10/18/11

Magic Mix

What is Magic Mix you may ask?  It is a master mix for making a white sauce.  Have you seen the price of Cream of ___________ (fill in the blank) soup lately?  They are expensive! Any condensed cream soup is basically a white sauce. What else can you do with Magic Mix? Cheese sauce, even puddings and fudgsicles!

A great money saver!  Here's how you make it:

Magic Mix


4 cups instant powdered milk (2 1/2 cups non -instant powdered milk)
1 cup flour
1 cup margarine or butter

combine all ingredients in a large bowl and mix until it looks like cornmeal.  Cover tightly and store in refrigerator.  Makes 5 cups of Magic Mix.

Here's a few recipes to get you started with your Magic Mix:

White Sauce:
Makes 1 cup:
Can substitute broth (chicken or beef) for the water if you desire.
Stir over medium heat until smooth and thick.

For thin sauce: 1/3 cup Magic Mix + 1 cup water
For medium sauce: 1/2 cup Magic Mix + 1 cup water.
For thick Sauce 2/3 cup Magic Mix + 1 cup water.

Cheese Sauce:
Makes 1 cup:
Prepare white sauce above and add 1 cup shredded cheese until melted.

Mac-n-cheese
cook 1 cup dry macaroni noodles. While cooking, prepare 1 cup cheese sauce above. When macaroni is cooked, drain noodles and add cheese sauce. Stir till mixed. Serve warm.

For another recipe using Magic Mix cheese sauce,  Click Here For Cheesy Broccoli Rice Casserole


Pudding:

Magic Mix Pudding
Makes 4 1/2 cup servings
  • 1/2 cup sugar
  • 1 cup Magic Mix
  • 1 teaspoon vanilla
  • 2-3 tablespoons cocoa(opt)
  • 2 cups water
Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding begins to bubble. Add vanilla and beat. Cover and cool.


Fudgesicles
1/2 cup sugar
1 cup Magic Mix
2-3 Tablespoons cocoa
2 cups water
1 teaspoon vanilla
1/2 cup milk

Combine Magic Mix, sugar & cocoa in a saucepan and mix well. Add water, stir over med. heat until pudding bubbles. Add vanilla and mix.  Add milk  and stir.  Pour into Popsicle molds or into paper cups. Cover paper cups with saran wrap and poke a spoon through the saran wrap into the fudgesicle for a handle. Place in freezer until frozen solid.





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12 comments:

  1. If something calls for one can cream of_____ soup how much magic mix do I use in its place?

    ReplyDelete
    Replies
    1. Great question! I believe soup can are about 12 ounces or 1 1/2 cups. The white sauce recipe above makes 1 cup so I make 1 & 1/2 batches of it. I usually use the "thick" version above as well as chicken or beef broth for the water. But one batch (or 1 cup) of the sauce is usually plenty if it's being mixed into a casserole with other ingredients. So may not need to make the other 1/2 batch. Does that help?

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    2. Yes, thank you for your help!! :)

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  2. Is the butter melted when you mix it with the other ingredients? Do you use a electric mixer or mix by hand?

    ReplyDelete
    Replies
    1. Thanks for the question! I'll try to go back when I get home from work and clarify the instructions! The butter is soft/room temperature. You can either mix by hand or mixer till crumbly and well blended.

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  3. When I've made something with powdered milk, that powdered milk taste is still so strong - when I made sweetened condensed milk, I had to just throw it away. Is there a brand that's better than others? Am I doing something wrong, or is that taste just always going to linger?

    ReplyDelete
    Replies
    1. Meredith, For drinking/tasting of reconstituted powder milk, it will never taste just like fresh milk, however for mixing it into recipes for baking, it usually doesn't change the taste of the recipe that much, if at all. Did you try using it in any recipes yet? It may be one of those things that you just can't get to use to. If so, give yourself an "A" for trying new things! Let me know how it goes if you bake or cook with it, I'd love to hear !
      Best Wishes!
      Jan

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  4. What is non -instant powdered milk? I've never heard of it.

    ReplyDelete
    Replies
    1. Nancy that is a great question! I wondered if someone would ask me! Instant Powdered milk is what you are used to in the grocery store. It is easily dissolved, even in cold water and does taste closest to real milk, it is also more expensive than Non Instant. Non Instant Powdered milk has a very fine texture, and clumps easily, does not dissolve quite as easily and is better mixed with warm water. It is sold at emergency preparedness type stores. It does not taste quite the exact same as real milk, but is less expensive by far and is perfect for using in baking and other recipes where you will not be drinking it. (although you certainly can!) Here is a great article that explains it: (with pictures too) http://selfrelianceadventures.blogspot.com/2010/01/difference-between-instant-and-non.html Hope that helps! Jan

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  5. PLEASE LET ME KNOW IF YOU HAVE ANY NEWSLETTERS OR RECIPES THAT YOU SEND OUT BY EMAIL.

    THANK YOU AND GOD BLESS YOU

    JETHRO PAUL RAYMER

    red7ccc13@gmail.com

    ReplyDelete
    Replies
    1. There is a subscribe by email in the right sidebar, thanks for asking!

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  6. PLEASE LET ME KNOW IF YOU HAVE ANY NEWSLETTERS OR RECIPES THAT YOU SEND OUT BY EMAIL.

    THANK YOU AND GOD BLESS YOU

    JETHRO PAUL RAYMER

    red7ccc13@gmail.com

    ReplyDelete

I'd love to hear from you!

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