Suggestions needed for leftover evaporated milk

[Chocolate Rose]

Yesterday I made a banana cake with caramel frosting (YUM!) that only used 1/4 cup of evaporated milk. I'd like to use up the rest of the can of milk instead of just wasting it but don't have any ideas.

Does anyone have any recipes for using up a partial can of evaporated milk?
TIA

[margokidd]

WW Pasta Alfredo

5 oz uncooked linguini
1 1/2 oz cooked Canadian-style bacon, chopped
1 small onion(s), red, finely chopped
2 medium garlic clove(s), crushed
6 Tbsp vegetable broth
1/2 cup fat-free evaporated milk :rolleyes:
1 tsp cornstarch
1 Tbsp water
3/4 oz grated Parmesan cheese
2 Tbsp chives, chopped
1/8 tsp black pepper, or to taste

Add pasta to large pot of boiling water; cook, uncovered, until tender, drain.

Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes.

Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.

Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.

[LLR]

I have made this CL recipe in the past with my evaporated milk, I know it calls for a full can but I remember the pizza I made specifically with a "Boboli" type pizza crust to be quite saucy so I think you could make the amount work you have left. I have to make this again I found it very good when I made it a few times before long ago.

Shrimp, Spinach, and Basil Pizza Bianca

1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
2 tablespoons cornstarch
1 (12-ounce) can evaporated fat-free milk
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 pound small shrimp, peeled and deveined
2 1/2 cups sliced mushrooms
3 cups chopped spinach
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated sharp provolone cheese

Preheat oven to 425°.
Place crust on a baking sheet; set aside.

Combine cornstarch, milk, and garlic in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in salt and pepper. Spread sauce over crust.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; sauté shrimp 3 minutes. Add mushrooms; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Drain. Spoon shrimp mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425° for 8 minutes or until cheese is melted.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 291(22% from fat); FAT 7.1g (sat 3.2g,mono 2.3g,poly 1g); PROTEIN 22.5g; CHOLESTEROL 75mg; CALCIUM 421mg; SODIUM 598mg; FIBER 1.2g; IRON 3.6mg; CARBOHYDRATE 33.4g

Cooking Light, APRIL 2000

[LivingLowfat]

This Spinach and Cheese Quiche calls for 12 oz:

http://livinglowfat.com/recipebox/appetizers/spinach-and-cheese-quiche/

and the Rosemary Citrus Scones call for 1/2 cup:

http://livinglowfat.com/recipebox/desserts/rosemary-citrus-scones/

[Jewel]

I've also used it to make creamy mashed potatoes instead of milk! :)

[Gail]

Oh boy! A chance to dust off one of my oldie recipes. I've cut-and-pasted it with all its original silly comments and I have a note to add afterward.

CROQUETAS DE MI ABUELITA
(My Grandmother's Croquettes)

1 1/2 pound extra-lean ground beef
1 1/2 large white onions, finely chopped
1/3 cup flour
2/3 cup evaporated milk (reduced fat works fine)
1/4 cup lemon juice
salt
1/8 to 1/4 teaspoon ground nutmeg (I recommend the smaller amount)
1 9 ounce box seasoned breadcrumbs
2 to 3 eggs (you could probably either dilute this or use more whites and only one yolk to lighten)
garlic powder
black peper
oil for (gasp!!) deep frying (double gasp!)

In large skillet over high heat, cook meat and onions, stirring constantly to crumble meat. Cook until all moisture from onions has evaporated and no liquid appears when meat is pulled back. Reduce the heat and sprinkle flour over meat. Mix well. Add milk. Stir until well blended. Add lemon juice, blending until mixture is pasty. Season to taste with salt and nutmeg. Spread in jelly roll pan (I just use a large roasting pan) and let cool to room temperature. Refrigerate 30 to 45 minutes.
Place crumbs in large pan. When meat is cooled, mark 2 inch squares on surface. Lift one square of meat and shape into 1 1/2 to 2 inch roll using palms of hands (3/4 - 1 inch in diameter.) Place on crumbs and repeat with all meat squares.
Pour more crumbs over croquetas. Using palms of hands only, lift each croqueta along with mound of crumbs so as not to touch meat mixture. Cover entirely by tossing gently from hand to hand, letting extra crumbs fall back to pan. Fingers should never touch meat (nor should fingers ever leave hands at any time. Sorry.)
Place breaded croquetas on wood cutting board or brown paper. (picky, picky, picky... waxed paper, whatever cutting board you use is fine) Beat eggs in shallow dish and add garlic powder, salt and pepper to taste. Carefully place each croqueta in egg mixture. With fork, turn croqueta until covered with egg and lift, placing back on crumb bed. With palms of hands, sweep crumbs around and over croqueta until covered and repeat earlier process of tossing to coat.
Fry (!) in very hot oil 1/2 inch deep, turning as soon as croqueta is placed in skillet. Fry until golden and drain on paper towels.

(From LA Times, and an anonymous Cuban grandmother)

In posting this deep fried recipe, I may be risking banishment from CL's board forever, but darn it, the things are tasty. The author does make a bit much of the breading ceremony, I think-- and if you follow it to the letter, you will have breadcrumbs all over your kitchen and high blood pressure from frustration. Honestly, the more I make these, the less I follow the instructions. I just work fast, and despite what the author would have you think, if your fingers should touch the meat nothing is ruined, nor will you be striken down by the great god Huitzilopochtli, who happens to be Aztec and has nothing to do with Cuba anyway. Oh, and for the record, if you're serving these as an entree, do it with black beans and white rice, please.
---------------------

If the idea of deep frying is absolutely repugnant to you, there is a way around it. You can spray the finished croquetas with cooking spray all over, place on a baking sheet lined with cooking parchment and bake them. (check to turn them so they'll brown.) They are not, in my opinion, as good that way, nor as crispy, but they're not half bad either.

PS, you can freeze evaporated milk. I do this regularly because the croquetas only use about half the can of the milk.

[blazedog]

I use it in my coffee every morning -- has no fat but a nice mouth feel (unlike regular skim milk in coffee) and it also has twice the calcium as regular milk.

[Chocolate Rose]

Thanks for all the great suggestions!! I'm copying and pasting like mad! :D Additional suggestions are appreciated as this comes up for me pretty often and the partially used can ends up sitting in the fridge forgotten until I realize that it's so old I need to throw it out. I don't want to do that anymore!

Gail, you crack me up!!!! That recipe looks great, too. I may try it with ground turkey (don't eat beef) but skip the deep frying.

Blazedog, I don't drink coffee (or tea) although there are many times that I wish I did. Just can't stand the taste. :p

[Luvinglife2001]

this is a very easy and yummy dessert. Also inexpensive to make.

1 can (29 oz) sliced peaches
3 tablespoons cornstarch
1/2 teaspoon cinnamon
Little dash nutmeg
1 cup bisquick baking mix
1 tablespoon sugar
1/4 cup evaporated milk
1/4 cup sour cream

Preheat oven to 400. Mix peaches (with syrup), cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, untill mixture thickens and boils. Boil and stir for 1 minute. Pour into ungreased 1 1/2 quart casserole dish. Keep hot in oven while preparing topping.

Stir reaining ingredients to a soft dough. Drop dough by 6 spoonfuls on hot peach mixture. Sprinkle with a little more sugar on top.

Bake 20-25 minutes or untill topping is light brown. Serve warm with ice cream. :D