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Speedy Stroganoff with Noodles
August 22, 2021 Lee
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Speedy Stroganoff with Noodles

Adapted from a recipe in the Casserole Cook Book, page 102.
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 170 grams dry medium egg noodles, (6 oz)
  • 1 tablespoon butter, melted
  • 1 tablespoon poppy seeds
  • 3 minute steaks, cut into strips
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • ⅔ cup mushrooms, sliced, canned - drained, fresh - sautéed
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water, until tender. Drain.
  • Toss noodles with the melted butter and poppy seeds.
  • While the noodles are cooking, heat the 2 tablespoons of butter in a large non stick pan, when hot, brown the minute steak strips.
  • Add the onion and garlic, cook until the onion is tender.
  • In a mixing bowl, add the soup, sour cream, mushrooms, ketchup, and Worcestershire sauce. Mix together.
  • Pour mixture in with the beef, stir together, cook and heat through.
  • Serve sauce over the noodles, enjoy.

Notes

Fair cost per serving based on minute steaks, and I would assume one could cut very thin slices of beef and use as well. I will need to research this.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Crab Meat Pie
August 22, 2021 Lee
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Crab Meat Pie

Adapted from an internet recipe.
I found this recipe on the internet. This can be made with canned crab, fresh cooked and picked crab, or imitation crab. I made this on 25 Aug 2021 and used imitation crab. Excellent flavor, highly recommended.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 unbaked pie crust
  • 226 grams crab meat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 1 cup celery, finely diced
  • 2 tablespoons onion, grated
  • 2 tablespoons green bell pepper, diced
  • ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
  • 2 eggs, beaten
  • 1 cup mayo
  • ½ cup dry bread crumbs
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 9 inch pie dish and place pie shell in the dish, flute the edge as desired.
  • In a mixing bowl, add the crab meat, celery, onion, bell pepper, eggs, mayo, salt, lemon juice, ½ the mushrooms, and all but 1 tablespoon of bread crumbs.
  • Mix lightly together.
  • Pour into the prepared pie dish and spread out evenly.
  • Add remaining mushrooms to top.
  • Sprinkle with remaining bread crumbs and the Cheddar cheese.
  • Bake for 30-35 minutes or firm and browned.
  • Slice and serve with sides of your choice. Enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Chafing Chuck
August 22, 2021 Lee
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Chafing Chuck

Adapted from a recipe in the Casserole Cook Book, page 102.
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 package frozen lima beans, cooked, drained, (10 oz / 283 g)
  • 500 grams ground beef, (1 lb)
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 1½ tablespoons sugar
  • 1 teaspoon MSG
  • 2 tablespoons light soy sauce
  • 2-3 drops hot pepper sauce
  • ½ cup water
  • 1 tablespoon prepared horseradish
  • hot buttered French bread, for serving

Instructions
 

  • Cook the lima beans per package instructions, drain, set aside.
  • In a mixing bowl, add the beef, garlic, cornstarch, sugar, MSG, soy sauce, hot pepper sauce, and water. Mix together.
  • Heat a large non stick pan, cook the meat mixture, breaking it up with a spatula until browned. Drain excess fat.
  • Mix in the lima beans and horseradish, stir until heated through.
  • Serve with hot buttered French bread, enjoy.

Notes

High cost per serving based on the beef and lima beans.
Variant: 1. Serve over toast points.
* High Cost $1.51+ per Serving,BEEF,CASSEROLES
Fruit Magic
August 22, 2021 Lee
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Fruit Magic

Jiffy Mix
This recipe comes from a box of Jiffy Yellow Cake mix, the tiny box of cake mix, and it is delicious, this is an excellent cobbler. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can fruit pie filling, any flavor, (21 oz / 1 lb 5 oz / 595 g)
  • 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
  • ½ cup nuts, chopped, optional
  • ¼ cup butter, softened, (½ stick / ¼ block)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan.
  • Add the pie filling to the baking pan and spread out evenly. I used blueberry filling.
  • In a mixing bowl, add the cake mix and nuts if using and mix together. I used roughly chopped pecans.
  • Cut in the butter.
  • Sprinkle cake mix over the pie filling.
  • Bake for 45-50 minutes. Let cool on a wire rack.
  • Serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Company Ham in Sour Cream
August 22, 2021 Lee
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Company Ham in Sour Cream

Adapted from a recipe in the Casserole Cook Book, page 102.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 20 Dec 2023, quick and easy, and I served this over my homemade Rice A Roni, simply delicious! Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 cups cooked ham, cut into cubes or short strips
  • ¼ cup onion, diced
  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1 cup sour cream, Shortcut
  • 1⅓ cups mushrooms, sliced, canned drained or fresh sautéed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and ham. Cook until the onion is tender.
  • Sprinkle in the flour and mix together. Stir in the sour cream.
  • Stir in the mushrooms. Stir and cook until mixture just thickens.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving, depending on where the ham is sourced.
Shortcut: Sour Cream.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PORK
Veal Stew with Cornmeal Dumplings
August 21, 2021 Lee
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Veal Stew with Cornmeal Dumplings

Adapted from a recipe in the Casserole Cook Book, page 129.
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 1 hour 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams veal stew meat, cut into 1 inch cubes, (1½ lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 cups, tomato juice, Shortcut
  • 2 teaspoon salt
  • 1½ teaspoons MSG
  • 4-6 dashes hot pepper sauce
  • dash black pepper
  • 1 cup potatoes, peeled, diced
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 1 recipe Cornmeal Dumplings, Link in Notes

Instructions
 

  • Place the flour in a shallow bowl, flour all the veal cubes. Heat the oil in a pot, when hot, brown the veal on all sides.
  • Add the tomato juice and seasonings, stir. Set heat to low, cover, and simmer for 1 hour.
  • Add the vegetables, cover and simmer another 30 minutes or until the vegetables are almost done.
  • Just before the 30 minutes is done, prepare the Cornmeal Dumplings.
  • Drop dumpling batter by rounded tablespoons onto the hot stew. cover and steam for 10 minutes or until dumplings are cooked.
  • Serve and enjoy.

Notes

High cost per serving, I am not sure where veal is sold or even how much it costs.
Additional Recipe: Cornmeal Dumplings. 
Shortcut: Tomato Juice.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI,VEAL
Short-rib Stew with Parsley Dumplings
August 21, 2021 Lee
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Short-rib Stew with Parsley Dumplings

Adapted from a recipe in the Casserole Cook Book, page 128.
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 2 hours 30 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo beef short ribs, (2 lb)
  • ¼ cup all-purpose flour
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cans diced tomatoes, (16 oz / 454 g / 4 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 4-5 carrots, peeled, sliced
  • 2 medium onions, sliced
  • 1 medium potato, peeled, diced
  • 1 recipe Parsley Dumplings, Link in Notes

Instructions
 

  • Cut ribs into 1 bone sections. To a shallow bowl, add the flour, salt, and pepper, mix together. Coat ribs in the flour mixture.
  • Heat the oil in a pot, when hot, add the ribs and brown.
  • In a mixing bowl, add the tomatoes, garlic, and Worcestershire sauce, and mix together.
  • Pour tomato mixture over the ribs. Set to low heat, cover, and simmer for 1½ hours.
  • Add the vegetables and stir in. Simmer for 45 minutes or until ribs and vegetables are tender.
  • Just before the 45 minutes is done, prepare the Parsley Dumplings.
  • Skim off any fat, taste and season with salt and pepper as desired. Drop dumpling mixture by tablespoon on top of bubbling stew. Cover and cook for 15 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on being beef ribs.
Additional recipe: Parsley Dumplings.
Variant: 1. I am going to try this with pork ribs, which is very inexpensive and I will report here with my findings.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Easy Fruit Crumble Bake
August 21, 2021 Lee
2 Comments

Easy Fruit Crumble Bake

Rhonda - Just A Pinch Recipe Club
This recipe comes from a friend on the Just a Pinch recipe site and it is delicious. This can be easily tailored depending on the pie filling you use. Link to the Shortcut is listed in the Recipe Notes section.
1 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
  • 1 can fruit pie filing, any flavor, (21 oz / 1 lb 5 oz / 595 g)
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan, and grease with butter.
  • Sprinkle ½ the cake mix on the bottom of the pan.
  • Pour pie filling over the cake mix.
  • Sprinkle remaining cake mix on top of the pie filling.
  • Drizzle the butter all over the cake mix.
  • Bake for 45 minutes. Let cool on a wire rack.
  • Serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Old-time Oxtail Stew
August 20, 2021 Lee
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Old-time Oxtail Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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 3 hours 15 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo oxtails, cut into 1½ lengths, (2 lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 2 cups hot water
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 can beef broth, (14½ oz / 411 g)
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 8 small onions, peeled
  • 4 potatoes, peeled, halved
  • 4 carrots, peeled, halved

Instructions
 

  • Add the flour to a shallow bowl, coat the oxtail pieces. Heat the oil in a pot, when hot, add the oxtail and brown.
  • Add the onion, water, tomatoes, broth, salt, and pepper. Stir together. Place on medium low heat, cover, and simmer 2½ hours or until the meat is just tender.
  • Add the onions, potatoes, and carrots. Stir together. Cover and simmer another 30 to 45 minutes or until the vegetables are tender.
  • Skim off fat, serve, and enjoy.

Notes

I will say Fair cost per serving as I am sure there is oxtails available, I just don't know the cost of them.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Favorite Lamb Stew
August 20, 2021 Lee
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Favorite Lamb Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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 2 hours
Total Time 2 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 5 servings

Ingredients
  

  • 750 grams lamb shoulder, cut into 1 inch pieces, (1½ lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cups water
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 4 carrots, peeled, cut into 2 inch pieces
  • 6 tiny onions, peeled
  • 3 small potatoes, peeled, halved
  • 2 tablespoons fresh parsley, chopped
  • 1 package frozen peas, (10 oz / 285 g)

Instructions
 

  • Place the flour in a shallow bowl, roll the lamb cubes in flour to coat. Heat the oil in a pot, when hot, add the lamb and brown on all sides.
  • Add the water, garlic, salt, and pepper. Stir together, cover, simmer on low heat for 1½ hours or until the lamb is almost tender.
  • Add the carrots, potatoes, and onions. Simmer for 20-30 minutes or until the lamb and vegetables are tender.
  • Stir in the parsley and peas, simmer another 5 minutes to heat through.
  • Serve and enjoy.

Notes

Fair cost per serving, not sure of what lamb costs, I know it is available though.
* Fair Value $1.01 to $1.50 per Serving,LAMB,SOUPS, STEWS, CHILI