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RECIPES USING MORNING MOO’S MILK ALTERNATE

ICE CREAM

1 Quart Morning Moo’s – Double Strength (reconstituted)

¾ Cup Maxi gel

2 ½ Cup Sugar

2 Tbsp Vanilla Flavoring

1 Quart Fruit – Puree

Place all ingredients into ice cream freezer mixer.

NOTE:  Cutting back on sugar will make ice cream freeze harder once placed in freezer.

-Wayne White-

LOW-FAT PUDDING POPS

4 Tbsp Morning Moo’s (dry)

1 Package fat-free Instant Pudding Mix

·        (Banana Cream or Chocolate work well)

2 Cups Water

Mix the dry milk powder with pudding mix.

Add water and whip with wire whisk until smooth.

Pour into Popsicle trays or small paper cups with plastic spoon inserted after the pudding sets.

Freeze until firm.

-Valerie Phillips-

STRAWBERRY SMOOTHIE

1 16-ounce package frozen, sliced, sweetened strawberries

2 Tbsp Morning Moo’s (dry)

1 Cup cold water

Allow the berries to partially thaw.  Add all ingredients to blender and puree until smooth.  Serves 2.

Variations: Use frozen unsweetened strawberries, or other fresh, canned or frozen fruit.  Sweeten to taste.  With fresh or canned fruit, add 6 or 7 ice cubes instead of cold water.

                                                                -Valerie Phillips

BROCCOLI CHEESE SOUP (Microwave recipe – less than 30 min.)

* Can use mashed potato flakes in place of cornstarch as a thickener.

1 16-ounce package frozen broccoli cuts

2 Tbsp dry minced onion

1 14-ounce can chicken broth, or 2 bouillon cubes & 2 cups water

2 Tbsp butter

2 Cups water, divided 1 cup each

¼ Cup Morning Moo’s (dry)

2 Tbsp cornstarch*

½ tsp freshly ground pepper

1 tsp garlic powder

2 Cups grated sharp cheddar cheese

½ Cup grated Parmesan cheese

Mix broccoli, onion, broth and butter in a large microwaveable bowl.  Microwave on high about 5 minutes, or until broccoli is tender.  Pour mixture in blender and add 1 cup of water, dry milk and cornstarch*.  Blend until smooth or slightly chunky, as desired.  Pour back into the cooking bowl and stir in 1 more cup of water, pepper and garlic powder.  Microwave on high about 5 minutes or until soup thickens. (Stir half way through to disperse cornstarch* and keep lumps from forming.)   Remove from microwave, stir well and fold in cheddar cheese.  Serve hot with a sprinkle of Parmesan on top.

                                                                        -Valerie Phillips

BACON CORN CHOWDER - (less than 30 min.)

2 large potatoes, diced

2 Tbsp dry minced onion

3 chicken bouillon cubes

2 Tbsp butter

2 Cups water

2 cans whole-kernel corn

1 tsp dried thyme

1 tsp dried rosemary, optional

1 tsp garlic powder

¼ Cup Morning Moo’s (dry)

½ to 3/8 Cup jarred real bacon pieces

½ tsp freshly ground pepper (to taste)