Author Archive
Welsh Rabbit Sandwiches
August 31, 2021 Lee
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Welsh Rabbit Sandwiches

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch
Servings 4 servings

Ingredients
  

  • 250 grams sharp Cheddar cheese, shredded, (8 oz / ½ lb)
  • ½ cup milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 dashes cayenne pepper
  • 1 egg, well beaten
  • 4 slices hot buttered toast
  • 4 slices tomato

Instructions
 

  • In a saucepan on very low heat, add the cheese and milk, stir constantly until melted and smooth.
  • Stir in the mustard, Worcestershire sauce, and cayenne.
  • Stir some cheese mixture into the beaten egg, then add the egg to the cheese sauce and stir in. Stir until mixture thickens and is smooth and creamy.
  • Serve over hot buttered toast that is topped with tomato. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Cheese Fondue
August 31, 2021 Lee
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Cheese Fondue

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 Appetizer
Servings 5 servings

Equipment

  • Fondue Pot

Ingredients
  

  • 750 grams Swiss cheese, shredded, (¾ lb / 12 oz / 3 cups)
  • 1 tablespoon all-purpose flour
  • 1 clove garlic, halved
  • 1¼ cups sauterne wine, (sweet white wine)
  • dash black pepper
  • dash ground nutmeg
  • 3 tablespoons dry white wine
  • French bread, cut into bite size pieces

Instructions
 

  • In a mixing bowl, toss the cheese with the flour to coat.
  • For your fondue pot, rub the inside of the pot with the cut garlic. Add the sauterne. Heat until bubbles just start to form on the bottom. Do not cover and do not boil.
  • Stir in the cheese a handful at a time, keep stirring continuously until cheese is melted in, then repeat until all the cheese is add and melted in and mixture is gently bubbling, continuously stirring.
  • Stir in the pepper, nutmeg, and white wine.
  • Serve with skewers and the French bread pieces, and enjoy.
  • If the sauce gets too thick, stir in a little warmed sauterne at a time.
APPETIZERS / SNACKS
Quick Chicken a la King
August 29, 2021 Lee
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Quick Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
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
Cuisine American
Servings 6 servings

Ingredients
  

  • ¾ cup canned mushrooms, sliced,
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup pimento, chopped
  • ¼ teaspoon MSG
  • toast points, for serving

Instructions
 

  • Drain mushrooms and reserve ¼ cup liquid.
  • In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
  • Stir in the soup and mushroom liquid.
  • Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Moist Zucchini Cookies
August 28, 2021 Lee
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Moist Zucchini Cookies

Holly - Spend with Pennies
This recipe comes from a friend, and is delicious! As a way to use zucchini, I have a lot on hand, I had to try this, and it is certainly worth it! Very easy to prepare, and the chill time is a must to keep the cookies from spreading out too much.
Print Recipe Pin Recipe
Prep Time 20 minutes
Passive Time 2 hours
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • Electric Mixer
  • Box Shredder
  • Oven
  • Baking Sheets
  • Parchment Paper

Ingredients
  

  • 1 cup fresh zucchini, finely shredded
  • ½ cup raisins, or dried cranberries, optional but works well
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened, (1 stick / ½ block)
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 egg

Instructions
 

  • Shred zucchini using the small holes on your box shredder until you have 1 cup, just lightly packed. Measure out raisins or cranberries if using those.
  • In a mixing bowl, add the flour, baking soda, cinnamon, and salt, whisk together.
  • In another mixing bowl add the butter and sugars. Beat with an electric mixer for about 1 minute.
  • Mix in the egg and zucchini.
  • Add ½ the flour mixture and mix in, then add the remainder and mix in. Then mix in the raisins or cranberries. Cover and place in the fridge to chill for at least 2 hours or up to overnight.
  • When ready to bake, preheat your oven to 190° C (375° F), get out 2 baking sheets and line with parchment paper.
  • Drop by round tablespoons on the prepared sheets.
  • Bake for 10-12 minutes or until lightly browned on the edge. Cook on the sheet for 5 minutes then transfer to wire racks to cool.
  • Serve and enjoy.
#1 Go-To Recipes,DESSERTS
Yummy Zucchini Brownies
August 28, 2021 Lee
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Yummy Zucchini Brownies

Farmers' Almanac - Yummy Zucchini Brownies.
My Dad found this recipe searching the internet for zucchini recipes, and comes from the Farmers' Almanac. I made these on 28 Aug 2021, and the family absolutely loved these! Highly recommended to use up some of that zucchini from your garden in a very delicious way. This is an egg free recipe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 32 brownies

Equipment

  • Box Shredder
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups fresh zucchini, shredded
  • ½ cup walnuts, chopped
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 1½ cups sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • Shred zucchini with a box grater to make 2 cups, packed down just a little. Measure out the walnuts.
  • In a mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk together.
  • Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan and grease with butter or cooking spray, and flour it.
  • In another mixing bowl, add the oil, sugar, and vanilla. Mix together.
  • Add the flour mixture to the sugar mixture and mix together, it will be quite dry.
  • Add the zucchini and walnuts, mix together. it will seem a dry, just keep mixing and it will come together with a shiny or wet appearance. If your mixture is drier than what this photo shows, mix in a tablespoon of water. The mixture will be much drier than a regular brownie mix, as it cooks, the zucchini will release moisture.
  • Spread mixture into prepared baking pan evenly.
  • Bake for 25-30 minutes or until the top springs back up after gently pressed.
  • Cut into squares, serve and enjoy.
#1 Go-To Recipes,DESSERTS
The Original Chicken a la King
August 28, 2021 Lee
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The Original Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
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 8 servings

Ingredients
  

  • ¼ cup green bell pepper, diced
  • 1 cup fresh mushrooms, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • 2 cups half and half cream
  • 2 cups cooked chicken, skinless, cubed
  • 3 egg yolks, beaten
  • ½ teaspoon paprika
  • ¼ cup butter, softened
  • 1 teaspoon onion juice
  • 1 tablespoon lemon juice
  • 2 tablespoons dry white wine
  • ¼ cup pimento, diced
  • toast points, for serving

Instructions
 

  • Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
  • Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
  • Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
  • In a bowl, mix together the egg yolks, paprika, and softened butter.
  • To the chicken mixture, stir in the onion juice, lemon juice, and wine.
  • When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
  • Stir in the pimento.
  • Serve over toast points.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
New England Creamed Codfish
August 28, 2021 Lee
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New England Creamed Codfish

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Easy recipe that comes together rather quickly, a basic dish of a homemade white sauce and steamed fish. Add a couple of sides and you have a delicious meal. This recipe was written originally using salt cod, I have changed the recipe to reflect the use of any whitefish, and the unsalted variety of cod as well.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams whitefish, cod, pangasius, or barramundi would be good, (1 lb)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 egg yolks, beaten
  • 2 tablespoons onion, grated
  • 2 teaspoons lemon juice
  • toast, for serving

Instructions
 

  • Steam the whitefish your preferred way, I use my rice cooker for this. For a rice cooker, simply add 1-2 cups of water to the pot, place the steamer tray on top and cover with the lid. Press cook, when the water is boiling, remove the lid and place fish in the steamer tray and cover with the lid.
  • Steam until cooked through, about 5-10 minutes.
  • Remove fish, drain, flake apart meat, remove any bones or skin.
  • Melt butter in a medium saucepan, stir in flour until smooth, slowly stir in milk, cook and stir until thickened.
  • Add a small amount of sauce to the egg yolks and stir together, then add all the egg yolks to the sauce and stir in.
  • Add the fish, onion, and lemon juice. Heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Creamed Oysters on Toast
August 27, 2021 Lee
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Creamed Oysters on Toast

Adapted from a recipe in the Casserole Cook Book, page 107.
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 6 servings

Ingredients
  

  • 1 pint oyster meat, (2 cups)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup half and half cream
  • 4 egg yolks, beaten
  • 2 teaspoon lemon juice
  • 2 tablespoons fresh parsley, minced
  • 6 Toast Rings, Link in Notes

Instructions
 

  • To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
  • In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
  • Stir in the cream.
  • Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
  • Add the drained oysters and stir in and heat through.
  • Stir in the lemon juice and parsley.
  • Serve over Toast Rings, enjoy.

Notes

Low cost per serving.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Tuna a la King
August 27, 2021 Lee
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Tuna a la King

Adapted from a recipe in the Casserole Cook Book, page 107.
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
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box corn muffin mix, Shortcut
  • ¼ cup green bell pepper, diced
  • 1 teaspoon onion, minced
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • 1 can tuna, drained, (about 1 cup or standard can)
  • ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
  • ¼ cup pimento, diced
  • ¼ teaspoon salt
  • ¼ teaspoon paprika

Instructions
 

  • Prepare the corn muffins per the package instructions.
  • In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
  • Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
  • Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
  • Serve over warm split corn muffins, enjoy.

Notes

Low cost per serving.
Shortcut: Corn Muffin Mix.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Crabmeat Newburg
August 26, 2021 Lee
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Crabmeat Newburg

Adapted from a recipe in the Casserole Cook Book, page 107.
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 6 servings

Ingredients
  

  • 1 recipe Popovers, Link in Notes
  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, lightly beaten
  • 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 2 tablespoons dry white wine
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • paprika, as desired, for garnish

Instructions
 

  • Prepare the Popovers following that recipe.
  • In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
  • Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
  • Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
  • Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation