This is taken from from the booklet, New Ideas for Cooking with Basic Food Storage. Their information is from Utah State University Extension Service.
Using Dry Milk in Any Recipe
Adding additional milk to a recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.
For use in meatloaf, hamburgers, etc., use 1/4 to 1/2 cup per pound of meat.
In mashed potatoes; mash cooked potatoes, then add 1/4 cup dry milk for each cup of potatoes. Use either the water the potatoes were cooked in or fresh milk to give the right consistency.
Cooked cereals; add 1/4 to 1/2 cup dry milk to each cup of cereal before cooking.
The following is a recipe called Magic Mix, which can be used in many recipes to make food prep easy and economical.
4 cups instant (2 1/3 non-instant) dry milk
1 cup flour OR 1/2 cup cornstarch
1 cup margarine
Combine dry milk, flour and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the fridge. Makes 5 cups of Magic Mix
4 cups water
1 cube or 1 tsp. bouillon granules
2 cups Magic Mix
Add one or more of the following;
3 cooked carrots, mashed
3 potatoes, cooked and chopped & 1 Tbl. chopped onion
1 can chopped clams
1 package chopped spinach, cooked
1 can cream-style corn and 1 Tbl. chopped onion
Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick. Add desired ingredients. Heat thoroughly. Makes 4 servings.
How about that recipe when you find you need a can of cream soup for funeral potatoes.