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Mushroom Pasta Sauce
September 4, 2021 Lee
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Mushroom Pasta Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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.
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Prep Time 30 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • ⅔ cup canned mushrooms, sliced, with liquid
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley, chopped
  • 1½ cups tomato juice, (concentrated if you find it), Shortcut
  • 1½ cups water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 teaspoon dried basil, crushed
  • hot cooked pasta, of your choice, for serving.

Instructions
 

  • Drain the mushrooms and reserve liquid.
  • In a large saucepan, heat the oil. Add the onion and garlic, cook until tender but not browned.
  • Add the parsley, mushroom liquid, tomato juice, water, and seasonings. Simmer 35 minutes uncovered, or until desired consistency is reached.
  • Prepare pasta of your choice while sauce is simmering.
  • Stir in the mushrooms.
  • Serve over hot cooked pasta, enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
* Best Value $1 or Less per Serving,PASTA
Fine Spaghetti with Green Sauce
September 4, 2021 Lee
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Fine Spaghetti with Green Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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 30 minutes
Course Lunch, Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 280 grams dry thin spaghetti, (10 oz)
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • ¼ cup butter, softened
  • 226 grams cream cheese, softened, (8 oz / 1 block)
  • ⅓ cup Parmesan cheese, grated, plus additional for serving.
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • ½ teaspoon black pepper
  • ⅔ cup boiling water

Instructions
 

  • Cook the pasta in a pot of boiling salted water, until just tender, do not over cook. Drain.
  • In a heatproof mixing bowl, add the butter, basil, and parsley, and cream together.
  • Mix in the cream cheese.
  • Mix in the Parmesan, olive oil, garlic, and black pepper.
  • Add the boiling water and mix together well.
  • Serve sauce over the hot pasta, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PASTA
Italian Meat Sauce
September 4, 2021 Lee
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Italian Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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 20 minutes
Cook Time 2 hours 30 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • ½ cup onion, sliced
  • 2 tablespoons olive oil
  • 500 grams ground beef, (1 lb)
  • 2 cloves garlic, minced
  • ⅔ cup canned mushrooms, sliced, with liquid
  • 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
  • 2 cups tomato sauce, Shortcut
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup fresh parsley, chopped
  • 1½ teaspoons dried oregano, crushed
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 cup water
  • 1 recipe Italian Green Noodles, or hot cooked spaghetti, Link in Notes

Instructions
 

  • In a pot, heat the oil, add onion and cook until almost tender.
  • Add beef and garlic. Brown beef until almost no pink remains.
  • Add mushrooms and cook for a few minutes.
  • Stir in remaining ingredients.
  • Simmer uncovered for 2-2½ hours or until thick. Remove the bay leaf.
  • Serve over Italian Green Noodles or hot cooked spaghetti. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Italian Green Noodles. 
Shortcut: Tomato Sauce.
* Best Value $1 or Less per Serving,PASTA
Italian Green Noodles
September 4, 2021 Lee
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Italian Green Noodles

Adapted from a recipe in the Casserole Cook Book, page 78.
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 20 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Cuisine Italian
Servings 6 servings

Equipment

  • Blender

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup spinach, cooked, drained
  • 2 tablespoons butter, melted

Instructions
 

  • Add the flour and salt to a mixing bowl and whisk together.
  • Add the eggs and spinach to a blender, pulse for 10 seconds.
  • To the flour, add the egg and spinach mixture, and the butter. Mix together well.
  • Place dough on a flour surface and gently kneed for 30 seconds. Cut dough in half.
  • Roll out each piece of dough very thin. Let stand for about 45 minutes. You do not want the dough sticky, or too dry.
  • Roll up each piece like a jelly roll, cut ¼ inch slices.
  • Heat a pot of salted water to boiling. Add noodles and cook 8-10 minutes.
  • Rinse with hot water, drain.
  • Use in recipes calling for green noodles. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,: ITALIAN,INGREDIENTS,PASTA
Spaghetti & Meatballs
September 4, 2021 Lee
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Spaghetti & Meatballs

Adapted from a recipe in the Casserole Cook Book, page 77.
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 1 hour
Course Main Dish
Servings 6 servings

Ingredients
  

  • ¾ cup onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 1 cup water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1½ teaspoons dried oregano, crushed
  • 1 recipe Italian Meatballs, Link in Notes
  • hot cooked spaghetti

Instructions
 

  • In a pot, heat the olive, add the onion and garlic, cook until tender but not browned.
  • Add the next 8 ingredients. Simmer uncovered for 30 minutes. Remove the bay leaf. Prepare meatballs during this time.
  • Add the meatballs to the sauce, simmer for another 30 minutes. Prepare the spaghetti during this time.
  • Serve sauce and meatballs over the spaghetti, enjoy.

Notes

Low cost per serving.
Additional recipe: Italian Meatballs.
* Best Value $1 or Less per Serving,PASTA
Italian Meatballs
September 3, 2021 Lee
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Italian Meatballs

Adapted from a recipe in the Casserole Cook Book, page 77.
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 20 minutes
Cook Time 20 minutes
Servings 6 servings

Ingredients
  

  • 4 slices dry bread
  • 500 grams ground beef, (1 lb)
  • 2 eggs
  • ½ cup Romano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon salt
  • dash black pepper
  • 2 tablespoons vegetable oil, for browning

Instructions
 

  • Soak the bread in water for 2 or 3 minute, then squeeze out moisture.
  • Add the bread and all remaining ingredients, except the oil, to a mixing bowl. Mix together well.
  • Shape into about 20 meatballs.
  • Heat the oil in a non stick pan, when hot brown the meatballs.
  • Cook meatballs in sauce in recipes that call for them. Enjoy.

Notes

Used in Recipes Listed on this Site:
* Fair Value $1.01 to $1.50 per Serving,BEEF,MEATBALLS
Spanish Fried Rice
September 3, 2021 Lee
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Spanish Fried Rice

Adapted from a recipe in the Casserole Cook Book, page 75.
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 45 minutes
Passive Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 cups dry white rice
  • 1½ cups hot water
  • 6 slices bacon
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 1 cup seasoned tomato sauce
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 1 clove garlic, minced
  • ½ teaspoon cumin seeds

Instructions
 

  • Soak the rice in the 1½ cups of hot water for 30 minutes. Drain. Spread rice in a shallow pan to dry for 1 hour.
  • In a medium saucepan, cook the bacon until crispy, remove, leave bacon fat in pan. Crumble the bacon.
  • Add the rice to the saucepan and cook until lightly browned.
  • To the rice, add the crumbled bacon, broth, onion, bell pepper, garlic, and cumin. Stir together.
  • Cover and cook on low heat, stirring occasionally, or until rice is tender and liquid is absorbed, about 30 minutes. Add a little water at a time if the rice is not tender and there is no more liquid in the pan.
  • Serve as a side dish, enjoy.

Notes

I will work on making this into a rice cooker side dish.
SEASONED RICE
Jiffy Tamale Chili
September 3, 2021 Lee
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Jiffy Tamale Chili

Adapted from a recipe in the Casserole Cook Book, page 74.
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 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 tablespoon butter
  • 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcuts
  • 1 can tamales, (16 oz / 454 g)
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
  • Add the chili and mix in.
  • Remove the wrappers from the tamales, arrange on top of the chili like a wagon wheel. Cover for 10-15 minutes to heat through.
  • Sprinkle with the cheese.
  • Serve and enjoy.

Notes

High cost per serving based on the canned tamales. For the chili, here is three shortcuts or feel free to use your own.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.  
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Quiche Lorraine
September 2, 2021 Lee
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Quiche Lorraine

Adapted from a recipe in the Casserole Cook Book, page 72.
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 40 minutes
Course Lunch, Main Dish
Cuisine French
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 unbaked pie shell, 9 inch, Shortcut
  • 8 slices bacon, diced
  • 250 grams Swiss cheese, shredded, (8 oz / ½ lb)
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • dash ground nutmeg
  • 3 eggs, beaten
  • 1¾ cups milk

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
  • Line the pie dish with the crust, bake for 7 minutes or until just slightly browned. Remove the crust and turn the heat down to 160° C (325° F).
  • Fry the bacon in a non stick pan until crisp. Drain and crumble.
  • Set 2 tablespoons of bacon aside for topping, place rest in the pie shell.
  • Add the cheese on top of the bacon.
  • In a mixing bowl, add the flour, salt, nutmeg, eggs, and milk. Mix together.
  • Pour milk mixture on top of the cheese. Sprinkle with reserved bacon.
  • Bake for 35 to 40 minutes or until the center is almost set. Let cool for 25 minutes.
  • Slice and serve, enjoy.

Notes

Fair cost per serving based on the cheese used.
Shortcut: Pie Crust.
* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Hungarian Gulyás
September 2, 2021 Lee
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Hungarian Gulyás

Adapted from a recipe in the Casserole Cook Book, page 72.
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 1 hour 15 minutes
Course Main Dish
Cuisine Hungarian
Servings 6 servings

Ingredients
  

  • 2¼ kilo pork, or veal or beef, (2½ lb), cut into ½ inch cubes
  • 1 tablespoon cooking oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ tablespoons paprika
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 3½ cups canned tomatoes
  • 1 cup sour cream, Shortcut
  • 1 recipe Spätzle, Link in Notes

Instructions
 

  • Heat the oil in a pot, add the pork, and brown, stirring often to get most of the cubes browned.
  • Add the onion and garlic and cook until onion is softened.
  • Stir in the flour and seasonings.
  • Add the tomatoes and stir together. Cover and simmer on low heat until the pork is tender and the sauce thickened, about 1 to 1¼ hours. Stir occasionally.
  • When the meat is tender and sauce thickened, stir in the sour cream and remove from heat.
  • Serve with spätzle, enjoy.

Notes

Low cost per serving if using pork, beef or veal may be a bit higher cost.
Additional Recipe: Spätzle.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,: HUNGARIAN,BEEF,PORK,SOUPS, STEWS, CHILI,VEAL