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Herbed Scrambled Eggs
August 17, 2021 Lee
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Herbed Scrambled Eggs

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 15 minutes
Course Breakfast, Lunch, Salad
Servings 2 servings

Ingredients
  

  • 4 eggs
  • ¼ cup half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • dash dried thyme, crushed

Instructions
 

  • Add the first 4 ingredients to a mixing bowl and beat with a fork.
  • Melt the butter in a non stick pan, when hot, pour in egg mixture, sprinkle with parsley, chives, and thyme.
  • As the mixture starts to set, lift edges and scramble, cook until the eggs are just set and shiny.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Extra-special Scrambled Eggs
August 17, 2021 Lee
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Extra-special Scrambled Eggs

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 15 minutes
Course Breakfast, Lunch, Main Dish
Servings 3 servings

Ingredients
  

  • 6 eggs
  • ½ teaspoon salt
  • ¼ teaspoon MSG
  • dash black pepper
  • 1 teaspoon prepared yellow mustard
  • ⅓ cup half and half cream
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley
  • 2 tablespoons onion, minced
  • 2 tablespoons butter

Instructions
 

  • In a mixing bowl, add first 5 ingredients, beat together.
  • Stir in the cream and parsley.
  • Melt the butter in a large non stick pan, add the onion and cook until tender but not browned.
  • Pour in egg mixture.
  • Cook on medium low heat, stirring often and scramble the eggs until just set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Grilled Corned-beef Sandwiches
August 16, 2021 Lee
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Grilled Corned-beef Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 157.
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 Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 slices light rye bread, Shortcut
  • ½ cup Thousand Island Dressing, Shortcut
  • 6 slices Swiss cheese
  • 6 tablespoons sauerkraut, drained
  • corned beef, cooked or canned, sliced thin
  • butter, room temperature

Instructions
 

  • Spread 6 slices of bread with butter and place buttered side down on parchment paper. Spread each slice with dressing, top each with a slice of cheese, 1 tablespoon of sauerkraut, sliced corned beef, and another slice of bread. Spread butter top of the top slice.
  • Grill in a hot pan until the bottom is golden brown, turn over and grill the other side.
  • Cut each sandwich in half diagonally, serve, and enjoy.

Notes

Fair cost per serving based on the cheese and canned corned beef.
Shortcuts: Light Rye Bread (Bread Machine), Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
California Bacon Burger
August 16, 2021 Lee
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California Bacon Burger

Adapted from a recipe in the Casserole Cook Book, page 157.
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
Cuisine American
Servings 4 servings

Equipment

  • Broiler

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ¼ cup BBQ sauce
  • ¾ teaspoon salt
  • dash black pepper
  • 4 slices Canadian bacon
  • 4 hamburger buns, split and buttered
  • 4 slices sharp Cheddar cheese
  • lettuce leaves
  • tomato slices
  • avocado slices
  • 1 recipe Thousand Island Dressing, Link in Notes

Instructions
 

  • Prepare the Thousand Island Dressing if you want to use that.
  • In a mixing bowl, add the beef, BBQ sauce, salt, and dash of pepper. Mix together.
  • Shape into 4 patties.
  • Place patties on the broiler tray and broil 6 minutes, 3-4 inches from heat.
  • Turn patties over, and place the Canadian bacon on the broiler tray. Broil the patties 6 more minutes. Turn the Canadian bacon over after 3 minutes.
  • Add the buns, butter sides up during the last 2-3 minutes to toast them.
  • To assemble. Spread some Thousand Island Dressing on the bottom buns, then the bacon, patty, cheese slice, lettuce, tomato slices, avocado slices. Spread the dressing on the top bun and place on top of the burgers. Serve and enjoy.

Notes

Fair cost per serving depending on where the beef is sourced and whether or not you grind it yourself.
Additional recipe: Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES
Thousand Island Dressing
August 16, 2021 Lee
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Thousand Island Dressing

Adapted from a recipe in the Casserole Cook Book, page 157.
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
Course Condiment
Cuisine American
Servings 1 cup dressing

Ingredients
  

  • ½ cup mayo
  • ¼ cup chili sauce
  • 1 hard boiled egg, finely chopped
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons celery, finely diced
  • 1 teaspoon paprika
  • ¼ teaspoon salt

Instructions
 

  • Mix all ingredients together, makes about 1 cup of dressing.
  • Serve on salads or burgers, enjoy.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS,INGREDIENTS,Ingredients - Salad Dressings,Salads - Dressings
Easy Chicken a la King
August 16, 2021 Lee
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Easy Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 151.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup half and half cream
  • 1 tablespoon butter
  • ¼ cup green bell pepper, diced
  • 2 tablespoons red bell pepper, diced
  • 1½ cup cooked chicken, diced
  • 1 teaspoon Worcestershire sauce
  • 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes

Instructions
 

  • In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
  • In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
  • When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
  • Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
  • Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.

Notes

Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Chicken Balls with Mushrooms
August 16, 2021 Lee
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Chicken Balls with Mushrooms

Adapted from a recipe in the Casserole Cook Book, page 151.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk, or chicken broth, Shortcut
  • 2 cups cooked chicken, diced, Shortcut
  • 1 tablespoon fresh parsley, chopped
  • ¾ teaspoon salt
  • dash black pepper
  • 6-8 slices white bread
  • 1 egg, beaten
  • 1 recipe Mushroom Sauce, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
  • When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
  • Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
  • Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
  • Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
  • Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
  • Bake for 20 minutes or until heated through and the bread crumbs are toasted.
  • While the balls are baking, prepare the Mushroom Sauce.
  • To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Mushroom Sauce
August 16, 2021 Lee
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Mushroom Sauce

Adapted from a recipe in the Casserole Cook Book, page 151.
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 3 hours 10 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup fresh mushrooms, coarsely chopped
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ⅓ cup chicken broth

Instructions
 

  • Melt the butter in a medium sauce pan, add the mushrooms and cook for 1-2 minutes, just to soften them.
  • Add the soup and broth, mix together, heat through until just bubbly, stirring often.
  • Use as other recipes state or use as a gravy.

Notes

Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
  • Chicken Balls with Mushrooms.
CONDIMENTS,INGREDIENTS,Ingredients - Sauces
Turkey Salad Soufflé
August 15, 2021 Lee
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Turkey Salad Soufflé

Adapted from a recipe in the Casserole Cook Book, page 150.
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 1 hour
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 6 slices white bread
  • 2 cups cooked turkey or chicken, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • ½ cup mayo
  • ¾ teaspoon salt
  • dash black pepper
  • 2 eggs, beaten
  • 1½ cups milk
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Cube 2 slices of bread, place in the bottom of an 8x8 inch baking dish.
  • In a large mixing bowl, add the turkey, vegetables, mayo, salt, and pepper. Mix together.
  • Spoon mixture over the bread cubes in the baking pan.
  • Trim crusts off the remaining 4 slices of bread and arrange them on top of the turkey mixture.
  • In a mixing bowl, mix together the eggs and milk. Pour over the bread in the baking pan. Cover the pan and place in the fridge for at least 1 hour or as long as overnight.
  • When ready to bake, preheat your oven to 160° C (325° F).
  • Spoon the soup over the top of the bread.
  • Bake for 1 hour or until set, sprinkle cheese on top during the last few minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,LEFTOVERS
Creamed Turkey
August 15, 2021 Lee
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Creamed Turkey

Adapted from a recipe in the Casserole Cook Book, page 150.
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
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 cups cooked turkey or chicken, cubed
  • 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes

Instructions
 

  • Melt butter in a medium saucepan, whisk in flour. Slowly add milk while whisking. Cook and whisk until sauce thickens.
  • Stir in salt, pepper, Worcestershire sauce, and turkey. For a thinner sauce, stir in a little milk at a time.
  • Serve in a Hot Corn Ring or over toast points, enjoy.

Notes

Low cost per serving.
Additional recipe: Hot Corn Ring.
* Best Value $1 or Less per Serving,LEFTOVERS