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Recipe: How to Use Evaporated Milk and Soup for Sauces and Gravies (Pet Milk, 1963)

Toppings - Sauces and Gravies
HOW TO USE EVAPORATED MILK AND SOUP FOR SAUCES AND GRAVIES

2/3 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
MsgID: 018400
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 37 Recipes from the Booklet: Plain and F...
Board: Vintage Recipes at Recipelink.com
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