9. A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful   
   vintage recipes are listed.   
      
   Our most recent request, from Carol A. asked:   
      
   "Hi Phil, My husband's mother used to make homemade mayonnaise but he lost the   
   recipe during the many moves he made while in the AirForce.  The ones we've   
   tried from cookbooks just aren't what he remembers.  Would your readers have   
   any vintage recipe(s) that may work for him?  Thanks much, Carol A.  Green   
   Valley Az."   
      
   We received the following recipes, hopefully one of them, or both of them, can   
   help you Carol   
      
   From Teresa T.:   
   Mayonnaise in a Blender   
   1 egg   
   1 tablespoon cider vinegar   
   1 tablespoon fresh lemon juice   
   3/4 teaspoon salt   
   1/2 teaspoon dry mustard   
   1/4 teaspoon paprika   
   1 cup vegetable oil (divided use)   
   *Tabasco sauce   
      
   Put egg, seasonings, vinegar, lemon juice and 1/4 cup of oil in blender. Cover   
   and process at 2nd speed.  Remove feeder cap and pour in remaining 3/4 cup of   
   oil in a steady stream.  Use rubber spatula if necessary.   
   *Tabasco is my addition. This mayonnaise also makes a great base for   
   Tartar Sauce.   
      
   Homemade Mayonnaise   
   Makes about 3/4 cup   
   1 large egg yolk   
   1 1/2 teaspoons fresh lemon juice   
   1 teaspoon white wine vinegar   
   1/4 teaspoon Dijon mustard   
   1/2 teaspoon salt plus more to taste 3/4 cup canola oil, divided   
      
   Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in   
   medium bowl.  Whisk until blended and bright yellow, about 30 seconds. Using   
   1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture,   
   a few drops at a time, about 4 minutes.  Gradually add remaining 1/2 cup oil   
   in very slow thin stream, whisking constantly, until mayonnaise is thick,   
   about 8 minutes (mayonnaise will be lighter in color).  Cover and chill.  Can   
   be made up to 2 days ahead.  Keep chilled. Carol T.Cullman,Al   
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   10. A vintage recipe request from a reader:   
      
   "Hi Phil, It's getting cold here in the northeast and I was wondering if   
   anyone has a good stew recipe.  My kids bought me a crockpot and I thought   
   that stew might be a nice thing to christen it with.  My grandmother used to   
   make stew for me and my sisters when we would visit and the smell of it   
   cooking on the stove all day long was something we couldn't resist.  Thank   
   you, Sherry L."   
      
   If you can help this reader with this recipe, please forward it to   
   phil@bignews.biz .   
      
   As with collectibles, people also have very strong feelings about foods from   
   their past.  Sometimes these special recipes get lost.  This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.    
   -- If you have a vintage recipe request send it to phil@bignews.biz and we   
   might just publish it here.   
   --   
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
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