1) I have a recipe for caesar dressing.  It calls for egg substitute
in the dressing.  In the dairy section there are "egg beaters" made
with 99% egg.  Is this what they want?  It doesn't seem right to put
raw egg anything into a chilled dressing.

2) Have a cheesecake recipe ..orange and lemon zest - where can I find
that?

Hi Julie 99 ~

There was a time no self-respecting chef would even consider making a
caesar dressing without the raw eggs. These days, everyone's afraid it
*does* have them! I guess it's a sign of the times?

As for Egg Beaters, while they are 99% real eggs (I assume the other
1% are the "12 essential minerals & vitamins added), ConAgra Foods,
who bring us this great product, assures us that Egg Beaters is
"pasteurized for safety".

Yes, you can use Egg Beaters for the caesar dressing and not worry
about catching some icky disease from the Egg Beaters, which I suppose
leaves you to worry about the vegetables - but that's another story.

Seriously, it just isn't a caesar salad without the egg, so go ahead
and use the Egg Beaters. I have eaten Egg Beaters scrambled and
couldn't tell any difference in taste from the "crack and mix 'em up"
eggs in a shell.

Here's ConAgra's site about Egg Beaters:
   - http://www.eggbeaters.com/


Orange zest is tiny pieces of orange peel; and (need I say it), Lemon
zest is small pieces of Lemon peel. You can usually get it from
grating it on something similar to a nutmet grater (for ultra-fine),
or a slightly grater for slightly larter. That's the easiest way to do
it.
   - http://www.onelook.com/?w=orange+zest


I want to come to *your* house for dinner!

Bon Appetit!
Serenata


Search terms:
   - definition: orange zest
   - Egg Beaters

Excellent answer, and very helpful comments as well!  This is my first
attempt at making these foods...let's hope it works! Thanks for the
great answer!

Two quick amplifications on the nice answer Serenata provided:

Egg substitutes are, indeed, safe to use as a raw ingredient in foods
as they are pasturized.  Egg substitutes, however, are typically made
up almost entirely of egg whites, with only a small amount of yolk
(the part of the egg that contains most of the fat and cholesterol,
which is why the egg substutute has lower fat and cholesterol than a
whole egg).  The lack of yolk in the product does affect the taste of
the dressing, but I find it acceptable.  If you want a *true* Caesar
dressing, you can try to find pasturized whole eggs and use them. 
Pasturized whole eggs have been used in the food industry for many
years, but have not generally available to retail customers, but they
are now starting to show up in supermarkets.

With regard to citrus zest, in making the zest, the goal is to get
just the outermost, colored portion of the rind, leaving behind most
of the white part.  The white part is bitter, and can impart an
unpleasant taste to your food.  When grating the rind, use a light
touch so you only get the very outermost part.  See
http://www.epicurious.com/run/recipe/view?id=106139&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=microplane.
 The best tools I've found for making zest (and for many other grating
tasks) are the "microplane graters".  Do a Google search on that
phrase, and you'll find lots of sources for them.  Highly recommended
for zesting, grating cheese, nutmeg, etc.

hfshaw - 

Do you recommend lemon and orange zest in a good cheesecake?  This is
supposedly a "secret recipe" for the famous tavern on the green
cheesecake.  I want to make an outrageously good desert - but wasn't
too sure about those peels....

Go for the orange, the lemon is a bit sour.
Elcon