I have a large box of non-fat dry milk that I'm either going to use, or toss soon. Any suggestions?

D

dawnnys

Well-known member
Can I use it in baking? I don't want to reconstitute it and use it for drinking - ugh - but I hate to throw it.

Would it work as a filler for something like meatballs or ground turkey burgers? What do people use it for?

TIA!

 
Here's the USDA booklet full of recipes, including fruit pops >>

www.fns.usda.gov/fdd/recipes/hhp/NFDM-Recipes.pdf

 
My Mom used to use it in the dogs food. I would check with the vet first, but our dog loved it

 
I reconstitute it with low-sodium chicken broth and use in recipes that call for milk where that

would be appropriate. Such as a chicken noodle type of casserole. I also use it when making salmon loaf, my recipe calls for the salmon liquid + milk, I use all the salmon liquid and put in dry milk.

 
I keep some on hand for my bread machine recipes. lots of them call for dry milk powder.

not sure why.

 
Hi Dawn, the link that cheezz posted, above, has a recipe for salmon loaf in it

Salmon Loaf
Makes 4 servings

1 egg, slightly beaten
2/3 cup nonfat dry milk
1 tablespoon dried minced onion
dash pepper
4 slices bread, torn into small pieces
1 (16 ounce) can salmon

1. Preheat oven to 350°F. Grease a loaf pan with non-stick cooking spray.

2. In large bowl, combine egg, NDM, onion, pepper, and bread.

3. Drain salmon, saving 1/4 cup liquid. Mash salmon and soft bones and add to bread mixture along with reserved liquid. Stir until combined and bread has absorbed liquid.

4. Pat evenly into prepared pan. Bake for 25-30 minutes.

Serve with cream sauce, if desired.

Nutrients Per Serving:
Calories 280 Saturated Fat 2.5 g Iron 2 mg
Protein 30 g Cholesterol 115 mg Calcium 425 mg
Carbohydrates 18 g Vitamin A 130 RE Sodium 840 mg
Total Fat 9 g Vitamin C 1 mg Dietary Fiber 1 g

Recipe provided by Washington State Dairy Council

 
Rec: Salmon Loaf

Dawn, this is from an old Farm Journal Cookbook. It's not the healthiest recipe in the world and I don't make it often, but my husband loves it. The original recipe calls for making a sauce for it by heating a can of frozen condensed cream of shrimp soup with 2 T. of milk. I think the soup was discontinued years ago, but I just made the loaf without the soup anyway.

* Exported for MasterCook 4 by Living Cookbook *

Salmon Loaf with Shrimp Sauce

Recipe By :
Serving Size : 8 Preparation Time: 0:00
Categories : Fish Main Dish


Amount Measure Ingredient -- Preparation Method

2 1-lb cans salmon
1/4 cup onion, finely minced
1/4 cup chopped parsley
1/4 cup lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground thyme
2 cups coarse cracker crumbs
1/2 cup (about) milk
4 eggs, well beaten
1/4 cup melted butter

1. Drain salmon, saving liquid.

2. Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and
cracker crumbs; mix lightly.

3. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted
butter. Mix lightly.

4. Spoon into greased 1-quart loaf pan or casserole. Bake in moderate oven
(350°) 1 hour or until loaf is set in center.

 
You must log in or register to reply here.
Back
Top