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Re: Happy Holidays to All


The problem with the EB fudge recipe is that it NEVER comes out even, unless
you buy those little 6 oz bags.  It takes 18oz of chips to one can of EB.
The bags range in weight from 10 to 12 ounces.  If you use the extra chips,
the fudge is less creamy, sort of shewy or a bit dry.  I put (most) of the
extra chips in a batch of chocolate chip cookies as a sort of surprise bite.

Sorry I can't help with the roast.  No fancy cookin here.  I use a doubled
up pork loin (used to be called Canadian) and potroast it.  Adding a bit of
garlic can really help.

Kitty

----- Original Message ----- 
From: "Donna " <justme@prairieinet.net>
To: <gardenchat@hort.net>
Sent: Saturday, December 27, 2003 1:55 PM
Subject: RE: [CHAT] Happy Holidays to All


> And what happens to the (minus 1 or 2 oz) hum?!?... Next year just make
> full batches and send all of us the extras LOL!.... (just kidding)
>
> On a serious note, I have to plan a formal sit down dinner party (Gosh,
> do I hate doing them) and have to 'special up' a pork roast... ideas
> anyone? The last time I attempted a crown pork roast, it was a
> disaster... so thinking about a regular type roast, but need something
> special about it... or a better recipe for the crown one.... mine said
> to put the dressing in the middle while baking.. what a greasy mess that
> turned out to be....
>
> Donna
>
>
> > I don't think I could handle straight eagle brand, but it makes the
> > easiest,
> > best tasting fudge.  Since my family is small and we like variety, I
> make
> > half batches, requiring only one bag (minus 1 to 2 oz) and a half can
> EB
> > (measure down 1-1/2 inches inside can)  I pour it into a wax lined
> loaf
> > pan
> > instead of an 8x8 to get the right depth for a half batch.
> >
> > As I said, Dark choc-raspberry is my favorite, but after that is
> > Girardelli
> > White Chocolate.
> >
> > Kitty
>
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