1. Put egg whites, dry milk, oil and food coloring into a blender jar. 2. Blend until smooth. 3. Store in a tightly covered jar in refrigerator for no more than 1 week, but it may also be frozen. 4. To use, substitute 1/4 cup for each egg called for. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997
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