I guess you really have to be resourceful out here in the boonies - you can get snowed in, or (as we are now) flooded in and you just might need to substitute somehow.
So - in light of that, after browsing in a North Dakota community cookbook I found some clever ideas.
Cream Soup Substitute
2 c. instant non fat dry milk
3/4 c. cornstarch
1/4 c. chicken bouillon
2 TBS dried onion flakes
1/2 tsp pepper
1 tsp thyme
Combine all and mix well. Store in an airtight container. To make equivalent of one can of soup or about 1 1/2 c. sauce - combine 1/3 c. dry mix with 1 1/4 c. cold water in a saucepan. Stir over low heat until warm. You may add cheese, mushrooms, cooked celery, or dried herbs. Can be used as a cheese sauce for macaroni & cheese or cubed potatoes and a few sliced wieners. (:p ewwwwwww)
Casserole Sauce Mix
A substitute for 1 can condensed soup.
2 c. powdered milk
3/4 c. cornstarch
1/4 c. instant beef bouillon
2 TBS dried onion flakes
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
Combine together and store in an airtight container in refrigerator. To prepare for cooking, mix 1/3 c. dry mix with 1 1/2 c. water. Cook and stir until thickened. This has less fat and salt than canned soup.
Sweetened Condensed Milk
1 c. Instant non-fat dry milk
1/3 c. boiling water
3 TBS melted butter
2/3 c. sugar
pinch of salt
Put in blender and process until smooth. Keeps several weeks in the refrigerator. Can be used in any recipe using sweetened condensed milk. Equals 1 can "boughten" milk.
Microwave Sweetened Condensed Milk
3/4 c. sugar
1/3 c. water
1/4 c. butter
1 c. dry milk
In a 2 cup glass casserole, measure sugar, water, and butter. Put in microwave on high for 1 1/2 minutes or until it boils, stirring every 30 seconds. Combine in the blender with the dry milk. Process until smooth. Refrigerate. Yields 1 can.
Homemade "Eagle Brand" Condensed Milk
1/3 c. evaporated milk
3/4 c. sugar
2 TBS butter
Heat until bubbling, stir during time of heating.
There are a lot more - but I thought these were clever, and interesting.
So - in light of that, after browsing in a North Dakota community cookbook I found some clever ideas.
Cream Soup Substitute
2 c. instant non fat dry milk
3/4 c. cornstarch
1/4 c. chicken bouillon
2 TBS dried onion flakes
1/2 tsp pepper
1 tsp thyme
Combine all and mix well. Store in an airtight container. To make equivalent of one can of soup or about 1 1/2 c. sauce - combine 1/3 c. dry mix with 1 1/4 c. cold water in a saucepan. Stir over low heat until warm. You may add cheese, mushrooms, cooked celery, or dried herbs. Can be used as a cheese sauce for macaroni & cheese or cubed potatoes and a few sliced wieners. (:p ewwwwwww)
Casserole Sauce Mix
A substitute for 1 can condensed soup.
2 c. powdered milk
3/4 c. cornstarch
1/4 c. instant beef bouillon
2 TBS dried onion flakes
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
Combine together and store in an airtight container in refrigerator. To prepare for cooking, mix 1/3 c. dry mix with 1 1/2 c. water. Cook and stir until thickened. This has less fat and salt than canned soup.
Sweetened Condensed Milk
1 c. Instant non-fat dry milk
1/3 c. boiling water
3 TBS melted butter
2/3 c. sugar
pinch of salt
Put in blender and process until smooth. Keeps several weeks in the refrigerator. Can be used in any recipe using sweetened condensed milk. Equals 1 can "boughten" milk.
Microwave Sweetened Condensed Milk
3/4 c. sugar
1/3 c. water
1/4 c. butter
1 c. dry milk
In a 2 cup glass casserole, measure sugar, water, and butter. Put in microwave on high for 1 1/2 minutes or until it boils, stirring every 30 seconds. Combine in the blender with the dry milk. Process until smooth. Refrigerate. Yields 1 can.
Homemade "Eagle Brand" Condensed Milk
1/3 c. evaporated milk
3/4 c. sugar
2 TBS butter
Heat until bubbling, stir during time of heating.
There are a lot more - but I thought these were clever, and interesting.
You only live once . . . but if you do it right once should be enough!