|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
1 - 10 of 139 for corn chowder evaporated milk
In a skillet, ... Stir in creamed corn and evaporated milk. Add 1 ... with salt and pepper. Simmer 15 minutes and remove from heat. May serve warm or cool.
into 1/4 inch ... are tender. Add corn and evaporated milk (Fresh milk or ... gradually add to chowder. Cook, uncovered ... quick New England clam chowder.
Peel and dice ... pot, add onions, milk, ham, cream ... occasionally. Add cream-style corn, salt and ... is an easy chowder made with left-over ... have on your shelves.
Cook bacon until ... and 2 cups corn on high until ... in cream (or evaporated/skimmed milk). Add white ... serving with bacon (Baco's) bits. Serves 4 to 6.
Fry bacon. Crumble ... stock. Bring to boil. Add corn, milk, shrimp, salt, pepper and Tabasco. Simmer over low fire for approximately 30 minutes. Serves 6.
In a large, ... cut in small cubes. Then add water to the fat. Cook until potatoes are tender. Add corn and milk. Heat. Add seasonings and butter. Serve.
Drain salmon and ... broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and cream corn. Heat thoroughly but DO NOT boil. Serves 4-6. Enjoy!
Saute onion in ... minutes. Add soup, corn and milks (regular and evaporated); simmer until vegetables are tender and liquid is heated through. Do not boil.
Dice bacon 1/2 inch; fry bacon down; pour away grease. Cook potatoes 20 minutes in 2 1/2 quarts of water and tablespoon salt and 1 teaspoon of pepper ...
In a medium ... onion and cook until tender. Add creamed corn, evaporated milk and butter. Salt and pepper to taste. Cook until hot. Do not let liquid boil.
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