Living Resourcefully

Susan Hansen, Extension Educator Colfax County

 

Condensed Cream Soup Mix

 

The following recipe for condensed cream soup mix has been around for several years yet I still get requests for it. Commercially canned condensed cream soup is a popular ingredient in casseroles and other main dishes. However, the sodium content can be high.

 

You can make your own condensed cream soup and have better control over the amount of fat and sodium that it contains. Yes, it takes longer than opening a can, but the results are worth it. So is the money saved.

 

2 cups non-fat dry milk powder

3/4 cup cornstarch

1/4 cup chicken flavored bouillon granules

2 tablespoons dried onion flakes

1 teaspoon dried basil, crushed

1 teaspoon thyme

½ teaspoon pepper

 

Mix all ingredients and store in an airtight container.

 

To substitute for one can condensed soup, combine 1/3 cup dry mix and 1 1/4 cups water. Heat to boiling; cook and stir until thickened. It’s now ready to use.

 

Muffin - Making Tips

 

Muffins are quick to make for any meal or snack. To improve nutrition without sacrificing taste, try these tips.

 

Replace 1 whole egg with 1/4 cup egg substitute or 2 egg whites. This reduces cholesterol.

 

Include sweet spices such as ginger, cinnamon and allspice to make up for the flavor that is lost when fat is reduced.

 

Add dried fruits to increase fiber content.

 

Cut down on, but don’t cut out, nuts. Nuts are high in fat but just a few nuts add flavor.

 

Freezer Hints

 

Food expands when it freezes, so leave a half-inch at the top of all containers. Use freezer-safe containers. Use bags that are durable, moisture-proof and can be labeled with the food and date.

 

Remove as much air as possible from containers to prevent freezer burn. Double wrapping can reduce freezer burn.

 

Freeze food in usable portions. If you are a one or two person household, freeze in 1 or 2 cup portions.

 

Finally, remember to thaw foods overnight in the refrigerator.