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Saffron Rice (Rice Cooker)
September 8, 2021 Lee
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Saffron Rice (Rice Cooker)

Adapted from a recipe in the Casserole Cook Book, page 88.
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 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 6 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry white rice, rinsed
  • 2 cups water
  • 15 saffron threads
  • 1 teaspoon salt

Instructions
 

  • Rinse the rice 1-2 times, place in your rice cooker.
  • Add the water, saffron threads, and salt. Stir to mix.
  • Place cover on and set to Cook function, let rice cooker run through the cycle.
  • When rice cooker switches to Warm function, fluff with a rice paddle.
  • Serve with curried chicken or shrimp. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,Seasoned Rice - Rice Cooker
Deviled Ham Deviled Eggs
September 8, 2021 Lee
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Deviled Ham Deviled Eggs

Lee
This is a twist on a recipe from a 1961 cookbook and I tailored it to just the deviled eggs, and they are excellent. Link to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • 3 tablespoons mayo
  • 1 tablespoon red onion, finely diced, brown onion also works
  • 1 teaspoon prepared mustard
  • ½ teaspoon Worcestershire sauce
  • salt and black pepper, as desired
  • 1 can deviled ham, (4¼ oz / 120 g), Shortcut
  • paprika, as needed

Instructions
 

  • Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
  • To the yolks, add the mayo, onion, mustard, Worcestershire sauce. Mix together. Taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
  • From the ham still in the can, spoon a little into the bottom of each egg white, using about ½ of the ham that is remaining in the can.
  • Spoon the yolk mixture into the whites using all of the mixture. Make a small depression on the top of the filling in each egg with the tip of a spoon.
  • Now use the remaining ham in the can and place a small amount on top of each egg. Sprinkle with paprika for garnish. Cover and place in the fridge for about 1 hours to chill before serving.
  • Serve and enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Andy's Devilish Ham Spread.
#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken
Chicken Curry
September 6, 2021 Lee
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Chicken Curry

Adapted from a recipe in the Casserole Cook Book, page 88.
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 45 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 large pineapple, or 4 tiny pineapples
  • ¼ cup sugar
  • ½ cup water
  • 1½ teaspoons yellow curry powder
  • 1 tablespoon butter
  • â…“ cup onion, minced
  • â…“ cup celery, diced
  • ¼ cup fresh mushrooms, sliced
  • ½ cup half and half cream
  • ½ cup milk
  • ¼ cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 cup cooked chicken, cubed
  • ½ teaspoon MSG
  • ¼ teaspoon salt
  • hot cooked rice, for serving

Instructions
 

  • Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
  • Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
  • Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
  • In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
  • Add the onion, celery, and mushrooms, and mix into the butter well.
  • Stir in the cream, milk, and broth. Bring to a boil.
  • In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
  • Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
  • Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Pumpkin Brownies
September 6, 2021 Lee
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Pumpkin Brownies

The Cookie Rookie - Pumpkin Brownies.
This recipe comes from a social media friend. I made this on 7 Sep 2021, and these are excellent! I made these exactly as written using a Great Value brand brownie mix and prepared this an an 8x8 inch pan. Hands down, these are delicious! Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan

Ingredients
  

  • 1 box brownie mix, of your choice, and ingredients listed on brownie box to prepare the mix
  • ½ can pumpkin, (15 oz / 425 g, use just ½ of the can)
  • 170 grams cream cheese, softened, (6 oz)
  • 3 tablespoons sugar
  • 1 tablespoon pumpkin pie spice, Shortcut
  • ½ cup chocolate chips

Instructions
 

  • Preheat your oven to what the box of brownie mix states.
  • Make the brownie mix in a mixing bowl, using the ingredients called for on the box and the box instructions. Mix in the chocolate chips.
  • In another mixing bowl, add the cream cheese, pumpkin, sugar, and pumpkin pie spice. Use an electric mixer to mix until smooth and well blended.
  • Use an electric mixer to mix until smooth and very well blended. Don't let the spoon fool you, I used that to clean down the side of the bowl, you will need an electric mixer for this.
  • For the baking pan, depends on what the brownie mix recommends, 9x13 or 8x8 inches seem fairly standard, but do make a note of the baking time for the size pan you use. Grease the pan with butter or cooking spray.
  • Pour half the brownie batter into the prepared pan and spread out evenly.
  • Add the pumpkin to the pan, spreading evenly over the brownie batter.
  • Add the remaining brownie batter to the pan, spreading evenly over the pumpkin.
  • Bake the brownies, adding 10 minutes to the time stated on the brownie box instructions, this is due to increased thickness. To check for doneness, insert a fork in the center and if it comes out clean, it is done, if there is batter on the tines, continue baking, checking every 5-8 minutes until done. The fork method for testing works perfectly!
  • Let brownies cool completely, cut into squares, serve, and enjoy.

Notes

Shortcut: Pumpkin Pie Spice. 
#1 Go-To Recipes,DESSERTS
Lasagna, Shortcut Style
September 6, 2021 Lee
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Lasagna, Shortcut Style

Adapted from a recipe in the Casserole Cook Book, page 83.
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 45 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 3½ cups canned tomatoes, with juice
  • 1 cup seasoned tomato sauce
  • 1-2 packets dry spaghetti sauce mix
  • 2 cloves garlic, minced
  • 226 grams dry lasagna noodles, (8 oz)
  • 226 grams Mozzarella cheese, thin sliced, (8 oz)
  • 1 cup cottage cheese, Shortcut
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
  • Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
  • Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Place ½ the noodles in the bottom of the baking pan.
  • Cover noodles with â…“ of the sauce.
  • Cover sauce with ½ of the Mozzarella.
  • Cover the Mozzarella with ½ of the cottage cheese.
  • Repeat the layers, ending with remaining sauce.
  • Top with Parmesan cheese.
  • Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
  • Cut into squares, serve, and enjoy.

Notes

Fair cost based on the cheese.
Shortcut: Cottage Cheese.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Baked Lasagna
September 4, 2021 Lee
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Baked Lasagna

Adapted from a recipe in the Casserole Cook Book, page 82.
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 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Course Main Dish
Cuisine Italian
Servings 12 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 1 tablespoon dried parsley, crushed
  • 1 tablespoon dried basil, crushed
  • 1½ teaspoons salt
  • 1 can whole tomatoes, (16 oz / 454 g / 2 cups)
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 280 grams dry lasagna noodles, (10 oz)
  • 3 cups cottage cheese, Shortcut
  • 2 eggs, beaten
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons dried parsley, crushed
  • ½ cup Parmesan cheese, grated
  • 500 grams Mozzarella cheese, thin sliced, (1 lb)

Instructions
 

  • In a large saucepan, add the sausage and brown until no more pink is visible, pour off fat.
  • Add the next 6 ingredients. Stir together. Simmer uncovered for 30 minutes to blend flavors, stir occasionally.
  • Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under up cold water, drain.
  • In a mixing bowl, add the cottage cheese, eggs, seasonings, salt, pepper, parsley, and Parmesan cheese. Mix together.
  • Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan.
  • Place ½ the noodles in the bottom of the baking pan.
  • Spread ½ the cottage cheese mixture over the noodles.
  • Add ½ the Mozzarella slices over the cottage cheese.
  • Spread ½ the meat sauce over the Mozzarella slices.
  • Repeat the layers.
  • Bake for 30 minutes. Let rest for 10 minutes for the filling to start to set up.
  • Cut into squares, serve, and enjoy.

Notes

This is borderline between Fair and High cost per serving based on the cheese used, but with 12 servings, that stretches it out pretty good. The cottage cheese shortcut will certainly save you money, and it is easy.
Shortcuts: Italian Sausage, Cottage Cheese.
* High Cost $1.51+ per Serving,PASTA
Mushroom Pizza
September 4, 2021 Lee
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Mushroom Pizza

Adapted from a recipe in the Casserole Cook Book, page 81.
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
Course Lunch, Main Dish
Servings 4 10 inch pizzas

Equipment

  • Oven
  • Pizza Pans (four 10 inch)

Ingredients
  

  • 340 grams Mozzarella cheese, thin sliced, (12 oz)
  • 4 pizza crusts, 10 inch, Shortcut
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 cup mushrooms, sliced, drained, canned or fresh
  • salt and pepper, as desired
  • 1â…“ cups pizza sauce, Shortcut
  • banana pepper, slices, as needed

Instructions
 

  • Cut each slice of cheese into 4 triangles. Set aside 16 triangles, add remaining slices among the 4 pizza crusts.
  • Top the cheese with onion, bell pepper, then mushrooms. Season with salt and pepper as desired.
  • Drizzle pizza sauce over the pizzas. Top each pizza with 4 cheese triangles, arranged in the center, top each triangle with a slice of banana pepper.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Tomato Sauce, Pizza Dough.
* Best Value $1 or Less per Serving,PIZZA
Sausage Pizza
September 4, 2021 Lee
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Sausage Pizza

Adapted from a recipe in the Casserole Cook Book, page 81.
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
Course Lunch, Main Dish
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
  • 2 cloves garlic, minced
  • 1½ tablespoons dried oregano, crushed
  • 1 tablespoon dried basil, crushed
  • 2 pizza crusts, 12 inch, Shortcut
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 1â…“ cups mushrooms, sliced, drained, canned or fresh
  • 340 grams Mozzarella cheese , thin sliced, cut in large pieces, (12 oz)

Instructions
 

  • Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain fan, then stir in garlic and seasonings.
  • Spread each pizza crust with 1 can of tomato paste, sprinkle sausage mixture over both crusts.
  • Add mushrooms to each pizza.
  • Sprinkle each pizza with Mozzarella cheese.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
* Best Value $1 or Less per Serving,PIZZA
Pepperoni Pizza
September 4, 2021 Lee
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Pepperoni Pizza

Adapted from a recipe in the Casserole Cook Book, page 79.
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
Course Lunch, Main Dish
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 226 grams pepperoni, thinly sliced, (8 oz)
  • 2 pizza crusts, 12 inch, Shortcut
  • 2 cups tomato sauce, Shortcut
  • ¾ cup onion, diced
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • dash black pepper
  • 2 cloves garlic, minced
  • 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)

Instructions
 

  • Place pizza dough rounds on pizza pans. Scatter ½ of the pepperoni slices on the crusts.
  • In a mixing bowl, add the tomato sauce, onion, oregano, anise seed, salt, pepper as desired, and garlic. Mix together.
  • Spread sauce on pizzas.
  • Add the cheese on top, add remaining pepperoni.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Fair cost per serving based on the pepperoni, as I have only seen that in a high end western market.
Shortcuts: Tomato Sauce, Pizza Dough.
* Fair Value $1.01 to $1.50 per Serving,PIZZA
Patsy’s Pizza
September 4, 2021 Lee
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Patsy's Pizza

Adapted from a recipe in the Casserole Cook Book, page 79.
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
Course Lunch, Main Dish
Cuisine American
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • 2 fresh tomatoes, peeled, sliced thin
  • 2 pizza crusts, 12 inch, Shortcut
  • 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
  • 1 can tomato paste, (6 oz / 170 g / â…” cup)
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano, crushed
  • 1 tablespoon dried parsley
  • salt and pepper, as desired
  • ¼ cup olive oil
  • ¼ cup Romano cheese, grated

Instructions
 

  • Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain on paper towels.
  • Place pizza dough rounds on pizza pans. Place a layer of tomato slices on dough.
  • Cover with ½ of the Mozzarella slices.
  • In a bowl, add the tomato paste and garlic. Spread over the Mozzarella.
  • Sprinkle with the oregano and parsley. Drizzle with ½ of the olive oil.
  • Sprinkle on the sausage and top with the remaining Mozzarella.
  • Sprinkle on the Romano cheese, drizzle with remaining olive oil. Sprinkle with salt and pepper as desired.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
* Best Value $1 or Less per Serving,PIZZA