HOW TO USE EVAPORATED MILK AND SOUP FOR SAUCES AND GRAVIES2/3 cup evaporated milk (1 small can)
1 (10 3/4 ounce) can condensed cream soup (mushroom, chicken, celery or tomato soup)
Gradually stir evaporated milk into condensed soup.
TO USE FOR A SAUCE: Heat mixture until steaming. Do not boil. Serve over hot sandwiches or use to cream vegetables, meats or hard-cooked eggs.
TO USE FOR GRAVY: Heat mixture with a tablespoon of meat drippings and the crisp, flavorful bits left in pan used to cook meat.
VARIATIONS:- cream of mushroom soup with pork chops or fried steak
- cream of chicken soup with fried chicken
- cream of celery soup with ham or roast pork
- cream of tomato soup with meat loaf or fish.
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Recipes from Pet Milk Company, 1963