[Sca-cooks] Re: Mole sauce

[Mary Denise Smith]

The other Outlands cooks can correct me here - but if that is the jar of
mole sauce with the pry-off cap (can't remember the brand), it is VERY
rich. Start with their recommended 3 to 1, then keep thinning til it
meets with your approval. I freeze the remainders successfully. I use it
with cooked/shredded chicken or pork - a whole chicken to the diluted
jar of mole. It doesn't really need sweetening.

MD/Marged