Colon Cancer Recipes
1 quart whole milk
1 cup nonfat instant dry milk.
Pour liquid milk into a deep bowl. Add dry milk and beat slowly with beater until dry milk is dissolved (usually less than five minutes). Refrigerate and serve cold.
Note: If it tastes too strong, start with ½ cup of dry milk powder and gradually work up to 1 cup.
Yield: 1 quart
Serving size: 1 cup
Calories per serving: 211 calories
Protein per serving: 14 grams
You can also use fortified milk when making:
- Macaroni and cheese
- Puddings and custards
- Cream sauces for vegetables
- Mashed potatoes
- French toast or pancake batter
1 cup fortified milk
2 tbsp. butterscotch, chocolate, or your favorite fruit syrup or sauce
½ cup ice cream
½ tsp. vanilla extract.
Put all ingredients in a blender. Blend at low speed for 10 seconds.
Yield: 1 serving
Serving size: Approximately 1½ cups
Calories per serving: 425 calories
Protein per serving: 17 grams
1 tbsp. nonfat instant dry milk
1 tbsp. honey
1 tsp. water
5 tbsp. smooth peanut butter
1 tsp. vanilla extract.
Combine dry milk, water, and vanilla, stirring to moisten. Add honey and peanut butter, stirring slowly until liquid blends with peanut butter. Spread on crackers. Mixture also can be formed into balls, chilled, and eaten as candy. Keeps well in refrigerator but is difficult to spread when cold.
Yield: 6 tbsp.
Serving size: 3 tbsp.
Calories per serving: 279 calories
Protein per serving: 11 grams