3\".
Put in Carnation evaporated milk.
Dredge in flour seasoned
Dissolve 1 small pkg. cherry jello in 1 cup boiling water.
Add 1 cup cold water and stir well.
Stir in 1/2 cup carnation evaporated milk and pinch of salt.
Let set in refrigerator until slightly thickened.
Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts.
Refrigerate. Let set until firm.
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
ill be softened.
Pour Carnation evaporated milk into a refrigerator tray; put
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Mix cocoa and sugar together in medium size saucepan (use a wooden spoon).
Mix together water and Carnation evaporated milk. Add the Carnation milk and water mixture to cocoa in saucepan and stir until smooth.
Heat over low heat 5 to 6 minutes.
Put a marshmallow in each cup and pour cocoa over marshmallow.
Serves 4.
Add cherry juice to Carnation evaporated milk (other brands change the taste of the cake).
Cream butter and sugar, add evaporated milk and flour alternately.
Add vanilla and beat.
Mix nuts and cherries and roll in 1/2 cup of flour, then add to the mixture.
Next add beaten egg whites.
Bake in a tube pan at 350\u00b0 around 45 to 50 minutes.
Ice with butter icing (add a little cherry juice and food coloring as part of the liquid).
Decorate with cherries and nuts.
Combine sugar, margarine and Carnation evaporated milk in heavy 2 1/2 to 3-quart saucepan.
Bring to a boil, stirring constantly.
Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat.
Stir in chocolate chips until well melted.
Add Kraft Marshmallow Creme, nuts and vanilla; beat until well blended.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Makes 3 pounds.
Saute onion in butter, blend in flour, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly.
Stir in chicken and chicken broth.
Bring to a boil.
Boil 1 minute, stirring occasionally.
Remove from heat.
Gradually stir in Carnation evaporated milk.
Heat to a serving temperature (do not boil).
Garnish with chopped parsley.
nd salt together.
Combine Carnation evaporated milk and water; stir in vinegar
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain.
RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.
NOTE: Chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
Butter 8-inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly; remove from heat.
Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan.
Cool and cut into squares.
Melt oleo.
Add Ritz crackers.
Spread evenly into 9 x 13-inch pan.
Beat together until well mixed:
1 large can Carnation evaporated milk and 2 boxes instant pistachio pudding.
Add 4 cups softened vanilla ice cream (1/2 of 1/2 gallon).
Pour over cracker crust.
Chill and serve with whipped cream.
Put the butter, flour and salt into a medium-sized saucepan. Turn the heat to \"low.\"
Put the saucepan on the stove.
Stir the butter and flour mixture over low heat until the butter and flour are smooth and well mixed (that will take about 2 minutes). Gradually pour the large can of Carnation evaporated milk into the saucepan.
Stir your cream sauce with a wooden spoon until the sauce is smooth and creamy.
It will take 3 to 5 minutes.
Combine eggs, sugar, vanilla, cream and half and half.
Mix well.
Add Eagle Brand and Carnation evaporated milk.
Stir well. Pour into 1 gallon freezer and fill to line with whole milk. Freeze in ice cream freezer for about 40 minutes.
Use lots of ice and add salt often.
Line 8-inch square baking dish with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
Cut into pieces.
Cook potatoes for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter.
Beat with hand mixer until smooth.
Season with salt and pepper.
In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
Add 1/2 teaspoon nutmeg.
Add 1 cup cooked rice to the mixture.
Add 1 can Carnation evaporated milk and stir.
Pour into a 2 quart dish and add the low-fat milk.
Sprinkle cinnamon on the top.
Add butter (small\"clicks\" on top- each\"click\" probably 1/2 tablespoon).
Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
Enjoy!
Cream shortening and add 3 tablespoons sugar.
Sift dry ingredients together and add alternately with 6 tablespoons Carnation evaporated milk (this is a little over 1/3 cup milk). Set aside.
Beat egg whites until stiff.
Add 2 teaspoons sugar (this helps keep the air in the beaten egg whites).
Fold the egg whites and pour into muffin.
Steam for about 20 minutes or until done.
Serve hot or cold.
Scald the Carnation evaporated milk in double boiler 15 minutes.
Beat egg yolks.
Add the sugar, milk and flavoring. Pour into 1-quart mold.
Place this in large pan half filled with water.
Steam or bake for about 1 hour or until mixture becomes firm.
Cool before removing from mold. (If desired, line mold with the caramel syrup before pouring in mixture for steaming or baking.)