Author Archive
Brunswick Stew
August 20, 2021 Lee
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Brunswick Stew

Adapted from a recipe in the Casserole Cook Book, page 123.
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 4 hours
Course Main Dish, Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 kilos chicken quarters, legs and thighs separated, (4-4½ lb)
  • 1 quart water, (4 cups)
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • dash dried thyme
  • 1 cup onion, diced
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 can cream style corn, (16 oz / 454 g)
  • 1½ cups green lima beans, drained, canned or frozen - thawed
  • 1 cup fresh okra, sliced

Instructions
 

  • To a pot, add the first 7 ingredients, place on medium low heat, cover, and simmer 3-4 hours until the chicken is tender.
  • Remove the chicken from the broth, cut all chicken from the bones and cut into bite size pieces. Return chicken to the broth, discard the bones and cartilage.
  • To the broth add the tomatoes, corn, and lima beans. Simmer uncovered for 1 hour. Skim off fat. Taste and season with salt and pepper as desired.
  • Remove the bay leaf, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Chili con Carne
August 20, 2021 Lee
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Chili con Carne

Adapted from a recipe in the Casserole Cook Book, page 123.
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 45 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large onion, sliced
  • 1 green bell pepper, diced
  • 500 grams ground beef, (1 lb)
  • 1 tablespoon vegetable oil
  • 2 cans red Kidney beans, drained, (16 oz / 454 g each / 4 cups), Shortcut
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 cup seasoned tomato sauce
  • 1 tablespoon chili powder, and as desired
  • 1½ teaspoons salt
  • dash paprika
  • dash black pepper
  • 1 bay leaf

Instructions
 

  • Heat the oil in a pot, add the onion, bell pepper, and ground beef. Cook until the beef is no longer pink and the onion and pepper is tender. Drain most off most of the fat but not all.
  • Add remaining ingredients, stir together, cover and simmer for 30 minutes. Stir occasionally. If chili is too thick, stir in a little water.
  • Remove bay leave, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Red Kidney Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,BEEF,SOUPS, STEWS, CHILI
Speedy Vegetable Beef Stew (Pressure Cooker)
August 20, 2021 Lee
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Speedy Vegetable Beef Stew (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 123.
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. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • ¾ teaspoon paprika
  • ¼ teaspoon dried basil
  • dash black pepper
  • 1 cup onion, sliced
  • 6 medium carrots, whole, peeled
  • 6 medium potatoes, whole, peeled
  • 1½ cups V8 vegetable juice
  • 2 tablespoons all-purpose flour
  • ¼ cup cold water

Instructions
 

  • Heat the oil in your pressure cooker, when hot, brown the beef cubes on all sides.
  • Add the rest of the ingredients except the flour and cold water. Stir together.
  • Place the lid on the pressure cooker, lock in place, add the weight, and place on high heat until the weight starts to move and vent, reduce heat to low or medium low, and keep the weight moving and venting. Start your timer for 12 minutes. At 12 minutes, turn off the heat and move the pressure cooker to an unused burner, allow to vent all pressure.
  • When you have no indication of pressure, remove the weight, open the lid. Give the stew a stir.
  • In a bowl, mix together the flour and cold water until smooth. Stir into the stew, simmer for 5-10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker,Soups, Stews, Chili - Pressure Cooker
Chuck Wagon Stew
August 20, 2021 Lee
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Chuck Wagon Stew

Adapted from a recipe in the Casserole Cook Book, page 123.
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
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • cooking oil, as needed
  • 4 cups water, see Step 1
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ½ cup celery, chopped
  • 6 carrots, quartered
  • 3 potatoes, quartered
  • 1 can whole peeled tomatoes, chopped, juice reserved, (16 oz / 454 g)
  • 4 tablespoons all-purpose flour
  • ½ cup cold water

Instructions
 

  • Drain the juice from the tomatoes into a 4 cup measuring cup, then add water to the 4 cup mark. Roughly chop the tomatoes, set aside.
  • Heat 1-2 tablespoons of oil in a large pot, when hot, brown the beef cubes on all sides.
  • Add the 4 cups of water, sliced onion, garlic, salt, sugar, pepper, Worcestershire sauce, and lemon juice. Stir together. Cover and simmer on low for 2 hours, stirring occasionally.
  • Add the celery, potato, and carrots. Stir together, cover, and simmer 20 minutes.
  • Stir in the tomatoes, simmer for another 15 minutes or until the beef and vegetables are tender.
  • In a bowl, mix together the 4 tablespoons of flour into the cold water, mix until smooth. Stir into the stew and simmer for 5 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Crab Meat Bisque
August 19, 2021 Lee
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Crab Meat Bisque

Adapted from a recipe in the Casserole Cook Book, page 121.
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 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
  • 1¾ cups milk
  • 1 cup half and half cream
  • 1 cup crab meat, drained, flaked, fresh or canned
  • ¼ cup dry white wine
  • butter, as needed, for garnish

Instructions
 

  • In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
  • Stir in the crab meat and heat through.
  • Stir in the wine.
  • Serve and place a pat of butter on each bowl for garnish if desired, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Pacific Chowder
August 19, 2021 Lee
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Pacific Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.
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 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 slices bacon
  • ¼ cup onion, diced
  • 2 tablespoons green bell pepper, diced
  • 1 can condensed cream of potato soup
  • 2 cups milk
  • 2 cans tuna, drained, (5 oz / 142 g each / 1¼ cups)

Instructions
 

  • In a medium saucepan, cook the bacon until crisp, remove to paper towels, drain excess fat but leave 2 tablespoons fat in the saucepan.
  • In the bacon fat, cook the onion and bell pepper until just tender.
  • Add the soup and milk, heat to just boiling, turn off the heat, reduce to low.
  • Crumble the bacon and flake the tuna, add to the saucepan and stir in and heat through.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,SOUPS, STEWS, CHILI
Oyster Stew
August 19, 2021 Lee
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Oyster Stew

Adapted from a recipe in the Casserole Cook Book, page 121.
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 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 pint fresh oyster meat, plus their liquid, (2 cups)
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • dash hot pepper sauce
  • 2 tablespoons water
  • 1 quart milk, scalded, (4 cups)
  • ¼ cup butter, melted

Instructions
 

  • Drain the oysters, reserving their liquid. Pour liquid through a coffee filter. Place the oysters and the filtered liquid into a large saucepan or pot.
  • In a bowl, mix together the flour, salt, Worcestershire sauce, hot sauce, and the 2 tablespoons of water to make a smooth paste.
  • Stir the paste into the oysters. Place on low heat for 10 minutes, stirring gently, until the edges of the oysters curl.
  • Pour in the scaled milk, stir, remove from heat and cover, let stand 15 minutes.
  • Stir in the melted butter.
  • Serve and enjoy.

Notes

Low cost per serving as I get fresh oyster meat from local fishermen, but oyster meat is also available at Tesco most times.
Variant: 1. Use 3 cups milk and 1 cup half and half cream, scalded, in place of the 4 cups of scalded milk.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Manhattan Clam Chowder
August 19, 2021 Lee
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Manhattan Clam Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.
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
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cans minced clams, (6½ oz / 185 g each / about 2⅓ cups)
  • 3 slices bacon, finely diced
  • 1 cup celery, finely diced
  • 1 cup onion, diced
  • 2 cups diced tomatoes
  • 2 cups potatoes, diced
  • 1 cup carrot, finely diced
  • 1½ teaspoons salt
  • ¼ teaspoon dried thyme, crushed
  • black pepper, as desired
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water

Instructions
 

  • Drain clams, reserving liquid. Strain liquid through a coffee filter and add liquid to a 4 cup measuring cup, add water to make 4 cups total liquid.
  • In a pot, add the bacon, onion, and celery. Cook until the onion and celery are tender but not browned.
  • Add the 4 cups of clam liquid, tomatoes, potatoes, carrot, salt, pepper, and thyme. Stir together. Cover and simmer on low heat for 35 minutes.
  • In a small bowl, mix together the 2 tablespoons flour and the 2 tablespoons cold water to make a smooth paste. Stir the paste into the pot. Increase heat to medium, cook and stir the chowder until it comes to a boil.
  • Add the clams, reduce heat to low, simmer to heat the clams and chowder through.
  • Serve and enjoy.

Notes

Low cost per serving using fresh steamed and minced clams.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Clams,SOUPS, STEWS, CHILI
Fish Chowder
August 19, 2021 Lee
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Fish Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.
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
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup bacon, diced
  • 1 cup potato, finely diced
  • ¾ cup onion, finely diced
  • 570 grams whitefish fillets, cut into ¼ to ½ inch cubes, (1¼ lb)
  • 2 cups water
  • 2-3 cups half and half cream
  • salt and black pepper, to taste

Instructions
 

  • In a mixing bowl, add the onion and potato, mix together.
  • In a pot, add the bacon and fry until browned, remove the bacon to a plate, leave fat in the pot.
  • Ad a layer of potato mixture to the pot, then a layer of fish, repeat until all is used and in the pot.
  • Top with the bacon and a black pepper as desired. Pour in the water.
  • Place the pot on low heat, cover, and simmer for 1 hour.
  • Stir and then stir in 2-3 cups of cream depending on the consistency you desired. Taste and season with salt and black pepper as desired.
  • Serve and enjoy.

Notes

High cost per serving just based on the amount of cream.
Variant: 1. Run the potato, onion, and fish through a grinder with a coarse (wagon wheel) plate attached then proceed as directed.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Beef Potage
August 18, 2021 Lee
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Beef Potage

Adapted from a recipe in the Casserole Cook Book, page 120.
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 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup fresh mushrooms, sliced
  • ½ cup green bell pepper, cut into strips
  • 1 tablespoon butter
  • 1 can condensed beef noodle soup, (10½ oz / 298 g)
  • 1 can condensed beef vegetable soup, (10½ oz / 298 g)
  • 1¾ cups water

Instructions
 

  • In a saucepan, melt the butter, cook the mushrooms and bell pepper until soft but not browned.
  • Add the soups and water, stir to mix. Heat to just boiling.
  • Ladle into bowls, serve and enjoy.

Notes

High cost per serving due to the soups, not sure of their availability. 
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI