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We are going to have recipes using milk today. However, it will not be about whole, low-fat, skim, instant-non fat, buttermilk or sweetened condensed milk. What's else? Evaporated milk, it is made from milk we drink, which is gently heated to remove half the water. As a result of the evaporation of the water, the milk becomes richer and creamier, also increasing the amount of protein and calcium per serving. It provides extra nutrition per serving than recipes made with "drinking" milk. Plus, the "cooking milk", can add moistness, creaminess, thickness, smoothness, easier blending and added depth to your recipes. Be sure not to substitute sweetened condensed milk for evaporated milk in your recipes.

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So today it's about using evaporated milk in recipes. I'll start with...

TROPICAL SUNSHINE CAKE

1 pkg. yellow cake mix (regular size)

1-12 oz. can evaporated milk

2 large eggs

1-20 oz. can crushed pineapple in juice (not syrup) drained and saving the juice, divided

1/2 c. chopped almonds

3/4 c. sifted powdered sugar

1 c. flaked coconut

Whipped cream or whipped topping

Grease a 9x13-inch baking pan. In a large mixing bowl, combine cake mix, evaporated milk and eggs. Beat on low speed 2 minutes. Stir in 1 cup drained pineapple. Pour batter into baking pan. Sprinkle with almonds. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Combine sugar and 2 T. reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and rest of pineapple.

Cool completely before serving. Top with whipped cream or whipped topping.

Makes 12 servings.

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SCALLOPED POTATOES

6 medium potatoes, peeled and thinly sliced

3 T. butter or margarine

1/4 c. diced onion

3 T. flour

1 t. salt

1/4 t. pepper

1-12 oz. can evaporated milk

1 c. milk

1/3 c. grated Parmesan cheese

Grease a 11x17-inch baking dish. Put potatoes in a large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3-4 minutes. Drain and set aside. Heat butter in same pan over medium heat. Add onion; cook stirring occasionally for 1-2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in pan; pour milk mixture over potatoes. Sprinkle with cheese. Bake at 350 degrees for 23-30 minutes or until potatoes are tender and cheese is light golden brown.

Makes 8 servings.

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BANANA PUDDING

1 c. sugar

3 T. cornstarch

1/4 t. salt

2-12 oz. cans evaporated milk

2 large eggs, slightly beaten

3 T. butter, cut into/4-pieces

1-1/2 t. vanilla

3 firm bananas, cut into 1/4-inch pieces1 -8 oz. container whipped topping, thawed

Combine cornstarch and salt in medium saucepan. Gently stir in milk to dissolve cornstarch. Whisk in eggs. Add butter. Cook over medium heat, stirring constantly, until mixture begins to thicken. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour half of mixture into medium bowl. Top with sliced bananas; top with rest of pudding. Refrigerate for at least 4 hours. Top each serving with whipped topping.

Makes 8 servings.

TFD: A friend is one who knows all about you and still likes you!

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