It was pretty darn good, just the right amount of sweetness. I dont like to cook things that feel like they will give you a cavity after one bite. I also made some extra mixture that was cooked on the stove in a saute pan and it came out good. My wife helped herself! The mixture would go good also on Filo dough sheets I am sure then finishing it off in the oven, but if it were me I would add the cooked mixture. Kinda like a fig baklava.

I've another new recipe that I made a couple of weeks ago. Adapted from allrecipes... Chinese Egg Rolls (w/o the eggs) 4 t. vegetable oil 1 medium head cabbage, finely shredded 1/2 carrot, grated 1 can bamboo shoots, cut into long thin strips 1 c. mushrooms 1 # freshly roasted pork, shredded 2 (or more) green onions, thinly sliced 1 T. (or more) soy sauce 1 t. sugar 1 14 oz. pkg egg roll wrappers 1 egg white, beaten 4 c. oil for frying Heat the oil in the wok. Add cabbage & carrot; cook 2 minutes over high heat to wilt. Add bamboo, mushrooms, pork, green onions, soy, sugar & addt'l salt to taste, if needed. Continue cooking until veggies soften, about 6 minutes. Spread mixture out into a shallow pan & refrigerate until cold, about 1 hour. Assembling the egg rolls. Place a wrapper on the counter w/ one corner pointing toward you. Place about 3 T. of cooked filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper. Fold the bottom corner over the filling & roll firmly to the halfway point. Then fold the left & right sides snugly over the egg roll & continue rolling until the top corners seal the egg roll. Repeat--keeping assembled egg rolls covered to prevent them from drying out. Heat oil in wok or heavy saucepan to 350 degrees. Fry egg rolls 2-3 at a time until golden brown (about 5 minutes.) Drain on paper towels & serve. Notes: My egg rolls were a little on the loose side--work on getting a nice tight roll. For some reason?, I had some rolls break open in the hot oil on the second batch that I fried. Had leftover wrappers so I put a second wrap around the uncooked egg rolls & none of those split open. (Possibly I used too much filling or didn't get a tight enough wrap??) Makes a lot of egg rolls--14-16 large ones Enough for a main course for 4 people. (I was tired & that's all they got for dinner!) Anyway, if you're making them as an appetizer for a small group, would cut the recipe in half. This one was termed 'A keeper' by The Guys. DSII later referred to them as 'those awesome eggrolls'. Oh--& about the eggs. I've never eaten eggrolls that had egg in them & wondered why they were called 'eggrolls'. Just assumed that the wrapper must have egg in it. Anyway, the original recipe called for three beaten eggs fried into any egg pancake & cut into strips and added to the cooked cabbage mixture just before chilling. I skipped the egg just cause we aren't accustomed to having fried egg in our egg rolls. Will try it on a portion of the recipe some time in the future. Maybe what gets billed as 'eggroll' on the local Asian menus are, in reality, 'springrolls'? Truthfully, I suspect that they're frozen factory food because a lot of them just aren't very good--what led me on my quest for a tastier home-made version in the first place.

I'd take it out of the oven at 115 to 120....and let it sit....the temp will rise. Remember you can always cook more but you can't "un-cook". Linda C

Ruthanna's sounds just wonderful. Here's another pot roast I made recently & really liked since it doesn't make as much: BAVARIAN POT ROAST (serves 4-6) 2 lbs rump roast 1 tsp butter 6 medium yellow onions, sliced in rings 6 oz bottle of prepared horseradish 1/4 cup white wine 2 tsp flour 1 pressed garlic clove 1 tsp sugar Salt & pepper In a large skillet, brown the meat quickly in butter & remove to a platter. Add the onions to the pan & cook over medium heat 5 minutes until clear. To the onion add the flour, horseradish, garlic, wine, salt, pepper & sugar. Mix thoroughly. Put the meat back in the skillet, cover & reduce heat to low & cook until tender (approximately 1 hour. Serve themeat hot with pan juices on the side.~~Of Tide & Thyme