Author Archive
Honolulu Shrimp & Rice
August 11, 2021 Lee
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Honolulu Shrimp & Rice

Adapted from a recipe in the Casserole Cook Book, page 65.
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 strips bacon, diced
  • 250 grams ground beef, (8 oz)
  • 1 medium onion, finely diced
  • 3 cups cooked rice
  • 2 cups cooked shrimp, peeled, tails removed
  • ⅓ cup celery leaves, minced
  • 1 teaspoon salt
  • ¼ teaspoon dry mustard
  • dash black pepper
  • 2 tablespoons light soy sauce
  • 2 tablespoons butter, and as needed
  • 3 yellow bananas, sliced, not brown bananas

Instructions
 

  • In a large non stick pan, cook the bacon until just crisp.
  • Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
  • Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
  • In a separate pan, melt the butter, brown the banana slices on both sides.
  • Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Parsley Rice Ring
August 10, 2021 Lee
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Parsley Rice Ring

Adapted from a recipe in the Casserole Cook Book, page 64.
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
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Ring Mold (5 cup)

Ingredients
  

  • 4 cups hot cooked rice
  • ⅔ cup parsley, finely chopped
  • 3 tablespoons butter, melted

Instructions
 

  • In a large mixing bowl, add all ingredients and mix together.
  • Press into a 5 cup ring mold.
  • Unmold right after packing it, onto a warmed serving plate.
  • Place a bowl, that fits the center of the ring, into the center.
  • Fill bowl with your prepared dish. Serve and enjoy.

Notes

Used in Recipes Listed on this Site:
SEASONED RICE,SIDES
Confetti Rice Ring
August 10, 2021 Lee
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Confetti Rice Ring

Adapted from a recipe in the Casserole Cook Book, page 64.
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
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Ring Mold (5½ cup)

Ingredients
  

  • 4 cups hot cooked rice
  • 2 cups frozen peas, cooked, drained well
  • 3 tablespoons pimento, diced
  • 2 tablespoons butter, melted

Instructions
 

  • In a large mixing bowl, add all ingredients and mix together.
  • Press into a 5½ cup ring mold.
  • Unmold right after packing it, onto a warmed serving plate.
  • Place a bowl, that fits the center of the ring, into the center.
  • Fill bowl with your prepared dish. Serve and enjoy.

Notes

Used in Recipes Listed on this Site:
SEASONED RICE,SIDES
Creamed Chicken or Turkey
August 10, 2021 Lee
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Creamed Chicken or Turkey

Adapted from a recipe in the Casserole Cook Book, page 64.
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 Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup onion, finely diced
  • ⅓ cup butter, (⅓ block)
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth, or turkey broth, Shortcut
  • 1½ cup half and half cream
  • 2 teaspoons salt
  • 1 teaspoon MSG
  • 2 egg yolks, slightly beaten
  • 3 cups cooked chicken, or turkey, diced
  • 1⅓ cups mushrooms, sliced and drained, canned or sautéed
  • 1 Confetti Rice ring or Parsley Rice ring, Links in Notes

Instructions
 

  • In a large non stick pan, melt the butter. Cook onion until soft but not browned.
  • Stir in the flour, then slowly stir in the broth and cream. Stir in seasonings. Cook and stir on medium heat until mixture thickens.
  • Light beat yolks in a bowl, scoop out a small amount of mixture from the pan and stir into the yolks, then stir yolks into the pan and cook for 1 minute.
  • Add the chicken and mushrooms, cook until just heated through.
  • 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

Low cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Liver Stroganoff
August 10, 2021 Lee
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Chicken Liver Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 63.
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 18 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups onion, thinly sliced
  • 250 grams chicken livers, cut each liver in half, (8 oz / ½ lb)
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • dash black pepper, as desired
  • 1 cup sour cream, Shortcut
  • cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the onion, cook until softened but not browned.
  • Add the chicken livers, season with the paprika, salt, and black pepper as desired. Cover and cook on low heat until livers are tender and just cooked through, a little pink inside is actually perfect.
  • Stir in the sour cream, heat through.
  • Serve over rice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,Chicken - Giblets
Company Chicken & Potatoes
August 10, 2021 Lee
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Company Chicken & Potatoes

Adapted from a recipe in the Casserole Cook Book, page 63.
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 45 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • 1 cup chicken broth, Shortcut
  • 2 tablespoons all-purpose flour
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 4 medium potatoes, peeled, quartered, cooked
  • 3 tablespoons dry white wine, or sherry
  • black pepper, as desired

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the chicken pieces and brown on all sides.
  • Push the chicken to one side of the pan, blend in the flour into the fat, then stir in the broth. Cook and stir until mixture thickens.
  • Add the onion and garlic and mix with the chicken. Cover and simmer 30 minutes or until chicken is tender.
  • While the chicken chicken is simmering, cook potatoes in a pot of boiling water until fork tender, drain.
  • When the chicken is tender, add the potatoes to the pan and stir in the wine and season with black pepper as desired. Cook to warm through the potatoes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spanish-style Chicken Skillet
August 10, 2021 Lee
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Spanish-style Chicken Skillet

Adapted from a recipe in the Casserole Cook Book, page 63.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • salt and black pepper, as desired
  • 3 tablespoons cooking oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup tomato juice
  • 2 cups chicken broth, divided, Shortcut
  • 1 cup dry white rice, rinsed
  • 2 cups frozen peas, thawed
  • ¼ cup pimento, coarsely chopped

Instructions
 

  • Heat the oil in a large non stick pan. Season chicken with salt and pepper as desired, brown in hot oil.
  • Add the onion and garlic, cook until the onion is tender.
  • Add the tomato juice and ½ cup of broth. Cover and simmer 20 minutes.
  • Add the rice and remaining 1½ cups of broth. Cover and simmer an additional 20 minutes.
  • Add the peas and pimento, simmer another 5 minutes or until the peas are tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Gourmet Chicken with Noodles
August 10, 2021 Lee
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Gourmet Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 63.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • 1 tablespoon butter
  • 3 cups dry egg noodles
  • 2¾ cups chicken broth, Shortcut
  • ½ teaspoon lemon peel, grated
  • ½ teaspoon MSG
  • 1 teaspoon salt
  • 2 tablespoons dry white wine, or sherry
  • 1 cup sour cream, Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup toasted slivered almonds
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a pot, melt the butter. Add the onion and cook until tender but not browned.
  • Add the noodles, broth, lemon peel, MSG, and salt. Stir together, bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until noodles are tender.
  • Stir in the wine, sour cream, and chicken. Heat through.
  • Sprinkle with almonds and parsley, serve and enjoy.

Notes

Low cost per serving, and the broth shortcut is a 2 for 1, as you can cook the chicken at the same time.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Veal Parmesan
August 10, 2021 Lee
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Veal Parmesan

Adapted from a recipe in the Casserole Cook Book, page 62.
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 1 hour
Course Main Dish
Servings 4 servings

Ingredients
  

  • ¼ cup dry bread crumbs
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika
  • dash black pepper
  • 4 veal chops, ¾ inch thick
  • 1 egg, beaten
  • 3 tablespoons vegetable oil
  • 4 medium potatoes, peeled, quartered
  • 1 cup seasoned tomato sauce
  • ½ cup water
  • 1 teaspoon dried oregano, and as needed
  • 4 slices Mozzarella cheese, thin sliced preferred, any slice will work

Instructions
 

  • In a shallow bowl, combine the first 6 ingredients. Beat the egg in another bowl.
  • Heat the oil in a large non stick pan.
  • Dip chops one at a time in the egg, then in the crumbs mixture, then place in the pan. Brown chops on both sides.
  • Place potatoes around the chops.
  • Mix together the tomato sauce and water, pour into the pan around the chops and potatoes. Sprinkle with oregano. Cover and simmer 45-50 minutes or until the chops and potatoes are tender.
  • Place a slice of cheese on each chop, lightly sprinkle with oregano, cover for 5 more minutes.
  • Serve and enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL
Veal Chop Dinner
August 9, 2021 Lee
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Veal Chop Dinner

Adapted from a recipe in the Casserole Cook Book, page 62.
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 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 veal chops, ½ inch thick
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 medium potatoes, sliced thin, about 4 cups
  • 2 medium onions, sliced thin, about 2 cups
  • 3 beef bouillon cubes
  • ¾ cup hot water
  • 1 tablespoon lemon juice

Instructions
 

  • Coat chops in flour on both sides. Heat the oil in a large non stick pan, when hot, brown slowly both sides of the chops.
  • In a bowl, mix together the Parmesan, salt, and black pepper. Sprinkle 2 tablespoons of mixture over the chops.
  • Cover meat with the potato slices and sprinkle with another 2 tablespoons of cheese mixture.
  • Cover the potatoes with the onion, and sprinkle the remainder of the cheese mixture.
  • Measure out the ¾ cup hot water, drop in the beef cubes and dissolve them, stir in the lemon juice, pour over the chops.
  • Reduce heat to low, cover and simmer 40 minutes or until chops and potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL