Powdered Milk Recipe of the Month, January 2010

One of the big benefits I love about using Non Fat Powdered Milk in my daily cooking is that I don't need to buy milk that often (since now I only use regular milk for drinking) which frees up a lot of time from stopping at grocery stores to pick up a gallon of milk. Every time you walk into any store, you are faced with big temptations for buying impulsively. The more you can avoid entering a store, the more money you save and the more time you have to enjoy other things you love to do.

Instant Nonfat Dry Milk is also convenient for traveling, camping and using in emergencies. Plus, as good cooks know, instant nonfat dry milk is so easy to use in cooking and baking.

A one-third cup serving of Instant Nonfat Dry Milk is rich in bone-building nutrients like calcium and Vitamin D, is a good source of protein, and is fat free!

Build Stronger Bones

If an ounce of prevention is worth a pound of cure, it’s good to know that a convenient pantry product can help fight osteoporosis—by the spoonful. Over 44 million American women and men aged 50 and older have osteoporosis or low bone mass. About half of American children under 5 years of age don't get enough calcium in their diets. And once children reach their teen years, more than 85% of girls and 60% of boys don’t get their recommended daily allowance of calcium.

Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life.

One easy and delicious way to automatically increase your family’s calcium intake is to sprinkle nonfat dry milk into your recipes. With no fat and only 15 calories per tablespoonful, nonfat dry milk not only adds bone-building nutrients but a whole lot more!

There are a few varieties of "powdered milk" on the market. The one I use in all of my cooking is pure Non-fat Instant Dry Milk. Another option, which I don't recommend, is a pre-sweetened powdered milk that is tastier for drinking. If you want a sweetened milk, I recommend sweetening it yourself so you can control how much sugar is added.

Basic Powdered Milk Recipe

Make up ahead of time, keep in the fridge and add it to ANY recipe that calls for milk.

1 1/2 Cup of powdered milk
1 quart of water

Blend them together thoroughly, by hand or in a blender.

Spike a variety of recipes with Powdered Milk

Sprinkle nonfat dry milk for great results in keeping ground meat dishes moist, add it your breads, muffins and cakes for better texture and browning. Fortified with Vitamins A and D, with “D” aiding calcium absorption, nonfat dry milk can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces. Start “spiking” your recipes with it!

Scalloped Potatoes

6 Medium Potatoes
1 Medium Onion, Sliced thin or 2 tbsp Chopped Dried Onion
3 Tbsp. Butter
3 Tbsp. Flour
1 tsp. Salt
1/8 tsp. Pepper
1 Cup Powdered Milk
2 Cups Water
1 Tbsp. Butter
1 ½ Cups Finely Chopped Ham (Optional)

Preheat oven to 350 F. Butter a shallow 2-quart casserole dish. Peel and thinly slice potatoes. Slice onion. Melt 3 Tbsp. Margarine over low heat; blend in flour, salt and pepper. Cook until mixture is smooth and bubbly; remove from heat. Stir in powdered milk and water. Heat to boiling, stirring constantly. Arrange 1/3 of the potatoes in prepared casserole dish. Sprinkle ½ the onion and, if desired, ham over potatoes. Pour 1/3 of the milk mixture over a. Repeat layers. Dot top with 1 Tbsp. margarine. Cover and bake 30 minutes. Uncover and bake until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving. Yields 6 servings.