Canned Condensed Soup Alternative

Here's a bulk recipe to use in place of canned cream soups in casseroles and other recipes. Mix 2 cups powdered nonfat milk, 3/4 cup cornstarch, 1/4 cup instant vegetable bullion, 2 tablespoons dried onion flakes, 1 teaspoon dry basil leaves, 1 teaspoon dry thyme leaves and 1/2 teaspoon ground black pepper. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms.

Celery soup: Add 1/2 cup minced celery, cooked. Potato soup: Add 1 cup diced potatoes, cooked. Vegetable soup: Add 3/4 cup mixed vegetables, cooked. Broccoli soup: Add 1 cup chopped broccoli, cooked. Asparagus soup: Add 1 cup chopped asparagus, cooked

How To Open a Coconut

Heat oven to 375. Hammer holes into the coconut's eyes, and drain the coconut water inside. Place the coconut on a baking sheet, and bake for 15 minutes. Remove from the oven. Separate the hard shell from the husk, and peel the brown husk from the coconut meat. Rinse the meat under cool water, and pat dry.

Source: The Complete Idiot's Guide to Eating Local