On 09-05-19 20:48, Nancy Backus <=-
spoke to Sean Dennis about Re: 867 loreyers was pic <=-

Having been forced to drink it as a child, I only used it as a
fortifying and/or called-for ingredient in cooking and baking... I

I hated the nonfat powdered milk growing up but now I drink something called Morning Moo's from Augason Farms. It tastes nothing like that awful stuff from the past and is much cheaper than buying regular
milk.

We used to call it "funny milk" because it was funny how the powder
turned into what (sorta) looked like milk.... AND, it tasted funny...
;0 It was a cost-cutting measure by my parents, started when we were up
to 5 or 6 kids, all drinking plenty of milk...

I think that we might well have used powdered milk when we were first
married and on a *very* limited budget. It would have been for cost and
not for fat avoidance. When mixed I seem to recall that it looked
something like fat free milk, namely thin and blue. OTOH, it did supply
some needed nutrients, e.g. calcium.

I think that Gail has a container that is sometimes used in baking
bread, but we don't do even that much any more.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tofu'd English Muffins:
Categories: Tofu, Sandwich
Yield: 4 servings

6 English Muffins, of any
-variety (but Earth Nut
-muffins work best, IMO)
1 lb Firm tofu
-couple of stalks of celery
-(chopped)
-small bunch of green onions
-(chopped)
1 ts Olive oil
1 tb Soy sauce (or to taste)
ds Garlic salt
ds Pepper
-pile of grated cheddar
-cheese (how much, sharp or
-mild, is up to you)

(adding some chopped black olives or green pepper is coolio, too.

Heck, experiment with different chesses, different ingredients, even
different breads. I have. I've done a variation with sauteed mushrooms
on sliced rye with Monteray Jack, for instance. Worked great.)

O.K. here's what to do:

Wrap chunk of tofu in a clean towel, or between some paper towels, to
decrease water content. Then mash the tofu up in a mixing bowl. Add
olive oil, soy sauce, celery, green onion, garlic salt, and pepper
(and the black olives and/or green pepper if you are so inclined).
Then mix the mess up.

That's the spread.

Now, simply spread the stuff on English muffin halves. Then put some
cheddar cheese atop that. Place these on a cookie sheet.

That's it.

Cook at 350 for about 15 mins. or when cheese is melted well.
(beware of letting the bottoms of the muffins getting hard. I place
the cookie sheet on top of another shallow baking pan to prevent this,
myself.)

From: Steve Kemp Date: 04-26-00
Cooking

MMMMM


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Quoting Dale Shipp to Nancy Backus on 09-07-19 01:19 <=-

Having been forced to drink it as a child, I only used it as a
fortifying and/or called-for ingredient in cooking and baking... I

I hated the nonfat powdered milk growing up but now I drink something
called Morning Moo's from Augason Farms. It tastes nothing like that
awful stuff from the past and is much cheaper than buying regular
milk.

We used to call it "funny milk" because it was funny how the powder
turned into what (sorta) looked like milk.... AND, it tasted funny...
;0 It was a cost-cutting measure by my parents, started when we were
up to 5 or 6 kids, all drinking plenty of milk...

I think that we might well have used powdered milk when we were first married and on a *very* limited budget. It would have been for cost
and not for fat avoidance.

I'm pretty sure that it was cost not fat avoidance on my parents' part
as well....

When mixed I seem to recall that it looked
something like fat free milk, namely thin and blue. OTOH, it did
supply some needed nutrients, e.g. calcium.

And tasted nasty, at least to me... (G)

I think that Gail has a container that is sometimes used in baking
bread, but we don't do even that much any more.

If I still have any in the house, it is certainly so old as to be
unusable... ;)

ttyl neb

... I used to work in a blanket factory, but it folded.

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