Author Archive
Biscuit Dumplings
August 17, 2021 Lee
Leave a comment

Biscuit 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 5 minutes
Cook Time 15 minutes
Servings 0

Ingredients
  

  • 1 package refrigerated biscuits
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Place biscuits on a hot bubbling stew, top each with parsley. Cover and steam the biscuits 15 or until done.
  • Serve with the stew, enjoy.
5 Ingredients or Less,INGREDIENTS
Easy Dumplings
August 17, 2021 Lee
Leave a comment

Easy 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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients
  

  • ¾ cup milk
  • 2 cups biscuit mix, Shortcut

Instructions
 

  • Add the biscuit mix to a mixing bowl, add the milk all at once. Stir just until the mix is dampened.
  • Drop by rounded tablespoons onto hot stew, cook uncovered 10 minutes, then cover and cook 10 more minutes.
  • Serve with stew. Enjoy.

Notes

Shortcut: Biscuit Mix.
5 Ingredients or Less,INGREDIENTS
Parsley Dumplings
August 17, 2021 Lee
Leave a comment

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 10 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients
  

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup fresh parsley, chopped
  • ½ cup milk
  • 2 tablespoons vegetable oil

Instructions
 

  • In a mixing bowl, add the flour, baking powder, and salt. Whisk together.
  • Mix in the parsley.
  • In a measuring cup, add the milk and vegetable oil and stir to mix.
  • Pour milk mixture into dry ingredients, mix just until the flour is dampened.
  • Drop by spoonful's on a hot stew, and are generally cooked by covering the stew and letting the dumplings cook for 15 to 20 minutes.
  • Enjoy.

Notes

Used in Recipes Listed on this Site:
INGREDIENTS
Tomato Chili Stew
August 17, 2021 Lee
Leave a comment

Tomato Chili Stew

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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed bean with bacon soup, (10½ oz / 298 g)
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can chili, without beans, or 1½ cups of leftover chili, (10½ oz / 298 g)
  • 1¼ cups water
  • corn chips, for serving

Instructions
 

  • Add the first 4 ingredients to a saucepan. Heat to boiling, stirring often.
  • Serve and top with corn chips as desired, enjoy.

Notes

High cost as I have not seen the bean with bacon soup, maybe available in the high end stores.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Macaroni Omelet
August 17, 2021 Lee
Leave a comment

Macaroni Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
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 Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • ½ cup dry macaroni
  • ½ cup sharp Cheddar cheese, shredded
  • 4 egg yolks
  • ¼ teaspoon salt
  • 4 egg whites
  • 2 tablespoons butter
  • 1 recipe Creole Sauce, Link in Notes

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
  • Prepare the recipe for Creole Sauce if you are going to use that.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
  • Mix the egg yolks into the macaroni.
  • Fold in the egg whites.
  • Preheat your oven to 160° C (325° F).
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
  • Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
  • Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.

Notes

Low cost per serving: 
Additional recipe: Creole Sauce.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sour Cream Ham Omelet
August 17, 2021 Lee
Leave a comment

Sour Cream Ham Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
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 Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • 5 egg yolks
  • 1 cup sour cream, divided, Shortcut
  • ¼ teaspoon salt
  • 5 egg whites
  • 1 cup cooked ham, finely diced
  • 2 tablespoons butter
  • 1 recipe Glazed Apples, for garnish, Link in Notes

Instructions
 

  • Prepare the recipe for Glazed Apples if you are going to use them.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks, beat with an electric mixer until lemon colored. Beat in ½ cup sour cream and the salt.
  • Preheat your oven to 160° C (325° F).
  • Fold in the egg whites and ham.
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture and gently level. Cover and cook on low heat until lightly browned on the bottom, about 5-7 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 12 minutes.
  • Loosen omelet with a spatula and slide onto a serving plate. Cut into wedges.
  • Garnish with the remaining ½ cup sour cream and Glazed Apples if desired.

Notes

Low cost per serving.
Additional Recipe: Glazed Apples.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL
Glazed Apples
August 17, 2021 Lee
Leave a comment

Glazed Apples

Adapted from a recipe in the Casserole Cook Book, page 99.
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 10 minutes
Cook Time 15 minutes
Course Condiment
Cuisine American
Servings 3 servings

Ingredients
  

  • 3 tablespoons butter
  • ⅓ cup brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • dash salt
  • 3 tart apples, cored, thinly sliced, Granny Smith or Fuji are good

Instructions
 

  • Melt the butter in a non stick pan, stir in the sugar, cinnamon, and salt.
  • Add the apple slices and cook 10-15 minutes, stirring occasionally or until the apples are tender and glazed.
  • Serve as a garnish with omelets. Enjoy.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS
Olympia Oyster Hangtown Fry
August 17, 2021 Lee
Leave a comment

Olympia Oyster Hangtown Fry

Adapted from a recipe in the Casserole Cook Book, page 96.
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 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • ⅓ cup fresh oyster meat, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon water
  • ⅓ cup dry bread crumbs
  • 2 slices bacon
  • salt and pepper, as desired

Instructions
 

  • In a bowl, add the eggs and water and lightly beat. Set out a shallow bowl with the crumbs.
  • Fry bacon in a small non stick pan until crisp. Remove bacon and drain all but 1 tablespoon of fat. Chop bacon.
  • Dip the oyster meat in the egg and then roll in the crumbs to coat.
  • Fry oyster meat until browned, turning them often.
  • Add the bacon and remaining egg mixture into the pan, season with salt and pepper as desired.
  • Cook until egg is just set and bottom slightly browned, turn over and lightly brown other side.
  • Serve and enjoy.

Notes

Low cost per serving. I can source fresh oyster meat directly from local fishermen.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mexican Scramble
August 17, 2021 Lee
Leave a comment

Mexican Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
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 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 cup diced tomatoes, drained
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • dash black pepper
  • 1 cup Cheddar cheese, shredded
  • 3 eggs, beaten
  • hot butter toast, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
  • Stir in tomatoes and simmer 5 minutes.
  • Add seasonings and cheese, stir until cheese is melted in.
  • Pour in beaten eggs and stir to mix together. Cook, as eggs start to set, lifting edges, and scramble until all the egg is set.
  • Serve over hot buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sausage & Egg Scramble
August 17, 2021 Lee
Leave a comment

Sausage & Egg Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
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 20 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 226 grams small link sausage, breakfast, pork, or Jimmy Dean, (8 oz), Shortcuts
  • 8 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • dash black pepper
  • ¼ cup pimento, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup spring onion, sliced

Instructions
 

  • Brown the sausage links in a hot large non stick pan.
  • In a mixing bowl, add the eggs, salt, and pepper. Beat with a fork.
  • Remove the links from the pan, cut each into 2 or 3 pieces, depending on the size of the links you are using. Return the pieces to the pan.
  • Pour in the beaten eggs, sprinkle with the pimento, bell pepper, and spring onion.
  • As the eggs start to set, left of the edge to let egg run underneath. Stir and scramble the eggs until just set and shinny.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Breakfast Sausage, or Jimmy Dean Sausage.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage