In cooked cereals, add 3 tablespoons of Anglomac milk powder to each ½ cup of dry cereal (such as oatmeal) prior to cooking. Use the same amount of water as called for in the package directions when cooking the cereal.

For a thicker and more nutritious milkshake, add 1 or 2 tablespoons of Anglomac milk powder per serving.

Substitute Anglomac milk powder for non-dairy creamer in coffee and tea for more calcium.

Add ¼ cup of Anglomac milk powder to each cup of fluid milk when making biscuits, muffins, pancakes, yeast breads, cookies and cakes. This will cause your recipe to be firmer and to brown faster. Lowering the baking temperature or reducing the amount of sugar will reduce this browning effect.

Add ½ cup of Anglomac milk powder when reconstituting canned soup. Add ½ cup of Anglomac milk powder per can of condensed soup when making casseroles, such as tuna and noodles with cream of mushroom soup.

Add Anglomac milk powder when making mashed potatoes, using 1/3 cup per 4 servings.

Add ¼ cup Anglomac milk powder for every pound of ground meat before browning. Add 2/3 cup Anglomac milk powder for every pound of ground meat when making meatloaf or meatballs.

Add ¼ cup Anglomac milk powder to each cup of fluid milk, or add ½ cup Anglomac milk powder to each cup of water or broth when making puddings, custards, gravies and sauces. This may make the recipe slightly thicker.