How to be a better cook …and save money, too!
By Mary Blake, Carnation Home Service Director – 1955
Ever discover a recipe so different you can hardly wait to tell your friends about it? Today, I have just that kind of recipe for you — a delicious and entirely new dessert I call “Tropical Freeze.”
It’s just as cool and refreshing as ice cream, yet costs only 17¢ a quart. Imagine! And it’s so easy to make with frozen orange juice and whipped Carnation Evaporated Milk.
Carnation Tropical Freeze
1-2/3 cups (large can) undiluted Carnation Evaporated Milk
1/4 cup lemon juice
1/2 cup sugar
1 6-oz can frozen orange juice concentrate
Chill Carnation in refrigerator tray until soft crystals form around edges of tray. Whip until stiff (about 1 minute). Add lemon juice and continue whipping until very stiff (about 2 minutes longer).
Combine whipped Carnation with sugar and softened frozen orange concentrate. Freeze in 2 small refrigerator trays until firm (1-2 hours).
Makes 2 quarts
Carnation 3-minute Cheese Sauce
With fresh garden vegetables so plentiful, now is the time to try them with my “3-Minute Cheese Sauce.” Yes, just 3 minutes when you make it with Carnation. Because of Carnation’s double-richness, there’s no need for flour and shortening. And because this is the better-blending milk, your sauce turns out smooth as can be in just 3 minutes!
(Makes about 2 cups)
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1/2 teaspoon salt
1 cup (4 oz) grated process-type American cheese
Simmer Carnation and salt in saucepan over low heat to just below boiling (about 2 minutes). Add cheese; continue heating until cheese melts (about 1 minute longer). Serve over cooked, well-drained fresh vegetables, such as asparagus, green beans or broccoli.
Cooking tips and tricks
- Use frozen orange juice cans for chilling cookie dough. Cut open other end and push down for easy slicing!
- Packaged regular and instant puddings make a quick, easy dessert for hot summer days. And they are especially good when you make them with Carnation. So next time it’s “pudding night” in your home, use a mixture of 1 cup evaporated milk and 1 cup water instead of the milk specified on the package. What a difference it makes!
Vintage 1950s strawberry shortcake with evaporated milk recipe