Give that soup a satisfyingly rich flavor and creamy texture when you use a "secret" ingredient as close as your pantry.

Evaporated milk is a kitchen staple that works a special magic in recipes.

Made through a process in which extra water is removed from milk, canned evaporated milk has more richness than refrigerated milk. It also has less fat than half-and-half, along with twice the amounts of calcium and protein compared to other milk or cream products.

¼ cup (½ stick) butter or margarine½ cup chopped onion2 garlic cloves, finely chopped¼ cup all-purpose flour1 can (12 ounces) evaporated milk1 can (14.5 ounces) chicken broth½ to 1 pound mild Italian sausage, cooked and drained1 can (15.5 ounces) cannellini (white kidney beans), undrainedSaltGround black pepperMelt butter in medium saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, one to two minutes or until onion is tender.Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through.Season to taste with salt and ground black pepper.Makes 8 servings.

¾ cup water1 package (16 ounces) frozen chopped broccoli1 can (14.5 ounces) chicken broth¼ cup (½ stick) butter or margarine¼ cup chopped onion¼ cup all-purpose flour1 can (12 ounces) evaporated milkBoil water in medium saucepan. Add broccoli and bring to a boil. Cover and reduce heat to low.Cook five to seven minutes or until broccoli is tender. Drain.Place half of broccoli and chicken broth in food processor or blender. Cover. Process until smooth.Melt butter in same saucepan over medium heat. Add onion and cook, stirring occasionally, one to two minutes or until onion is tender. Stir in flour.Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil.Add broccoli mixture and remaining chopped broccoli. Heat through.Makes 6 servings.

¼ cup (½ stick) butter or margarine, divided½ cup chopped onion1 garlic clove, finely chopped1 jar (12 ounces) roasted red peppers, drained, seeds removed¼ cup all-purpose flour1 can (12 ounces) evaporated milk1 can (14.5 ounces) vegetable broth½ teaspoon salt¼ teaspoon ground black pepperMelt2tablespoons butter in medium saucepan over medium heat. Add onion and garlic.Cook, stirring occasionally, one to two minutes or until onion is tender.Transfer onion mixture to blender container. Add red peppers and cover. Process until smooth.Melt remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.Stir in red pepper mixture, salt and pepper. Heat through.Makes 6 servings.

½ pound ground beef4 tablespoons butter or margarine, divided¾ cup chopped onion¾ cup shredded carrots¾ cup chopped celery1 teaspoon dried basil2 cans (14.5 ounces each) chicken broth4 cups (3 medium) peeled and diced potatoes¼ cup all-purpose flour2 cups (8 ounces) cubed pasteurized prepared cheese product1 can (12 ounces) evaporated milk¾ teaspoon salt¼ to ½ teaspoon ground black pepperCook ground beef in large saucepan over medium heat until brown. Drain. Melt 1 tablespoon butter in same saucepan over medium heat.Add onion, carrots, celery and basil. Cook, stirring occasionally, about 10 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil.Reduce heat to low; cover. Cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender.Melt remaining butter in small saucepan over medium heat. Add flour. Cook, stirring constantly, three to five minutes or until bubbly. Add to soup; bring to a boil.Cook, stirring occasionally, two minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Stir until cheese is melted.Makes 8 servings.

Use evaporated milk in place of half-and-half to make recipes richer and creamier, yet lower in fat. Try adding this "slimmer cream" to your coffee, favorite fettuccine Alfredo sauce, quiche filling, custard or homemade ice cream recipe.You can also substitute regular, lowfat or fat-free evaporated milk in recipes that call for adding refrigerated milk.When you stir this creamier milk into convenience products like macaroni and cheese mixes, instant mashed potatoes, instant puddings or condensed soups, you'll get a creamier flavor and texture with more homemade appeal.