I took a "Married College Cooking" class at the community center while I was going to college. The whole class was geared toward thrifty cooking. One really neat recipe trick I learned was the Cream of Chicken Substitute. So I pulled out my old notebook and thought I would share:
Cream of Chicken Substitute Mix
2 Cups nonfat dry mild powder
3/4 cup cornstarch
1/4 cup instant chicken bullion
1 TBSP dehydrated onion flakes
1 teaspoon Italian Seasoning
1. Place all ingredients into large plastic ziploc bag. Close bag and shake until all ingredients are mixed well. Yield: Equal to 9 cans cream soup.
To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups cold water
2. Cook and stir on stovetop or in microwave until thickened.
3. Add thickened mixture to casserole as you would a can of soup.
Storage:
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
For Soup: Add one or more of the following to flavor your soup: clams broccoli, cheese, potatoes, corn, carrots, frozen mixed vegetables, etc.
For Casseroles: Add pasta, meat and a veggie of your choice
that's a good idea, but wouldn't it be easier to buy cans of soup? I guess that isn't thrifty though :)
ReplyDeleteYes, yes it would. :) When your a college student though, .70 cents a can is WAY expensive. This has been a life saver a few times I didn't have a can of soup on hand.
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