Before the month ended I wanted to give you one more recipe I found that worked perfectly with powdered milk. This month we have had fun with delicious powdered egg and milk recipes and this new recipe is no exception. I have made this soup for a year now and every time I make it I realize even more how much I love it. I love that it uses sweet potatoes (one of my favorite vegetables!) and makes a perfect fall soup. Serve this soup with some cornbread or toasted bread (I made our French bread recipe) and you will have a perfect dinner on a cold night.
I found this recipe first on Mel’s Kitchen Cafe website and then I have seen it on several other popular food blogs. Thanks Melanie for this great recipe!! This recipe is also great with or without chicken. When I leave the chicken out of this recipe I serve the soup topped with crisp bacon–I think I actually prefer it that way 🙂
[buymeapie-recipe id=’809′] [buymeapie-recipe id=’810′]
Powdered Milk Conversions:
Baking or cooking with powdered milk:
1 c. water + 3 T. dry powdered milk = 1 c. milk
Ratios for drinking powdered milk:
3/4 c. dry powdered milk + 1 c. warm water + 3 c. cold water= 1 quart milk
3 c. dry powdered milk + 4 c. hot water + 12 c. cold water = 1 gallon milk
Milk Alternate Conversions (Morning Moo):
1/2 c. dry powdered milk alternate + 1 c. hot water + 4 c. cold water = 1 quart milk
Powdered Egg Conversions:
1 T. dry egg powder + 2 T. water = 1 large egg
2 T. dry egg powder + 4 T. water = 2 large eggs
1/4 c. dry egg powder + 1/2 c. water = 3 large eggs
