"Don Martinich" <>
> Yes, that would work. I actually use it straight when I make macaroni
> and cheese and it's perfect for that.
>
> D.M.

In my quest to take as much fat as possible out of my cooking, I keep
fat-free evaporated milk on hand. Sometimes, it works as well as; sometimes
not. So far, I haven't produced a mustard plaster but there have been a few
dishes that weren't quite as stable as I had hoped. Nobody died and none
had to be tossed out. Polly