Author Archive
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
Zucchini Bars
September 1, 2021 Lee
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Zucchini Bars

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 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 24 bars

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

For the Bars

  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 cups fresh zucchini, finely grated
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda

For the Frosting

  • 113 grams cream cheese, softened, (4 oz)
  • ½ cup butter, softened, (1 stick / ½ block)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
  • In a mixing bowl, add the flour, cinnamon, salt, baking powder, and baking soda, whisk together. Set aside.
  • In another mixing bowl, add the eggs, both sugars, and oil. Beat with an electric mixer until well mixed and creamy.
  • Using a large sturdy spoon, mix in the flour mixture.
  • Mix in the zucchini.
  • Spread mixture into the prepared baking pan.
  • Bake for 30 minutes. Cool in the pan on a wire rack until completely cooled.
  • Prepare the frosting by adding the cream cheese, butter, and vanilla in a mixing bowl, mix with an electric mixer until smooth.
  • Gradually add the powdered sugar and beat in with the mixer, until all the sugar is added. Beat on high speed to make a light and fluffy frosting.
  • Spread the frosting over the "bars".
  • Slice into bars, serve, and enjoy.
DESSERTS
Big Red Heinz Ketchup Cake
September 1, 2021 Lee
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Big Red Heinz Ketchup Cake

Hope Gillespie
This recipe comes from a friend on my recipe site and it sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pans (two 9 inch round)
  • Parchment Paper

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup tomato ketchup
  • ½ cup water
  • 1 tablespoon red food coloring
  • 1½ cups butter, divided, softened, (3 sticks / 1½ blocks)
  • 1½ cups brown sugar, packed
  • 2 eggs

For the Frosting

  • 170 grams cream cheese, softened, (6 oz or ¾ of a 8 oz package)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions
 

  • Preheat your oven to 180° C (350° F), get out two 9 inch round baking pans and grease with butter or cooking spray, line bottoms with parchment paper.
  • In a mixing bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Whisk together and set aside.
  • In another bowl, add the ketchup, water, and food coloring. Mix together, and set this aside.
  • To another mixing bowl, add ¾ cup butter (1½ sticks) and all the brown sugar, beat with an electric mixer until creamy and fluffy.
  • Beat in eggs one at a time.
  • Alternately add the flour mixture and ketchup mixture, mixing well after each addition until both are mixed into the batter.
  • Pour batter evenly into both prepared baking pans.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes on a wire rack, then remove from pans and allow to cool on the wire rack until completely cooled.
  • Prepare the frosting by adding the remaining ¾ cup butter (1½ sticks), cream cheese, and vanilla to a mixing bowl. Beat with an electric mixer.
  • Add powdered sugar a little at a time, beating to mix in, until all the powdered sugar is mixed in. Beat on high speed to make the frosting light and fluffy.
  • When the cake has completely cooled, place the first one upside down on a plate, frost the top of that, then place the second cake right side up on top of the first. Frost the sides and top to complete the cake.
  • Slice, serve, and enjoy.
DESSERTS
Corn Casserole
September 1, 2021 Lee
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Corn Casserole

Adapted from an Instagram recipe.
I found this recipe on Instagram, made it on 10 Sep 2021, and my family loved this! Very easy to put together and excellent flavor. This will be a regular, and I will also test this with the variant, which is using fiesta corn. I did cut the recipe in half and a 8x8 inch baking pan is perfect for this.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cans whole kernel corn, (15 oz / 425 g each)
  • 2 cans cream style corn, (15 oz / 425 g each)
  • 2 sleeves saltine crackers, crushed
  • 1 egg
  • ¾ cup milk
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), Get out a 9x13 inch baking pan and grease with butter or cooking spray. Use an 8x8 inch baking pan if making half the recipe.
  • In a large mixing bowl, add all ingredients. If making half the recipe, use 1 egg as stated.
  • Mix together.
  • Pour mixture into the prepared baking pan.
  • Bake for 30 minutes.
  • Serve as a side dish, enjoy.

Notes

Variant: 1. Use fiesta corn in place of the whole kernel corn.
# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles
Turkish Zucchini Dolmas
August 31, 2021 Lee
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Turkish Zucchini Dolmas

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. If nothing else, these sound interesting.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine Turkish
Servings 8 servings

Equipment

  • Apple Corer

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • ⅓ cup cooked rice
  • ¾ cup milk
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried mint, or 1 teaspoon fresh chopped mint
  • ¼ teaspoon dried dill weed, or 1 teaspoon fresh chopped dill
  • 8 medium zucchini squash
  • 2 cups seasoned tomato sauce

Instructions
 

  • In a mixing bowl, add the first 8 ingredients, mix together well.
  • Cut each end off the zucchinis, use an apple corer and scoop out the centers of each zucchini.
  • Fill the center of each squash with the meat mixture. Leftover meat mixture, roll into small meatballs. Chop the centers of the squash.
  • Heat the tomato sauce in a large non stick pan, place the zucchinis in the pan and add the chopped centers and any meatballs you made. Cover and simmer 30-40 minutes or until the squash are tender.
  • Serve with sauce from the pan. Enjoy.

Notes

Low cost per serving.
Variant: 1. Use green bell peppers in place of zucchini and steam or bake them.
* Best Value $1 or Less per Serving,: TURKISH,BEEF
Swiss Rabbit Stack-ups
August 31, 2021 Lee
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Swiss Rabbit Stack-ups

Adapted from a recipe in the Casserole Cook Book, page 112.
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 American
Servings 4 servings

Ingredients
  

  • ¼ cup onion, finely diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1 cup milk
  • ½ cup Swiss cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 8 slices cooked ham
  • fresh asparagus, cooked, drained, as desired
  • 8 slices bread

Instructions
 

  • In a saucepan on low heat, melt the butter. Add the onion and cook until tender.
  • Stir in the flour until smooth, slowly stir in the milk and broth, stir constantly until sauce thickens.
  • Stir in both cheeses, stirring until melted in and sauce is smooth. Remove from heat.
  • Place two slices of bread on each plate, top each with a slice of ham, then top each with asparagus.
  • Spoon sauce over each sandwich, serve and enjoy.

Notes

Fair cost per serving based on the ham slices, but an option could be use 2 slices sandwich ham per sandwich, which is low cost.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Midnight Snack Rabbit
August 31, 2021 Lee
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Midnight Snack Rabbit

Adapted from a recipe in the Casserole Cook Book, page 112.
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, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups sharp Cheddar cheese, shredded
  • ¼ cup stuffed green olives, sliced
  • ¼ cup green bell pepper, diced
  • toast points, or sliced rye bread, for serving

Instructions
 

  • In a saucepan on very low heat, add the soup and cheese. Heat and stir until cheese melts in and mixture is hot.
  • Stir in the olives and bell pepper. Heat through.
  • Serve over toast points or slices of rye bread, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES