On 3/5/2010 11:56 AM, Becca wrote:
> dsi1 wrote:
>> I found a custard pie recipe in the local paper that uses evaporated
>> milk. It's richer, smoother, and tastier than the wimpy stuff made
>> with regular milk. I've made a lot of standard custard pies but going
>> with canned milk is the better way to do it.
>
> Evaporated milk works well when making mac & cheese, mashed potatoes,
> pies. I always have evaporated milk in the cupboard, but I don't always
> have cream.

You're a dying breed. :-) I think people will soon forget how to cook
with canned milk. Too bad.

>
>
> Becca