For a creamy marinade for chicken or fish, use evaporated milk. The milk subtly flavors the food without breaking down its delicate fibers. It is especially good paired with spicy sauces or seasonings.

To doctor up gravy for leftover turkey sandwiches, combine 1 can (5 oz.) evaporated milk, 1 can (15 oz.) turkey gravy, and 1/2 tsp. poultry seasoning in a small saucepan. Simmer over medium heat for 5 minutes. Arrange the turkey over toast and pour the gravy over the top.

For quick-and-easy pumpkin pie filling, mix evaporated milk with canned pumpkin, brown sugar, eggs, and pumpkin pie spice.
For a healthy alternative to whipped cream, chill a can of evaporated milk, then whip just like heavy whipping cream. Use to top your favorite desserts.

To make creamy sauces and soups with less fat, use evaporated milk instead of cream.

Enrich the texture with a tsp. or two of sour cream after removing the sauce or soup from the heat. This trick is especially good with cheese soups.

To stir up a quick pasta sauce, mix together evaporated milk, cream cheese, and blue cheese.

To make richer-tasting mashed potatoes, replace 1/2 C. the regular milk with evaporated milk.

For better-tasting meat loaf, soak 2 bread slices in 1 can (5 oz.) evaporated milk until saturated. Break up the bread and use in place of breadcrumbs in your favorite recipe.

For a healthy alternative to sour cream, mix together 1 C. fat-free evaporated milk and 1 tsp. fresh lemon juice.

To give sherbets and ice creams a smooth, rich texture, use evaporated milk in place of the cream.

For rich-tasting gratins and quiches without excess fat, use evaporated milk instead of cream or whole milk.