from handout at a church function
--a recipe to help you use your powdered milk in your food storage
Boil 3 cups water
Separately mix:
3 cups water
1 cup plus 2 Tbsp non-instant dry powdered milk
1 1/2 cups flour
1 tsp salt
1 tsp pepper
Add flour mixture to the hot water in the pot on the stove. Stir constantly with a whisk until desired thickness. Add 6 Tbsp butter or olive oil for flavor.
(Dry ingredients could be mixed in larger quantities and stored to be ready for use when needed.)
