Author Archive
Shrimp Newburg
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.
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.
Classic Beef Stroganoff
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.
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.
Creamed Mushrooms
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.
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.
Toast Cups
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.
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:
Speedy Stroganoff with Noodles
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.
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.
Crab Meat Pie
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.
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.
Chafing Chuck
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.
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.
Fruit Magic
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.
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.
Company Ham in Sour Cream
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.
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.
Veal Stew with Cornmeal Dumplings
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.
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.
