go before they kick me out of here.

Sincerely,

Vivian