Comments:

anne - 2005-10-20 09:57:38
lol! My husband keeps buying evaporated milk, just in case. Somehow I never use it, though. Sweetened condensed milk, however, is a different matter--I'll sppon it straight from the can! John Thorne (www.outlawcook.com) swears by evaporated milk for making macaroni and cheese, heating the milk and cooked pasta together, and gradually adding cheese. (Recipe: http://perfrec.allrecipes.com/features/59.asp) It makes for a rich, sumptuous sauce, but just for the first bite or two. As soon as it cools even a little bit, it turns gluey and vile. Anyone else have better luck with this approach
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