Laurene's Chicken Enchiladas

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

1 cup of reconstitued Cream of Something Soup
1 cup salsa
1 cup yogurt sour cream
1 cup shredded cheese
1/2 tsp chili powder
2 cups cooked chicken, shredded or cut up
1 can diced chiles

Fills 1 pkg flour tortillas. Use 1/3 cup per tortilla. Fold tortillas and place in non-stick sprayed baking dish. Spread any remaining mixture over the top of the tortillas. Cover with salsa and shredded cheese (about 1 1/2 cups cheese). Bake, covered, at 375 for about 25-30 minutes or until cheese is melted and tortillas are hot.

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White Sauce

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

Boil 3 cups water

Separately mix:
3 cups water
1 cup plus 2 Tbsp non-instant dry powdered milk
1 1/2 cups flour
1 tsp salt
1 tsp pepper

Add flour mixture to the hot water in the pot on the stove. Stir constantly with a whisk until desired thickness. Add 6 Tbsp butter or olive oil for flavor.

(Dry ingredients could be mixed in larger quantities and stored to be ready for use when needed.)

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Yogurt Cream Cheese

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

Put one cup homemade basic yogurt in cheesecloth and hang over sink to drain overnight. The following morning there will be a white ball of the tenderest, craemiest cream cheese with no fat.

To give this cheese more flavor, season with salt, and a little brown sugar or mix with chopped olives or nuts to crate a delicious sandwich spread. For sharper cream cheese, use yogurt that is several days old. Add salt, mix with minced green oions, chives, caraway seeds, pimentos, olives, or crushed pineapple to make great spreads and sandwich fillings. Squeeze yogurt utnil whey is expelled, and the result is a cheese much like ricotta. It can be used as cream cheese in most creamed cheese recipes.


2 cups homemade yogurt
2 paper towels
Large pan

Place power towel in bottom of colander. Put yogurt on paper towel. Cover with another paper towel. Set colander inside ban to catch liquid. Place in refrigerator overnight.

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Yogurt Sour Cream

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

Measure the amount of homemade basic yogurt you need for the sour cream in the recipe. Add a little salt to the amount of yogurt. It doesn't take much. Can be used in place of most sour cream recipes. Also use to replace the sour cream for any dip.

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Basic Yogurt

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

3 cups water (100 degrees)
1/4 cup plain cultured yogurt (from the store --this is to help get your homemade yogurt started)
2 Tbsp unflavored Knox gelatin
1 cup non-instant powdered milk (if using instant use 2 cups)
(if not using Knox gelatin, use 1 1/2 cups powdered milk)

Pour warm water into blender and turn on low speed; add powdered milk slowly. Blend until smooth. Add yogurt starter and blend a few more seconds. (This whole process can also be done by hand, but be sure to beat out all the lumps). Pour into jars or glasses. Place jars neck-deep in warm water (100 degrees) in a pan. Cover pan with lid. Set on yogurt maker or any place a temperature of 100-120 degrees can be maintained for 3 to 4 hours. Check at the end of three hours to see if mixture has set up. If not set up, check each 20 minutes until set. (If not set up in 4 hours, you will probably have a failure). Chill immediately when set up. Keeps in refrigerator 1 week.

Note: If the yogurt starter is room temperature or warm before starting, the yogurt will take lass time than if it is started cold.

Before refrigeration, stir in fruit, honey, jam, or other flavoring. Yogurt will thin as it is stirred but it will firm with refrigeration. Add sugar after it has set up and after you have take out 1/4 cup starter for your next batch. You will only need to use store bought yogurt every 4th batch.

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Peanut Butter Balls

from my mom (an after-school snack we had growing up a lot!)
and from handout at a church function
--a recipe to help you use your powdered milk in your food storage

1 cup powdered sugar
2 cups instant dry milk or 1 cup non-instant
1 cup peanut butter
1 cup corn syrup or honey (honey is preferred)

Note: Pictures shown are of a half recipe. A half recipe makes between 30-35 balls depending on what size you roll them.

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and honey.
I usually use a wooden spoon. But sometimes it is necessary to knead it with your hands. Roll into small balls. These are great for an after-school snack!

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from handout at a church function
--a recipe to help you use your powdered milk in your food storage
--and just for fun! Who doesn't like a milkshake/frosty!?!

1 1/2 cups ice water
1 1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays of ice cubes, as much as you can spare
2 Tbsp corn oil, plus a 5-second squirt of non-stick cooking spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4 full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 12 oz servings. For preparation tips please see below.

This is a very rich milk shake without any ice cream for a fraction of the cost... and all the ingredients are on your pantry shelf!

Variations: Add 1 very ripe banana for a chocolate banana shake. A big spoonful of peanut butter for a decadent chocolate peanut butter shake. Or a few broken red and white candy mints for a refreshing chocolate mint shake. For a vanilla shake, omit the cocoa powder, reduce the sugar to 1/2 cup and add 1 full Tbsp of vanilla flavoring.

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Cream of Something Soup Mix

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

2 cups of dry powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules or beef bouillon depending on the recipe
2 Tbsp dry onion flakes
1 tsp basil
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp dry celery flakes (optional)

This is a convenient mix for making the equivalent of a can of cream of celery, cream of mushroom soup, or cream of chicken which so many recipes call for.

To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months. Beef bouillon is preferred in recipes that call for cream of mushroom rather than using chicken bouillon.

To cook: combine 1/3 cup mix and 1 1/4 cup cool tap water in a saucepan. Stir it will and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of cream of mushroom, celery, or chicken soup. It works great!
You can also make this in the microwave, but reduce the liquid to 1 cup since none of it will evaporate during the cooking process.

An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it.

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Chocolate Pudding Mix

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

1 cup dry powdered milk
1/3 cup cornstarch
2/3 cup sugar
1/3 cup unsweetened cocoa
A good dash of salt

To cook: In a saucepan, slowly whisk together 3 cups of tap water and the contents of one bag of pudding mix and stir until the mixture is smooth. Cook and sir the pudding over medium heat until it begins to boil. This will take a few minutes so don't rush or it will burn. Once it begins to boil, allow it to boil for only 1 minute. Remove pudding from heat. It may seem thing, but rest assured, it will thicken as it cools. Next, mix in 3 tablespoons of margarine and 1 tsp vanilla. Allow the mixture to cool a little before serving.

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Betty's Sourdough Rolls

Sour Dough Start
4 C warm water
1 T yeast
1/4 C sugar
5 C flour

Do not use with metal.
Let sit 3-4 days. (Make sure you use a container with lots of space in it because it will rise and overflow the first couple days!)

To replenish: Add 1 cup flour and 1 cup water after a few (like 2 or 3) uses.

2 C warm water
1 T yeast
1/3 C sugar
1 C Starter sour dough
1 ½ tsp salt
5 C flour

Mix well let rise until doubles. Roll out to ¾ in thick. Cut and dip in butter. Both sides.Bake 15-20 min. 350 degrees.I keep the start refrigerated and then set it out for a few minutes to soften and then shake it up so it is well mixed and then pour it out for measuring etc...

Note: If you want to use this for stromboli, I do half a batch and use just over 2 tbsp sugar (which is about half of the 1/3 cup).

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