How to use Powdered Milk w/o having to Drink It Jul 6, 2004 0:12:32 GMT -6
Post by Sunlight on Jul 6, 2004 0:12:32 GMT -6
How to use Powdered Milk without having to Drink It!
Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add water for the milk called for in the recipe. Recipes call for many types of milk. The following recipes can be made from powdered milk.
Whole milk 1 cup water 1/3 cup powdered milk
Evaporated milk 1 cup water 2/3 cup powdered milk
Whipped evaporated milk Makes 3 cups 1 cup evaporated milk 2 Tbsp. lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
Buttermilk or Sour milk
1 cup water 1/3 cup powdered milk 1 Tbsp. vinegar or lemon juice
Sweetened Condensed Milk
Makes about 14 ounces
3/4 cup non-instant (1-1/3 instant) dry milk
3/4 cup sugar
1/2 cup hot tap water
Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.
Sweetened Condensed Milk
1 cup hot water
4 cups powdered milk
2 cups sugar
1/4 cup butter
Blend in blender very well. Can be stored in the refrigerator or frozen.
Fat Free Quick Sauce Mix (also known as Cream Soup Mix)
2 cups * instant non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 Tbsp. dehydrated onion flakes 1 tsp. Italian seasoning
Combine all ingredients. Store until ready to use. Equivalent to 9 cans soup. To substitute for 1 can of cream soup: Combine 1/3 cup dry mix with 1 1/4 cup cold water and cook until thickened. Add to a recipe as you would a can of soup.
Variations: *To use non-instant dry milk (the kind you get at the dry-pack cannery), use 1 1/4 cup non-instant milk instead of the 2 cups instant. When mixing up the recipe, use 1/4 cup mix instead of 1/3 cup. You may need to add a small amount of water to the mix to form a paste, then add the rest of the water, to dissolve the milk more readily.
To use flour instead of cornstarch, use 2 cups flour in the mix instead of the cornstarch. When using the mix, use 1/2 cup instead of the 1/3 cup.
This makes a good cheese sauce, just add 1/2 to 1 cup of grated cheese to the prepared sauce and heat until the cheese melts.
You can also make a good cream of vegetable soup by adding chopped or pureed vegetables. Add a little more water than when using it as a sauce (the recipe says double the water, but I like my cream soups thicker than that). Broccoli cheese soup is especially good.
The Quick Sauce Mix is used in the following "Hamburger Helper" recipes.
1 lb. ground beef or turkey 2 3/4 cups water (I like a little less-- maybe 2 1/2 or 2 3/4) 1/2 cup sauce mix 2 cups uncooked egg noodles 1/2 cup sour cream or plain yogurt
Brown meat and drain off fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, or until noodles are tender. Stir in sour cream or yogurt (I like about twice as much sour cream. Also, for my family, I double the recipe, but use only 1 pound of ground beef.) Serve immediately. Yield 4-6 servings.
1 lb. ground beef or turkey 2 cups water 2 cups uncooked macaroni 2 16 oz. cans chopped tomatoes 1/2 cup dry basic sauce mix 1/2 cup cheese, grated
Brown meat and drain fat. Add water, uncooked macaroni, tomatoes and sauce mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add cheese. Yield 4-6 servings.
1 lb. ground beef or turkey 1/2 cup basic sauce mix 1 onion, chopped 2 cups water 1 16 oz. can tomato sauce 3 cups uncooked noodles 1/4 cup parmesan cheese 2 cups mozzarella cheese, grated
In a large skillet, brown meat, crumble, and drain off fat. Add sauce mix, water, tomato sauce, uncooked noodles, and Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with mozzarella cheese 5 minutes before serving, turn off heat, stop stirring and allow cheese to melt. Yield 4-6 servings.
Sandwich in a Skillet
1 med. head of cauliflower, separated into pieces and cooked 2 cups cubed ham or other meat 1/2 cup mushrooms 1 recipe of prepared quick sauce mix Cheese Sour cream Pita bread
Combine all ingredients except sour cream and pita bread in a skillet. Heat through. Add sour cream. Cut pitas in half and fill with vegetable/meat mixture.
Many of the ingredients are good food storage ingredients that you can rotate with not much effort by using these recipes. For my family, I usually double the recipe except for the meat; I don't think there is a need for the full amount of ground beef. If you want a cutesy idea, I measure out the amounts of sauce mix, noodles, etc., put them in a paper lunch bag, and tape a copy of the recipe to the back of the bag. I call these "Mother's Helpers", and they are handy if you need to leave a meal for kids or a husband to prepare while you are gone. They would also be good for a new mother, or someone who is sick and has someone with minimal cooking skills taking care of them. Or just if you need to get out of the boxed mix habit.
6 large eggs
½ cup sugar
4 cups water
1 1/3 cups powdered milk
1 tsp vanilla
Beat together (add an extra egg if you wish). Place in custard cups in pan with 1" water. Sprinkle nutmeg on tops. Bake at 325 degrees 1 - 1 ½ hours. Done when knife or toothpick inserted in center comes out clean.
Peanut Butter Fudge
1 cup peanut butter 1 cup honey 1 cup non-instant (cannery) powdered milk 1 teaspoon vanilla
Mix all ingredients together. Press into an 8- or 9-inch square pan; cut in squares. Chill to make a firmer candy
1 cup warm honey
4 drops oil of peppermint
Green food coloring
2 3/4 cups powdered milk (non-instant)
Mix ingredients and knead until all milk is absorbed.
2 tablespoons shortening 6 tablespoons cocoa 2 tablespoons oil 3 cups powdered sugar, sifted 1 teaspoon vanilla 3/4 cup non-instant powdered milk* 1/2 cup light corn syrup
Mix ingredients in order, mixing well with each addition. Knead a portion at a time until smooth. Break off pieces and roll into small logs. Wrap each piece in waxed paper, twisting the ends.
*Instant powdered milk may be used but the finished product is not as smooth.
Peanut Butter Balls 1 cup non-instant powdered milk 1 cup quick oats 1 cup creamy peanut butter 2/3 cup honey 1/2 cup sweetened flaked coconut
Mix ingredients thoroughly. Roll into 1-inch balls. Chill for a firmer candy. Variation: Roll in coconut instead of mixing it in.
Magic Mix (used in recipes below)
4 cups instant (2 1/3 non-instant) dry milk
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine
Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Makes 5 cups Magic Mix.)
Makes 4 1/2 cup servings
1/2 cup sugar 2-3 tbsp. cocoa (optional)
1 cup Magic Mix 2 cups water
1 tsp. vanilla
Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.
1 pudding recipe (see above) 1/2 cup milk
Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.
Makes enough for 10 quarts or 40 one-cup servings
15 cups instant dry milk
1 1/2 cups sugar
1 cup cocoa
1 1/2 tsp. salt
To use: Mix 1/2 cup mix with 1 cup hot water.
Rich Cocoa Mix
Makes enough for 8 quarts
10 2/3 cups instant dry milk
1 jar (6 oz.) instant coffee creamer
1/2 cup powdered sugar
1 pound can instant chocolate
To use: Mix 1/2 cup mix with 1 cup hot water.
Makes 3 6-ounce servings
2 cups orange juice
1/2 cup powdered milk
2 tbsp. sugar
1/2 tsp. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until ice is totally crushed.
(A good way to use bottled fruit)
2 cups bottled fruit with juice
3/4 cup nonfat powdered milk (4 tbsp. non-fat dry milk to 3/4 cup of water)
1 to 2 drops almond flavoring or 1 tbsp. lemon juice
Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth.
To use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste.
(Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)