This is the time of year when canned milk is on sale, big time. Since it’s such a good buy, I thought it would be interesting to explore some of the things that can be done with this product. Little did I know…

Crumb Coating: For a firmer, tastier coating, roll foods in crumbs or flour mixture, shake lightly and dip into canned milk before rolling in crumbs again.


Binding: Because of its consistency, undiluted canned milk is perfect for binding ingredients for fish patties, meat loaves, hamburgers, etc.



Creaming: Use canned milk for soups. It also enriches sauces and gravies.



Whipped Topping: Canned milk whips up to 3 times its volume! Just pour ½ C chilled canned milk into a chilled bowl, whip until begins to thicken; add 1 Tbsp lemon juice and whip until very stiff. Fold in 1 Tbsp sugar and a few drops vanilla. Serve at once as a topping for puddings, fruit pies or other desserts. Remember though, whip it just before serving—it won’t sit around well.

Creaming Potatoes: Use canned milk instead of butter, and beat spuds until creamy. Add salt and pepper to taste.



As Milk: When a recipe calls for milk, dilute canned milk with an equal quantity of water and use as the recipe directs.



Now, here are a few recipes incorporating canned milk:

FROZEN LEMON CRUNCH
(Serves 6-8)

This is an unusual way of serving a lemon flavored dessert. Surprisingly easy to make, your family will love the refreshing taste, the creamier texture of this nourishing, sherbet-like sweet.

Filling
1 C canned milk
1/3 C lemon juice
2 eggs
½ C sugar
½ tsp salt
1 Tbsp grated lemon rind

Crunch topping
½ C finely crushed cornflakes
2 Tbsp melted butter
3 Tbsp sugar

Chill canned milk in ice cube tray until soft ice crystals form around edges of the tray (15 to 20 min.). Whip until stiff (about 1 min.). Add lemon juice and whip until very stiff (about 2 min. longer). Beat eggs, ½ C sugar and salt until thick and creamy (about 4 min.). Fold in whipped canned milk and grated lemon rind. Spoon into 8x9 pan. To make topping, mix cornflakes, butter, and 3 Tbsp sugar together in a bowl. Sprinkle over top of filling. Freeze until firm (about 2 hrs) and serve cold.