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Article: What, no egg whites? Chiffon pies work well without 'em
- Article from:
- Chicago Sun-Times
- Article date:
- September 19, 2001
- Author:
CopyrightCopyright 2001 Chicago Sun-Times. (Hide copyright information)
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Every once in a while, there are reports in the news of unsafe
foods being served to unsuspecting patrons of any number of eating
establishments. Hotels, fast-food outlets and even expensive
restaurants are not immune to invisible bacteria that can create
havoc in one's digestive system.
Swap Shop encourages proper food safety and sanitation for home
cooks and that is why we never use recipes containing raw eggs.
When reader D. R. requested a recipe for lime chiffon pie, I was
sure this was one recipe Swap Shop would not be able to print because
every recipe I was familiar with used raw egg whites. That is, until
Elaine Scharnhorst of Matteson and Dianne Synoga of Burbank rescued
this ...