Have a hankering for a cool refreshing drink after working hard prepping the garden for spring? With that can of evaporated milk from your pantry, you can whip up Charlotte Rymph’s take on a tropical favorite, a deliciously refreshing “Pina Colada.”
Pina Colada by Emily Schilling/Photo by Richard G. Biever
Here are four reader-submitted recipes using the stable pantry staple
Pina Colada
1 can (12 oz.) evaporated milk
1 can (14 oz.) coconut cream
1 cup pineapple juice
1 T. rum extract (may use 2 T. rum)
6 cups ice cubes, divided
Pineapple wedges and maraschino cherries for garnish
Place evaporated milk, coconut cream, pineapple juice and rum extract in blender container. Cover. Blend until well combined. Pour mixture into pitcher. Refrigerate until ready to use. To serve, place half of beverage and 3 cups of ice in blender container. Cover. Blend until smooth. Pour into serving glasses. Repeat with remaining beverage and ice. Garnish with pineapple wedges and maraschino cherries. Yield 9 servings.
Charlotte Rymph, Monterey, Ind.
1930s Depression Casserole
1 t. salt
8 medium potatoes, peeled
6 eggs
1⁄2 sleeve (2 oz.) soda crackers, crushed
Put salt in large pot of water. Boil potatoes in water until tender. Drain and cool. Boil eggs in water for 10 minutes. Cool and peel. Set aside crackers for topping.
Gravy
3 T. butter
3 T. flour (heaping)
2 cans (12 oz) evaporated milk
2 cans hot water
1 t. salt
1⁄2 t. pepper
Melt butter in skillet. Add flour. Stir and brown lightly. Quickly add evaporated milk and stir. Add water. Stir and cook until bubbly. Add salt and pepper. Butter a large casserole dish. Slice 1/3 potatoes and 1/3 eggs and put in dish. Add 1/3 gravy. Do two more layers. Top with crushed crackers. Bake at 300 F for 45 minutes. Good served cold or reheated. (Improvised from my grandmother’s recipe from the Depression.) Serves 8-10.
Carol Winebrenner, Fremont, Ind.
Breakfast Pockets
Dough
2 pkgs. yeast
1⁄2 cup warm water
3⁄4 cup warm evaporated milk
1⁄2 cup oil
1⁄4 cup sugar
1 egg
1 t. salt
3-4 cups flour
Dissolve yeast in water and evaporated milk. Mix in other dough ingredients. Let rise one hour. Meanwhile, begin preparing filling.
Pocket filling
1 lb. sausage
1⁄2 cup chopped onion
21⁄2 cups hash browns
3 cups cheese
7 eggs, lightly beaten
11⁄2 t. salt
11⁄2 t. pepper
3 T. milk
Brown sausage and onion. Add other filling ingredients and cook until eggs are set. Divide dough into 20 pieces. Roll into 7 inch circles. Place 1/3 cup filling on each, pinch shut and place on greased cookie sheet. Bake at 350 F for 15-20 minutes. Yields 20 pockets.
Hannah Brubaker, Logansport, Ind.
Pumpkin Diabetic Treat
1 pkg. (5 oz.) vanilla instant pudding and pie filling mix
1 can (12 oz.) fat free evaporated milk
1 can (15 oz.) pumpkin pie filling
1 t. pumpkin pie spice
Beat the pudding mix and milk together. Refrigerate for 5 minutes, then take out and mix in the can of pumpkin pie filling and spice. Mix well. Put in refrigerator for at least 10 minutes.
Karen K. Smith, Patoka, Ind.