Author Archive
Pastry Petal Cups
August 24, 2021 Lee
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Pastry Petal Cups

Adapted from a recipe in the Casserole Cook Book, page 113.
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 15 minutes
Cook Time 10 minutes
Servings 0

Equipment

  • Rolling Pin
  • Cookie Cutter (round, 1¾ inch)
  • Muffin Pan (standard cells)

Ingredients
  

  • 1 recipe pie crust dough, recipes that call for about 1½ cups flour make 4-6 petal cups, Shortcuts

Instructions
 

  • Prepare and roll out your dough to ⅛ inch thick. Use a 1¾ inch round cookie cutter and cut out circles, you will need 5 circles to make 1 petal cup.
  • Preheat your oven to 230° C (450° F)
  • In your muffin pan, place one circle on the bottom of a cell, then place 4, equally spaced on the sides that overlap and overlap the bottom, press edges together. Poke the circles with a fork. Make as many as needed.
  • Bake for about 10 minutes or until light golden brown.
  • Use as needed in recipes calling for pastry petal cups. Enjoy.

Notes

Shortcuts: Pie Crust, Basic Buttery Pie Crust.
Used in Recipes Listed on this Site: 
5 Ingredients or Less,INGREDIENTS
Hash Peppers
August 24, 2021 Lee
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Hash Peppers

Richard Thayer, United States.
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 bell peppers, any color you want
  • 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)

Instructions
 

  • Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
  • Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
  • Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
  • Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
  • Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
  • Serve and enjoy.

Notes

I will say Low cost per serving as this can be a leftover dish made with homemade hash.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,Beef - Canned,LEFTOVERS
Toast Rings
August 24, 2021 Lee
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Toast Rings

Adapted from a recipe in the Casserole Cook Book, page 113.
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 10 minutes
Servings 0

Equipment

  • Cookie Cutters (round, 3 sizes)
  • Oven
  • Baking Sheet

Ingredients
  

  • bread slices, ¾ inch if available
  • butter, melted

Instructions
 

  • Preheat you oven to 190° C (375° F), get out a baking sheet.
  • For each ring, you will need 2 slices of bread. Thicker ¾ inch slices preferred but is not a show stopper if you just have regular sliced bread.
  • Use a large round cookie cutter to cut a circle from a slice of bread, almost as wide as the bread.
  • Use a smaller diameter cutter and cut another circle that is a little smaller than the first circle. Then take an an even smaller cutter and cut out the center of this piece to make a 'ring'. Repeat the steps for as many toast rings as you need.
  • Brush the large circle of bread with melted butter, top with the 'ring' and brush that with melted butter. Repeat for each of the toast rings you are making.
  • Bake for 10-12 minutes or until toasted and brown.
  • Use in recipes calling for toast rings.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS
Lobster Newburg
August 24, 2021 Lee
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Lobster Newburg

Adapted from a recipe in the Casserole Cook Book, page 106.
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
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, beaten
  • 1 cup cooked lobster meat, cubed
  • 3-4 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • salt, as desired
  • paprika, for garnish
  • 4 Toast Rings, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
  • Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
  • Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
  • Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
  • Spoon over Toast Rings, enjoy.

Notes

Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Lobster
Easy Shrimp Sauté
August 24, 2021 Lee
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Easy Shrimp Sauté

Adapted from a recipe in the Casserole Cook Book, page 105.
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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 1 clove garlic, minced
  • 750 grams raw shrimp, peeled, deveined, tails removed, (1½ lb)
  • ⅓ cup dry white wine
  • 2 tablespoons parsley, chopped
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the garlic and cook for just 30 seconds. Add the shrimp and cook until opaque and orangish/pink.
  • Stir shrimp around with the spatula to make sure all are cooked.
  • Stir in the white wine, cook for 1 minute, slowly stirring.
  • Sprinkle with the parsley. Serve right from the pan.
  • Serve with hot cooked white rice, enjoy.

Notes

Fair cost per serving depending on where the shrimp is sourced.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp in Cheese Sauce
August 24, 2021 Lee
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Shrimp in Cheese Sauce

Adapted from a recipe in the Casserole Cook Book, page 105.
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
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¼ cup salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup sharp Cheddar cheese, shredded
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 cup frozen peas, cooked, drained
  • 1 teaspoon lemon juice
  • 6 Toast Cups, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the milk, stir constantly and cook until thickened.
  • Stir in the salt, black pepper, and Worcestershire sauce. Add cheese and stir until fully melted in.
  • Add the shrimp, peas, and lemon juice. Stir, heat through.
  • Spoon into Toast Cups, serve and enjoy.

Notes

Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Newburg
August 24, 2021 Lee
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Shrimp Newburg

Adapted from a recipe in the Casserole Cook Book, page 105.
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 Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 4 egg yolks, slightly beaten
  • 4 cups cooked shrimp, peeled, deveined, tails removed
  • ½ teaspoon salt
  • ¼ cup dry white wine
  • 2 teaspoons lemon juice
  • toast cups, or egg noodles, for serving, Link in Notes
  • paprika, for garnish, as desired

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
  • Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks, then add the yolks to the sauce and stir until completely blended in, about 1 minute.
  • Add the shrimp and salt, stir to mix, heat through.
  • Stir in the wine and lemon juice.
  • Spoon into Toast Cups or over hot buttered egg noodles. Sprinkle lightly with paprika to garnish, serve and, enjoy.

Notes

Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Updated on 5 September 2021.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Classic Beef Stroganoff
August 23, 2021 Lee
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Classic Beef Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 103.
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
Servings 4 servings

Ingredients
  

  • 4 tablespoon all-purpose flour, divided
  • ½ teaspoon salt
  • 500 grams beef, cut into ¼ inch strips, (1 lb)
  • 4 tablespoons butter, divided
  • 1 cup fresh mushrooms, thinly sliced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1¼ cups beef stock
  • 1 cup sour cream, Shortcut
  • 2 tablespoons dry white wine
  • hot buttered noodles, for serving

Instructions
 

  • In a shallow bowl, add 1 tablespoon of flour and the salt, mix together. Coat the beef strips with the flour.
  • In a large non stick pan, melt 2 tablespoons of butter, when hot, add the beef strips and brown on each side.
  • Add the mushrooms, onion, and garlic. Cook for 3-4 minutes or until onion is just barely tender. Remove beef, mushrooms, and onion from pan to a plate.
  • Add 2 more tablespoons of butter to the pan, when melted, stir in 3 tablespoons until smooth. Stir in tomato paste. Slowly stir in beef stock, stir until mixture thickens.
  • Return the beef, mushrooms, and onion to the pan.
  • Stir in the sour cream and wine. Heat through for just a few minutes or until hot.
  • Serve over hot buttered noodles. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BEEF
Creamed Mushrooms
August 22, 2021 Lee
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Creamed Mushrooms

Adapted from a recipe in the Casserole Cook Book, page 103.
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 butter, (½ stick / ¼ block)
  • 250 grams fresh mushrooms, sliced, (8 oz)
  • 2 tablespoons all-purpose flour
  • 1¼ cups milk
  • 1-2 teaspoons light soy sauce
  • salt and pepper, as desired
  • 4 Toast Cups, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, add the mushrooms, cook until tender and lightly browned. Remove to a bowl, leaving as much of the butter in the pan as you can.
  • Stir in the flour, mix until smooth. Slowly stir in the milk. Cook until thickened. Stir in the soy sauce. Taste, season as needed with soy sauce, salt, and pepper.
  • Return the mushrooms to the pan and mix. Heat through on low heat.
  • Prepare Toast Cups.
  • Place a Toast Cup on each serving plate, Divide mushroom sauce among the cups, serve and enjoy.

Notes

Low cost per serving, can make this many ways depending on the mushrooms you use. I think this will be delicious with Straw Mushrooms.
Additional Recipe: Toast Cups.
* Best Value $1 or Less per Serving,MUSHROOMS
Toast Cups
August 22, 2021 Lee
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Toast Cups

Adapted from a recipe in the Casserole Cook Book, page 113.
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 12 minutes
Servings 4 servings

Equipment

  • Oven
  • Muffin Pan (standard cells)

Ingredients
  

  • 4 slices day old bread
  • butter, melted

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a muffin pan with standard size, 3 inch cells. Number of cells for the amount of cups you want to make.
  • Trim crusts from bread, carefully press a bread slice into a muffin cell, the four corners should be pointing up, like a tulip. Repeat with additional bread slices as needed.
  • Brush each slice with butter.
  • Bake for about 12 minutes or until toasted and golden brown.
  • Use for fillings as desired.

Notes

Used in Recipes Listed on this Site:
INGREDIENTS