Author Archive
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.
Short-rib Stew with Parsley 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
- 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.
Easy Fruit Crumble Bake
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.
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.
Old-time Oxtail Stew
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 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.
Favorite Lamb Stew
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 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.
Brunswick Stew
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
- 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.
Chili con Carne
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
- 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).
Speedy Vegetable Beef Stew (Pressure Cooker)
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.
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.
Chuck Wagon Stew
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 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.