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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Soup n Sauce Mix

Sheryl McGlochlin - Tuesday, November 29, 2011
Ingredients:

* 3 cups instant nonfat dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 2 teaspoons salt

Method:

Whisk together all ingredients. Store mix in an air tight container or Ziploc freezer bag; label and date. For soup and sauces use approximately 1/3 cup mix to every 1 1/4 cups milk or water. For Pudding, use 1/2 cup mix to 1 1/4 cups milk or water. NOTE - once mixed the final quantity and its use is the same whether instant or non-instant dry milk is used. Makes approximately 3 1/3 cups mix

Uses:
Cheesy Cream Soup: Combine 2 1/2 cups milk or water, 2/3 cup mix and 1-2 chicken bouillon cubes. Stirring, bring to a boil over medium heat. Stir in 2 cups frozen or cooked (Southern Style Hash Browns or chopped broccoli or diced ham or corn or cooked chicken, etc) cover and simmer until vegetables are tender. Stir in 1 cup shredded sharp Cheddar cheese and 1-2 tablespoons bacon (optional), season with pepper and onion powder to taste. If desired, thin with milk to preferred consistency. 4 servings

White Sauce: Combine 1 1/4 cups milk or water, 1/3 cup mix and 1 chicken bouillon (optional). Stirring, bring to a boil. (For Mac n Cheese add 1 cup shredded sharp cheese and 1-2 cups cooked macaroni, season with garlic salt)

Pudding: Combine 2 1/2 cups milk or water, 1 cup mix, 2/3 cup sugar (4 tablespoons cocoa, optional). Stirring, bring to a boil. Stir in 1 teaspoon vanilla and 2 tablespoons butter. Cover and cool. To serve, fold in 1/2-1 cup whipped cream and spoon into individual serving dishes. 4-5 servings

Savory Basic Soup Mix
Ingredients:

* 3 cups nonfat instant dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes
* 1 teaspoon Italian seasoning

Method:

Whisk together all ingredients. Store in an air tight container or Ziploc freezer bag; label and date. To use combine 1/3 cup dry mix to every 1 1/4 cups milk or water to replace 1 can (10 oz) cream soup. Notes: Basic Mix above is a very flexible recipe mix for soups and sauces. Use it to replace a can of creamed soup in your favorite recipes. Experiment with your own ingredients and recipes. For additional recipes and resources on a variety of homemade mixes:

"Soup and Sauce Mix Recipes" Utah State University Extension
http://extension.usu.edu/files/publications/publication/pub__703409.pdf

"Savory" sauce mix used to replace canned cream soups; use in a variety of soups, casseroles, and skillet dishes

"Make-A-Mix" recipe books by Eliason, Harward, Westover
Available through bookstores and at local libraries. Includes mix recipes for baked goods, breakfast foods, entrees, and more.

For more delicious dairy recipes and information go to www.UtahDairyCouncil.com

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