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Cooking with Powdered Milk by Peggy Layton
Now that you’ve stored your powdered milk, this book gives you 9 pages of information about how to store, blend, reconstitute, and cook with it. It also has 6 pages of powdered milk recipes (with milk as the main ingredient), 6 pages of cheese recipes, 8 pages of cottage cheese recipes, 6 pages of beverage recipes, 2 pages of sauce and gravy recipes, 7 pages of soup and chowder recipes, 5 pages of simple supper recipes, and 9 pages of dessert recipes. (66 pages total)
ABOUT THE AUTHOR: PEGGY D. LAYTON, a home economist, holds a bachelors of Science degree in Home Economics Education from Brigham Young University with a minor in Food Science and Nutrition. Peggy is married to Scott R. Layton and together they have seven children. With nine people to feed, Peggy uses bulk food storage products on a regular basis. She can write and speak about food storage and production from a hands on point of view. She is nationally known for publishing several books. Her most recent book "Cookin' with Home Storage," has been well received and is being sold all over the United States. Peggy is dedicated to bringing you quality, tried, and tested recipes as well as accurate information.
Cooking with Powdered Milk by Peggy Layton
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