Author Archive
Ham Patties with Sour Cream
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This flavor of these is very good, but I will make these again and test out using dry bread crumbs. Link to the Shortcut is listed in the Notes section.
Equipment
- Meat Grinder
Ingredients
- 2 cups ground ham, (about 325 g / 11-12 oz ham)
- ½ cup soft bread crumbs
- ¼ cup spring onion, sliced
- ⅓ cup milk
- 1 egg, lightly beaten
- dash black pepper
- vegetable oil, as needed
- 1 cup sour cream, Shortcut
Instructions
- Since this is a leftover dish, this assumes you have leftover ham. Go ahead and grind your preferred way, I use my electric grinder for this.
- In a large mixing bowl, add all ingredients except the vegetable oil and sour cream. Mix together.
- Mix together.
- Shape mixture into 4 patties and place on a plate, cover and place in the fridge to chill for 1-2 hours.
- When ready to cook, heat 1-2 tablespoons of oil in a non stick pan, when hot, add patties, working in batches if needed, and brown on both sides.
- While the patties are browning, heat the sour cream in a small saucepan on low heat until just hot.
- Serve patties and top with the heated sour cream as desired, enjoy.
Notes
Low cost per serving.
Nice ham slices can be bought at Makro if you do not have ham on hand. If using sliced ham from Makro, the type that comes 6 slices in a package of 1 kilo, use 2 slices.
Shortcut: Sour Cream.
Yankee Red Flannel Hash
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
- 1½ cups cooked corned beef, finely chopped
- 3 cups cooked potatoes, finely chopped
- 1½ cups cooked beets, finely chopped, Shortcut
- ⅓ cup onion, finely diced
- ⅓ cup milk
- 1 teaspoon salt
- 2-3 drops hot pepper sauce
- 3-4 tablespoons shortening
Instructions
- In a large mixing bowl, add all ingredients except the shortening, lightly toss together.
- Melt the shortening in a large non stick pan. When hot, add the hash from the mixing bowl, spread out in an even layer.
- Cook on medium heat until the bottom gets browned and crusty, turn occasionally.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Fresh Beets (Pressure Cooker).
Sandwiches Stroganoff
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 tablespoon onion, diced
- 1 tablespoon butter
- 1 can beef gravy, ((10½ oz / 298 g / 1¼ cups)
- ¼ cup sour cream, Shortcut
- 1 tablespoon dry white wine
- ¼ teaspoon MSG
- dash dried basil
- 6 slices roast beef, leftovers
- 6 slices toast
Instructions
- In a saucepan, melt the butter, add the onion and cook until tender but not browned. Stir in the gravy, sour cream, wine, and seasonings.
- Add the roast beef slices and mix together. Cook until heated through, 5-10 minutes.
- Serve over toast, enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Ham Puffs
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.
Equipment
- Meat Grinder
- Custard Cups (six 6 oz)
- Oven
- Baking Sheet
Ingredients
- 1½ cups cooked ham, ground
- 226 grams sharp Cheddar cheese, ground, (8 oz)
- 1 small green bell pepper, ground
- 1 small onion, ground
- 1¼ cups milk
- 2 egg yolks, beaten
- ½ cup saltine crackers, crushed
- 2 egg whites, beaten to form stiff peaks
- 1 recipe Mushroom Sauce, Link in Notes
Instructions
- Setup your meat grinder and grind the first 4 ingredients.
- Preheat your oven to 180° C (350° F), get out six 6 oz custard cups and grease them with butter or cooking spray.
- In a mixing bowl, add the first 4 ground ingredients and mix together.
- Stir in the milk, egg yolks, and cracker crumbs.
- In another mixing bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the ham mixture.
- Divide mixture among the 6 custard cups.
- Place cups on a baking sheet and bake for 40-50 minutes or until set.
- Turn out puffs onto serving plates, top with Mushroom Sauce.
- Serve and enjoy.
Notes
Low cost per serving.
Additional Recipe: Mushroom Sauce.
Skillet Hash
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 tablespoons butter
- 2 cups cooked beef, cut into ½ inch cubes
- 2 cups potatoes, scrubbed, cut into ½ inch cubes
- ⅓ cup onion, finely diced
- ½ cup beef broth
- ½ teaspoon salt
Instructions
- Melt the butter in a large non stick pan, add remaining ingredients and mix together. Cover and cook on low heat until potatoes are tender, about 15-20 minutes, turning occasionally.
- Uncover and cook 5 mire minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Best Oven Hash
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.
Equipment
- Meat Grinder
- Coarse Grinding Plate (aka Wagon Wheel)
- Oven
- Casserole (1 quart)
Ingredients
- 1½ cups cooked beef, coarsely ground
- 1 cup cooked potatoes, coarsely ground
- ½ cup onion, coarsely ground
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- dash black pepper
- 2 teaspoons Worcestershire sauce
- ⅔ cup evaporated milk
- ⅓ cup corn flakes, slightly crushed
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
- To a mixing bowl, add everything except the corn flakes and butter. Lightly mix together.
- Pour into the prepared casserole.
- In a small bowl, mix together the corn flakes and melted butter, sprinkle on top of the hash.
- Bake for 30 minutes or until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Mushroom Sauce
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 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ⅔ cup mushrooms, sliced with liquid, (canned or fresh sautéed)
- 1 tablespoon onion, grated
- 1 tablespoon fresh parsley, chopped
- salt and pepper, as desired, to taste
Instructions
- In a saucepan, melt the butter, then stir in the flour. Gradually stir in the milk then add the mushrooms with their liquid. Cook and stir constantly until mixture thickens.
- Stir in the onion and celery. Taste and season with salt and black pepper as desired.
- Pour over Ham Puffs just before serving them. Enjoy.
Notes
Used in Recipes Listed on this Site:
Creole Sauce
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
- 3 tablespoons onion, finely diced
- 3 tablespoons green bell pepper, finely diced
- 2 tablespoons butter
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, sliced, drained, (canned or fresh sautéed)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Melt the butter in a saucepan, add the onion and bell pepper, cook until tender but not browned.
- Add remaining ingredients and stir together. Simmer 10 minutes.
- Pour into a serving bowl or gravy boat, makes about 1⅓ cups sauce.
- Serve with Macaroni Omelet or any egg dish. Enjoy.
Notes
Used in Recipes Listed on this Site:
Quick Mushroom Sauce
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 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
Instructions
- Add the soup and sour cream to a saucepan, stir together and heat through.
- Pour into a serving bowl or gravy boat.
- Serve over your favorite omelets or even a fish dish. Enjoy.
Notes
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Chicken Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023 to use with the Supper Omelet I made, and I was pleasantly surprised. My family really enjoyed this sauce as well and would like to have this again with dishes other than omelets.
Ingredients
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ⅓ cup milk
- ⅔ cup mushrooms, sliced, (canned - plus liquid, or fresh sautéed)
- 3 tablespoons red bell pepper, diced, heaping
- 2 teaspoons fresh chives, chopped
- ½ teaspoon MSG
Instructions
- Add all ingredients to a saucepan, mix and heat through.
- Pour into a serving bowl or gravy boat. Serve over Supper Omelet or your favorite egg dish.
Notes
Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
Updated on 28 February 2023.
