Author Archive
Chicken Corn Soup
August 18, 2021 Lee
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Chicken Corn Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
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 Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
  • 2 tablespoons butter
  • 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
  • 1 can condensed chicken noodle soup, (10½ oz / 298 g)

Instructions
 

  • Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
  • Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
  • Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
  • Serve and enjoy.

Notes

Fair cost per serving, the soups needed are available in high end markets.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Hearty Bean Soup
August 18, 2021 Lee
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Hearty Bean Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
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 3 hours 30 minutes
Passive Time 8 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry Navy Beans, (1 lb)
  • 2 quarts water, (8 cups)
  • 1 meaty ham bone, or ham hocks
  • ½ teaspoon salt
  • 4-6 black peppercorns
  • 1 bay leaf
  • 1 medium onion, sliced

Instructions
 

  • Rinse beans and remove any bad ones or debris, place in a container and add water to cover by 1 inch. Set aside and let soak overnight.
  • Drain and rinse the beans, add to a pot, add the ham bone, salt, peppercorns, and bay leaf. Add the 2 quarts of water. Bring to a boil, then reduce to low heat, cover and simmer for 3 to 3½ hours or until the beans are tender.
  • Add the sliced onion during the last 30 minutes of simmering.
  • When the beans are tender, remove the ham bone and bay leaf, mash the beans slightly, cut off meat from the bone, dice, and return the meat to the soup and discard the bone and bay leaf. Taste and season with salt as needed.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cheese Chowder
August 18, 2021 Lee
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Cheese Chowder

Adapted from a recipe in the Casserole Cook Book, page 118.
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 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup carrot, shredded
  • ½ cup celery, diced
  • ¾ cup boiling water
  • ¼ cup onion, diced
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1¾ cups chicken broth, Shortcut
  • 1½ cups sharp Cheddar cheese, shredded

Instructions
 

  • In a saucepan, cook the carrot and celery in the boiling water until tender, do not drain.
  • In another saucepan, melt the butter and cook the onion until tender but not browned.
  • Stir in the flour, slowly add the milk while stirring. Stir constantly until thickened.
  • Stir in the vegetables with the water they were cooked in, broth, and cheese. Stir over low heat until cheese melts.
  • Serve and enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
SOUPS, STEWS, CHILI
Pea Soup Royale
August 18, 2021 Lee
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Pea Soup Royale

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021 for a quick lunch, my Mom and I loved this, excellent flavor. I used the variant and used condensed split pea with ham and bacon soup, perfect.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • 1 can condensed beef consommé, (10½ oz / 298 g)
  • ½ cup milk

Instructions
 

  • Add everything to a saucepan, stir to mix together, bring to a boil then remove from heat.
  • Serve and enjoy.

Notes

Variant: 1. In place of Condensed Green Pea Soup, use a can of Condensed Split Pea with Ham Soup.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,SOUPS, STEWS, CHILI
Split Pea Soup
August 18, 2021 Lee
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Split Pea Soup

Adapted from a recipe in the Casserole Cook Book, page 129.
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 2 hours
Passive Time 4 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry split peas, (1 lb)
  • 2 quarts water, (8 cup)
  • 1 meaty ham bone, or ham hocks
  • 1½ cups onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried marjoram
  • 1 cup celery, diced
  • 1 cup carrot, diced

Instructions
 

  • Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
  • Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
  • Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cornmeal Dumplings
August 17, 2021 Lee
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Cornmeal Dumplings

Adapted from a recipe in the Casserole Cook Book, page 129.
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. I need to verify this recipe with the Shortcut.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients
  

  • 1 box corn muffin mix, Shortcut
  • ⅓ cup milk
  • 1 egg
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Prepare the box of corn muffin mix according to package instructions, except use only ⅓ cup milk and the egg for the liquid the package states.
  • Drop by rounded tablespoonfuls onto a hot bubbling stew, sprinkle with parsley. Cover and steam for 10 minutes or until the dumplings are cooked through.
  • Serve with the stew, enjoy.

Notes

Shortcut: Jiffy Corn Muffin Mix.
Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS
Biscuit Dumplings
August 17, 2021 Lee
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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
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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
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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
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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