photo by arnold inuyaki

In the back of the pantry, you might find a couple of cans of evaporated milk that are close to expiring. It typically lasts about a year unopened in the pantry and once opened and refrigerated, you have about a week to use it. It’s wonderful when used in mashed or scalloped potatoes, coffee or tea, scrambled eggs, pies or French toast, to a name few.
Here are a few tasty recipes to keep handy.

Hot-Fudge Sauce

3/4 cup semisweet chocolate chips
1/4 cup butter
2/3 cup sugar
5 ounces (2/3 cup) evaporated milk

In a saucepan, melt together the chocolate and butter over low heat. Add the sugar. Gradually stir in the evaporated milk. Bring to boil over medium heat. Reduce heat, and boil gently for eight minutes. You can use this warm on ice cream or as a chocolate fondue. Refrigerate leftovers. — Constance, New Jersey

Crockpot Macaroni and Cheese

8 ounces dry elbow macaroni, cooked
4 cups shredded cheddar cheese, divided
1 (13-ounce) can evaporated milk
1-1/2 cups milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 finely chopped onion

Combine all the ingredients, except one cup of cheese, in a greased slow cooker. Sprinkle reserved cup of cheese over the top. Cover. Cook on low for three to four hours. Don’t remove the lid and stir until the mixture has finished cooking. –Patricia, Idaho

Caramel Rice Pudding

3 cups cooked white rice
1/2 cup dried cranberries or cherries
1 teaspoon pure vanilla
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 tablespoon brown sugar
1 teaspoon cinnamon

Spray inside of a slow cooker with cooking spray. Mix all the ingredients, except sugar and cinnamon, in slow cooker. Cover and cook on low for three to four hours or until liquid is absorbed. Stir the pudding. Sprinkle the pudding with sugar and cinnamon. Serve warm. Makes eight servings. — Blanca, California

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