Cooking with Sarah

"Cooking with Sarah" will run weekly. The column features recipes submitted by readers.

This week's recipe was submitted by Mick Mellett. Mick is the owner of Bonners Ferry Funeral Home.

Mick got the recipe for boiled cans years ago from a friend and makes it anytime he wants something sweet.

"It is just an easy little dessert for when you are having company over," he said.

Ingredients

1 can of Eagle sweetened condensed milk

Sliced pineapple, 4 to 5 slices

Whipped cream

Maraschino cherries

Remove the label from the condensed milk and boil the can un-opened for five hours. Refrigerate to cool.

When it is time to be served, open both ends of the can and push out the condensed milk, which has now turned into caramel. Cut into four or five pieces. On a plate, place a slice of caramel, top with a slice of pineapple, whipped cream and top with a cherry.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Until next week, happy cooking!