USING DRY MILK

Theresa Hunsaker- USU Ext. Educator

MAGIC MIX

4 cups instant or 2 ½ cups regular dry milk
1 cup margarine
1 cup flour
½ cup cornstarch

Combine all ingredients until it resembles cornmeal. Store in airtight container in fridge 6-8 months.
Makes 5 cups.
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HOMEMADE “CREAM SOUP MIX”

2 cups powdered nonfat milk
¼ cup cornstarch
¼ cup instant chicken or beef bouillon
2 Tablespoons dried onion flakes
1 tsp. Basil leaves
1 tsp thyme leaves
½ tsp pepper

Combine all ingredients, mixing well. Store in airtight container until ready to use.
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*White Sauce

Combine ½ cup Magic Mix
!/4 tsp salt and 1 cup water in saucepan.

Cook over medium heat, stirring
Constantly, until sauce is thickened
and simmering. Makes 1 cup.

*Creamy Broccoli Soup

10 oz. pkg. frozen broccoli
1 chicken bouillon cube
2 T dried onion flakes
4 c. water
2 c Magic Mix
4 oz. sharp cheddar cheese

Combine broccoli, bouillon cube, onion, and water; cook until broccoli is almost tender. Combine magic mix with 1 cup of the broccoli liquid; stir till smooth. Add mixture to cooked broccoli; bring to boil. Add cheese; reduce heat and stir until cheese has melted. Serves 6

*FUDGECICLES

½ c sugar
2 c magic mix
2 T cocoa
2 c water
1 tsp vanilla
½ cup evap. milk

Combine sugar, magic mix, and cocoa in a saucepan; mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Stir in milk and cool. Stir again. Pour into ice cube trays or paper cups with plastic spoons inserted. Freeze. Makes 10


*Skillet Lasagna: In a large skillet, brown ground beef, drain.
Add:
½ cup cream soup mix
1 chopped onion
2 c water
16 oz can of tomato sauce
3 cups dry noodles
½ cup parmesan cheese.

Bring to boil, reduce and simmer for 15 minutes, stirring till thickened. Top with 2 cups mozzarella cheese 5 minutes before serving. Turn off heat stop stirring and allow cheese to melt.



*Cream of Chicken Soup
Combine 1/3 cup of cream soup mix with
1 ¼ cups of cold water in saucepan.
Cook and stir until thickened. Substitute for 1 can of soup.

*Cream of Mushroom soup:
Combine 1/3 cup of cream soup mix
one 4 oz. can of mushrooms, drain, save liquid
add enough water to mushroom liquid to make 1 ¼ cups
Stir and cook until thickened. Substitute for 1 can cream of mushroom soup.

*Chili Mac:
Brown some ground beef or turkey, drain fat.
Add :
1cup water
1- ½ cups uncooked macaroni
2 cans chopped tomatoes
1 T chili powder
½ cup of cream soup mix.

Cover and simmer for 20 minutes or until macaroni is tender.
*Hamburger stroganoff: Brown some ground beef or turkey, drain fat. Add 2 cups water, ½ cup cream soup mix, 2 cups uncooked egg noodles; stir well. Bring to boil, reduce heat and simmer 15-20 minutes or till noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately.