> being from the North, I'd rather die than eat deviled eggs with
> relish mixed into them.
ROTFL at this entire post, Christine! Now get ready...my son-in-law from
Louisiana actually uses *sweet* pickle relish in his tuna fish
salad/sandwiches. Just had to share that with you. I'm a Southerner and
*love* all those Southern foods, even though I'm amazed that I can now make
excellent cornbread without bacon grease! I certainly don't use pickle relish
Just to keep this (barely) on-topic, another substitute for the deviled part
of deviled eggs could be yogurt cheese. [Drain plain yogurt for a few hours
through coffee filter or cheesecloth.) Add your usual ingredients (no! no! no
relish!) and maybe a drop of yellow food color (well it *is* fat free) and
you'll fool them all. Can somebody think of something better to make it
yellow (let's not use saffron - too $$$$$)? Maybe turmeric? I think that's
yellow but what does it taste like?
Baking fatfree: I saw this on a cooking show. The baker said adding malt
would help retain moister and lightness in a low-fat cake. She said you
couldn't taste the malt. Unfortunately I don't know how much she used. But
she added it along with the baking powder so I would try a tablespoon maybe?
Would some cake baker out there experiment with this and report to us? No I
don't bake cakes so my interest is purely intellectual. Inquiring minds want
to know. (Well yes I do bake cornbread - only - but this is getting even
further afield for the experiments!)
Spinner, Knitter, Navajo Weaver, Dyer, and Idea Enthusiast
Salt Lake City, Utah