Evaporated Milk (commercial)

I'm Ed Prentice. You know Helen just found a whole section of wonderful evaporated milk recipes in the current issue of better homes in garden. So, uh, let's see what's cooking. Let's cook it. Blue cheese salad dressing. With a half a cup of crumbled blue cheese.

What? No evaporated milk? Sure. Third of a cup. That's what gives it that smooth cream texture. Oh, you. Now don't you lose my evaporated milk recipe. Starring, economic-alevaporated milk and cream soups, casseroles and custards.

Silly. Now, take out the punch pages for my crook. And clear out of the kitchen so the cook's been finished for dinner. For sure. This blue cheese dressing is super. It's evaporated milk that gives it that rich flavor.

Get the current issue of better homes and gardens and cut out these wonderfully evaporated milk recipes for your cookbook. Make use of the modern magic of versatile, economical evaporated milk. . . . . .

. . . .