| The LDSCN Weekly Recipe Archive Evaporated Milk |  |
Creamed Vegetables1. If frozen vegetables are used, cook before adding them to the recipe. Drain cooked frozen or canned vegetables, saving 3/4 cup liquid.
3 cups mixed vegetables, frozen or canned 1 1/2 tablespoons butter or margarine 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup PET Evaporated Milk
1. Melt butter in saucepan. Blend in flour, salt, and pepper. Slowly stir in vegetable liquid. Boil and stir for 2 minutes. Stir in evaporated milk and vegetables. Heat until steaming hot. Do not boil. Serves 6 (3/4 cup each).
CREAMED TOMATO SOUP
1. Mix together tomato soup, evaporated milk and water.
1 can (10 3/4 oz.) tomato soup 3/4 cup PET Evaporated Milk 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper
2. Heat, but do not boil. Stir constantly.
3. Add salt and pepper. Serve immediately. Serves 4 (1/2 cup each).
Chicken Pasta Salad
Prepare pasta according to package directions; rinse under cold water and drain. In a large bowl, combine mayonnaise, mustard, sugar, salt, pepper, cumin and evaporated milk; mix well. Add chicken, onion, celery, green pepper and drained pasta; mix well. Serve immediately. Makes 4 main dish servings.
3/4 pound (12 oz.) spiral shape pasta 1 1/4 cups mayonnaise 1/4 cup Dijon style mustard 1/2 tsp. sugar 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. ground cumin 1 can (5 oz.) PET Evaporated Milk 2 cups cooked, shredded chicken 1/3 cup chopped red onion 1/2 cup diced celery 1/2 cup chopped green pepper
MACARONI AND CHEESE
1. Spread macaroni in a 1 1/2-quart casserole dish.
3 1/2 cups cooked elbow macaroni 1 3/4 cups (7 oz.) shredded processed American cheese 1 can (12 oz.) PET Evaporated Milk 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon pepper
2. In a medium saucepan combine remaining ingredients. Stir over low heat until cheese is completely melted. Pour over macaroni. Top with more cheese if desired.
Bake in 350°F oven 25 minutes or until hot and bubbly.
Serves 5 (3/4 cup each)
Creamed Gravy, Quick and Convenient
1. Stir flour, salt, and pepper into drippings.
3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons meat drippings 1 cup water 1 cup PET Evaporated Milk
2. Gradually stir in water. Heat to boiling. Cook and stir 1 minute.
3. Stir in evaporated milk. Heat until steaming. Do not boil. Serve hot.
Makes 2 cups
Chocolate Pecan Bon Bons
Preheat oven to 300 degrees F. In a large mixing bowl, mix together flour, butter, honey, salt and vanilla until well blended. Add pecans; mix well. Shape into 1-inch balls, using about 1 teaspoon of dough for each. Place 1 inch apart on ungreased cookie sheets. Bake for 20 to 25 minutes until lightly browned. Cool on cookie sheets. Prepare Chocolate Cheese Frosting.
1 1/2 cups all-purpose flour 1/2 cup butter or margarine, softened 2 T. honey 1/2 tsp. salt 1/2 tsp. vanilla 3/4 to 1 cup chopped pecans or walnuts
Chocolate Cheese Frosting
In top of double boiler, melt butter with milk. Add cheese, stirring constantly, until smooth. Stir in chocolate pieces until melted. Gradually add powdered sugar until the consistency of fudge sauce; beat until smooth. Keep warm until used. Place cooled balls in large mixing bowl. Pour frosting over balls and coat well by gently stirring. Carefully remove balls with teaspoon; place flat side down on cookie sheet. Cool until frosting is set.
1/4 cup butter or margarine 1/4 cup PET Evaporated milk 1 1/2 cups (6 oz.) shredded cheddar cheese 1 pkg (6 oz.) or 1 cup semi-sweet chocolate pieces 2 to 2 1/2 cups powdered sugar
Easy Fudge Sauce
1. Combine ingredients in a heavy saucepan.
1 cup (6 oz. package) semi-sweet chocolate pieces 3/4 cup PET Evaporated Milk 1/4 cup sugar
2. Stir over low heat until chocolate melts completely. Makes 1 cup.
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 19 Mar 01