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Bummer - I don't have any powdered milk either. (I don't have an ordinary person's pantry, obviously!) I went ahead with the coconut milk. Since I'm making a pumpkin pie, it should be really good with it. It's in the oven now. Keeping my fingers crossed . . . Thanks to both of you for your help!

All I have is skim, and not much of it. Would I need to add more flour or some such thing to make it thicker? I do have coconut milk - would that work just like the whole milk?

Hi, Gang! I'm not a cook or chef or even someone who enjoys being in the kitchen. But I got a wild hair and am trying a recipe that calls for evaporated milk. I don't have any, and I'm partway through the recipe! (Thought I had some, but evidently not.) What can I use instead?

Wow - everybody is so helpful! Wish I'd found this site long ago! I did dry off the chicken, and it really helped with the splattering this time. Will definitely do that in the future! But then I left it in the oven too long after baking and it ended up dried out. Sigh . . . very typical for...

Very helpful ideas. Big thanks to each of you!

Yuck - that's what I was afraid of. Thank you for the reply! Any suggestions on how to keep the mess to a minimum? When I brown the chicken, I have the worst mess to clean up all over the stove, counters and floor, and I constantly get burned by the popping grease, even with a splatter screen!

Hi, All! New here, not into domestic chores, really stupid in kitchen. I have a recipe that says I have to brown the chicken first, then bake for 1.5 hours with a coconut milk sauce. Is it really necessary to go to all that trouble and mess to brown it first? Won't the oven be enough to cook...