Friday, July 26, 2013

Flashback Friday: Magic Mix made with Powdered butter

Magic Mix is a wonderful thing.  If you have never tried it is a white sauce mix that uses food storage ingredients to make delicious alfredo, cream of mushroom (or whatever) soup, or pudding.  

Magic Mix was originally developed by USU extension using fresh butter and requiring refrigeration.   A couple of years ago I started making it with powdered butter.   Using powdered butter makes magic mix shelf stable, giving you extra room in your fridge.  You can check out my original post on making magic mix here.  

If you are already familiar with magic mix make sure you scroll down to the new uses that I have added:  including Alfredo, vanilla pudding, pumpkin custard and microwave directions.  

For printable recipe click here: Magic Mix Using Powdered Butter

Magic Mix
2 cups NON-INSTANT milk powder OR 4 cups instant nonfat dry milk
1 cup THRIVE butter powder
1 cup flour or 1/2 cup cornstarch

Put all items in a large lidded container and whisk to combine. Store in pantry no need to refrigerate.

 To Make a White Sauce: 
Combine ½ cup Magic Mix and 1 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

To Make Alfredo:
Combine 1 cup Magic Mix and 2 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering, remove from heat. Add 8 ounces cream cheese cut into chunks.  Stir until cream cheese is melted.  Add 3/4 cup  Parmesan cheese, and 1 teaspoon garlic powder.  Stir until combined. Serve over cooked fettuccine noodles.

Combine 1 cup of Magic Mix with 1 ¼ cups of cold water and 1 tsp chicken bullion in saucepan.  Cook and stir until thickened. Add to casserole as you would the canned product. Substitute for 1 can.

Combine 1 cup Magic Mix with 1 1/4 cups cold water.  Cook and stir until thickened. Add 1/4 cup freeze dried mushrooms. And allow to rehydrate in the soup.  Substitute for 1 can cream of mushroom soup.

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