Categories: Spreads 
      Yield: 1 servings 
  
           -From the Kitchen of                     Juice of one lemon 
           -Lawrence & Cindy Kellie          1/2 ts Chicken-like seasoning 
      1 cn Evaporated milk (5.33 oz)             ds Garlic calt 
      1 c  Vegetable oil                         ds Seasoning salt 
  
  Pour evaporated milk into blender.  Through top of blender, gradually add 
  oil, pouring in a constant, thin stream.  This will make a while emulsiion. 
   
  Pour into small bowl. Add seasonings and mix well.  Add lemon juice last, 
  because as soon as you add it, the dressing will begin to set up.  Keep 
  stirring until mayonnaise is a good consistency and the little lumps have 
  disappeared. 
   
  Store in refrigerater.  This won't keep as long as commercial mayonnaise, 
  but it will keep several days.  Use ust as you would mayonnaise or salad 
  dressing. 
   
  The Sandwich Book