18 Oct

Okay ,  So this is  dish I have not made in a long time ……….. because ………. well I forgot about it.

I was going thru an old 3 ring binder cleaning out some of the recipes and lo and behold there it was .

I got this from a friend of mine when I was at Bell Labs a long time ago.

Mark Olson was his name . ( still is I would imagine )

SO a Big shout out to you Mark


He got this from his Mom and it has been handed down through the family for generations.

This  is exactly how his Gramma wrote it and I am writing it exactly from the Xeroxed copy that Mark gave me ( more on this later )

Mushroom – olive Casserole

1 1/2 lb fresh mushrooms – sliced

3 cup cheddar cheese – grated

12 oz. black olives – sliced

1/2 tsp. salt

1/4 tsp.accent          ( in case you don’t know what this is )

1/4 tsp. pepper

1/2 cup condensed milk                

1 1/2 tablespoons butter

1/2 cup fresh bread crumbs

1 1/2 tablespoon flour

Arrange mushrooms , cheese , & olives alternately in a greased 2 qt casserole.

Blend together flour salt , accent , pepper &    half and half.      

Pour over mushrooms.

In a small pan melt the butter , add crumbs and mix.

Sprinkle on top.

Bake at 350′ until bubbly ( about 25 min )

This is really good.       It’s usually as a side dish but I have made it and taken it with crackers for a     dip – kinda – thingy     for a buffet party.

Everyone loved it.

So did you notice  the   condensed milk   and the half  and half  discrepancy ?

Well, I asked Mark about that and he said ,  ” some  of the relatives make with condensed milk and others make with the half and half they are both good !”

I have also made it both ways and I concur .

The half and half  has a savory taste ,  while the condensed milk is just a little under being called sweet.

Eat and Enjoy !

Some interesting facts about condensed milk

According to the writings of Marco Polo , in the 13th century the Tartars  were able to condense milk.   Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water.

Gail Borden Jr ,  developed condensed milk  in 1853, in reaction to difficulties in storing milk for more than a few hours. Before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a  cow .  

While returning from a trip to England , in 1851, Borden was devastated by the deaths of several children, apparently from poor milk obtained from shipboard cows. With less than a year of schooling and following a series of failures, both of his own and of others, , he  produced a usable milk derivative that was long-lasting and needed no refrigeration.

Probably of equal importance for the future of milk production were Borden’s requirements (the “Dairyman’s Ten Commandments”) for farmers who wanted to sell him raw milk: they were required to wash the cows’ udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden’s milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.

In 1861 , The U.S.Goverment  ordered huge amounts of condensed milk as a field ration  for Union soldiers during the Civil  War.  This was an extraordinary field ration for the 19th century: a typical 10 oz (300 ml) can contained 1,300 Calories (5440 kJ), 1 oz. (28 g) each of protein and fat, and more than 7 oz. (200 g) of carbohydrate.

Soldiers returning home from the war soon spread the word, and by the late 1860s condensed milk was a major product. ]

In 1892 Samuel and Alfred Church, stepsons of Borden and residents of Elgin , Illinois , Purchased and donated the Scofield Mansion at 50 N . Spring Street to house a new library for the residents of Elgin.  Samuel and Alfred’s only request was that the library be forever and always known and called the GAIL BORDEN PUBLIC LIBRARY , Although GAIL BORDEN  never lived in Elgin or donated any funds for the library which bears his name .


So now you have 1/2 can of condensed milk left…. almost always because most recipe call for only 1/2 cup so what to do…………………..

First off, condensed milk stores like a dream. It will keep in the fridge for about a month, or even longer in the freezer. Just be sure to transfer the leftover liquid out of the can and into a jar or other sealed container first.


 Upgrade Iced Coffee or Tea
Swapping out skim for sweetened condensed is a decadence we can get down with. It’s not your morning caffeine fix (though if it is, power to you). This is some brunch-time weekend luxury drinking. Condensed milk is the ideal creamy antidote to dark roast beans in Vietnamese iced coffee. Add to spiced iced black tea for Thai-style iced tea,  or you can even drizzle it on hot butter toast.


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