Scalloped Oysters

Scalloped Oysters

Adapted from a recipe in the Casserole Cook Book, page 29.
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.
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch) or (8 inch round)

Ingredients
  

  • 1 pint fresh oyster meat, (2 cups)
  • 2 cups saltine cracker crumbs, medium coarse when crushing
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ¾ cup half and half cream
  • ¼ cup oyster liquid, (which you get from the oysters)
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Drain oysters, reserving ¼ of liquid.
  • In a mixing bowl, add the cracker crumbs, melted butter, and salt and gently mix together.
  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan or a 8 inch round baking pan and grease with butter or cooking spray.
  • Place ⅓ of the cracker mixture in the prepared baking pan and spread out evenly.
  • Add ½ the drained oysters, season with black pepper as desired.
  • Spread another ⅓ of the crumbs, then top that with remaining oysters.
  • Now mix together the cream, oyster liquid, and Worcestershire sauce in a measuring cup, and pour that over the oysters.
  • Then spread out the remaining crumbs on top.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

I would say this is Fair cost per serving as I know oyster meat is available at Tesco and I know I paid local fishermen less than Tesco price per pint. So it depends on where you can source the oyster meat from, either way, this does sound good and on my to make and taste list.
Golden Shrimp Bake

Golden Shrimp Bake

Adapted from a recipe in the Casserole Cook Book, page 27.
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. 
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 8 slices bread, slightly dry, cubed
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 can mushrooms, sliced, (4 oz / 113 g)
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • dash black pepper
  • dash paprika
  • 2 cups milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
  • Place ½ the bread cubes on the bottom of the prepared baking pan.
  • Add the shrimp on top of the bread, then sprinkle the mushrooms on the shrimp.
  • Sprinkle ½ the cheese on top.
  • Add the rest of the bread cubes, then top that with remaining cheese.
  • In a mixing bowl, add the eggs, salt, dry mustard, pepper, paprika, and milk. Whisk together.
  • Pour milk mixture evenly over the casserole.
  • Bake for 45-50 minutes or until just set.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you can source the shrimp.
Shrimp New Orleans

Shrimp New Orleans

Adapted from a recipe in the Casserole Cook Book, page 27.
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.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2 tablespoons butter
  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • 3 cups cooked shrimp, peeled, deveined, tails removed
  • 1 tablespoon lemon juice
  • 2 cups cooked rice
  • 1 can condensed tomato soup, Shortcut
  • ¾ cup half and half cream
  • ¼ cup dry white wine
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup toasted slivered almonds

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole with butter or cooking spray.
  • Melt the butter in a large non stick pan, when hot, cook the bell pepper and onion until tender.
  • Stir in remaining ingredients except the almonds.
  • Pour mixture into the prepared casserole.
  • Bake for 30 minutes or until bubbly.
  • Top with the almonds, serve and enjoy.

Notes

I will say Fair cost per serving based on where you source the shrimp from.
Shortcut: Condensed Tomato Soup.
Shrimp Pinwheel Casserole

Shrimp Pinwheel Casserole

Adapted from a recipe in the Casserole Cook Book, page 27.
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.
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • cup green bell pepper, diced
  • ¼ cup onion, diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • black pepper, as desired
  • 2 cups diced tomatoes, canned - drained, or fresh
  • cups Cheddar cheese, shredded
  • cups cooked shrimp, peeled, deveined, tails removed
  • ¾ cup peas, cooked or canned, drained
  • 1 recipe Pinwheel Biscuits, Link in Notes

Instructions
 

  • Melt butter in a large non stick pan, when hot, add the bell pepper and onion. Cook until just tender.
  • Stir in the flour, season with the salt and black pepper as desired.
  • Stir in the tomatoes and cook until mixture has thickened.
  • Add the cheese and stir until it is melted in.
  • Stir in the shrimp and peas.
  • Preheat your oven to 230° C (450° F), get out and grease a 2 quart casserole with butter or cooking spray.
  • Pour mixture into the prepared casserole.
  • Top casserole with Pinwheel Biscuits.
  • Bake for 15-20 minutes or until biscuits are done.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on where you source the shrimp from.
Additional recipe: Pinwheel Biscuits.
Rice & Shrimp Casserole

Rice & Shrimp Casserole

Adapted from a recipe in the Casserole Cook Book, page 27.
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. 
Prep Time 1 hour
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • ¼ cup onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • black pepper, as desired
  • 1 cup half and half cream
  • ½ teaspoon Worcestershire sauce
  • cup mushrooms, sliced, sautéed, drained
  • 2 cups shrimp, peeled, deveined, tails removed, cooked
  • 2 cups hot cooked rice
  • ½ cup sharp Cheddar cheese, shredded
  • ½ cup butter crackers, crushed

Instructions
 

  • First thing you will have to do is prepare the mushrooms, shrimp, and rice.
  • Melt the butter in a large non stick pan, when hot, cook the onion until soft and just starting to lightly brown.
  • Stir in the flour and season with salt and pepper as desired.
  • Slowly stir in the cream then stir in the Worcestershire sauce. Stir and cook until sauce thickens.
  • Stir in mushrooms and shrimp, heat through.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
  • Add the rice to casserole.
  • Pour the shrimp mixture over the rice.
  • Sprinkle casserole with the cheese. Sprinkle the cracker crumbs around the edge of the casserole.
  • Bake for 20 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you can source the shrimp from.
Luncheon Crab Bake

Luncheon Crab Bake

Adapted from a recipe in the Casserole Cook Book, page 23.
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.
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • cups crab meat
  • 1 cup soft breadcrumbs
  • 1 cup mayo
  • ¾ cup milk
  • 6 hard boiled eggs, peeled, finely chopped, Shortcut
  • cup onion, diced
  • ¼ cup stuffed green olives, sliced
  • ¾ teaspoon salt
  • black pepper, as desired
  • ½ cup soft breadcrumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter.
  • In a large mixing bowl, add all ingredients except the ½ cup of breadcrumbs and the melted butter.
  • Mix together and pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the ½ cup of breadcrumbs and melted butter, sprinkle on top of the casserole.
  • Bake for 20-25 minutes or until heated through and breadcrumbs golden brown.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you source the crabs from, I will be using fresh steamed blue crabs from local fishermen.
Shortcut: Perfect Hard Boiled Eggs.
Seafood Fancy

Seafood Fancy

Adapted from a recipe in the Casserole Cook Book, page 23.
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.
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup crab meat, canned (drained, flaked), fresh cooked
  • 1 cup shrimp, canned (drained), fresh cooked, peeled, chopped
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 cup mayo
  • teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • black pepper, as desired
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F) and get out a 1 quart casserole.
  • In a mixing bowl, add all the ingredients except the breadcrumbs and melted butter. Mix together.
  • Pour into the casserole and spread out evenly.
  • In a small bowl mix together the breadcrumbs and melted butter, sprinkle evenly over the casserole.
  • Bake for 45-50 minutes or until heated through and the crumbs are golden brown.
  • Serve and enjoy.

Notes

Fair cost per serving, depending on where you are sourcing crab and shrimp from. I will be using fresh blue crab from local fishermen and fresh shrimp from a local farm.
Pasta with Shrimp Sauce

Pasta with Shrimp Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 121.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup vegetable oil
  • 2 cups mushrooms, sliced
  • ¾ cup onion, diced
  • 2 cloves garlic, minced
  • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)
  • Seafood Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • ¼ cup fresh parsley, chopped
  • 225 grams Pasta Option, cooked, drained, (8 oz)
  • Parmesan cheese, grated

OPTIONS

    Seafood - Use 1 Item

    • 250 grams bay scallops, (8 oz)
    • 1 can minced clams, drained, (6½ oz / 184 g)
    • 250 grams white fish, cut into chunks, cod, pangasius, etc., (8 oz)
    • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)

    Soup - Use 1 Item

    • condensed cream of mushroom soup, Shortcut
    • condensed cream of celery soup, Shortcut
    • condensed cream of shrimp soup, (I really need to make a short cut for this soup!)
    • condensed Cheddar cheese soup, Shortcut

    Liquid - Use 1 Item

    • 1 cup half and half cream
    • ¼ cup dry sherry, plus ¼ cup milk
    • ¼ cup dry white wine, plus ¼ cup milk
    • 1 cup tomato juice, Shortcut

    Pasta - Use 1 Item

    • linguine
    • spaghetti
    • medium egg noodles
    • small shells

    Instructions
     

    • Heat the oil in a large non stick pan, when hot, cook the mushrooms, onion, and garlic. Cook until the onion and mushrooms are tender.
    • Add the shrimp and Seafood Option, stir constantly and cook 2-3 minutes or until seafood is done.
    • In a medium mixing bowl, add the Soup and Liquid Options and mix together well.
    • Stir the soup mixture into the pan then stir in the parsley. Heat through but do not boil.
    • Serve sauce over hot Pasta Option, sprinkle with Parmesan as desired, enjoy.

    Notes

    Low cost per serving, as the shrimp and fish is readily available and inexpensive.
    Shortcuts: Condensed Cream of Mushroom SoupCondensed Cream of Celery SoupCondensed Cheddar Cheese Soup.
    Seafood Scampi Kabobs

    Seafood Scampi Kabobs

    Adapted from a recipe in the Tefal recipe booklet, page 8.
    This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Lunch, Main Dish
    Servings 3 servings

    Equipment

    • Electric BBQ/Broiler
    • Toaster Oven (with top and bottom elements)
    • Skewers (12 inch)

    Ingredients
      

    • 12 sea scallops
    • 12 jumbo shrimp, peeled, deveined, tails removed
    • 6 slices bacon
    • 6 skewers, 12 inch
    • 2 cloves garlic, minced
    • ½ teaspoon salt
    • ¼ cup vegetable oil
    • ½ cup lemon juice
    • 1 tablespoon onion, grated
    • black pepper, to taste
    • paprika, to taste

    Instructions
     

    • For each skewer, you are going to use 2 scallops, 2 shrimp, and 1 slice of bacon. Weave the bacon over and under each scallop and shrimp, alternating the scallops and shrimp. End result will be bacon between each scallop and shrimp.
    • In a small bowl, mix together the garlic, salt, oil, lemon juice, and onion.
    • Brush kabobs kabobs with mixture and season with black pepper and paprika as desired.
    • Broil for 15-20 minutes, turning and brushing on dressing as needed until bacon is cooked, and seafood slightly browned.
    • Serve with a salad or rice, enjoy.

    Notes

    Fair cost per serving until I can reliably price the scallops.
    Brown Rice Supper

    Brown Rice Supper

    Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
    This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
    Course Main Dish
    Servings 4 servings

    Ingredients
      

    • 2 tablespoons vegetable oil
    • Meat Option
    • ½ cup Vegetable Option
    • 1 medium onion, sliced
    • 1 clove garlic, minced
    • 1 cup dry brown rice
    • 1 can Soup Option, (10½ oz / 298 g)
    • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
    • ½ cup water
    • 1 teaspoon Herb Option

    OPTIONS

      Meat - Use 1 Item

      • 1 kilo chicken thighs and drumsticks, (2 lb)
      • 4 pork chops, ½ inch thick
      • 4 smoked pork chops, ½ inch thick
      • 500 grams shrimp, peeled, deveined, tails removed

      Vegetable - Use 1 Item

      • green bell pepper, diced
      • mushrooms, sliced
      • celery, diced
      • zucchini, sliced

      Soup - Use 1 Item

      • condensed chicken broth
      • condensed beef broth
      • condensed chicken gumbo
      • condensed chicken with rice soup

      Herb - Use 1 Item

      • dried basil
      • dried thyme
      • dried marjoram
      • dried tarragon

      Instructions
       

      • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
      • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
      • Add the rice, stirring constantly and cook for 1 minute.
      • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
      • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
      • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
      • Serve and enjoy.

      Notes

      Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp.