I have decided that I need to use powdered milk at a more significant rate than heretofore. I have at least 18 cans that are from y2k. We won't drink it or use it on cereal but I will look at everydayfoodstorage.net for some great ideas - baking, pies, yogurt, smoothies, & Magic Mix.
BTW Magic Mix is a magic concoction to keep in the refrigerator to substitute for cream of anything soup. As a bonus, it has no modified food starch so I won't get a headache!!!
I un-boxed many cans for storage & put them on the handy-dandy shelves that Scott built for us a few years ago. And after a rancid experience with
Stored mayonnaise last week, I have discarded a few old (>6 months) bottles of mayonnaise, Miracle Whip and salad dressing.
As for antiques I found a case of corn from SAfeway in Washington State, chili mix from long, long ago, and other buried treasures. (Who stashed pop tarts in the basement? Hm?)
Do you store food? Do you use an inventory? How do you use the cannery soup mix? Let me know what works for you!
1 comment:
I use powdered milk all of the time. Pretty much anything baked that calls for milk, I use powdered. Usually, I'll mix it right into the flour mixture, then add water to the liquid mixture. (I've figured that 1/3 c. powdered milk + 1 c. water = 1 c. prepared milk.) To illustrate, pancakes:
1 c. flour, 1 T. baking powder, dash salt, 1/3 c. powdered milk.
Beat 1 egg, 1 c. water and 2T. oil together and add to the flour mix.
I have never had anyone notice--ever. Pancakes, quick breads, biscuits, some cakes, etc. Powdered milk is not really cheaper, but it is store-able so I had to figure out how to use it.
What a fun day! My kids call that kind of job Treasure Hunting. You just never know when you'll find that treasure! :)
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