Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.

Suzie's right - you can find lots of dairy-free recipes in every cookbook. There's also many great books that address food allergies, which include dairy-free recipes, such as: 1. "The Complete Food Allergy Cookbook" by Marilyn Gioannini 2. "The Allergy Self-help Cookbook" by Marjorie Hurt Jones, R.N. 3. "Not Milk... NUT MILKS!" by Candia Lea Cole Have you checked your local library for cookbooks? That's a good place to start. There are also very good substitutes you should apprise yourself of. Having a lactose intolerant son and granddaughter, I've been there, done that.....and lived through it. A quick look in my recipe collection will find lots of dairy-free recipes I've found, or developed, over the years from lots of sources. We've used several brands of whey-based milk substitute products for over 25 years, which is a low-lactose product that works like milk. It was suggested by my son's doctor, and we've used it ever since because it's much cheaper than regular milk. Another thing to point out about lactose intolerance, most people can consume some foods containing lactose in small quantities. Their bodies still can convert small amounts - how much and how often is an individual thing. The general rule - the more fat there is in a dairy product, the less lactose there is. So you'll find most people can consume cookies, cake, or other baked good made with butter, because it's very low in lactose, as are other high fat products, like cream cheese, etc. These are things I discovered on my own doing a lot of research on the subject of lactose intolerance. Cultured dairy products (kefir, yogurt, quark, etc.) are also very low in lactose (especially if you make them at home and control the fermentation process). Neither my son or granddaughter have a problem using my homemade kefir. Kefir fermentation converts most of the lactose in ordinary milk into far more easily digested components. The remaining lactose content is so low that most otherwise lactose-intolerant people find that, through kefir, they can enjoy milk again. I use kefir as a substitute for buttermilk, cream cheese, and sour cream. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods

Pumpkin Quick Bread 2/3 cup butter or margarine 2 cups dark brown sugar 4 eggs 1 can (1 lb.) or 2 cups mashed squash or pumpkin 2/3 cup water or milk 2 3/4 cups rice flour 1/4 cup soy or gram flour 1/2 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 2/3 cup chopped nuts 1/3 cup golden raisins 1/3 cup raisins --Cream butter and sugar until fluffy. Add eggs, pumpkin, and water (or milk). In another bowl mix flours, baking powder, soda, salt, and spices. Add to pumpkin mix. Stir in nuts and raisins. --Pour into 2 greased 9x5" loaf pans. --Bake at 350 degrees F for one hour or until a toothpick inserted in the center of each loaf comes out clean. Not as fattening - Pumpkin Spice Bread 1/4 cup Oleo 1/2 cup sugar 4 eggs (or substitute) 1/2 cup milk (skim is OK) 1/4 cup Dark Molasses 2 Tbs Dark Rum 1 cup Pumpkin, cooked 1 tsp Baking powder 1 tsp Baking soda 2/3 cup Sweet rice flour 1-2/3 cup brown rice flour 1/2 tsp each, ginger, allspice, nutmeg, cloves, cinnemon Cream oleo and sugar together in bowl (or food processor), add eggs one at a time and mix till fluffy. Add milk, molasses, rum and pumpkin. Mix well. Sift all dry ingredients except spices, into a large bowl. Add spices and egg mixture and mix on med speed 2-3 minutes. Pam 3 mini loaf pans, 1 8" loaf pan or bundt pan and pour mix in. Bake 1 hr and 10 minutes for bundt or single loaf, 40 minutes for small mini loaf pans.

Here is one that I found but haven't tried it yet. Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml." Ingredients 3 Cups whole wheat flour (preferably stone ground) 4 tsp. baking powder 1 tsp salt 1 1/2 Cups liquid (I use rice milk or water but it works with any liquid) 1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil) Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400F/200C. "I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.