Powdered Milk & Cheese
Nonfat dry milk/dairy 75 lbs. Per person
Nonfat dry milk (Instant and Non-Instant)
Dry Powdered /Cheese, Bottled Cheese
Rice Milk, Soy Milk or other milk substitutes
Powdered milk may be purchased in both instant and regular forms. There is no nutritional difference between the two forms and the storage life is equivalent. Buy “extra” grade “low heat” powder. It should have been dried using a “low heat spray process.” It should ideally also have been fortified with vitamins A and D.
Dry Milk should be stored in a tightly covered container and stored in a cool, dry and dark location up off the floor. Dry Milk must be rotated even if you package and store it correctly. Dry milk will store well at 40 degrees F. for 12-24 months. Dry milk will store longer when packed in vacuum or nitrogen.
Other dairy products which may be stored include: canned evaporated milk, canned baby formula, powdered baby formula, cream substitutes, cheese spread, brick cheese, powdered cheese, margarine, butter, powdered butter, dried eggs.
Powdered milk can be used in many ways to add extra nutrition to foods:
| Ground Meats | Use ½ to ¾ cup instant nonfat milk to each pound of meat |
| Cooked Cereals | Before cooking mix an equal amount of instant nonfat dry mild with the cereal. Take powdered milk along on camping trips to add to cooked cereal or to use when making macaroni and cheese or pudding. |
| Mashed vegetables: | 6-8 T of instant nonfat dry milk may be beaten into each 2 cups of mashed cooked vegetables (such as potatoes, squash, sweet potatoes, or turnips) |
| Milk Shakes or Drinks | Add 2 T instant nonfat dry milk to each cup of fresh milk |
Use Powdered milk in its dry form in making bread, meatballs, meat loves, cookies, etc. It may be used for making cake frosting by replacing part of the powdered sugar with powdered milk. (The non-instant works best for this purpose.)
Some hints for making powdered milk taste better are first of all to let it chill for several hours before drinking. You can mix half and half with whole milk to make your milk go further and lower the fat. You can also try adding 1 ½ tsp of sugar or 1 tsp of Vanilla to enhance the flavor.
CONVERTING INSTANT AND NON-INSTANT RECIPES
| INSTANT | NON-INSTANT |
| ¼ Cup | 2T PLUS 2 tsp |
| 1/3 Cup | 3 ½ T |
| ½ Cup | 1/3 Cup |
| 2/3 /Cup | ½ Cup less 1 T |
| ¾ Cup | ½ Cup |
| 1 Cup | 5/8 Cup Rounded |
Home Make Yogurt
Beat 2 ½ cups non-instant powdered milk (or4 1/3 cup instant) into 2 cups tepid water. Add 4 T. Previously prepared yogurt. (If you are using commercial yogurt, use the freshest available and use 2 to 3 times the amount called for. Pour in 1 quart of tepid water. Stir well. If you have a yogurt maker, follow the manufactures directions. If not, pour into 4 pint bottles and set into a deep pan filled with warm water (100 to 120 degrees). The water should cover the jars up to their necks. Keep warm for at least 3 hours and then check the thickness of the product. It may take longer, especially if your start was not too fresh. If the temperature is to high or to low, this well also make the milk slower in setting. When thick, refrigerate.
Yogurt may be flavored with fresh, canned dried or stained fruit. You may also use jams, honey and vanilla, maple syrup, molasses, Tang, etc. for flavoring. Any flavoring should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly. The more yogurt is stirred, the thinner it becomes.
Yogurt
1 1/2 cup regular powdered milk (2 ¾ cup instant milk)
1 (12 oz) canned milk
1 Can warm water
2 cups warm water
1 ½ cups active yogurt
Whip together
Preheat oven to 250 – Turn off – Put mixture into casserole dish with lid. Do not use metal. Leave in oven about 10 to 12 hours or overnight
Yogurt Pancakes
| 2 eggs | ¼ cup sugar |
| 1 cup white flour | 1 cup whole wheat flour |
| 1 ½ tsp salt | 1/3 cup oil |
| 1 tsp vanilla | 1 cup water |
| 1 cup plain yogurt |
*May use vanilla yogurt and omit vanilla
Yogurt “Sour Cream”
Yogurt replaces commercial sour cream in most recipes. Use plain or add chives, bacon bits, onion flakes, onion or garlic salt or seasoned salt. Use yogurt to replace sour cream in Stroganoff. If your homemade yogurt is a little thin, pour it into a strainer lined with cheesecloth and allow draining until it is the thickness of sour cream. The why can be saved to use as the liquid in homemade bread.
Cinnamon Coffee Cake
| 1 cup Butter | 2 cups sour cream or yogurt |
| 2 ¾ cups sugar, divided | 2 T ground cinnamon |
| 2 tsp Vanilla | 4 eggs |
| 3 cups flour | 1 tsp salt |
| 1 tsp baking soda | 1 tsp baking powder |
| Opt - ½ cup chopped walnuts |
Bakes Chicken Breasts Supreme
| 1 ½ cup plain yogurt or sour cream | ¼ cup lemon juice |
| ½ tsp Worcestershire sauce | 1 clove garlic |
| ½ tsp celery seed | ½ cup paprika |
| ½ tsp salt | ¼ cup pepper |
| 8 boneless chicken breasts | 2 cups fine dry bread crumbs |
Yogurt “Cream Cheese”
Use the same process as you used for Sour Cream but allow draining longer. When it has reached the cream cheese consistency, store covered in the refrigerator. It will need sugar added in most recipes.
Yogurt Fruit Shake
| ½ cup Yogurt | 1 tsp honey |
| ½ medium banana | 1-2 ice cubes |
| 1 small fresh peach, peeled |
Yogurt Popsicles
| 2/3 cup powdered milk | 12 oz can frozen orange juice |
| 2/3 cup water | 1 T vanilla |
| 1 quart yogurt |
Yogurt Pops
1 pint of plain yogurt or vanilla yogurt
¼ cup of frozen grape juice concentrate (apple, Orange, pineapple juice may be used also)
1 T honey or corn syrup
Pour all ingredients into mixing bowl and stir until well blended. Spoon mixture into Popsicle molds or paper cups. Pour spoons or Popsicle sticks into cups for handles. Freeze overnight. Remove molds or cups and ENJOY!
Yogurt Jello
1 pkg Jell-o 1 cup Yogurt
When mixing Jell-o, leave out ½ cup water. Add 1 cup yogurt to Jell-o. Fruit may be added after it has set up.
Yogurt Fruit Dressing
Use plain yogurt with a little honey or sugar, stirred in and pour over fresh or canned fruit for a quick salad.
Yogurt Buttermilk
Mix equal parts and water in blender. This replaces buttermilk in most recipes.
Buttermilk or Sour Cream
1 cup water 1/3 cup powdered milk 1 T vinegar or lemon juice
Homemade Buttermilk
1 cup non-instant powdered milk (1 3/4 Instant)
3cups slightly warm water
½ cup commercially cultured or previously made buttermilk
Shake or beat until blended. Cover and allow to stand in a warm room until clabbered (6-12 hrs). Refrigerate after the milk is clabbered. Save ½ cup buttermilk to use as a start for another quart. If you get a batch that won't clabber,mix in ½ cup fresh commercial buttermilk and allow to clabber. The most common things to use buttermilk in are chocolate cakes, buttermilk waffles, pancakes, muffins and breads.
Buttermilk Syrup
| ½ cup butter | 1 cup sugar |
| 2/3 cup buttermilk | 1 tsp sugar |
| ½ tsp baking soda |
6-Week Bran Muffins
1 cup all brand put in bowl and pour 2 cups hot water-stir
2 cups 100% bran
Cream together 3 cups sugar and 1 cup shortening
Add: 5 cups flour it will be thick like cake batter
Grease muffin thins well. Batter keeps well in fridge for about 6 weeks. Bake at 400 for 20 minutes. Cup cake papers in muffin tins work excellently.
Cream Cheese
1 quart whole milk or (4 cups water mixed with 1 cup powdered milk
¼ cup buttermilk 2 cups whipping cream
1 T water 1 Rennet Tablet
In a large saucepan combine powered milk and water, cream, and buttermilk. Warm over low heat until mixtures.
In a large saucepan combine powered milk and water, cream and buttermilk. War over low heat until mixture reaches 100 degrees F. Remove from heat dissolve the rennet tablet in the water. Add to the milk mixture and stir for 1 minute. Pour into a large glass bowl; cover and let rest undisturbed in a warm place for 16 to 24 hours or until firm curd has formed. A yellowish liquid will form around the curd.
Line a strainer with several layers of dampened cheesecloth large enough to be tied into a bag. Set the strainer over a bowl and drain the whey, and then drain the soft curd until no more whey remains. Tie the corners of the cloth to make a bag. Hang it over the sink to drain. If the room is hot, drain over a bowl in the refrigerator.
Line the strainer with a clean piece of cheesecloth. Remove the cheese from the bag and mix the firmer outer cheese with the softer inner cheese. Place in the strainer an fold the ends of the cheesecloth over the cheese. Place a sauce on top and weigh it down with an object weighing about a pound. Place a bowl under the strainer and refrigerate.
Let the cheese drain overnight or until it is of the desired firmness. ?Add more weight if needed. Remove the cheese from the cloth. Pack into cheesecloth lined mold. Cover with plastic. To unmold, lift cheese by the wrapping, peel back the cloth, and invert onto a dish. Store in the refrigerator. Eat within 3 days.
Hamburger Noodle Bake
1 ½ lb ground beef browned with 1 clove garlic, salt and pepper to taste.
Add 2-8 oz cans tomato sauce. Cover and cook slowly 15 to 20 minutes
1-8oz pkg wide egg noodles cooked until tender 3 oz softened cream cheese
6 green onions finely chopped 1 cup sour cream
Mix together, layer hamburger mixture, noodles, and cheese mixture in a casserole dish. Bake 350 until bubbly. For freezing mix all the ingredients in a bowl and put in a gallon bag.
Cherry Dessert
| 20 Graham crackers | ¼ cup powdered sugar |
| ½ cup shortening or butter | *Combine then line pan |
| ½ pt Whipped Cream | 8 oz cream cheese |
| 1 cup powdered sugar |
Cream Cheese Pie
Beat together 1 cup :Cream Cheese” and ½ cup powdered sugar. Spread in the bottom of a baked pie shell or graham cracker crust. Chill top with pie filling
Chicken Pillows
| 2 cups chicken cooked and cubed | 2 cans 8oz crescent rolls |
| 1 pkg (8oz) cream cheese softened | ¼ buttermilk |
| 1 4 oz can mushrooms | Herb seasoned bread crumbs |
| 1 T chives |
Cream Cheese Frosting
1-8 oz cream cheese, room temperature
½ cup butter, room temperature
1 ½ tsp vanilla 2 cups powered sugar
Beat cream cheese and butter with an electric mixer until creamy. Add vanilla and powered sugar: beat until smooth.
Fruit Dip
1 short bottle Marshmallow cream
8 oz Cream cheesecloth
grate lemon peel to taste
Mix together and chill. Place in bowl and serve with your favorite fresh fruit slices around it
Fruit Filled Lasagna
| ¼ cup granulated sugar | ¼ cup unsalted butter cut up |
| ¼ cup firmly packed brown sugar | ¼ tsp ground nutmeg |
| ½ cup old fashion rolled oats | Pinch of Salt |
| ¼ cup all purpose flour | |
| 1 pound cream cheese | 2 eggs |
| ½ cup sugar | 4 lasagna noodles |
| ½ cup half and half | One 21 oz can apple or other fruit pie filling |
Preheat the oven to 325 degrees. Butter a 7 ½ by 11 inch baking dish.
Ina bowl, using an electric mixer, beat together the cream cheese and sugar until light and airy. Beat in the half and half, and eggs briefly, just until the mixture is smooth. Meanwhile in a saucepan bring at least 2 quarts of water to a rolling boil. Add 1 Tsp salt. Add the pasta, stir to separate and cook until done. Do not pour the noodles directly into a colander or they will stick together. Bring the pot to the sign and position over a colander. /Run cold water into the pot as you pour the noodles out. Grab each one with your hands, shake gently and place on a paper towel to blot excess moisture. ( If necessary keep moist under a lightly dampened towel until ready to fill).
To assemble the lasagna, spread about one-third of the pie filling on the bottom of the prepared baking dish. Place 2 noodles on top. Spread half of the cream cheese mixture over the noodles. Spread on half of the remaining pie filling . Top with the remaining noodles. Spread the remaining cheese over the noodles and then the remaining pie filling. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let stand for 15 minutes before cutting. Serve warm or cool. Serves 6
Evaporated Milk
1 cup water 2/3 cup powdered Milk
It will replace evaporated milk in any recipe. This milk can be chilled and whipped into a topping by adding ½ tsp Lemon juice. After it is whipped gold in 1 T Sugar to taste
Lemon Freeze
1-3 oz Pkg Lemon Jell-o Dissolve in ¾ cup boiling water
Let sit until jiggle 1 can evaporated milk
Open can and set in freezer until Jell-o jiggles. This takes about 20 or 30 minutes. Remove from freezer and whip until fluffy Add: 1 cup sugar and Whip Cream
Add: Jell-o and whip until real fluffy and add juice of 1 lemon or 1 T lemon juice
Optional: Crush graham crackers and sprinkle on the bottom and top of salad
Condensed Milk
½ cup hot water 1 cup sugar
2 T butter 2 cup dry instant powdered milk or 1 ¼ cup non-instant
Combine hot water and sugar and heat until sugar is dissolved. Add butter Place in blender and add dry milk. Gradually blend until smooth. Makes equivalent to one can sweetened condensed milk. (Non-Instant works better. Instant is sometimes a little grainy).
Seven Layer Cookies
1 ½ cup graham cracker crumbs ½ cup melted butter
Mix and put into 9 x 13 pan layer ingredients on crust:
1 cup coconut 1 cup chocolate chips
1 cup butterscotch chips
Pour 1 can sweetened condensed milk over the top and sprinkle with 1 cup chopped nuts
Bake 325 degrees for 30 minutes
Whipped Topping
Beat together until stiff: ½ cup ice water ¼ cup non-Instant powdered milk (1 1/3 cup instant)
When stiff beat in: ¼ cup sugar (You can use powdered)
1 tsp vanilla
1 T lemon juice
Vanilla Pudding
½ cup sugar 1 egg or 2 yolks, slightly beaten
2 T cornstarch 1 T butter
½ Salt 1 tsp vanilla
½ cup non-instant powdered milk ( 2/3 cup instant)
2 cups water
In medium saucepan blend together sugar, cornstarch, salt and powdered milk. Stir in Water Cook over medium heat stirring until mixture thickens and comes to full boil: turn heat down to low and continue cooking 2 minutes longer. Stir half of hot mixture into beaten egg, then combine with mixture in saucepan. Cook 2 minutes longer, stirring. Remove from heat and add butter and vanilla stirring until butter is melted. Pour into bowl and place clear plastic wrap carefully over top so it rests directly on surface. Makes 4 servings.
Fudgesicles
Combine:
4 cups water ¼ tsp salt
¼ cup sugar 3 T cocoa
3 T flour 2 cups instant dry milk(1 ¼ cup non-Instant)
1 T cornstarch
Mix together in saucepan. Stir with wire whisk and bring to a boil. Cook one minute. Remove from heat. Add ½ tsp vanilla, pour into molds and freeze.
Fruit Smoothies
2 cups bottled fruit with juice ¾ cup water
4 T non-fat dry milk 1 to 2 drops almond flavoring or 1 T lemon juice
Put in blender and blend until smooth. Add ½ tray ice and 1 cup water and sweeten to taste.
Variation: 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
Triple Dream Shake
½ cup orange juice ½ of medium banana, cut up
2 or 3 ice cubes 1 T powdered milk
In a blender combine juice banana ice cubes and dry milk. Cover and blend till mixed. Serve right away. Cranberry catch: substitute ½ cup cranberry juice for orange juice
Pineapple pep: Substitute ½ cup pineapple juice for orange juice.
Orange Float Mix
4 cups non-fat powdered milk 2 cups powdered orange drink mix
(I used 1 cup tang and 1 cup drink mix)
1 cup sugar
Combine together
ORANGE FLOAT
Add 1 egg and ½ cup of orange mix to 8 oz of cold water in blender. Blend. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. Good for breakfast drink.
Hot Chocolate Mix
10 ¾ instant milk 2 lbs Nestle Quik
11 oz coffee creamer 1 cup powdered sugar
Mix together well. To add flavor you can crush 12 candy canes any flavor and add to it
Ranch Dip
1 cup mayonnaise 1 T Ranch Style Dressing mix
1 cup yogurt
Mix well or blend and chill
Salad Dressing
1 cup mayonnaise 1 T Ranch Style Dressing mix
1 cup yogurt thinned with milk
Mix and chill
Granola
6 cups oats 1 tsp salt
2 cups wheat flour 2/3 cup honey
1 T vanilla ½ cup water
¼ cup dry powdered milk 2/3 cup oil
¾ cup brown sugar
Mix all dry ingredients together: oats, flour, milk, sugar, salt. Just stir in a big bowl and get the lumps out with your hands. Add all liquids: oil, honey, water, vanilla. Stir well (some may clump together) pour on to a large cookie sheet, sprayed with cooking spray. Bake at 350 stirring every 10 minutes until browned to a golden color about 40 to 50 min Let cool Variations: You can also add nuts, cinnamon and raisins for breakfast cereal or chocolate chips, M&M's nuts, as a trail mix.
Soups and Chowders
Cream Soup
2 T salad oil 2 T flour
2 T butter 3 ¼ cup water
½ tsp salt ¼ cup powdered milk
add the flour to the oil and blend. Add the butter. Powdered butter can be substituted. Stir all remaining ingredients and cook on low heat until thickened Serves 4
Cream Soup Variations:
Cream of celery Soup: add 1 cup dehydrated celery and 1 T minced dried onion. ( Fresh celery and onion can be used also
Cream of Mushroom Soup: Add 1 cup dehydrated mushrooms and 1 T minced onion. Fresh can be also be used
Cream of Chicken Soup: Add 1 cup small pieces of cut up chicken or ¼ cup dehydrated chicken 1 T minced or dehydrated onion
Cream of potato Soup : Add 1 ½ cup diced cooked potatoes, 3 T chopped celery, 1 T minced onion. Season with salt and pepper and parsley.
Cream of Bean Soup: Add 3 cups cooked dry beans and 4 tsp chopped onion and peppers or dehydrated onions and peppers
Cream of Onion Soup: Add 5 medium onions, salt and pepper to taste, or use dehydrated onions 1 ¼ cup
Cream of Broccoli Soup: Chop 2 cups fresh broccoli or use 1 cup dried broccoli – season with onion, salt and pepper.
Cheese Soup
1 onion chopped 3-4 carrots
3 celery stalks 5 potatoes
2 to 3 T chicken bouillon
Boil in Water until tender. Just before they are done add ½ lbs of frozen peas and broccoli. In another pan or microwave. Melt 2 cubes butter, then mix in 1 cup flour. Add ½ quart of half and half milk (or 1 ½ quart of reconstituted powder milk) and 1 – 16 oz jar of cheese whiz. Salt and pepper to taste. Pour over vegetables and stir until thickened. Serve
Cottage Cheese
1 gallon whole milk ( 16 cups water and 4 cups powdered milk) 1 Junket rennet tablet
¼ cup cold water ½ buttermilk
Dissolve rennet in cold water. (Available at most grocery stores next to the gelatin section). Heat mixed buttermilk and milk to 70 degrees. Add rennet solution and stir well. Cover with wax paper and clean towel. Let stand in a warm room for 12 to 20 hours until smooth custard like curds is formed. Cut curd into ½ inch pieces with knife. Slowly heat curds in pan or top of double boiler to 110 degrees. Stir occasionally. Cook from ½ to 1 hour. Until curd is firmer. Remove from heat and pour into strainer or colander lined with a single layer of cheesecloth. After whey has drained from curd rinse with cold water. Drain well, put in bowl, add salt to taste (¼ to ¾ tsp) stir in cream, milk, buttermilk or half and half to make as creamy as you desire ( about ½ cup). Store in refrigerator.
Zesty Parmesan Cheese
1 ½ cup boiling water ¼ cup Lemon Juice
1 ½ cup powdered milk
Blend together cook over low heat until milk boils. The curds will be small. Pour into a cheesecloth strainer. Rinse and pour out all excess water. Put curds in a bowl and stir to break up. Spread on cook sheet and dry or 2 hours at 150 degrees in oven. Salt and blend in blender to make a powder. Put in a shaker.
Heart Smart Baked Chicken
chicken breast 6 or more 1/3 cup Parmesan cheese
1 cup oatmeal not instant 1/2 tsp paprika
½ tsp salt 2 cloves minced garlic
1/8 tsp pepper ½ cup butter
½ cup milk
In Blender place oatmeal, Parmesan cheese, salt pepper and paprika, blend for 1 minute. Mix milk and garlic together. Roll chicken in oatmeal mixture, then milk mixture, then oatmeal mixture. Put in baking pan drizzle with butter and bake at 375 for 1 hour.
Chicken Parmesan
Cut up 6 chicken breasts and dip in ½ cup butter
Mix 2 cups crushed herb stuffing mix
2/3 cup graded Parmesan cheesecloth1.4 cup snipped parsley
Roll chicken in stuffing mixture. Bake at 375 for 45 minutes to 1 hour.
Serves 6
For Freezing: prepare, label, bag and freeze, does not need defrosted.
Farmer Cheese
5 Rennet Tablets
1 gallon whole milk or 16 coups water mixed with 4 cup Powdered milk
2 T Warm water
1 small round can to shape cheese
4 cups cold water
Dissolve Rennet tablets in 2 T warm water. In a 5 quart Dutch oven, heat the milk and Rennet mixture over med-high heat for 12 minutes or until the milk coagulates and separates from the why and temperature reaches 120 F. Stir often. Do not allow temperature to go over 125 F. Pour curds and whey into a cheesecloth lined strainer. Drain well. When the cheese is cool enough to handle, form into a ball and squeeze out additional liquid. Put cheese ball in clean cheese cloth and place in a can to shape it. When it is completely cool, dissolve slat into water and place the salt water and cheese in a bowl. Refrigerate overnight, drain, remove cheesecloth and slice. This cheese will store 2 weeks in refrigerator.
White Sauce Mix
2 cups nonfat dry milk powder 1 cup flour
2 tsp salt 1 cup butter
1/8 tsp white pepper
In medium bowl, combine dry milk, flour and slat and mix well with a wire whisk to blend. With a pastry blender or two knives, cut in butter or oil until mixture resembles cornmeal. Put in an airtight container and store in refrigerator. Use white sauce mix within 2 months.
To make white sauce combine ½ cup white sauce mix and 1 cup cool water in small saucepan. Cook over low heat until smooth, stirring constantly with wire whisk. Season as desired. Makes about 1 ½ cups sauce.
Super Quick White Sauce
4 cups instant dry milk 4 cups powdered butter sifted
4 cups flour 8 tsp chicken bouillon
2 tsp salt
Mix above ingredients together. Store in covered container. Good for 6 months.
Thin white sauce: 1 cup warm water 1/3 cup white sauce mix
Medium White Sauce mix: 1 cup warm water ½ cup white sauce mix
Thick White Sauce: 1 cup warm water ¾ cup white sauce mix
Variations:
Alfredo Sauce: Add ½ cup Parmesan cheese and ½ tsp dried parsley
Cheddar Sauce: Add ½ cup grated cheddar cheese
Creamy Chicken Broccoli Soup
4 ½ cups water 1½ cups dried broccoli
2 T dried minced onion 2 tsp chicken bouillon
¼ tsp dried minced garlic
1 cup Super Quick White Sauce 4 cups reconstituted powdered milk
2 cans chicken, undrained (tuna or ham chunks also work well)
1 T Lemon juice 1/8 to ¼ dried basil (optional)
Combine first 5 ingredients and bring to boil. Simmer 8 minutes. Whisk in Super Quick White Sauce. Add other ingredients. If using bottled cheese allow it a few minutes to melt. Serve immediately Serves 4-6
Cheese Sauce
1 ½ T Dry butter powder or 1 ½ T butter
½ cup powdered milk 1 ½ T flour
1 ½ cup water ¼ tsp Salt
½ cup powdered cheddar cheese powder ¼ tsp Paprika
Mix all dry ingredients together except cheese powder. Add water gradually, stirring until blended. Bring to a boil and cook, stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until smooth. Combine your favorite cooked vegetables with the sauce and pour over rice, or macaroni, this makes a good macaroni & cheese dinner.
Cheese Sauce Mix
Make your own cheese sauce mix to store in y our pantry for instant sauces
1/3 cup dehydrated cheese powder (American cheese) 3 T nonfat dry milk powder
3 T dehydrated butter powder or flakes 3 T flour
¼ tsp salt 1/8 tsp white pepper
1/8 tsp onion powder
Preparation:
Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator.
To make Cheese sauce: combine 1 cup hot tap water with ½ cup Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup cheese sauce.
Butterfingers Crunch
2/3 cup sugar 1 small pkg Vanilla instant pudding
1 can evaporated condensed milk 1 pint cream
1 quart whole milk 1 T vanilla
4 large butterfingers candy bars
Combine all ingredients except candy in freezer can and stir until sugar is dissolved. Freeze until thickened: add crushed candy bars and churn until mixed thoroughly (about 1 to 2 minutes more)
Sour Cream Raspberry Ice Cream
4 eggs 3 cups sugar
1 T Vanilla 3 cups pureed raspberries (strain puree to remove seeds)
1 cup sour cream 1 can evaporated milk
1 pint cream
Note: For smoother ice cream be sure to beat eggs until foamy: slowly add sugar then continue beating for 4 to 5 minutes before adding remaining ingredients. Put in ice cream maker
Fruit Ice Cream MAKES 4 TO 5 QUARTS
1 quart milk 1 ½ to pints cream
3 cups sugar juice of 3 oranges
juice of 3 lemons 2 to 3 mashed bananas
1 cup crushed pineapple
Plus one of the following:
2 cups peaches, pureed
2 cups apricots, pureed
2 cups strawberries
2 cups raspberries
Mix put in ice cream maker
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