Homemade Sweetened Condensed Milk

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 I would like to thank Mrs. Harris so much for giving me this wonderful recipe. I have tried it here at home and it is simply out of this world. I hope that everyone will stop buying Sweetened Condensed Milk in the stores after reading this. You know that they claim that cans have some sort of poison in them now and not good for our health. This way we can now have Sweetened Condensed Milk for all our cooking needs thanks to Mrs. Harris. I sure hope others will be so kind as to send me their favorite recipes and special cooking hints to post here. I would love to hear from everyone.

Thank you so much

Sarah

Ingredients

  • 1/3 cup boiling water
  • 4 tablespoons butter
  • 3/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered milk (recommended: Carnation)

Directions

Using an electric mixer, blend together water, butter, sugar, and vanilla.

Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.  Makes the equivalent of one 14-ounce can of sweetened condensed milk.

Zucchini Roma

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ZUCCHINI ROMA

Ingredients:

  •   5 med. zucchini
  • 1/4 c. flour
  • 1 tsp. salt
  • 1 tsp. oregano
  • 1/4 tsp. ground pepper
  • 1/4 c. olive oil
  • 2 sliced tomato
  • 1 c. sour cream
  • 1/2 c. Parmesan cheese

Prepare:

 Wash and scrub zucchini well and cut into thin round pieces.  Combine flour with half the salt, pepper and oregano in a bowl.  Coat zucchini slices in mixture.  Heat oil in a skillet and saute zucchini until brown.  Place zucchini in a greased baking dish and top with tomato.  Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices.  Bake 30 minutes at 350 degrees.

Zucchini Parmesan

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ZUCCHINI  PARMESAN

Ingredients:

Zucchini

  •  4 cups thinly sliced zucchini
  • 1 tbsp. water
  • 1 tsp. salt
  • 3 tbsp. grated parmesan cheese
  • 1 sm. onion, chopped
  • 2 tbsp. margarine
  • Freshly ground pepper

Prepare:

 Put all ingredients except cheese in skillet.  Cover and cook 1 minute.  Uncover and continue cooking and turning with wide spatula until just tender.  About 5 minutes.  Sprinkle with cheese.  Toss.  Serves 6 to 8.

Enjoy

Sarah

Simpson’s Zucchini Bisque

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SIMPSON’S ZUCCHINI BISQUE

Ingredients:

Zucchini

  • 5 c. zucchini, sliced 1/2 inch pieces
  • 1/4 c. butter or margarine
  • 1 onion, chopped
  • 3 1/2 c. chicken stock
  • 1/2 c. light cream
  • Salt to taste
  • pepper
  • 1/8 tsp. black pepper
  • 1/8 tsp. nutmeg

Prepare:

Saute zucchini and onion until limp, not brown.  Add broth, cover and simmer about 15 minutes.  Whirl in blender.  Add cream and seasonings.

Zucchini Bisque

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ZUCCHINI BISQUE

Ingredients:

  • 1 pound zucchini, cut into chunks or small pieces

Prepare:

Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil.  Add zucchini pieces and saute until coated with oil.  Add 2 cups broth or 2 bouillon cubes dissolved in water.  Simmer until tender, about 45 minutes.  Cool.  Add 1/4 to 1/2 teaspoon curry powder.  Blend in food processor or blender until smooth.  Serve hot or cold with a drop of plain yogurt or sour cream.  Two carrots cut up may be cooked with zucchini.

Zesty Zucchini Bake

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ZESTY ZUCCHINI BAKE

Ingredients:

  • 1 lb. Italian sausage or ground beef (I use Italian Turkey Sausage)
  • 3 med. onions, sliced
  • 1 clove garlic, crushed
  • 1/3 c. oil
  • 1 (28 oz.) can tomatoes
  • 2 tsp. salt (optional)
  • 1/8 tsp. pepper
  • 2 tsp. oregano
  • 1 tbsp. wine vinegar
  • 8 med. zucchini (3 lb.), sliced 1/4  inch thick
  • 3 tbsp. grated Parmesan cheese

Prepare:

Saute onions and garlic with sausage until browned.  Add crushed tomatoes, seasonings and vinegar.  Bring to a boil and simmer 1 minute.  Arrange zucchini slices in a greased 3-quart casserole.  Top with tomato and meat mixture.  Sprinkle with cheese.  Bake at 400 degrees for 1 hour or until tender.  Makes 10 cups or 8-10 servings.

Sweet and Sour Zucchini

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SWEET AND SOUR ZUCCHINI

Ingredients:

  • 1/4 c. red wine vinegar
  • 1/3 c. cider vinegar
  • 1/6 c. salad oil (about 2 1/2 tbsp.)
  • 1/4 c. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. chopped green pepper
  • 1/4 c. chopped celery
  • 1/2 sm. onion, minced
  • 3-6 sm. zucchini, thinly sliced

Prepare:

Mix all together and chill for 6 hours or overnight, stirring occasionally.  Will keep for a long time in the refrigerator.  Drain before serving.  If using larger zucchini, halve or quarter it lengthwise before slicing.

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