Carnation: It's the Cooking Milk!

The One2One Network is working with Carnation Evaporated Milk to let cooks around the country know  that evaporated milk isn't just for baking. They came to me to see if I would like to get involved and help with this campaign.  They asked if I could feature two recipes on my blog, one from Carnation's recipe booklet and another that I created myself. The nice people at One2One Network and Carnation Evaporated Milk also sent me a recipe booklet, some free cans of  milk and a gift card to cover the cost of groceries for the recipes.

The minute I heard the name Carnation, I couldn't refuse the offer. I love cooking with Carnation evaporated milk!  Evaporated milk is simply milk in which some of the water is removed. It is rich, creamy and the perfect substitute for half and half or light cream. I use it often to lighten up my recipes. I also keep a few cans in the pantry to use in my coffee.  

It was not hard to pick out the recipes I would make. First, I went with The Party Perfect Mini Quiches from the recipe booklet and then I chose Mushroom Cheddar Quiche which I make often.  I used the non fat Carnation milk in both and believe me, the fat was not missed. Both dishes had a custard texture without the added calories of cream.

If you would like the recipe for Party Perfect Mini Quiches, click here. They really are perfect for a party!  I also like to make some in advance, keep them in the fridge and heat them up for a quick nutritious breakfast.

Lucky for me, real men eat quiche in my house. I make this Mushroom Cheddar Quiche for dinner all the time. It is another easy meal to make in advance and then heat up right before dinner. In this one, I used a whole wheat crust to make it even more nutritious.

The winter is a great time to stock up on Carnation Evaporated Milk. I will be making plenty of creamy soups with it. For more interesting recipes, click here.   They have both sweet and savory recipes which any  cook will enjoy making!

Cheddar Mushroom Quiche


1 TBS olive oil
3 green onions, chopped
8 ounces mushrooms, sliced
3 large eggs, beaten
1 can (12 oz) Carnation fat free evaporated milk
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
4 oz low fat sharp cheddar cheese, shredded
9 inch  pie crust

Preheat over to 375 degrees. In a large fry pan, heat oil on medium heat and saute onions and mushrooms for 10 minutes or until wilted. In a small bowl, mix together eggs, milk, salt, mustard and pepper. Mix the egg mixture with the mushrooms. Sprinkle the cheese on the bottom of the pie crust. Pour the egg mixture over the cheese. Bake for 30 to 35 minutes or until top is golden and puffy. Cool before serving.