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Chipped Beef & Egg Patties
August 12, 2021 Lee
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Chipped Beef & Egg Patties

Adapted from a recipe in the Casserole Cook Book, page 67.
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 15 minutes
Passive Time 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned,EGGS - ALL,Eggs - Chicken
Creamed Eggs a la Asparagus
August 12, 2021 Lee
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Creamed Eggs a la Asparagus

Adapted from a recipe in the Casserole Cook Book, page 66.
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 3 servings

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.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs a la King
August 11, 2021 Lee
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Eggs a la King

Adapted from a recipe in the Casserole Cook Book, page 66.
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
  

  • 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.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Curried Egg Biscuit Topper
August 11, 2021 Lee
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Curried Egg Biscuit Topper

Adapted from a recipe in the Casserole Cook Book, page 66.
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 5 servings

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.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Sweet & Sour Tuna
August 11, 2021 Lee
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Sweet & Sour Tuna

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna
Shrimp Creole
August 11, 2021 Lee
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Shrimp Creole

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
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.
Print Recipe
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