Monday, November 24, 2008

More Powdered Milk Recipes

(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.

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.

Provided by the Utah State University Extension Office


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.

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
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.


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