Author Archive
Popovers
August 26, 2021 Lee
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Popovers

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 45 minutes
Servings 0 popovers

Equipment

  • Electric Mixer
  • Oven
  • Custard Cups

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Instructions
 

  • Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
  • In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
  • Add the oil, beat for 30 seconds. Do not over beat.
  • Fill custard cups ½ full.
  • Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
  • A few minutes before they are done, prick the top of each popover with fork to let steam escape.
  • When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,BREAD & PASTRY,INGREDIENTS
Homemade Jiffy Yellow Cake Mix
August 25, 2021 Lee
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Homemade Jiffy Yellow Cake Mix

Lee
Jiffy Yellow Cake Mix, is the small box of mix and is basically half of a standard box mix. Commonly used to make a single layer cake. The Jiffy yellow cake mix is used in several recipes on this site as an ingredient in other recipes. This is the base mix, what the box contains, recipe. This mix is not yellow like the boxed version. I made this on 2 Sep 2021 to test out the cake made from this, this mix works perfectly.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 small boxed cake mix

Ingredients
  

  • 144 grams all purpose flour, (1 cup plus 2 tablespoons if no scale)
  • ¾ cup sugar
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt

Instructions
 

  • Whisk all ingredients together and store in an airtight container for up to one month, or use right away to make a Jiffy yellow cake.
  • This mix equals 1 box of store bought Jiffy Yellow Cake Mix, which is the small box, and will make a single layer 8 inch round or square cake or 12 cup cakes.
  • Use in any recipe that calls for a box of Jiffy Yellow Cake Mix.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,INGREDIENTS
Homemade Jiffy Yellow Cake
August 25, 2021 Lee
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Homemade Jiffy Yellow Cake

Lee
This recipe uses the Homemade Jiffy Cake Mix, which is the small box and only makes a single layer 8 inch round or square cake or 12 cupcakes. This cake will not be yellow like the boxed version. I made this cake on 2 Sep 2021 to test out the Jiffy cake mix, and this is very good cake!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 1 small cake

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan
  • Parchment Paper

Ingredients
  

  • 1 recipe Jiffy Yellow Cake Mix,  Shortcut
  • 1 egg
  • ½ cup cold water
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

Instructions
 

  • For the Baking Pan, feel free to use one 8 or 9 inch round pan, a 8x8 inch pan, or a cupcake pan with 12 cells.
  • Preheat your oven to 180° C (350° F), get out the appropriate baking pan you want to use. Grease the pan with butter or cooking spray and then coat with flour, line bottom with parchment paper if not serving from the pan. For cupcakes, grease and flour cells or use cupcake liners.
  • Place all ingredients in a mixing bowl, use an electric mix on low speed for 30 seconds, then 3-4 more minutes on medium speed. Or beat by hand for 5-6 minutes.
  • Pour batter into cake pan or fill cupcake cells ½ full.
  • Bake for 25-30 minutes for 8 inch round pan.
    20-25 minutes for 9 inch round pan.
    20-25 minutes for 8 inch square pan.
    15-20 minutes for cupcakes.
    Cake is done when a toothpick inserted in the center comes out clean.
  • Cool on a wire rack 10 minutes, and then if not serving from the pan, remove cake from pan and cool completely on a wire rack. Frost cake as desired after the cake is completely cooled.
  • Frost as desired, serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Lobster Supreme
August 25, 2021 Lee
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Lobster Supreme

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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package frozen artichoke hearts, (10 oz / 283 g)
  • 1 bay leaf
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup half and half cream
  • 2 tablespoons dry white wine
  • ½ cup sharp Cheddar cheese, shredded
  • 1 tablespoon onion, diced
  • dash garlic salt
  • 1 cup cooked lobster meat, cubed
  • 4 recipe Pastry Petal Cups, for serving, Link in Notes

Instructions
 

  • Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
  • Prepare the pastry petal cups.
  • In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
  • Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
  • Add the artichoke hearts and lobster meat, heat through.
  • Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.

Notes

High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Lobster
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.
Print Recipe
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.
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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