Mix Carnation dry milk and warm water.
Add flour mixed with enough cold water to make a smooth paste.
Stir mixture into warm milk and then add 1 tablet of Rennet.
Stir well.
Let stand in warm area for at least 45 minutes.
Then drain off the whey (about 3 cups).
Blend all together.
This equals 1 can condensed sweetened milk (like Eagle Brand).
Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.
3\".
Put in Carnation evaporated milk.
Dredge in flour
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.
ill be softened.
Pour Carnation evaporated milk into a refrigerator tray
Bake cake according to directions on back of box. When pulled out of oven, poke holes all over cake with knife. Immediately pour milk over cake, followed by caramel syrup. Sprinkle heath bar over caramel layer. Let cool. Spread 1 layer of cool whip on top. Drizzle chocolate syrup on top. Place in refrigerator to let cool whip set.
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.
nd salt together.
Combine Carnation evaporated milk and water; stir in
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.
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.
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.
Beat eggs with sugar; add salt, vanilla, milk and water.
Pour into an unbaked pie shell.
Bake at 425\u00b0 for 15 minutes, then lower to 350\u00b0 for 30 minutes.
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.
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!
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.
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.)
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.
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.