Using Country Cream Milk in Sauces and Soups
The following recipes are just examples of the milk-based sauces and soups that you can make with powdered milk instead of milk, half and half or cream. You can adapt your favorite recipes by blending the powdered milk and other ingredients with some of the liquid (either broth or water) and then adding this mixture to the rest of the liquid in a sauce pan when it is boiling. You can modify the thickness of the sauce by adding more or less flour. For creamier sauces add more milk powder.
Allemande Sauce
This versatile sauce is great in chicken dishes such as chicken a la king, chicken cordon bleu, chicken and broccoli casserole, etc.
1 cup chicken broth or bouillon and water, divided
2 Tbsp. flour
1/4 tsp. salt
1/4 cup Country Cream Milk
1 egg
3 Tbsp. butter
1 Tbsp. lemon juice
In a small pot, bring 1/2 cup of the broth or water to a boil. In a separate bowl, blend the remaining broth, flour, salt, milk, and egg. Reduce heat and stir blended ingredients into the boiling broth. Bring to boil. Cook 1 minute, stirring constantly. Stir in butter and lemon juice.
Variations:
Use a substitute for commercial cream of chicken soup by making a chicken broth slightly more concentrated by adding 1 1/2-2 bouillon cubes per cup of water and adding 1 Tbsp. more flour.
Corn Chowder
1/2 lb. bacon
1/2 cup chopped onion
1/2 cup chopped celery
4 cups water, divided
2 cups diced or shredded potatoes
3/4 cup Country Cream Milk
2 Tbls. flour
1 tsp. salt
1/4 tsp. pepper
1 can cream-style corn or blended whole-kernel corn
Fry bacon until crisp. Remove bacon and discard all but 2 Tbsp bacon grease. Sauté onion and celery in reserved bacon grease. Add 3 cups water and potatoes. Simmer until tender. Blend 1 cup water, Country Cream Milk, flour, salt, and pepper. Add mixture to pan of simmering potatoes. Add corn. Heat and sprinkle with reserved bacon.
This is a great thing to make in your Sun Oven too, a perfect meal for a cool fall night!
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