On 03/25/2016 09:33 PM, JIM WELLER -> NANCY BACKUS wrote:

 JW> I am really irritated that American Heinz ketchup and HP sauce etc.
 JW> are sweeter (from HFCS)

Connie and I quit buying it several years ago.  We'd go to the local burger
joint and grab 6 or 8 packets and put them in the fridge for those occasions
when we wanted some.  Works for honey, sweet-relish, Arby's Horsey Sauce, etc.

Tonight's dinner, which I've posted before:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Milk Pork
 Categories: Pork
      Yield: 1 Servings

      3 lb Boned pork roast
      4 cl Garlic, up to 6, peeled and
           - cut into slivers
           Kosher salt and freshly
           - ground black pepper
      2 T  Butter
      1    Onion, cut in half
      1    Carrot, cut in half
      2    Bay leaves
      2    Large branches fresh
           - rosemary
      4 c  Whole milk
           A generous handful chopped
           - fresh chives and/or fresh
           - parsley, for garnish

  Make small slits all over the meat with a sharp knife, inserting a
  sliver of garlic into each as you go. (If you can do this several
  hours or the night before cooking, all the better.) Rub the meat all
  over with salt and pepper. Heat the oven to 325 degrees F/160 degrees
  C.

  Melt the butter in a deep, lidded casserole (cocotte) and brown the
  meat well on all sides. Add the onion, carrot and herbs to the pot.
  Pour over the milk, and bring to a simmer on the stovetop. Cover the
  dish and transfer to the oven until tender, about 2 hours, turning
  the meat at least once.

  Remove the meat from the pot and wrap in foil to keep warm. Remove the
  herbs, carrot and onion and discard. The cooking juices will be
  curdled, but this is how they're meant to be. Boil them down to about
  1 cup/250 ml and puree with an immersion blender.

  Carve the meat and arrange in a serving dish. Pour over the sauce,
  sprinkle with the chives and/or parsley. Serve.

  Recipe courtesy Laura Calder

MMMMM

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