How to use your powdered milk in excellent recipes for your family so you can rotate the powdered milk in your food storage.
Notes:
1. Powdered milk now in sealed cans and pouches from the Bishops Store house can be stored for up to 20 years, if stored at 70 degrees or less. If opened try to use before 6 to 8 months. Also it is still in number 10 cans and in 25 pound bags. (2)
2. Powdered milk must be rotated. (1)
3. Use powdered milk in its dry form in making bread, meatball, meat loaves, cookies etc. It may be used for making cake frosting by replacing part of the powdered sugar with powdered milk. Use it in its reconstituted form for potato soup, chowders and other vegetable cream soups and sauce. Make gravy and homemade yogurt with it or in any other way you would use fresh fluid milk. (1)
4. Nonfat dry milk is made of fresh, pasteurized milk from which the water and fat have been removed. The fat in dry milk will go rancid if stored very long. Nutritionally it includes all the protein, calcium and B vitamins found in fresh milk. It is economical, needs no refrigeration, requires little storage space, and is always ready to use. (1)
5. As a liquid reconstituted with water--put the measured amount of dry milk on top of the amount of lukewarm water, beat well with a rotary beater, wire whip or spoon, or shake the water and dry milk together in a tightly closed jar. Chill before serving. (1)
6. If you are using instant powdered milk just double the recipe an example would be, if the recipe calls for 1 cup of dry powdered milk and you just have instant dry milk use 2 cups. (2)
7. I was told the price of powdered milk in pouches and number 10 cans right now is about the same as the same amount as regular milk. The best savings is to buy 25 pound bag and then store it in number 10 cans or in Mylar pouches. This can be done at the cannery in Idaho Falls. The sore house in Pocatello only sells pouches. In my opinion pouches is the best way to store milk if your family is small or you are just starting out using dry powdered milk. (2)
1. Powdered milk now in sealed cans and pouches from the Bishops Store house can be stored for up to 20 years, if stored at 70 degrees or less. If opened try to use before 6 to 8 months. Also it is still in number 10 cans and in 25 pound bags. (2)
2. Powdered milk must be rotated. (1)
3. Use powdered milk in its dry form in making bread, meatball, meat loaves, cookies etc. It may be used for making cake frosting by replacing part of the powdered sugar with powdered milk. Use it in its reconstituted form for potato soup, chowders and other vegetable cream soups and sauce. Make gravy and homemade yogurt with it or in any other way you would use fresh fluid milk. (1)
4. Nonfat dry milk is made of fresh, pasteurized milk from which the water and fat have been removed. The fat in dry milk will go rancid if stored very long. Nutritionally it includes all the protein, calcium and B vitamins found in fresh milk. It is economical, needs no refrigeration, requires little storage space, and is always ready to use. (1)
5. As a liquid reconstituted with water--put the measured amount of dry milk on top of the amount of lukewarm water, beat well with a rotary beater, wire whip or spoon, or shake the water and dry milk together in a tightly closed jar. Chill before serving. (1)
6. If you are using instant powdered milk just double the recipe an example would be, if the recipe calls for 1 cup of dry powdered milk and you just have instant dry milk use 2 cups. (2)
7. I was told the price of powdered milk in pouches and number 10 cans right now is about the same as the same amount as regular milk. The best savings is to buy 25 pound bag and then store it in number 10 cans or in Mylar pouches. This can be done at the cannery in Idaho Falls. The sore house in Pocatello only sells pouches. In my opinion pouches is the best way to store milk if your family is small or you are just starting out using dry powdered milk. (2)
Recipes for drinking the dry milk.
Milk Conversion Chart
Milk Needed Water Dry non-instant Power milk
1 quart 4 cups 1 cup
1 pint 2 cups 1/2 cup
1 cup 1 cup 3 tablespoons
3/4 cup 3/4 cup 2 1/4 tablespoons
2/3 cup 2/3 cup 2 tablespoons
1/2 cup 1/2 cup 1 1/2 tablespoons
1/3 cup 1/3 cup 1 tablespoon
1/4 cup 1/4 cup 3/4 tablespoon (2)
1 quart 4 cups 1 cup
1 pint 2 cups 1/2 cup
1 cup 1 cup 3 tablespoons
3/4 cup 3/4 cup 2 1/4 tablespoons
2/3 cup 2/3 cup 2 tablespoons
1/2 cup 1/2 cup 1 1/2 tablespoons
1/3 cup 1/3 cup 1 tablespoon
1/4 cup 1/4 cup 3/4 tablespoon (2)
1. Drinkable powdered milk
3 cups dry powdered milk
1 gallon water
1 1/2 teaspoon sugar (optional)
1/2 teaspoon vanilla or less (optional)
Place half the water in a 1--gallon jug or pitcher. Add dry powdered milk, and then mix with a wire whisk. Add sugar and/ or vanilla. Slowly add the rest of the water and mix again. At this point, the milk will be frothy, so you may mot be able to fit all the water in the jug. Just remember to add a little more water to the milk before serving. You must serve the milk chilled. There is nothing worse than warm powdered milk.
Note: At first try adding 1/2 whole milk and 1/2 reconstituted powdered milk. (2)
(Milk we had at our lesson was just fine and I would not mind drinking it at meals)
2. Cocoa Mix
4 Tablespoons cocoa
3 tablespoons sugar
1/8 teaspoon salt
1 cup dry milk
Place 4 tablespoons cocoa-mix in a cup and add hot water. This will make 5 cups of cocoa. The amount can be increased and the dry mix can be stored in a covered container
and used as desired. The flavor may be varied by adding a small amount of cinnamon, vanilla, and marshmallow (3)
3. Orange banana shake
1 cup drinkable milk
1/4 cup frozen orange juice
1 banana, mashed
Combine all ingredients and mix well. (3)
1 gallon water
1 1/2 teaspoon sugar (optional)
1/2 teaspoon vanilla or less (optional)
Place half the water in a 1--gallon jug or pitcher. Add dry powdered milk, and then mix with a wire whisk. Add sugar and/ or vanilla. Slowly add the rest of the water and mix again. At this point, the milk will be frothy, so you may mot be able to fit all the water in the jug. Just remember to add a little more water to the milk before serving. You must serve the milk chilled. There is nothing worse than warm powdered milk.
Note: At first try adding 1/2 whole milk and 1/2 reconstituted powdered milk. (2)
(Milk we had at our lesson was just fine and I would not mind drinking it at meals)
2. Cocoa Mix
4 Tablespoons cocoa
3 tablespoons sugar
1/8 teaspoon salt
1 cup dry milk
Place 4 tablespoons cocoa-mix in a cup and add hot water. This will make 5 cups of cocoa. The amount can be increased and the dry mix can be stored in a covered container
and used as desired. The flavor may be varied by adding a small amount of cinnamon, vanilla, and marshmallow (3)
3. Orange banana shake
1 cup drinkable milk
1/4 cup frozen orange juice
1 banana, mashed
Combine all ingredients and mix well. (3)
4. Soups
A. Ham and Potato Chowder
1/2 onion chopped
3 carrots, sliced
3 stalks of celery, chopped
3 to 4 potatoes cubed
4 cups water
1/2 teaspoon Parsley flakeds
1/2 teaspoon garlic powder
4 teaspoons chicken bouillon
1 1/2 cups cubed ham
1/2 cup powdered milk
2 tablespoons cornstarch
1/2 teaspoon basil
Pepper to taste
Sauté the onion, carrots, and celery in 2 Tablespoons oil. Add 4 cups water and bouillon. Stir and add potatoes, parsley and garlic. Cook till vegetables are tender. Add ham and bring to simmer. In a separate bowl or measuring cup, mix 2 cups water, 1/2 cup powdered milk, and cornstarch. Add to soup, stirring till combined. Add basil and pepper. Heat till soup is bubbling. Turn down heat and simmer about five minutes. (2)
Note: We had this soup served to us and it is one of the best soups I have ever tasted.
B. Cream of corn soup (1)
Cream of Corn soup
2 slices of bacon cut up
2 teaspoons chopped onion
1 cup diced potatoes
1/2 cup water
1 can creamed corn
2/3 cups dry powdered milk
1 1/2 cups water
1/2 teaspoon salt
Reconstitute the milk. Fry the bacon in a large sauce pan until crisp and brown. Remove bacon from pan and save. Lightly brown onion in bacon fat. Add potatoes and water, cook 10 minutes. Add corn and heat gently 5 minutes longer to blend flavors. Stir the milk and salt into vegetable mixture. Add the crisp bacon. Heat the soup to a serving temperature. Serves 6
C. Tomato Bisque soup
1 can tomatoes
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine
1 teaspoon instant minced onion
1 1/2 tablespoons flour
4 cups water
1 cup powdered milk
1/8 teaspoon pepper or more to taste
1 teaspoon parsley flakes
Mix the milk and water together to make 1 quart of milk. Mash the tomatoes with a fork to break up large pieces. Cook tomatoes slowly 5 to 10 minutes. Stir in baking soda and salt; mix well. Melt butter in a 2 quart saucepan. Lightly brown the onion in the butter. . Stir in the flour. Gradually stir in half the milk. Cook over moderate heat, stirring constantly, until mixture thickens. Stir in tomato mixture, remaining milk, pepper and parsley. Heat over low heat to serving temperature but do not boil. Serve immediately. Makes 6 servings. (3)
1/2 onion chopped
3 carrots, sliced
3 stalks of celery, chopped
3 to 4 potatoes cubed
4 cups water
1/2 teaspoon Parsley flakeds
1/2 teaspoon garlic powder
4 teaspoons chicken bouillon
1 1/2 cups cubed ham
1/2 cup powdered milk
2 tablespoons cornstarch
1/2 teaspoon basil
Pepper to taste
Sauté the onion, carrots, and celery in 2 Tablespoons oil. Add 4 cups water and bouillon. Stir and add potatoes, parsley and garlic. Cook till vegetables are tender. Add ham and bring to simmer. In a separate bowl or measuring cup, mix 2 cups water, 1/2 cup powdered milk, and cornstarch. Add to soup, stirring till combined. Add basil and pepper. Heat till soup is bubbling. Turn down heat and simmer about five minutes. (2)
Note: We had this soup served to us and it is one of the best soups I have ever tasted.
B. Cream of corn soup (1)
Cream of Corn soup
2 slices of bacon cut up
2 teaspoons chopped onion
1 cup diced potatoes
1/2 cup water
1 can creamed corn
2/3 cups dry powdered milk
1 1/2 cups water
1/2 teaspoon salt
Reconstitute the milk. Fry the bacon in a large sauce pan until crisp and brown. Remove bacon from pan and save. Lightly brown onion in bacon fat. Add potatoes and water, cook 10 minutes. Add corn and heat gently 5 minutes longer to blend flavors. Stir the milk and salt into vegetable mixture. Add the crisp bacon. Heat the soup to a serving temperature. Serves 6
C. Tomato Bisque soup
1 can tomatoes
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine
1 teaspoon instant minced onion
1 1/2 tablespoons flour
4 cups water
1 cup powdered milk
1/8 teaspoon pepper or more to taste
1 teaspoon parsley flakes
Mix the milk and water together to make 1 quart of milk. Mash the tomatoes with a fork to break up large pieces. Cook tomatoes slowly 5 to 10 minutes. Stir in baking soda and salt; mix well. Melt butter in a 2 quart saucepan. Lightly brown the onion in the butter. . Stir in the flour. Gradually stir in half the milk. Cook over moderate heat, stirring constantly, until mixture thickens. Stir in tomato mixture, remaining milk, pepper and parsley. Heat over low heat to serving temperature but do not boil. Serve immediately. Makes 6 servings. (3)
5. Main dishes
A. Meatloaf
1 beef bouillon cube
1/2 cup boiling water
1 beaten egg
1 1/2 cups soft bread crumbs (about 2 slices)
1/2 less 1 tablespoon powdered milk
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon dried basil leaves, crushed
1 pound lean ground beef
Dissolve bouillon cube in boiling water. Combine bouillon water with egg, bread crumbs, dry milk powder, onion, salt and basil. Add beef and mix well. Pat mixture into loaf pan o shape into a loaf in a shallow baking dish. Make meat loaf at 350º F. for 50 to 60 minutes. Makes 6 servings. (1)
B. Ham and Cheese Puff
8 slices of whole wheat bread cut in 1 inch cubes
1/4 cup margarine
1 small onion, chopped about 1/4 cup
2 tablespoon prepared mustard
1 1/2 cups cheese
1/2 cup diced ham
2 cups reconstituted non-fat dry milk (2 cups water and 1/2 dry powdered milk)
4 eggs
Melt margarine in small pan, sauté onion until soft. Stir in mustard. Put one third bread chunks in large baking dish. Spoon about 1 1/2 tablespoons margarine/onion mix over bread. Top with half the cheese and ham. Repeat bread, margarine, ham and cheese layers. Top the mixture with the remaining one third bread. Beat eggs, add 2 cup reconstituted milk. Pour over the bread and then push the bread down. Cover and refrigerate overnight. Bake uncovered one hour at 325º F. (3)
1 beef bouillon cube
1/2 cup boiling water
1 beaten egg
1 1/2 cups soft bread crumbs (about 2 slices)
1/2 less 1 tablespoon powdered milk
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon dried basil leaves, crushed
1 pound lean ground beef
Dissolve bouillon cube in boiling water. Combine bouillon water with egg, bread crumbs, dry milk powder, onion, salt and basil. Add beef and mix well. Pat mixture into loaf pan o shape into a loaf in a shallow baking dish. Make meat loaf at 350º F. for 50 to 60 minutes. Makes 6 servings. (1)
B. Ham and Cheese Puff
8 slices of whole wheat bread cut in 1 inch cubes
1/4 cup margarine
1 small onion, chopped about 1/4 cup
2 tablespoon prepared mustard
1 1/2 cups cheese
1/2 cup diced ham
2 cups reconstituted non-fat dry milk (2 cups water and 1/2 dry powdered milk)
4 eggs
Melt margarine in small pan, sauté onion until soft. Stir in mustard. Put one third bread chunks in large baking dish. Spoon about 1 1/2 tablespoons margarine/onion mix over bread. Top with half the cheese and ham. Repeat bread, margarine, ham and cheese layers. Top the mixture with the remaining one third bread. Beat eggs, add 2 cup reconstituted milk. Pour over the bread and then push the bread down. Cover and refrigerate overnight. Bake uncovered one hour at 325º F. (3)
6. Desserts
A. Bread Pudding
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 quart reconstituted milk (4 cups water and 1 cup dry powdered milk)
1 teaspoon vanilla
8 slices bread cut in cubes
1/2 cup seedless raisins
2 tablespoons butter, melted
Mix sugar, cinnamon and salt in a large bowl. Beat in eggs and slowly stir in milk and vanilla. Stir in bread cubes, raisins and butter. Pour into 9-inch square pan.
Bake at 350º F. about 1 hour or until a knife inserted near the center comes out clean. Makes 6 servings, about 1 cup each. (3)
B Baked Custard
1 cup powdered milk and 2 1/2 cups water (3 cups milk)
5 eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla,
nutmeg, or cinnamon as desired
Reconstitute the dry milk to milk. Heat the milk until hot, but not boiling. Beat eggs in a large bowl. Add sugar and salt.. Add milk slowly, stirring all the time. Mix in vanilla. Pour into baking pan. Sprinkle with nutmeg and/ or cinnamon (if desired). Bake 300º F. about 1 hour until a knife inserted in the center comes out clean. Serves 6. (3)
C. Creamy Rice Pudding
2 tablespoons cornstarch
1/3 cup sugar
1/4 teaspoons salt
6 tablespoons dry powdered milk + 2 cups water (2 cups milk)
2 egg yolks, lightly beaten or 2 Tablespoons powdered egg
1 Teaspoon canola oil or 2 Tablespoon butter, softened (optional)
2 cups rice (brown or white)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/2 teaspoons cinnamon
1 cup raisins
2 Teaspoons lemon or orange peel, grated.
In a saucepan combine cornstarch, sugar and salt. In another bowl whisk milk and egg yolks together and slowly whisk into sugar mixture. Bring to a boil over medium heat, stirring constantly. Boil one minute or until thickened, stirring frequently. Remove from heat and add rice, oil or butter, vanilla, cinnamon, nutmeg, raisins, and lemon peel (optional). Serve warm or chilled. (2)
D. Pineapple Sherbet
1 cup crushed pineapple
1 teaspoon unflavored gelatin
2 Tablespoons lemon juice
2 Tablespoons sugar
1/2 cup instant dry powdered milk
Drain pineapple, reserving juice. In a small pan, pour 1/4 cup pineapple juice and sprinkle the unflavored gelatin on it. Stir to dissolve over low heat, about 3 minutes, until dissolved. Remove from heat; stir in 1/2 cup pineapple juice, lemon juice, crushed pineapple and sugar; cool. In a small bowl, beat at high speed; milk powder with 1/2 cup ice water until stiff peaks form. Gently fold in pineapple mixture. Pour into shallow pan and freeze until firm. Serves 6. (1)
E. Frosting
1/2 cup dry milk
1/2 cup honey
Bring honey to a boil. Put in top of double boiler. Add dry milk and continue cooking. While cooking is in process, beat frosting with electric beaters until fluffy.
F. All-Day Suckers
1 cup honey
1 1/2 cup dry milk
Cook honey to hard crack stage (285º F.). Remove from heat and immediately add enough dry milk to make a stiff ball. Smooth out lumps. Roll into small balls. Insert sucker sticks and allow to harden. For variety-- before shaping balls, add vanilla or another flavoring and or coloring.
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 quart reconstituted milk (4 cups water and 1 cup dry powdered milk)
1 teaspoon vanilla
8 slices bread cut in cubes
1/2 cup seedless raisins
2 tablespoons butter, melted
Mix sugar, cinnamon and salt in a large bowl. Beat in eggs and slowly stir in milk and vanilla. Stir in bread cubes, raisins and butter. Pour into 9-inch square pan.
Bake at 350º F. about 1 hour or until a knife inserted near the center comes out clean. Makes 6 servings, about 1 cup each. (3)
B Baked Custard
1 cup powdered milk and 2 1/2 cups water (3 cups milk)
5 eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla,
nutmeg, or cinnamon as desired
Reconstitute the dry milk to milk. Heat the milk until hot, but not boiling. Beat eggs in a large bowl. Add sugar and salt.. Add milk slowly, stirring all the time. Mix in vanilla. Pour into baking pan. Sprinkle with nutmeg and/ or cinnamon (if desired). Bake 300º F. about 1 hour until a knife inserted in the center comes out clean. Serves 6. (3)
C. Creamy Rice Pudding
2 tablespoons cornstarch
1/3 cup sugar
1/4 teaspoons salt
6 tablespoons dry powdered milk + 2 cups water (2 cups milk)
2 egg yolks, lightly beaten or 2 Tablespoons powdered egg
1 Teaspoon canola oil or 2 Tablespoon butter, softened (optional)
2 cups rice (brown or white)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/2 teaspoons cinnamon
1 cup raisins
2 Teaspoons lemon or orange peel, grated.
In a saucepan combine cornstarch, sugar and salt. In another bowl whisk milk and egg yolks together and slowly whisk into sugar mixture. Bring to a boil over medium heat, stirring constantly. Boil one minute or until thickened, stirring frequently. Remove from heat and add rice, oil or butter, vanilla, cinnamon, nutmeg, raisins, and lemon peel (optional). Serve warm or chilled. (2)
D. Pineapple Sherbet
1 cup crushed pineapple
1 teaspoon unflavored gelatin
2 Tablespoons lemon juice
2 Tablespoons sugar
1/2 cup instant dry powdered milk
Drain pineapple, reserving juice. In a small pan, pour 1/4 cup pineapple juice and sprinkle the unflavored gelatin on it. Stir to dissolve over low heat, about 3 minutes, until dissolved. Remove from heat; stir in 1/2 cup pineapple juice, lemon juice, crushed pineapple and sugar; cool. In a small bowl, beat at high speed; milk powder with 1/2 cup ice water until stiff peaks form. Gently fold in pineapple mixture. Pour into shallow pan and freeze until firm. Serves 6. (1)
E. Frosting
1/2 cup dry milk
1/2 cup honey
Bring honey to a boil. Put in top of double boiler. Add dry milk and continue cooking. While cooking is in process, beat frosting with electric beaters until fluffy.
F. All-Day Suckers
1 cup honey
1 1/2 cup dry milk
Cook honey to hard crack stage (285º F.). Remove from heat and immediately add enough dry milk to make a stiff ball. Smooth out lumps. Roll into small balls. Insert sucker sticks and allow to harden. For variety-- before shaping balls, add vanilla or another flavoring and or coloring.
Evaporated Milk from Dry Powdered Milk
Same as 12 ounce can
1 1/2 cups water
1/2 cup + 1 Tablespoon dry non-instant powdered milk
Combine ingredients and mix well before using in a recipe. Yield is 1 1/2 cups the equivalent of a 12-ounce can (2) This can substitute for milk in a recipe. (2)
1. Note: Making whipping cream from evaporated milk
Chilled evaporated milk—place evaporated milk in the refrigerator for at least 12 hours. Combine the chilled evaporated milk with 1 tsp lemon juice and beat with an electric mixer until the mix reaches your desired consistency or stiffness. Add a little sugar and vanilla for flavor is desired. Cooks.com
2. Recipe from Cooks.com for whipping cream
1/3 cup ice water
1 1/4 teaspoons. lemon juice
1/2 teaspoons. vanilla
1/3 cup non-fat milk powder
2 tablespoons. sugar
Combine water, lemon juice, and vanilla; stir in milk powder. Beat 5- 10 minutes or until stiff; add sugar. Beat 1-2 minutes.
NOTE: If topping should separate, beat again just before serving.
3. Easy New England clam chowder
2 teaspoons margarine
1 cup chopped onion
1 can (20 ounces) minced clams
4 cups water
Pinch of pepper
2 teaspoons cornstarch
2 potatoes, peeled and diced
13 ounces evaporated skim milk
Melt margarine in a sauce pan. Add the onion and sauté lightly. Drain the liquid form the canned clams and add this liquid to the saucepan; reserve the clam meat. Add the water, pepper, and cornstarch and sir well. Add the potatoes. Finely diced, then cover the pot and cook over low heat for 10 minutes. Uncover and add the evaporated skim milk and clam meat, and cook stirring, until the mixture simmers. Add salt and serve immediately. Ten cups.
Note: Make two cups of evaporated milk then pour off 3 ounces and use this later. This will give you 13 ounces of evaporated milk (1)
4. Cheeseburger Meat loaf
1 1/2 pounds of ground beef
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup evaporate milk or 3 Tablespoons powdered milk and 1/2 cup water
1 egg
1 1/2 cups soft breadcrumbs
1/2 medium onion finely chopped
3/4 to 1 cup cheddar cheese, cubed
Sprinkle meat with seasonings and toss with fork to distribute. Combine egg and milk in mixing bowl and stir in crumbs. Add ground beef and remaining ingredients. Mix lightly until blended. Bake at 350º F. for 65 minutes (2)
5. Baked Rice Pudding
1/3 cup rice, uncooked
1/3 cup sugar
1 cup + 2 Tablespoon dry powdered milk + 3 cups water (3 cups evaporated milk)
1 to 2 teaspoons cinnamon to taste
1 teaspoon vanilla
Nutmeg
1/4 cup raisins (optional)
Preheat oven to 350 º F. Combine all ingredients except nutmeg and pour into 1 1/2 -quart baking dish. Sprinkle nutmeg over top. Bake for 1 hour to 1 hour 15 minutes, stirring every 15 minutes.
1 1/2 cups water
1/2 cup + 1 Tablespoon dry non-instant powdered milk
Combine ingredients and mix well before using in a recipe. Yield is 1 1/2 cups the equivalent of a 12-ounce can (2) This can substitute for milk in a recipe. (2)
1. Note: Making whipping cream from evaporated milk
Chilled evaporated milk—place evaporated milk in the refrigerator for at least 12 hours. Combine the chilled evaporated milk with 1 tsp lemon juice and beat with an electric mixer until the mix reaches your desired consistency or stiffness. Add a little sugar and vanilla for flavor is desired. Cooks.com
2. Recipe from Cooks.com for whipping cream
1/3 cup ice water
1 1/4 teaspoons. lemon juice
1/2 teaspoons. vanilla
1/3 cup non-fat milk powder
2 tablespoons. sugar
Combine water, lemon juice, and vanilla; stir in milk powder. Beat 5- 10 minutes or until stiff; add sugar. Beat 1-2 minutes.
NOTE: If topping should separate, beat again just before serving.
3. Easy New England clam chowder
2 teaspoons margarine
1 cup chopped onion
1 can (20 ounces) minced clams
4 cups water
Pinch of pepper
2 teaspoons cornstarch
2 potatoes, peeled and diced
13 ounces evaporated skim milk
Melt margarine in a sauce pan. Add the onion and sauté lightly. Drain the liquid form the canned clams and add this liquid to the saucepan; reserve the clam meat. Add the water, pepper, and cornstarch and sir well. Add the potatoes. Finely diced, then cover the pot and cook over low heat for 10 minutes. Uncover and add the evaporated skim milk and clam meat, and cook stirring, until the mixture simmers. Add salt and serve immediately. Ten cups.
Note: Make two cups of evaporated milk then pour off 3 ounces and use this later. This will give you 13 ounces of evaporated milk (1)
4. Cheeseburger Meat loaf
1 1/2 pounds of ground beef
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup evaporate milk or 3 Tablespoons powdered milk and 1/2 cup water
1 egg
1 1/2 cups soft breadcrumbs
1/2 medium onion finely chopped
3/4 to 1 cup cheddar cheese, cubed
Sprinkle meat with seasonings and toss with fork to distribute. Combine egg and milk in mixing bowl and stir in crumbs. Add ground beef and remaining ingredients. Mix lightly until blended. Bake at 350º F. for 65 minutes (2)
5. Baked Rice Pudding
1/3 cup rice, uncooked
1/3 cup sugar
1 cup + 2 Tablespoon dry powdered milk + 3 cups water (3 cups evaporated milk)
1 to 2 teaspoons cinnamon to taste
1 teaspoon vanilla
Nutmeg
1/4 cup raisins (optional)
Preheat oven to 350 º F. Combine all ingredients except nutmeg and pour into 1 1/2 -quart baking dish. Sprinkle nutmeg over top. Bake for 1 hour to 1 hour 15 minutes, stirring every 15 minutes.
Sweetened Condensed milk From dry Powdered Milk
Same as 14-ounce can
1/2 cup hot water
1 cup sugar
1 cup non-instant dry powdered milk
1 tablespoon butter
Combine ingredients and mix thoroughly in a blender. Use immediately or store in refrigerator or freezer. (2)
Recipes:
1. Easy No-Bake Blender Cheesecake
1 can Sweetened condensed milk or make your own
(1/2 cup hot water + 1 cup sugar +1 cup dry powdered milk+ 1 Tablespoon butter)
1 Package (8oz) cream cheese
1/3 cup Lemon juice
1 teaspoon vanilla
1 pre-made 9" gram cracker pie crust
1 can pie filling (any flavor you like)
Mix ingredient for sweetened condensed milk in blender. Set blender on low speed and add vanilla, lemon juice and cream cheese. Gradually increase blender speed until mixture is smooth and creamy, stopping blender once or twice to scrape down the side. Pour into prepared crust. You'll see the filling start to thicken even as you spread it in the piecrust. Chill 2 hours. (If you're in a hurry, you can place the cheesecake in the freezer for one hour, without changing the properties of the cheesecake.) Top the pie filling and serve. Tip: Lower-fat cream cheese does not work in this recipe: the cheesecake will not set up. (2)
2. Seven Layer Bars
1/2 Cup butter
1 1/2 cup crushed graham crackers
1 cup flaked coconut
1 cup (6oz) chocolate chips
1 cup butterscotch chips
14 ounces of your sweetened condensed milk
1 cup walnuts or pecans, chopped
As you preheat the oven, melt butter in an 8 1/2 X 11 inch pan in the oven. Remove pan from oven and add remaining ingredients in order listed, layer by layer (do not mix). Bake for 32 minutes at 350º F. in an aluminum pan, or 28 minutes at 350º F. in a glass dish. (Time baking carefully) Cut into bars when cool. (2)
3. Hard-Shell Ice cream sauce
2 cups semisweet chocolate chips
1/2 cup butter, cut into chunks
1/3 cup evaporated milk (2 Tablespoons dry powdered milk + 1/3 cup water)
Vanilla ice cream
1/2 cup sliced almonds (optional)
In a heavy saucepan, combine chocolate chips, butter, and milk. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden). Sprinkle with almonds. Refrigerate any leftover. Sauce can be reheated in microwave. Yield: about 2 cups.
4. Homemade Ice Cream Without an Ice Cream Maker (crystal Godfrey)
Make your sweetened condensed milk by combining in your blender:
1/2 cups water
1 cup sugar
1 cup dry non-instant powdered milk
1 Tablespoon butter (optional)
Add in 1 teaspoon vanilla extract and combine. Whip 2 cups heavy whipping cream until stiff peaks form. Gently FOLD in the sweetened condensed milk and vanilla mixture.
Pour into an airtight container or a loaf pan and cover and freeze up to six hours. If you like to make different flavors, simply add in chopped fresh fruit, chocolate chips, nuts, etc. and/ or change your extract to mint or almond. (2)
5. Easy Fudge
3 cups (18 ounces) semisweet chocolate chips
1/2 cup hot water + 1 cup sugar + 1 cup dry powdered milk + 1 Tablespoon butter. Mix thoroughly in a blender. (14 ounce can sweetened condensed milk)
Dash of salt
1 1/2 teaspoon vanilla extract
2/3 cups chopped nuts, optional
In a heavy sauce pan over low heat melt chips in sweetened condensed milk. Remove from heat and stir in remaining ingredients. Spread evenly into an 8-inch square pan, lined with waxed paper. Chill in refrigerator for 2 to 3 hours or until firm. Turn fudge onto cutting board and peel off paper, and then cut onto squares. Store fudge loosely covered at room temperature.
1/2 cup hot water
1 cup sugar
1 cup non-instant dry powdered milk
1 tablespoon butter
Combine ingredients and mix thoroughly in a blender. Use immediately or store in refrigerator or freezer. (2)
Recipes:
1. Easy No-Bake Blender Cheesecake
1 can Sweetened condensed milk or make your own
(1/2 cup hot water + 1 cup sugar +1 cup dry powdered milk+ 1 Tablespoon butter)
1 Package (8oz) cream cheese
1/3 cup Lemon juice
1 teaspoon vanilla
1 pre-made 9" gram cracker pie crust
1 can pie filling (any flavor you like)
Mix ingredient for sweetened condensed milk in blender. Set blender on low speed and add vanilla, lemon juice and cream cheese. Gradually increase blender speed until mixture is smooth and creamy, stopping blender once or twice to scrape down the side. Pour into prepared crust. You'll see the filling start to thicken even as you spread it in the piecrust. Chill 2 hours. (If you're in a hurry, you can place the cheesecake in the freezer for one hour, without changing the properties of the cheesecake.) Top the pie filling and serve. Tip: Lower-fat cream cheese does not work in this recipe: the cheesecake will not set up. (2)
2. Seven Layer Bars
1/2 Cup butter
1 1/2 cup crushed graham crackers
1 cup flaked coconut
1 cup (6oz) chocolate chips
1 cup butterscotch chips
14 ounces of your sweetened condensed milk
1 cup walnuts or pecans, chopped
As you preheat the oven, melt butter in an 8 1/2 X 11 inch pan in the oven. Remove pan from oven and add remaining ingredients in order listed, layer by layer (do not mix). Bake for 32 minutes at 350º F. in an aluminum pan, or 28 minutes at 350º F. in a glass dish. (Time baking carefully) Cut into bars when cool. (2)
3. Hard-Shell Ice cream sauce
2 cups semisweet chocolate chips
1/2 cup butter, cut into chunks
1/3 cup evaporated milk (2 Tablespoons dry powdered milk + 1/3 cup water)
Vanilla ice cream
1/2 cup sliced almonds (optional)
In a heavy saucepan, combine chocolate chips, butter, and milk. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden). Sprinkle with almonds. Refrigerate any leftover. Sauce can be reheated in microwave. Yield: about 2 cups.
4. Homemade Ice Cream Without an Ice Cream Maker (crystal Godfrey)
Make your sweetened condensed milk by combining in your blender:
1/2 cups water
1 cup sugar
1 cup dry non-instant powdered milk
1 Tablespoon butter (optional)
Add in 1 teaspoon vanilla extract and combine. Whip 2 cups heavy whipping cream until stiff peaks form. Gently FOLD in the sweetened condensed milk and vanilla mixture.
Pour into an airtight container or a loaf pan and cover and freeze up to six hours. If you like to make different flavors, simply add in chopped fresh fruit, chocolate chips, nuts, etc. and/ or change your extract to mint or almond. (2)
5. Easy Fudge
3 cups (18 ounces) semisweet chocolate chips
1/2 cup hot water + 1 cup sugar + 1 cup dry powdered milk + 1 Tablespoon butter. Mix thoroughly in a blender. (14 ounce can sweetened condensed milk)
Dash of salt
1 1/2 teaspoon vanilla extract
2/3 cups chopped nuts, optional
In a heavy sauce pan over low heat melt chips in sweetened condensed milk. Remove from heat and stir in remaining ingredients. Spread evenly into an 8-inch square pan, lined with waxed paper. Chill in refrigerator for 2 to 3 hours or until firm. Turn fudge onto cutting board and peel off paper, and then cut onto squares. Store fudge loosely covered at room temperature.
Magic Mix (I can't believe its food storage)
2 1/3 cups dry powdered milk
1 cup all-purpose flour or 1/2 cup cornstarch
1 cup or 2 sticks butter, at room temperature
Combine dry milk, flour or cornstarch, and butter into a large bowl. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yield 5 cups. (2)
A. How to use Magic Mix
It's simple! Just use Magic Mix in any recipe calling for a white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, Pasta sauces, and vegetables dishes like new potatoes and peas. (2)
B. Magic Mix white sauce
2/3 cups Magic mix
1 cup water
In a saucepan, combine Magic Mix and water. Stir rapidly with wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste. (2)
C. Magic Mix Gravy
2/3 cups Magic Mix
1 cup meat drippings and water or broth
In a saucepan, combine Magic Mix with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste. (2)
D. Magic Mix Pudding
1/2 cup sugar
1 Cup Magic Mix
2--3 Tablespoons cocoa (optional)
2 cups water
1 teaspoon vanilla
1/2 cp milk
Combine Magic Mix, sugar, and cocoa in sauce pan and mix well. Add water and stir over medium heat until pudding bubbles. Beat in vanilla. Cover and cool. (2)
Variation:
Vanilla Pudding-- Omit the cocoa and add 2 teaspoons vanilla
E. Condensed Cream of Chicken Soup
1 cup Magic Mix
3/4 cups chicken broth
1 teaspoon dried parsley flakes (optional)
Combine Magic Mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup. (2)
F. Condensed Cream of Mushroom Soup
1 cup Magic mix
1 can (4.5 oz) mushroom pieces and stems, undrained
1/4 cup water
2 drops Kitchen Bouquet (optional for color only)
Dash on onion salt
Dash of pepper
Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt, and pepper. Use in any recipe calling for canned cream of mushroom soup. (2)
G. Condensed Cream of Broccoli Soup
1 cup Magic Mix
3/4 cup water from cooking broccoli
1 cup chopped broccoli, Cooked and drained
1/2 teaspoon onion powder
Dash garlic salt
Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup. (2)
H. Condensed Cream of Celery Soup
1 cup Magic Mix
3/4 cup water from cooking celery
1 cup chopped celery, cooked and drained
Pinch of celery seed
1 teaspoon parsley flakes (optional)
Combine Magic Mix and water from cooking the celery. Stir constantly
over medium high heat until mixture thickens. Add celery, celery salt, and parsley. Use in any recipe calling for canned cream of celery soup. (2)
Notes: It is a lot cheaper to make the creamed soups instead of buying a can and the sodium content is probably a lot lower.
Also you could add to any Magic Mix and 3/4 cup cooking water.
3 cooked carrots mashed,
3 potatoes cooked and mashed and 1 tablespoon chopped onion
1 package chopped cooked spinach
1 can cream-- style corn with 1 tablespoon chopped onion. (3)
1 cup all-purpose flour or 1/2 cup cornstarch
1 cup or 2 sticks butter, at room temperature
Combine dry milk, flour or cornstarch, and butter into a large bowl. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yield 5 cups. (2)
A. How to use Magic Mix
It's simple! Just use Magic Mix in any recipe calling for a white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, Pasta sauces, and vegetables dishes like new potatoes and peas. (2)
B. Magic Mix white sauce
2/3 cups Magic mix
1 cup water
In a saucepan, combine Magic Mix and water. Stir rapidly with wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste. (2)
C. Magic Mix Gravy
2/3 cups Magic Mix
1 cup meat drippings and water or broth
In a saucepan, combine Magic Mix with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste. (2)
D. Magic Mix Pudding
1/2 cup sugar
1 Cup Magic Mix
2--3 Tablespoons cocoa (optional)
2 cups water
1 teaspoon vanilla
1/2 cp milk
Combine Magic Mix, sugar, and cocoa in sauce pan and mix well. Add water and stir over medium heat until pudding bubbles. Beat in vanilla. Cover and cool. (2)
Variation:
Vanilla Pudding-- Omit the cocoa and add 2 teaspoons vanilla
E. Condensed Cream of Chicken Soup
1 cup Magic Mix
3/4 cups chicken broth
1 teaspoon dried parsley flakes (optional)
Combine Magic Mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup. (2)
F. Condensed Cream of Mushroom Soup
1 cup Magic mix
1 can (4.5 oz) mushroom pieces and stems, undrained
1/4 cup water
2 drops Kitchen Bouquet (optional for color only)
Dash on onion salt
Dash of pepper
Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt, and pepper. Use in any recipe calling for canned cream of mushroom soup. (2)
G. Condensed Cream of Broccoli Soup
1 cup Magic Mix
3/4 cup water from cooking broccoli
1 cup chopped broccoli, Cooked and drained
1/2 teaspoon onion powder
Dash garlic salt
Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup. (2)
H. Condensed Cream of Celery Soup
1 cup Magic Mix
3/4 cup water from cooking celery
1 cup chopped celery, cooked and drained
Pinch of celery seed
1 teaspoon parsley flakes (optional)
Combine Magic Mix and water from cooking the celery. Stir constantly
over medium high heat until mixture thickens. Add celery, celery salt, and parsley. Use in any recipe calling for canned cream of celery soup. (2)
Notes: It is a lot cheaper to make the creamed soups instead of buying a can and the sodium content is probably a lot lower.
Also you could add to any Magic Mix and 3/4 cup cooking water.
3 cooked carrots mashed,
3 potatoes cooked and mashed and 1 tablespoon chopped onion
1 package chopped cooked spinach
1 can cream-- style corn with 1 tablespoon chopped onion. (3)
Sources
1. These recipes were given to me in a relief society class taught 25 to 23 years ago.
2. These recipes were given to me when I went to the class taught on January 8th.
3. University of Idaho Extension Service, Expanded food and Nutrition Program
2. These recipes were given to me when I went to the class taught on January 8th.
3. University of Idaho Extension Service, Expanded food and Nutrition Program
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