Beat eggs.
Add sugar and salt together.
Add Carnation milk and vanilla.
Blend well to mix.
Pour into 8 individual custard cups.
Sprinkle with nutmeg.
Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep.
Bake 40 to 50 minutes in a moderate 350\u00b0 oven or until a knife comes out clean.
Remove from water.
Cool and serve.
Cook in heavy saucepan until clear and thick or to 250\u00b0 on a candy thermometer. Add the Carnation milk (take pan off burner), adding a small amount at a time. Stir into hot mixture until milk is all used. Continue cooking, stirring constantly to 240\u00b0. Add 1 teaspoon vanilla and pour into greased pan to cool. When cold, cut and wrap each piece in waxed paper.
Cream margarine and shortening with sugar.
Add eggs one at a time, beating between each.
Gradually add flour and milk.
Add salt.
Add flavoring.
Bake at 300\u00b0 for 1 1/2 hours.
Cool in pan.
Beat eggs well.
Add sugar and vanilla.
Add part of the Carnation milk and pudding mix.
Blend well.
Add remainder of Carnation milk, salt and enough milk to fill to the fill line of a 1-gallon freezer.
Grease 9 x 13-inch pan.
Pour in croutons.
Sprinkle with cheese.
Beat 1 dozen eggs.
Add Carnation milk and enough regular milk to make 4 cups.
Add salt and pepper.
Mix all liquid together; pour over croutons and cheese.
Refrigerate overnight. In the morning, cook bacon; crumble over pan.
Bake 1 hour at 325\u00b0.
Mix the chocolate cake mix, 1/2 cup Carnation milk and butter or margarine together.
Spread 1/2 of batter in a 9 x 13-inch pan and bake at 350\u00b0 for 9 minutes.
Melt caramels in 1/3 cup Carnation milk and keep warm.
Spread over baked batter.
Sprinkle pecans and chocolate chips over caramel.
Spread on remaining batter and bake 18 to 20 minutes at 350\u00b0.
Mix cake mix, melted butter and 2/3 cup Carnation milk.
Pour 1/2 batter into 13 x 9-inch pan.
Bake 10 to 15 minutes at 350\u00b0. Melt caramels with 1/2 cup Carnation milk.
Pour over cake.
Add 1 cup nuts and 1 cup chocolate chips.
Pour other half of batter over and sprinkle with chopped pecans and bake.
Prepare cake as directed.
Bake in 17 x 13-inch pan for 15 or 17 minutes.
In large saucepan, heat Carnation milk, sugar and marshmallows.
Heat until melted.
Remove from heat.
Add coconut and mix well.
Pour over cool cake.
Mix remaining sugar, milk and margarine.
Bring to a boil and cook 2 or 3 minutes.
Add almonds. Pour over cooled cake and serve.
Make cake according to directions.
Pour into two 9 x 13-inch pans.
Bake 20 minutes at 350\u00b0.
Mix 1 cup evaporated milk and 1 cup sugar.
Bring to a boil and add marshmallows.
Stir over low heat until dissolved.
Add shredded coconut and pour over hot cake.
Then heat to boiling 1 1/2 cups sugar, 1/2 cup Carnation milk and oleo.
Remove from heat and add chocolate chips. Stir over low heat until melted and pour over cake.
Sprinkle with toasted almonds.
Freeze carnation milk to mesh state.
Pour boiling water over jello an lemon juice.
Stir good, let cool.
Mix sugar, cream cheese and vanilla.
Mix cinnamon crisp with melted butter and line pan with crisp mixture.
Whip carnation milk.
Blend together milk, jello and cream cheese mixtures.
When mixed together good pour over crisp and chill in refrigerator over night.
In large pot, put all ingredients together, except Carnation milk.
Cook over low heat for 1 hour.
Simmer another hour; take off burner.
Add the Carnation milk (do not dilute milk with water).
Stir; let simmer for 15 minutes.
Mix cake mix, butter and 1/2 cup Carnation milk. Spread 1/2 to 3/4 of the batter in a 9 x 13-inch pan. Bake 8 to 12 minutes at 350\u00b0.
Mash potatoes with butter and Carnation milk. Put in 13 x 9 glass dish. Melt slowly Old English cheese with 1 stick butter and enough Carnation to make sauce consistency. Pour sauce over potatoes. Saute fresh mushrooms in butter until tender. Spread mushrooms over potatoes and sauce. Bake in a 325\u00b0 oven for about 25 minutes or until peaks turn brown.
Beat eggs and sugar together.
Add Eagle Brand milk and Carnation milk.
Fill with homogenized milk and vanilla.
Mix all dry ingredients. Mix in milk, egg yolks and 1 small can Carnation milk, then add enough regular milk to make 2 cups. Mix well. Add margarine. Microwave on High for 8 minutes. Stir in 4 minutes. Pour into baked pie shell. Whip egg whites and put on top. Bake until brown.
In a large mixing bowl, slightly beat the 4 eggs.
Add sugar gradually.
Beat on medium for 8 to 10 minutes.
Add salt, Carnation milk and vanilla.
Mix well.
Add 2 quarts milk or enough to make the freezer can 3/4 full of the mixture.
Freeze in ice cream freezer until hard.
Drain water off.
Repack with ice and salt and allow it to \"ripen\" for several hours.
Mix Carnation milk, pudding, Cool Whip and 3 cups milk on medium speed until well blended.
Layer vanilla wafers and bananas and 1/2 of filling.
Repeat layers and refrigerate overnight. Keep refrigerated until all is used.
Use 2 tablespoons butter instead of salt pork if more convenient.
Dice and put in a deep pan.
Cook slowly until fat is melted and pork bits are crisp and brown.
Add onion; cook slowly for 5 minutes, stirring often.
Add potatoes and 2 cups water, cooking until potatoes are tender.
Add the cream-style corn, 2 cups milk and the Carnation milk.
Add 2 tablespoons butter and salt and pepper to taste.
Serves 6 to 8.
Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
Cook eggs, milk and 1 cup sugar in double boiler until mixture coats the spoon.
Then add remaining 1 1/2 cups sugar, Carnation milk and vanilla.
Mix with cooked mixture.
Add enough milk to make 1 gallon.
Refrigerate overnight.
Pour into 1 gallon ice cream freezer and freeze as directed.