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.
Cream butter, 1 3/4 cups of sugar and eggs.
Mix well.
Sift together flour, baking powder and salt.
Add to creamed mixture alternately with Carnation milk.
Mix 2/3 cup brown sugar and cinnamon.
Pour half of batter into a 9 x 12-inch pan.
Sprinkle with
half of sugars and cinnamon mixture.
Pour in rest of batter.
Top with remaining mixture.
Bake at 350\u00b0 for 40 to 45 minutes.
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.
Boil water, add sugar and Jell-O and mix well.
Put in refrigerator until slightly chilled (about 40 minutes).
Mix with Carnation milk in blender or mixer until fluffy at high speed. Crush cookies and put on bottom of 12 x 8-inch pan.
Add mixture and top with more crushed cookies.
Put in fridge until completely chilled and firm.
Enjoy!
Peel, boil and then drain potatoes.
Mash with Carnation milk, margarine, salt and pepper.
Put in a large baking dish. Brown hamburger and onion and drain. Add ketchup, salt and pepper.
Put hamburger in \"well\" you have made in middle of mashed potatoes. Bake in preheated 350\u00b0 oven for 30 minutes.
Tear cake into pieces, place in a large bowl.
Mix confectioners sugar with Carnation milk.
Add sour cream, mix together.
Mix strawberries and glaze.
Pour over torn cake and cover with Cool Whip.
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.
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.
add to bowl and stir with wooden spoon.
Peel bananas
ob; add to the pot with coconut milk. Cook an additional 5
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.
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.
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.
Mix sugar, flour and beaten egg yolks together in a double boiler. Add Carnation milk. Fill to top of double boiler with regular milk. Cover and cook until filling becomes a medium thickness.\tAdd butter and vanilla to hot filling. Let cool. Pour over your bananas and wafers in a square casserole dish. Top with meringue. Bake until golden brown.
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.
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.
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.
Beat eggs and sugar together.
Add Eagle Brand milk and Carnation milk.
Fill with homogenized milk and vanilla.
Butter casserole and line with tortillas.
Make sauce.
Saute one medium chopped onion and 1 can green chilies (seeds removed). Add soup, broth, Carnation milk and chicken.
Top with grated cheese.
Bake 45 minutes at 350\u00b0.