Author Archive
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.
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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
Swedish Cabbage Rolls
September 2, 2021 Lee
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Swedish Cabbage Rolls

Adapted from a recipe in the Casserole Cook Book, page 70.
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 Swedish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 egg
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup onion, finely diced
  • ⅔ cup milk
  • 250 grams ground beef, (8 oz / ½ lb)
  • 250 grams ground pork, (8 oz / ½ lb)
  • ¾ cup cooked rice
  • 6 large cabbage leaves
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 soup can water, (1¼ cups)
  • 1 tablespoon brown sugar, packed
  • boiled potatoes, for serving.

Instructions
 

  • In a large mixing bowl, add the first 6 ingredients and mix well.
  • Add the beef, pork, and rice, and mix together.
  • Steam cabbage leaves for for 3 minutes or just until wilted and flexible.
  • Slit the heavy vein in each leaf about 2½ inches, to make them easier to fold.
  • Place ½ cup meat mixture on a leaf, fold in sides, and roll ends over meat. Place roll in an ungreased 7x11 inch baking pan. Repeat with remaining leaves.
  • Preheat your oven to 180° C (350° F).
  • In a mixing bowl, add the soup, water, and brown sugar. Mix together.
  • Pour soup mixture over the cabbage rolls.
  • Bake for 1¼ hours or until meat is cooked through.
  • Serve with boiled potatoes, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,: SWEDISH,BEEF,PORK
Pilau Rice (Rice Cooker)
September 2, 2021 Lee
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Pilau Rice (Rice Cooker)

Easy Peasy Foodie, Eb, United Kingdom
This sounds like an excellent seasoned rice, on my to make and taste list. I have modified this to use a simple Cook/Warm function rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 inch cinnamon stick
  • ½ teaspoon ground cardamom
  • 2 cloves
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • 2 bay leaves
  • 1¼ cups dry basmati rice
  • 2½ cups boiling water

Instructions
 

  • Melt the butter in your rice cooker, add the onion, cinnamon stick, cardamom, cloves, turmeric, salt, and bay leaves. Stir together, cover and cook for 5-10 minutes, stir often, until the onion is soft.
  • Add the rice and stir to mix rice into the spices.
  • Add the water, cover, and set your rice cooker to Cook setting.
  • When the rice cooker switches to Warm, fluff rice with a rice paddle.
  • Serve as a side dish, enjoy.
Seasoned Rice - Rice Cooker
Celery & Cream Cheese
September 1, 2021 Lee
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Celery & Cream Cheese

Lee
One of the reasons for this site is database of recipes I like and quick reference when I am looking for cooking information and notes on recipes. And this recipe, more of a guide, is for my reference (or I would forget it), is Celery & Cream Cheese, which is a snack recipe, and is a make what you want guide, no quantities listed. For those in Thailand, this applies to western celery, Chinese celery is much to thin.
Print Recipe
Prep Time 2 minutes
Course Snack
Servings 0

Ingredients
  

  • celery stalks, cut into 2 or 3 inches
  • cream cheese, softened or the spreadable type
  • chives, chopped

Instructions
 

  • Cut the celery into 2-3 inch pieces. Fill the ribs with ample cream cheese, sprinkle with chives. The perfect snack.
APPETIZERS / SNACKS
Zucchini Squash Cake
September 1, 2021 Lee
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Zucchini Squash Cake

Patti Ann, United States.
This comes from a social media friend, and it sounds tasty as well as a great way to use fresh zucchini. On my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 2 loaves

Equipment

  • Oven
  • Bread Pans (two 4x8 inch)

Ingredients
  

  • 2 cups zucchini
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup raisins
  • ½ cup nuts, chopped, optional

Instructions
 

  • Cook some peeled zucchini in a saucepan with 1 inch of water, until cooked through and soft. Drain, mash, and measure 2 cups. Set aside.
  • Preheat your oven to 180° C (350° F), get out two 4x8 inch loaf pans, grease the bottom of the pans with butter or cooking spray.
  • In another mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together, set aside.
  • In another mixing bowl, add the mashed zucchini, oil, sugar, eggs, and vanilla. Mix together with a large sturdy spoon.
  • Add the flour mixture to the zucchini mixture and mix together.
  • Pour evenly into the two loaf pans.
  • Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
  • Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
  • Serve and enjoy.
DESSERTS