Author Archive
Supper Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Ingredients
- 6 eggs
- ⅓ cup milk
- ¼ teaspoon salt
- dash black pepper
- 1 tablespoon butter
- 1 recipe Chicken Sauce, Link in Notes
Instructions
- In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.Prepare the Chicken Sauce as well.
- Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
- When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
- Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Chicken Sauce.
Orange Rice (Rice Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021, excellent rice. The orange zest and juice give a slight orange flavor, not overpowering but enough to give this rice some character. My parents who are not normally rice eaters, really enjoyed this rice.
Equipment
- Rice Cooker
Ingredients
- 2 cups water
- 1 tablespoon orange peel, grated
- ½ cup orange juice
- 1 cup dry white rice
Instructions
- Rinse the rice several times. Place all ingredients in your rice cooker. Cover and set to Cook.
- When the cooker switches to Warm setting, fluff rice with a rice paddle.
- Serve with main dishes of your choice. Enjoy.
Creole Rabbit
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
- 4 slices bacon, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 can diced tomatoes, (16 oz / 454 g)
- 1 teaspoon salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ⅔ cup milk
- ⅔ cup sharp Cheddar cheese, shredded
- 4-6 slices toast, for serving
Instructions
- Cook the bacon in a large non stick pan until crisp.
- Add the onion and bell pepper, cook until tender but not browned.
- Add the tomatoes, salt, pepper, and Worcestershire sauce. Simmer uncovered for 15 minutes.
- While that is simmering, melt the butter in medium saucepan, whisk in the flour. Slowly stir in the milk, stirring constantly until thickened.
- Add the cheese and stir until it is melted in. Remove from heat.
- Slow stir the hot tomato sauce into the cheese sauce.
- Serve over toast, enjoy.
Notes
Low cost per serving.
Egg & Cheese Scallop
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
- ¾ cup bread cubes, ½ inch cubes
- ¼ cup butter, (½ stick / ¼ block)
- 6 eggs
- ⅓ cup milk
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- ¾ cup carrot, shredded
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- dash black pepper
Instructions
- Melt the butter in a large non stick pan, add the bread cubes and toast them, stirring often.
- In a mixing bowl, crack in the eggs and beat them with a fork. Add the remaining ingredients and mix with the eggs.
- Pour egg mixture over the toasted bread cubes. Cover and cook on low heat, stirring occasionally until the eggs are done.
- Serve and enjoy.
Notes
Low cost per serving.
Chipped Beef & Egg Patties
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
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 cup milk
- 6 hard boiled eggs, peeled, chopped, Shortcut
- ½ cup dried beef, chopped
- 1 tablespoon onion, finely diced
- 1 egg, beaten
- 1 tablespoon milk
- ½ cup dry bread crumbs
- cooking oil, for frying
Instructions
- Melt the butter in a saucepan, whisk in the flour and salt. Add the 1 cup of milk all at once and whisk until thickened. Remove from heat.
- Stir in the dried beef, eggs, and onion. Place mixture in the fridge for 1½ hours.
- In shallow bowl, mix together the beaten egg and 1 tablespoon of milk. Places bread crumbs in another shallow bowl.
- Heat some oil in a large non stick pan.
- Shape chilled mixture into 3 inch patties, coat with egg mixture then with crumbs.
- Fry patties until browned, then flip and fry other side, remove.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving based on the dried beef, which I have not seen, maybe it is available in high end western markets (for probably high end prices).
Shortcut: Hard Boiled Eggs.
Creamed Eggs a la Asparagus
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
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1¾ cups milk
- ½ teaspoon salt
- dash black pepper
- ½ cup Cheddar cheese, shredded
- 5 hard boiled eggs, peeled, sliced, Shortcut
- 1 package frozen asparagus, cooked and drained, (10 oz / 280 g)
- paprika, as desired
- toast points, for serving
Instructions
- In a large non stick pan on low heat, melt the butter, whisk in the flour, the gradually stir in milk. Cook, stirring constantly until sauce thickens.
- Stir in salt, pepper, and cheese, stir until cheese is fully melted.
- Fold in the egg slices, arrange asparagus on top, sprinkle with paprika.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Shortcut: Hard Boiled Eggs.
Eggs a la King
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.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup celery, diced
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- 1 can condensed cream of celery soup, Shortcut
- ½ cup milk
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
- 4 hard boiled eggs, peeled, Shortcut
- 6 stuffed green olives, sliced
- hot buttered toast, for serving
Instructions
- Heat the oil in a large non stick pan, add the celery, bell pepper, and onion. Cook until tender but not browned.
- Stir in the soup, milk, and cheese. Stir until the cheese melts completely.
- Slice 1 egg, reserve 4 nice slices for garnish, chop what is not reserved, and chop the rest of the eggs as well. Add the chopped eggs and olives to the sauce. Heat through.
- Serve over hot buttered toast, and garnish servings with a egg slice, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Hard Boiled Eggs.
Curried Egg Biscuit Topper
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.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tube refrigerated biscuits, or feel free to make your own
- ¼ cup shortening
- 1 tablespoon onion, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon yellow curry powder
- ½ teaspoon sugar
- 2½ cups milk
- 1 can peas, drained, (16 oz / 454 g / 2 cups)
- 6 hard boiled eggs, peeled, sliced, Shortcut
- ½ teaspoon lemon juice
Instructions
- Prepare the biscuits according to the package instructions.
- In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
- Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
- Stir in the peas, egg slices, and lemon juice. Heat through.
- Serve over hot split biscuits, enjoy.
Notes
Low cost per serving.
Shortcut: Hard Boiled Eggs.
Sweet & Sour Tuna
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
- 2½ cups pineapple chunks, drain and reserve liquid
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth, powder or homemade
- 2 tablespoons vinegar
- 2 teaspoons light soy sauce
- ½ teaspoon salt
- 2 cups green bell pepper, cut into ½ inch wide strips
- 2 cans tuna, drained, flaked, standard size cans
- 2 tablespoons butter
- 2 cans chow mein noodles, (6 oz / 170 g each)
Instructions
- In a mixing bowl, mix together the sugar and cornstarch, then mix in the pineapple liquid, chicken broth, vinegar, soy sauce, and salt.
- Add the mixture to a large non stick pan, cook and stir until mixture thickens.
- Add the pineapple, bell pepper, tuna, and butter. Heat for 5-8 minutes, stir often.
- Serve over chow mein noodles. Enjoy.
Notes
Fair cost based on the noodles, those may be available in western markets.
Shrimp Creole
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
- ½ cup onion, diced
- ½ cup celery, diced
- 1 clove garlic, minced
- 2 cups diced tomatoes
- 1 cup seasoned tomato sauce
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- dash hot pepper sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 340 grams raw shrimp, peeled, deveined, tails removed, (12 oz / ¾ lb)
- ½ cup green bell pepper, diced
- 1 Confetti Rice ring or Parsley Rice ring, Links in Notes
Instructions
- Melt the butter in a large non stick pan, when hot, add the onion, celery, and garlic. Cook until tender but not browned.
- Add tomatoes, tomato sauce, and seasonings. Stir together, simmer for 45 minutes uncovered, stirring occasionally.
- In a bowl, mix together the cornstarch and cold water, stir into the sauce, and stir until sauce thickens.
- Add the shrimp and bell pepper, stir together, cover and simmer 5 minutes or until shrimp is pink.
- Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.
Notes
Fair cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
