Text 21713, 85 rader
Skriven 2009-03-09 17:41:08 av Janis Kracht (1:261/38)
  Kommentar till text 21706 av Carol Shenkenberger (28250.cooks)
Ärende: Fat Free Philly
=======================
>> > Oh, a blech.  That new Mayo with olive oil?  Nope.  Sounded good, tasted
>> > 'off' to us all.  Kraft I think it was.  Mayo is one of the things I've ye
>> > to find a suitable reduced fat version of so just enjoy the whole fat vers
>> > and cut fats elsewhere.
>>
>> We noticed a big difference with low-free mozzarella cheese.. no one likes t
>> one.. whole-milk mozzarella wins out every time <g>.. interestingly no one
>> minds Canola oil mayonaisse though I don't use it that often, only when Eoin

> I dont think I've tried that one.

You know what it reminds me of?  That Hellman's sandwich spread.. don't know if
you ever had that one.. my MIL always used that to make Macaroni salad with
tuna :)  It was the best Mac salad ever :)  Guess that's why Ron doesn't mind
it Lol.. reminds him of "home" (eg)

>> eating with us :) He can have regular mayonaise if I make it at home for him
>> (contents just olive oil, veg. oil, eggs, mustard powder, etc.) but Hellman'
>> goes and puts corn sweetener's in it now.. :( corn allergies hit.. :(

> Humm, hadnt realized they hit that one too.

Sure.. it's everywhere .. like a disease haha

>> Haven't tried the Mayo with olive oil you mention though.. we always bought
>> Hellman's but more often than not, I'll just throw the ingredients in my
>> blender and make it myself these days as I mentioned.. then I don't have to
>> worry (g).

> Best that way then!  You may find the olive oil version works for you, just
> didnt for us.

They always do something to the "new improved versions" (g)

>> Mayonaisse From the The Joy of Cooking:
>> 1  egg
>> 1  teaspoon dry mustard
>> 1  teaspoon salt
>> dash  cayenne pepper
>> 1    teaspoon sugar
>> 1/4  cup olive oil
>> 1  cup  vegetable oil
>> 3 tablespoons   lemon juice
>>
>> Put in the blender container: egg, mustard, salt, cayenne, sugar and
>> olive oil.  Cover and blend on high until thouroughly combined.
>> With blender still running, take off the cover and slowly add 1/2 cup
>> vegetable oil, and then the lemon juice until thouroughly blended.
>> Add slowly the remaning vegetable oil and blend until thick.  You may
>> have to stop and start the blender to stir down the mayonnaise.
>> Yields 1 3/4 cup.

> Now that looks simple and I may try it one day just for fun!
> xxcarol

Firms up great when you chill it.. just make sure you add the oil really really
slowly .. kind of drip it in through the top of the blender... she really means
 *slowly* there :) :) I've had a few flops the first time I tried it (grin)

Here's a good Cacciatore sauce.. and look.. olives (bg)

==Chicken Cacciatore==

1 large fryer cut into serving pieces 1 large can whole tomatoes, put in
blender for 1 minute 2 cloves garlic
1 green pepper
6 black olives
2 bay leafs
4 basil leaves or 1 teaspoon dried basil 3 Tablespoons olive oil

Fry chicken pieces in  the oil, a few at a time (don't crowd them).  Add
garlic, parsley, onion, green pepper, bay leafs and basil, stirring
fresquently.

Add the  tomatoes.  You can either bake with a cover in 350 oven for 50-60
minutes, or simmer on low on the stove for 50 or 60 minutes.  At the end of the
cooking time, add olives and heat through. Serve with rigatoni or spaghetti.  I
also add 1 onion sliced to this, with the green pepper.
===

Take care,
Janis

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