Magic Mix

4 cups instant (2 1/3 cups non-instant) dry milk
1 cup flour or 1/2 cup corn starch
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. Use in recipes below.)

PUDDING
1/2 cup sugar
2 to 3 tablespoons cocoa (optional)
1 cup Magic Mix
2 cups water
1 teaspoon 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. (Makes 4 - 1/2 cup servings.)

FUDGESICLES (Puddingsicles)
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.

(Source: The Idea Door)

Cheesy Baked Potato and Broccoli Soup
1 C. Magic Mix
1 1/2 C. Water
3/4 C. Sour Cream
2-3 Baked Potatoes (you can also just use microwaved potatoes)
1 1/2 C. Shredded Cheddar Cheese
1 1/2 -2 C. Chopped Broccoli
Salt & Pepper to Taste
Garnish with Bacon bits and green onions or chives, if desired

Mix magic mix and water over medium heat, stirring constantly until it begins to boil and thicken. Add in remaining ingredients. Garnish with bacon bits and or green onions.

"**Shopping tip** To save money on bacon in any recipe calling for bacon bits…don’t purchase the full strips of bacon. Grocery stores usually sell bits and pieces of bacon left over from the strips at a discounted price…plus they are all ready smaller pieces. Now, that is saving you time and money!"

(Source: Everyday Food Storage)

Condensed Cream of Celery Soup

1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

"Now for a recipe to use the Cream of Celery…I know a lot of people use cream of mushroom in their tuna fish casserole, but personally I like the flavor of cream of celery a lot more. Give it a try!"

Tuna Fish Casserole

3 Cans of Tuna, drained

2 Cans of Cream of Celery Soup

2 C. Grated Cheddar Cheese

12-16 oz. wide noodles, cooked

1 Bag of Peas

Mix together and put in microwave until mixture is warm put on cooked noodles.

(Source: Everyday Food Storage)

Condensed Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (check the previous video to see what this is)

Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

"Now for a recipe to try with the soup….my favorite…"

Salisbury Steak!

4 Hamburger Patties
1 can condensed cream of mushroom soup
3 C. prepared rice

Brown hamburger patties over high heat on both sides. Top with mushroom soup and lower heat to low. Cook for 10-15 minutes or until inside of patties is no longer pink. Remove patties from pan. Mix soup and meat drippings for gravy (if you want it thicker, add in a little flour and water or cornstarch and water). Server over hot rice.

(Source: Everyday Food Storage)

"Did you know you can make your own condensed soups (like what you get in a can and use in casseroles)? Yes, you can! And the best part is, that it’s practically just as easy as opening a can…and much cheaper! Plus, you gain control over what you’re putting in it…and of course rotating your food storage. I’ve found that homemade condensed soups are SO MUCH BETTER than the store bought stuff. You’ll be amazed."

Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

(Source: Everyday Food Storage)