College Park, Maryland

I knew right off that I couldn't stomach all that fat, so yes, I did alter. My rating is based on the recipe, with changes. Used more onion, added cumin because I like it-a lot! Made a "hot" sweet and sour sauce, adding anaheim chili pepper and seeds. I used only 3 eggs, and 2 Tbsps powdered milk mixed with 2 Tbsps water for the 4th egg. I used 1/3 less fat monteray jack cheese, and light cottage cheese. Lastly, I substituted about 1/2 cup soy granuals for 1 cup of the breadcrumbs. I think I added a little water also, but check consistency and texture first. The balls should be somewhat firmer/denser than meat-type meatballs, but they should still be moist enough to yield under moderate thumb pressure. The balls will lose much of their density/firmness as the fat is cooked off into the sauce.

A good cake. Added ginger, and more cinnamon. Next time, I will reduce oil to 3/4 cup, reduce sugar considerably, and cook slightly less longer. I won't use the frosting, as it was way too sweet. I had to add an extra 8-oz package of cream cheese to "de-sweeten." Also, a 9x13 pan should be used, otherwise cake is too thin.

I'm not brave enough to try the mayonnaise thing in squash, so instead I substituted with an extra egg an 1/4 cup safflower oil. I know it's essentially the same thing, but without the salt and vinegar or lemon. It rose up a little in the oven (almost like a souffle!) and had a really nice flavor and texture.