There is so much that can be done with Powdered Milk, and I had lots of plans to show you how to make "this" and "show you that" this week...but life has taken over more than usual. So, I may continue on into the coming weeks to show you other things that you can do with this great staple.
Here is another great mix....Magic Mix. Why is it called Magic Mix, because you can make so many things from it. Here are some of the many that you can make...and of course a key ingredient is your Powdered Milk: Pudding, Soups, Chowders, White Sauce, Mac and Cheese, etc. It is also simple to put together. Here is the recipe from http://cru.cahe.wsu.edu/CEPublications/em4693/em4693.pdf.
Magic Mix
4 cups instant type nonfat dry milk
1/2 cup cornstarch
1. Combine dry milk and cornstarch in a large bowl. Stir well to evenly mix.
2. Store in a covered container and label. It will look like plain dry milk
Here are recipes that can be made:
Magic Vanilla Pudding
Makes 4 servings, about 1/2 cup each
1 cup Magic Mix
1/3 cup sugar
11/2 cups water
1 tablespoon soft tub-type margarine
1 teaspoon vanilla
1. In small saucepan with heavy bottom, combine Magic Mix and sugar.
2. Stir in water. Add margarine.
3. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.
4. Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.
5. Refrigerate. Pudding will thicken more as it cools.
Chocolate Pudding: Add 3 tablespoons cocoa powder with sugar.
Per serving: calories, 180.
Microwave Magic Pudding
1. Reduce water to 1 1/4 cups. Mix ingredients in a microwave-safe 1 1/2 quart or larger bowl.
2. Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding is thick like applesauce.
3. Follow steps 4 and 5 above.
Nutrition Facts per 1/2 cup serving: 150 calories, calories from fat: 25, total fat 3 g, saturated fat 0.5 g, trans fat 0 g, cholesterol 5 mg, sodium 120 mg, total carbohydrate 25 g, fiber 0 g, sugars 22 g, protein 6 g. Daily Value: vitamin A 2%, vitamin C 2%, calcium 20%, iron 0%.
Magic Soup
Makes 4 servings, about 1 cup each
Part 1 :1 tablespoon soft tub-type margarine or vegetable oil
1/4 cup chopped onion
4 cups chopped raw vegetables, OR 2 cups frozen, cooked, or canned*
3/4 cup water—see instructions
Part 2 : 1 & 1/2 cups cold tap water
1 cup Magic Mix
1/2 teaspoon salt**
Seasonings, optional**
1. In a saucepan over medium heat, cook the onion in the margarine or oil until soft.
2. Add vegetables. Cook fresh or frozen vegetables in the 3/4 cup water until tender, 10–20 minutes. Reduce heat to low after water comes to a boil and cover pan. For cooked and canned vegetables, add with liquid plus water to equal 3/4 cup.
3. Add the Part 2 cold water, and then stir in Magic Mix, salt, and seasonings.
4. Stir over medium heat until soup is slightly thick. Thin with more water if desired.
Nutrition Facts per serving made with frozen mixed vegetables: 160 calories, calories from fat: 30, total fat 3 g, saturated fat 0.5 g, trans fat 0 g, cholesterol 5 mg, sodium 440 mg, total carbohydrate 25 g, fiber 4 g, sugars 12 g, protein 9 g. Daily Value: vitamin A 80%, vitamin C 8%, calcium 25%, iron 4%.
Seafood Chowder
(Makes 4 servings, about 1 cup each)
1. Follow the basic directions for Magic Soup. For the vegetables use:
• 2 cups peeled and cubed potatoes (about 2 medium potatoes)
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
2. In Part 2, omit salt if using canned clams. After soup has thickened slightly, add:
• 1 can (6 oz.) chopped clams, including liquid, or 1/2 pound white fish, cut in small pieces. If using raw fish, cook until fish pieces flake with a fork, about 5 minutes. Use 1 teaspoon dried thyme, optional, for the seasoning. Per serving with canned clams: calories, 180.
Makes 1 cup of white sauce
1/2 cup Magic Mix
3/4 cup water
1 teaspoon soft tub-type margarine
1/4 teaspoon salt
1. Combine Magic Mix and water in saucepan. Add margarine and salt.
2. Stir over medium heat until mixture is thickened and bubbly.
Nutrition Facts per 1/4 cup serving: 45 calories, calories from fat: 10, total fat 1 g, saturated fat g, trans fat 0 g, cholesterol 0 mg, sodium 200 mg, total carbohydrate 6 g, fiber 0 g, sugars 4 g, protein 3 g. Daily Value: vitamin A 0%, vitamin C 0%, calcium 10%, iron 0%.
One Pan Magic Mac and Cheese
(Makes 4 main dish servings, about 1 cup each)
2 cups water
1 & 1/2 cups elbow macaroni
2 teaspoons soft tub-type margarine
1/2 cup Magic Mix
1/2 cup water
1/2 teaspoon salt
1 cup grated cheddar cheese, or combination of cheddar and jack cheese
1. In a large saucepan, heat 2 cups water.
2. Add the macaroni and margarine. Bring to a boil, and then reduce heat to low.
3. Cover and simmer 15–20 minutes until tender. Stir 3–4 times. Add 1/4 cup water if dry. When done, very little water should be left in pan.
4. In a small bowl, combine the Magic Mix and 1/2 cup water. Stir until dissolved.
5. Add to the macaroni with the cheese. Cook and stir until cheese melts and sauce is thick and smooth, about 5 minutes.
Nutrition Facts per serving: 330 calories, calories from fat: 110, total fat 12 g, saturated fat 6 g, trans fat 0 g, cholesterol 30 mg, sodium 530 mg, total carbohydrate 38 g, fiber 1 g, sugars 6 g, protein 15 g. Daily Value: vitamin A 8%, vitamin C 0%, calcium 30%, iron 4%.
Try this soon...it's really....Magic!
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