any place she would use regular milk, just dilute it half and half with water....breads, rolls, muffins, pancakes etc.
Linda c

I agree with Lindac and I use it undiluted in mashed potatoes instead of regular milk or chicken broth. My mother always used it that way.

It's good in cream soups, too, like potato leek, etc. A little healthier than real cream.

We don't get half-and-half here in Australia. So, for any American recipe calling for it, we simply substitute evaporated milk.

In short, use it where you want a creamier, richer flavour than milk - which isn't as creamy or rich as cream. eg mashed potato, soups, milk-based sauces and desserts, etc. I know some people who like it in their coffee.

I use it to make Breakfast Casserole.

I was going to say what fori said. First time I used it, I made a fish chowder with it, and DH never knew the difference.

I teach classes in using commodity foods. The link below may be helpful. Many of the recipes I use are found at this link. Just click on the food you are interested in and you'll find general information as well as recipes using them, including evaporated milk.

-Grainlady

Here is a link that might be useful: Commodity Fact Sheets

Stacie:
I agee with everyone , except Grainlady, because I didn't look into the Link yet.

In the Army kitchen, we added Evaporated Milk into Instant Potatoes, Dinner Rolls, etc. full strength.
Along with Powdered Milk.

Daisy:
When I don't have any Half and Half for coffee, I use Vanilla Ice Cream, not bad !!!
Do you have that in Australia ??? LOL !

Why don't they have Half and Half?
LOU

I use it for soups, sauces, mashed potatoes, bread etc, too. And homemade sweetened condensed milk....mmmm.

Grandma always put it in her coffee, she liked it better than cream.

I use it in pumpkin pie and in fudge, and sometimes in cream soups. I use it in baked goods interchangeably with milk and don't notice any difference. Ashley liked me to make CocoWheats with it instead of water, it made it thicker and richer, I guess.

Annie

I really like the flavor of evaporated milk and use it instead of half and half or cream in cream soups and sauces, creamed chipped beef (a favorite breakfast food at our house), mashed or twice baked potatoes, and tuna or chicken a la king.

Lou, I guess we don't have half-and-half in Australia because we have evaporated milk!

Yes, we have coffee here. But I can't stand the stuff, even the smell of it. And yes, we have vanilla ice cream, and I do eat it occasionally.

Now - why don't you have Copha over there?? Without it, you have to use paraffin wax. Yech. HOW do you survive without Chocolate Crackles and White Christmas and other delectables?

http://www.bestrecipes.com.au/cgi-bin/search.cgi?query=copha

I'll be polite and not mention Golden Syrup, without which life also isn't worth living. Or Pavlova, or Lamingtons.

Here is a link that might be useful: Copha

I use coconut oil as our main fat for cooking/baking, and I'm here at the bellybutton of "over there" (Kansas), but I wouldn't use any brands that are hydrogenated like Copha. That's as bad (for your health) as using hydrogenated shortening, which is what we use instead of Copha. Believe me, if the general population WANTED Copha, it would be readily available. Coconut oil is more commonly used by the Hispanic community around here, and LouAna brand is carried at Wal-Mart as well as our local grocery store. For years I had to order it because it wasn't available locally.

I also use Lyle's Golden Syrup. I CAN get it locally - even out here in the middle of nowhere, and use it in any recipe calling for light syrup because I avoid high fructose corn syrup (like Karo syrup) these days. I use Steen's 100% Cane Syrup for dark syrup.

More information and recipes using evaporated milk at the link below, as well as other brands of evaporated milk web site.

-Grainlady

Here is a link that might be useful: Carnation Evaporated Milk

I like using it for my sweet potato casserole, pumpkin pie and Hoosier Sugar Cream pie. I also use it for cream of potato soup. I use it full strength for these recipes.
I think you could use it for most any recipe that called for milk.

Sue

I know Ann T just made pavlova recently, and lamingtons appear to just be cake covered with chocolate and coconut. I can also get Lyle's syrup at World Market in Grand Rapids and I could get Vegemite there too if I wanted to, LOL.

It looks like chocolate crackles are simply rice krispies, chocolate and coconut, and it's made with coconut oil.
White Christmas has candied fruit and so you can keep that. (grin)

Hey, that's the great thing about the internet. Recipes and ingredients for nearly anything are available to everyone although I'd rather go to Daisy or Colleen for a recipe for something like lamingtons than the internet at large.

I agree on the Copha, though, it appears to just be Crisco made with coconut oil. The website says it's "solidified vegetable shortening".

Annie

This is from the Carnation web site.

Here is a link that might be useful: Carnation

Why is all the good stuff , BAD.

I've been looking for Karo Pancake and Waffle Syrup,
because I like the taste better than Vermont Maple Syrup.

I have 4 different Syrup's but Karo won the Gold Star.
LOU

All of the above, I'm a huge fan. Keep it stocked always!! Potatoes, sauces, gravy, etc.

Didn't see grits though. We love it in grits instead of milk, I do dilute it a bit. Makes the grits very creamy.

My mom pours it over Grape Nuts cereal, then heats the whole thing up in the microwave. Mmmmm....

I also use it interchangeably with milk and/or cream in cooking. I don't like it in coffee, tastes funny to me.
I'll use it in a pinch, but would rather mix up some extra strong powdered milk.

Deanna

Thanks so much everyone. With me staying at home and money being tight most of the time, I am trying to do as much as I can at home by myself. I just made up my first batch of homemade powdered laundry soap. I am excited to see how it works. Funny thing is my mil picked up a box of old homemade lye soap at a garages sale for free and gave it to me thinking I might want to display it. Instead I am using it to grate and make my own laundry soap.

Again thanks for the help:)

Stacie

Evaporated milk is my "secret ingredient" in clam chowder. That, plus broth from the clams makes up all the liquid. Onions, butter, potatoes and chopped clams are the only other ingredients unless you want to thicken it a bit with roux.

Jim