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Tuesday, October 20, 2009

Cooking with Carnation Evaporated Milk

I must confess that until recently, I have not used Carnation Evaporated Milk as much as I could in my everyday cooking. Oh sure, I use it for my holiday baking, I mean what would pumpkin pie be without the evaporated milk? But other than that, my cans of evaporated milk have languished in the cupboard, waiting for me to run out of creamer for my coffee so they can save the day. Poor things!

I found myself wondering why in the world I don't use it more often. What's not to like? It's economical, has a long shelf-life (when unopened), and it adds a richness of flavor to both sweet and savory recipes. In short, it truly is the right milk for cooking. I don't know how I could have forgotten that this wonderful "can of possibilities" has been in my cupboard all along! Here are two savory recipes I made recently using Carnation Evaporated Milk.

The first recipe, Sunrise Sausage Bake, comes from the Carnation
"Holiday Houseful" cook booklet. You can download it for free here: The recipe was quite easy to make and the breakfast casserole was creamy, fluffy, and savory. I liked the fact that unlike many other bread and egg breakfast casseroles, this one did not have to sit overnight before baking, making it perfect for last-minute preparation when you have unexpected company.

The second recipe I tried using Carnation Evaporated Milk was my mother's recipe for Stuffed Gravy-Smothered Pork Chops. The gravy that resulted from using the evaporated milk had a much richer taste and more satiny texture than it ever has when I use regular milk.

Stuffed Gravy-Smothered Pork Chops

4 (1-inch thick) bone-in Pork Chops
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon shortening or vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup (cream of celery works well too)
1 (12 oz.) can evaporated milk
1 cup prepared herb-seasoned stuffing, prepared according to package directions (note: you will want stuffing a bit on the dry side so gravy doesn't make it mushy)

1. Sprinkle chops with salt and pepper.
2. Using a small, sharp knife, make a slit in the side of each chop, cutting deep enough to create a pocket for the stuffing.
3. Using a small spoon, fill each pocket with approx. 1/4 cup stuffing.
4. Melt shortening in 10 inch skillet; brown chops in hot shortening, turning carefully so stuffing does not squeeze out.
5. In a small bowl, combine evaporated milk and soup using a wire whisk to remove lumps.
6. Spray a 2 qt. baking dish with nonstick cooking spray or grease with additional shortening; place chops in prepared baking dish.
7. Pour soup mixture over and around chops.
8. Bake at 350 for 45 minutes or until chops are tender.

If you're interested in finding out more about Carnation Evaporated Milk, or trying some new recipes using Carnation, you can find product information, nutrition information, plus lots of great recipes here:

Just for fun, send all your foodie friends one of these recipe e-cards from Carnation:

Coupons for product and stipend for recipe ingredients graciously provided by Carnation and Cassie Boorn of the One2One Network. This is not a paid product endorsement.

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ssilly_2003 said...

The breakfast caserole was very good. The sausage was very tastey, and the bread not too soggy. Very good recipe, thanks for sharing!

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