Archive for the ‘EGGS – ALL’ Category
Chipped Beef & Egg Patties
August 12, 2021 Lee
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Chipped Beef & Egg Patties

Adapted from a recipe in the Casserole Cook Book, page 67.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup milk
  • 6 hard boiled eggs, peeled, chopped, Shortcut
  • ½ cup dried beef, chopped
  • 1 tablespoon onion, finely diced
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ cup dry bread crumbs
  • cooking oil, for frying

Instructions
 

  • Melt the butter in a saucepan, whisk in the flour and salt. Add the 1 cup of milk all at once and whisk until thickened. Remove from heat.
  • Stir in the dried beef, eggs, and onion. Place mixture in the fridge for 1½ hours.
  • In shallow bowl, mix together the beaten egg and 1 tablespoon of milk. Places bread crumbs in another shallow bowl.
  • Heat some oil in a large non stick pan.
  • Shape chilled mixture into 3 inch patties, coat with egg mixture then with crumbs.
  • Fry patties until browned, then flip and fry other side, remove.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on the dried beef, which I have not seen, maybe it is available in high end western markets (for probably high end prices).
Shortcut: Hard Boiled Eggs.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned,EGGS - ALL,Eggs - Chicken
Creamed Eggs a la Asparagus
August 12, 2021 Lee
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Creamed Eggs a la Asparagus

Adapted from a recipe in the Casserole Cook Book, page 66.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1¾ cups milk
  • ½ teaspoon salt
  • dash black pepper
  • ½ cup Cheddar cheese, shredded
  • 5 hard boiled eggs, peeled, sliced, Shortcut
  • 1 package frozen asparagus, cooked and drained, (10 oz / 280 g)
  • paprika, as desired
  • toast points, for serving

Instructions
 

  • In a large non stick pan on low heat, melt the butter, whisk in the flour, the gradually stir in milk. Cook, stirring constantly until sauce thickens.
  • Stir in salt, pepper, and cheese, stir until cheese is fully melted.
  • Fold in the egg slices, arrange asparagus on top, sprinkle with paprika.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs a la King
August 11, 2021 Lee
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Eggs a la King

Adapted from a recipe in the Casserole Cook Book, page 66.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup celery, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 1 can condensed cream of celery soup, Shortcut
  • ½ cup milk
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
  • 4 hard boiled eggs, peeled, Shortcut
  • 6 stuffed green olives, sliced
  • hot buttered toast, for serving

Instructions
 

  • Heat the oil in a large non stick pan, add the celery, bell pepper, and onion. Cook until tender but not browned.
  • Stir in the soup, milk, and cheese. Stir until the cheese melts completely.
  • Slice 1 egg, reserve 4 nice slices for garnish, chop what is not reserved, and chop the rest of the eggs as well. Add the chopped eggs and olives to the sauce. Heat through.
  • Serve over hot buttered toast, and garnish servings with a egg slice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Curried Egg Biscuit Topper
August 11, 2021 Lee
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Curried Egg Biscuit Topper

Adapted from a recipe in the Casserole Cook Book, page 66.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 tube refrigerated biscuits, or feel free to make your own
  • ¼ cup shortening
  • 1 tablespoon onion, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon yellow curry powder
  • ½ teaspoon sugar
  • 2½ cups milk
  • 1 can peas, drained, (16 oz / 454 g / 2 cups)
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • ½ teaspoon lemon juice

Instructions
 

  • Prepare the biscuits according to the package instructions.
  • In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
  • Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
  • Stir in the peas, egg slices, and lemon juice. Heat through.
  • Serve over hot split biscuits, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Sunday Supper Egg Cups
July 29, 2021 Lee
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Sunday Supper Egg Cups

Adapted from a recipe in the Casserole Cook Book, page 35.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Lunch
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Custard Cups (5-10 oz, 6), I need to research the size.
  • Baking Pan (shallow)

Ingredients
  

  • ⅔ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded, and as desired
  • 6 eggs

Instructions
 

  • To a saucepan on low heat, add the mayo, salt, pepper, and Worcestershire sauce and mix together.
  • Slowly add the milk, stirring until smooth.
  • Add the 1 cup of cheese and stir until the cheese is melted in and the mixture has thickened and is smooth, about 5 minutes. Remove from heat.
  • Preheat you oven to 180° C (350° F), get out 6 custard cups, between 5 and 10 oz size each, and a shallow baking pan that will hold all 6 cups.
  • Add 2 tablespoons of cheese mixture to each cup.
  • Break an egg into each cup.
  • Add 2 tablespoons on top of the egg, sprinkle with additional cheese if desired.
  • Place cups in the shallow pan and add 1 inch of hot water to the pan.
  • Bake for 2-30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Curried Eggs in Shrimp Sauce
July 29, 2021 Lee
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Curried Eggs in Shrimp Sauce

Adapted from a recipe in the Casserole Cook Book, page 35.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Eggs

  • 8 hard boiled eggs, peeled, Shortcut
  • ⅓ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon yellow curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • 1 soup can milk, (1¼ cups)
  • ½ cup sharp Cheddar cheese, shredded
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
  • Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
  • In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
  • Stir in cheese and stir until it is melted in.
  • Pour sauce over eggs.
  • Preheat your oven to 180° C (350° F).
  • In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Ham ‘n Egg Divan
July 29, 2021 Lee
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Ham 'n Egg Divan

Adapted from a recipe in the Casserole Cook Book, page 35.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 package frozen broccoli, cooked and drained, (10 oz / 283 g)
  • 6 hard boiled eggs, peeled, Shortcut
  • 3 tablespoons mayo
  • 1 tablespoon onion, minced
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon Worcestershire sauce
  • salt and pepper, as desired, to taste
  • 1 can deviled ham, (4¼ oz / 120 g)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions
 

  • Add the cooked and drained broccoli to a 7x11 baking dish.
  • Cut eggs in half lengthwise, remove yolks to a bowl.
  • Mash yolks and mix with the mayo, onion, mustard, and Worcestershire sauce, taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
  • Place a small amount of deviled ham in each egg white.
  • Divide yolk mixture among all the whites, and top each with another small amount of the remaining deviled ham.
  • Arrange deviled eggs on the broccoli.
  • Preheat your oven to 180° C (350° F).
  • In a sauce pan, melt the butter, stir in the flour. Slowly add milk while stirring. Stir continuously until thickened.
  • Stir in cheese and salt, stir until cheese is melted in and smooth.
  • Pour sauce over eggs to cover them.
  • Bake for 20-25.
  • Serve and enjoy.

Notes

I will work on a Shortcut recipe for homemade deviled ham and will list that here.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken,SIDES
Eggs in Spanish Sauce
July 29, 2021 Lee
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Eggs in Spanish Sauce

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
  • ½ cup onion, diced
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • dash black pepper
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
  • Fill whites with yolk mixture, set deviled eggs aside.
  • Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
  • Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
  • Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
  • Pour sauce into the baking pan.
  • Arrange the deviled eggs on the sauce.
  • In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 10 minutes or until hot.
  • Serve over toast or buttered egg noodles, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Deviled Egg & Ham Casserole
July 29, 2021 Lee
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Deviled Egg & Ham Casserole

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded
  • 1 cup cooked ham, diced
  • 1 cup frozen peas
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted
  • hot cooked rice, or toast points, for serving

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
  • Preheat your oven to 190° C (375°).
  • Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
  • Pour mixture over the eggs.
  • In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 15 minutes.
  • Serve with rice or over toast points, and enjoy.

Notes

Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Zucchini Quiche
July 24, 2021 Lee
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Zucchini Quiche

Jane Florida, United States.
This recipe is from a friend on social media and it sounds very good, this is on my make, taste, and enjoy list, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 tablespoon butter
  • garlic powder, optional, as desired
  • white pepper, optional, as desired
  • 2 cups zucchini, grated
  • 1 cup cheese, grated, your choice
  • 3 eggs, beaten
  • ⅓ cup vegetable oil
  • 1 small onion, grated

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 baking dish. You can also use a 9x13 if you desire a almost pancake thin quiche.
  • In a mixing bowl, add the flour, baking powder, and salt. Whisk together. Optionally add garlic powder and or white pepper, as desired.
  • Cut in the butter with a sturdy fork or pastry cutter until evenly combined.
  • In another mixing bowl, add the zucchini, cheese, eggs, oil, and onion, mix together.
  • Add the flour mixture to the zucchini mixture and mix together.
  • Spread mixture in baking pan.
  • Bake for 45 minutes, if the top is getting to dark, cover with foil.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken