Brazilian Lemonade

• Homemade Sweetened Condensed Milk
• 2 Tbsp hot Water
• 1/4 Cup THRIVE Non-fat Powdered Milk
• 1/4 Cup Sugar
• 1 tsp. Butter

• 4 Limes
• 1 Cups Sugar
• 6 Cups cold Water - divided
• Ice

To make the Sweetened Condensed Milk, place water, non-fat powdered milk, sugar, and butter in your blender and mix well.  Pour into a bowl and set aside.

Wash the limes with soap and water very well, slice the ends off, and quarter them.  Place 2 of the limes, 1/2 Cup sugar, and 2 Cups water into your blender.  Blend for 20 seconds or 5 short pulses.  DON'T BLEND LONGER.  Put a mesh strainer over a pitcher and pour the blended mixture through the strainer into the pitcher.  With the strainer still over the pitcher, pour 1 cup of the water over the lime pieces to rinse any residual sugar and juice off.    Using a spoon,  press any remaining liquid into the pitcher.  Dump what's left in the strainer into the trash.  Repeat with the remaining limes, sugar, and water.  

Stir in the sweetened condensed milk.  Serve immediately over ice.

Sweetened Condensed Milk

Making your own Sweetened Condensed Milk is a great way to use the Powdered Milk you have in your food storage.  It will also help you save room on your shelve because you won't have to store Sweetened Condensed Milk anymore.  This recipe is equivalent to one 14 oz. can.  I love that if I have a recipe that calls for a few tablespoons I can cut this recipe down so I don't have any go to waste.

• 1/2 C. hot Water
• 1 C. THRIVE Non-fat Powdered Milk
• 1 C. Sugar
• 1 Tbsp. Butter

Place all the ingredients in a blender and mix well.  It can be stored in the fridge for a week or frozen for a few months.

Potato Corn Chowder

• 
  
• Serves 8

• 2 cups THRIVE Potato Chunks, dehydrated
• 1⁄4 cups THRIVE Carrot Dices, rehydrated
• 1⁄2 cups THRIVE Celery
• 1 1⁄4 cups THRIVE Sweet Corn
• 2 Tbsp THRIVE Freeze Dried Onions
• 1 Tbsp dried Parsley
• 1⁄4 tsp Dill Weed
• 1⁄2 tsp Salt
• 1⁄8 tsp freshly Ground Pepper
• 2 Tbsp THRIVE Butter Powder
• 1 Cup Cream Soup Mix**

Rehydrate the carrots, celery, corn, and onions according to instructions.  Combine 8 C. water with dehydrated potatoes, parsley, dill weed, salt and pepper in a large pot.  Add the rehydrated vegetables.  Simmer, uncovered, till all vegetables are tender, about 20 minutes, or until liquid is reduced by 1/4th.  

In a separate bowl, combine butter powder, and the Cream Soup mix.  Gradually blend in 3 C. water to reconstitute.  Slowly add cream mixture to simmering soup, stirring until thickened.

**Cream Soup Mix
Mix the following ingredients and store in a jar for an easy soup mix:

• 1 Cup THRIVE Non-Fat Powdered Milk
• 3/4 Cup Cornstarch
• 1/4 Cup THRIVE Chicken Bouillon
• 4 Tbsp THRIVE Freeze Dried Onions
• 1 tsp dried Basil
•  tsp dried Thyme
• 1/2 tsp. Pepper  

(For the equivalent of one can of condensed cream soup, mix 1/3 C dry mix with 
1 1/4 C water. Cook until thick.)

Recipe by Holly Cooley

My Favorite Cornbread

• 2 eggs (or THRIVE Whole Egg Powder - 2 Tbsp egg powder + 4 Tbsp water)
• 2 cups milk (or 3 1/2 Tbsp THRIVE Non-Fat Powdered Milk + 2 cups water)
• 1 cup melted butter or margarine
• 2 cups sugar (THRIVE Sugar)
• 2 cups flour (THRIVE White Flour)
• 2 cups corn meal (THRIVE Cornmeal - It is seriously the best and makes a difference in your bread)
• 2 tsp. baking powder (THRIVE Baking Powder - Great for your long-term storage)
• pinch of salt

Preheat your oven to 350`.  In a large bowl, beat the eggs and milk.  Add melted butter and mix.  Add all of the dry ingredients and mix until all the lumps are gone.  Pour into a greased 9x13 glass dish.  If you want, you can sprinkle the top with 1-2 Tbsp of sugar.  After it is cooked, this creates a yummy layer of sugar crystals that your kids will love.  Bake for 30-40 minutes, until it is golden brown on top, and a toothpick inserted in the middle comes out clean.

This recipe comes from my dear friend Diana at www.grocerycents.blogspot.com