Before the month ended I wanted to give you one more recipe I found that worked perfectly with powdered milk. This month we have had fun with delicious powdered egg and milk recipes and this new recipe is no exception. I have made this soup for a year now and every time I make it I realize even more how much I love it. I love that it uses sweet potatoes (one of my favorite vegetables!) and makes a perfect fall soup. Serve this soup with some cornbread or toasted bread (I made our French bread recipe) and you will have a perfect dinner on a cold night.
I found this recipe first on Mel’s Kitchen Cafe website and then I have seen it on several other popular food blogs. Thanks Melanie for this great recipe!! This recipe is also great with or without chicken. When I leave the chicken out of this recipe I serve the soup topped with crisp bacon–I think I actually prefer it that way 🙂
- 3 c. water
- 1 c. powdered milk 'magic mix' **See below for recipe
- 1 pkg. (8.5 oz.) cornbread mix (I used Betty Crocker's cornbread mix package)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 t. oregano
- 2 quarts chicken broth (I used water and McCormick Chicken Base from Costco--one of my favorite ingredients in my food storage)
- 2 chicken breasts, cut into 1/2 inch cubes
- 2 large sweet potatoes or yams, peeled and cut into 1/2 inch pieces
- 1 c. cheddar cheese, shredded
- 3 c. frozen corn (not thawed)
- 1/2 c. fresh parsley (or 1-2 T. dried)
- Salt and pepper to taste
- *I also added some garlic powder, Montreal Steak Seasoning and cut up celery to my soup. I liked the extra texture the celery gave the soup
- Mix water, powdered milk magic mix and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.
- 2 1/3 c. dry powdered milk
- 1 c. flour
- 1 c. butter (2 cubes), softened
- Combine all ingredients together into a large mixing bowl. Mix until completely incorporated (a food processor works great). Keep tightly covered in the refrigerator for up to three months.
- Magic Mix is VERY easy to make and is great to have in your fridge to use when making cream soups, alfredo sauce, homemade cream of chicken/mushroom soup, puddings, etc.
Powdered Milk Conversions:
Baking or cooking with powdered milk:
1 c. water + 3 T. dry powdered milk = 1 c. milk
Ratios for drinking powdered milk:
3/4 c. dry powdered milk + 1 c. warm water + 3 c. cold water= 1 quart milk
3 c. dry powdered milk + 4 c. hot water + 12 c. cold water = 1 gallon milk
Milk Alternate Conversions (Morning Moo):
1/2 c. dry powdered milk alternate + 1 c. hot water + 4 c. cold water = 1 quart milk
Powdered Egg Conversions:
1 T. dry egg powder + 2 T. water = 1 large egg
2 T. dry egg powder + 4 T. water = 2 large eggs
1/4 c. dry egg powder + 1/2 c. water = 3 large eggs
Can you use Morning Moo in the Magic mix or does it need to be regular old nonfat dry milk? I was also wondering if it would work for the sweetened condensed milk recipe too? All I have is morning moo, and I would love to use it more.
If you like Magic Mix you could also try SOS Mix (you can search for it and recipes on Google). SOS stands for "Soup or Sauce". It uses powdered milk, cornstarch, and other seasonings. The two mixes are very similar.
I like SOS mix because you don't need to refrigerate it and I prefer the taste (I don't care for all that butter in Magic Mix). But, Magic Mix can be used for puddings. Try them both to see which you prefer.
Thank you sooo soo much for all your wonderful and informative posts. I really love your blog.
Can you tell me the difference between Morning Moos and the Cannery's Dry Milk?
Thanks!
I apologize. I taught a class on powd. milk and eggs last month, videoed the class and haven't had a chance to edit it and post it on my blog. In my class I taught the differences between the two–sorry, I forget who I teach what to.
The cannery milk is non-instant powdered milk. This is the most healthy powdered milk you can buy. It is filled with vitamins and minerals and stores the longest on your shelf. This is the most important powdered milk to store because of it's nutrients.
Morning Moo is a milk alternate and does not have the same nutrients of the non-instant milk. Think of it as like real orange juice (cannery milk) and tang (Morning Moo). The Morning Moo has things in it like hydrogenated oil and high fructose corn syrup. Two things that are not great for your body..but, that is what makes it taste better. This milk also doesn't last as long as non-instant milk because it has the fat and oils in it. It will only last 2-5 years instead of the possible 30 years.
Which to store? I store both for different reasons. I store the cannery milk (non-instant) for my cooking needs and for drinking if we had to live out of our storage for any reason (the nutrients are so much better). I store the Morning Moo if I want to supplement the milk in our fridge with a powdered version that tastes good and is less expensive. My kids can not tell the difference between fresh milk and the Morning Moo (especially if I use half milk alternate and half fresh milk).
Both milks can be used in cooking of soups, sauces, puddings, breads, etc. The ratios when using these milks in cooking is the same: 1 c. water + 3 T. dry milk = 1 c. fresh milk
Hope that helps 🙂
THANK YOU THANK YOU THANK YOU!!! i've been wondering about this for some time.
And a HUGE thank you from me as well. I appreciate all the time you spend sharing your wealth of knowledge with all of us. I know my life is blessed because of your hard work. Thank you!
Milled Flax Seed can also be used as an egg substitute ( 1 T. Flax seed + 3 T. Water = 1 egg). It can also be used for butter (1 T. Flax seed = 1 T. butter). I've used it for eggs and/or part of the butter in many recipes (rolls, cookies, cinnamon rolls, pancakes) to cut down on fat and you can't tell a difference at all.
I made this soup today with Shirley J sauce. The new formulation they sell on their website is 4 C water to 1 C powder so the milk/cornbread mixture took a little longer to thicken–about 6 minutes for me. Shirley J does not need to be refrigerated, it has a long shelf life and is better nutritionally–not all that butter fat. The corn was overpowering and I would put more sweet potatoes in next time. But delish!!
I am wondering about substituting the morning moo for 1/2 and 1/2 or heavy cream in recipes without making that magic mix or leaving it in my fridge??? Not for baking/dessert recipes, but in soups, sauces, etc. Like in soup that calls for 1/2 and 1/2, could I mix up some morning moo/water or even milk, but use extra morning moo, and maybe throw it in the microwave to melt some butter in there and use it as 1/2 1/2 or cream? Does that make sense? just wondering if you know what the measurements would be, like how much water/morning moo, etc for 1 cup of half and half or even 2 cups?
Amy, I don't have the exact measurements for that but I do often just add extra dry powdered milk to soups or puddings if I want a thicker, creamier texture. It seems to work well without all of the fat. Sorry I don't have an exact measurement though. I will keep an eye out for one online 😉