Author Archive
Texas Straw Hats
August 8, 2021 Lee
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Texas Straw Hats

Adapted from a recipe in the Casserole Cook Book, page 58.
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 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup onion, diced
  • ⅔ cup celery, diced
  • ⅔ cup green bell pepper, diced
  • 3 tablespoons butter
  • 1 kilo ground beef, (2 lb)
  • 2 teaspoons chili powder, and as desired
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cans tomato paste, (6 oz / 170 g each)
  • ½ cup ketchup
  • 2 cups water
  • 2 teaspoons Worcestershire sauce
  • dash hot pepper sauce
  • 2 bags corn chips, (10 oz / 283 g each)
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)

Instructions
 

  • In a large non stick pan, melt the butter, then cook the onion, celery, and bell pepper until soft but not browned.
  • Add the ground beef, brown lightly, breaking up the meat with your spatula.
  • Add the remaining ingredients except the corn chips and cheese. Stir together and simmer uncovered for 1 hour, stirring occasionally.
  • Serve over corn chips and top with cheese, enjoy!

Notes

Fair cost per serving based on the amount of beef. A 50/50 mix with pork would reduce the cost.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Ground Beef & Noodles in Sour Cream Sauce
August 8, 2021 Lee
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Ground Beef & Noodles in Sour Cream Sauce

Adapted from a recipe in the Casserole Cook Book, page 57.
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 Notes section.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 onion, diced
  • 500 grams ground beef, (1 lb)
  • 3 cups dry medium egg noodles
  • 3 cups tomato juice, Shortcut
  • 1½ teaspoons celery salt
  • dash black pepper, as desired
  • 2 teaspoons Worcestershire sauce
  • 1 green bell pepper, diced
  • 1 cup sour cream, Shortcut
  • 1 can mushrooms, drained, and sliced

Instructions
 

  • Heat a non stick pan, when hot, add the the beef and onion, cook to brown the beef, breaking up the beef with a spatula and turning often, drain any fat. I am using a wok pan for this dish.
  • To the beef add the tomato, celery salt, black pepper as desired, and Worcestershire sauce, and the noodles, stir together. Bring to a boil, then reduce to low, cover, and simmer 20 minutes, stirring occasionally.
  • As a variant I used fettucine noodles, 4 bundles worked perfect but if using fettucine you have to wait a few minutes for them to soften, then you can stir into the mixture.
  • Add the bell pepper and mushrooms, stir together, cover and simmer another 10 minutes or until noodles are tender.
  • Stir in the sour cream, heat just a minute or two then remove from heat.
  • Serve and enjoy with sides of your choice.

Notes

Fair cost per serving.
Shortcuts: Tomato Juice, Sour Cream.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF
Stroganoff Beefburgers
August 8, 2021 Lee
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Stroganoff Beefburgers

Adapted from a recipe in the Casserole Cook Book, page 57.
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 0 servings

Ingredients
  

  • 500-750 grams ground beef, (1-1½ lb)
  • 3 slices bacon, diced
  • ½ cup onion, diced
  • 1½ tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • dash black pepper
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 6-8 hamburger buns, split, toasted, or toast

Instructions
 

  • Brown the ground beef and bacon in a large non stick pan. Add onion and cook until onion is tender but not browned. Drain off excess fat.
  • Stir in flour, salt, and paprika. Add pepper as desired.
  • Stir in soup, heat slowly, stirring often, about 20 minutes.
  • Stir in sour cream and heat through.
  • Serve on toasted buns (may be a bit sloppy) or over toast (less sloppy), enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
Meatball Garden Skillet
August 7, 2021 Lee
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Meatball Garden Skillet

Adapted from a recipe in the Casserole Cook Book, page 57.
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 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Meatballs

  • ¼ cup onion
  • 1 tablespoon butter, and as needed
  • 500 grams ground beef, or ½ beef ½ pork, (1 lb)
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 egg
  • ¼ cup milk

For the Veggies

  • 2 tablespoons all-purpose flour
  • 1 can beef consommé, (10½ oz / 298 g)
  • 4-6 medium potatoes, scrubbed and quartered
  • 12 small carrots, peeled
  • 2 cups peas, fresh or frozen
  • 1 bunch spring onion, cut into 1 inch pieces
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and cook until tender but not browned. Drain excess fat, set aside.
  • In a large mixing bowl, add the ground beef, 2 tablespoons of flour, salt, pepper, egg, and milk. Mix together thoroughly. Mix in the onion.
  • Shape mixture into 1 inch meatballs.
  • Using same pan that onions were in, brown the meatballs, add butter as needed. Brown on all sides, shaking the pan to roll them around.
  • When all browned, push meatballs to one side of the pan, in the open area, stir in the 2 tablespoons of flour into the fat. Pour in the beef consommé. Cook stirring constantly until mixture thickens.
  • Add the vegetables, arranged nicely, with the meatballs in one section, season with salt and pepper, cover and simmer, let cook until potatoes and carrots are tender, about 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving if the beef is sourced correctly or use a mixture of beef and pork for savings.
* Best Value $1 or Less per Serving,MEATBALLS
Quick Shrimp Curry
August 7, 2021 Lee
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Quick Shrimp Curry

Adapted from a recipe in the Casserole Cook Book, page 143.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 can condensed cream of shrimp soup
  • ¼ cup milk
  • 1 cup sour cream, Shortcut
  • ½ teaspoon yellow curry powder
  • 1 cup cooked shrimp, peeled, tails removed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
  • Stir in soup, heat and stir until smooth.
  • Stir in sour cream and curry powder.
  • Add shrimp, stir and heat through.
  • Serve over hot rice.

Notes

Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Orleans
August 7, 2021 Lee
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Shrimp Orleans

Adapted from a recipe in the Casserole Cook Book, page 142.
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
  

  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup ketchup
  • ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
  • 2 cups cooked shrimp, peeled, tails removed
  • hot cooked rice, butter

Instructions
 

  • Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
  • In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
  • Stir mixture into the onions.
  • Stir in the mushrooms and shrimp. Cook on low heat until heated through.
  • Serve over butter hot cooked rice, enjoy.

Notes

Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
15-minute Tuna Curry
August 7, 2021 Lee
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15-minute Tuna Curry

Adapted from a recipe in the Casserole Cook Book, page 142.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1 cup sour cream, Shortcut
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon salt
  • dash black pepper
  • 1 can tuna, drained, average size can, up to you
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion, bell pepper, and garlic. Cook until tender but not browned.
  • Stir in the sour cream, curry powder, salt, and pepper as desired.
  • Stir in the tuna. Heat slowly until hot.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Chopstick Tuna
August 7, 2021 Lee
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Chopstick Tuna

Adapted from a recipe in the Casserole Cook Book, page 142.
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 15 minutes
Course Lunch
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup water
  • 1½ cups chow mein noodles
  • 1 can tuna, drained, average size can, up to you
  • 1 cup celery, sliced
  • ½ cup cashews, salted, toasted
  • ¼ cup onion, diced
  • dash black pepper

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
  • Add remaining ingredients and mix together.
  • Pour mixture into the baking pan. Top with remaining chow mein noodles.
  • Bake for 15 minutes or until hot.

Notes

Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Quick Tuna Bake
August 7, 2021 Lee
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Quick Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 142.
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 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 box mac and cheese dinner
  • 3 tablespoons butter, softened
  • 1 cup tomatoes, diced
  • ½ cup milk
  • 2 tablespoons onion, minced
  • 1 egg, lightly beaten
  • 1 can tuna, drained, average size can, up to you
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • dash black pepper
  • 2 tablespoons cornflakes , crushed

Instructions
 

  • Cook macaroni according to package instructions, drain, then mix in the cheese packet from the box and the 3 tablespoons of butter.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • Add remaining ingredients except the crumbs, to the macaroni and mix together.
  • Pour mixture into the prepared casserole, sprinkle with the cornflake crumbs.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I will say low cost as you can use 3 cups of of your homemade mac & cheese in this recipe instead of the much higher cost of the boxed (imported) version. You could even use 3 cups of leftover mac & cheese from another meal. 
 
* Best Value $1 or Less per Serving,LEFTOVERS,Pasta - Mac & Cheese
Fillet Company Dinner
August 6, 2021 Lee
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Fillet Company Dinner

Adapted from a recipe in the Casserole Cook Book, page 142.
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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Broiler Pan

Ingredients
  

  • 500 grams white fish fillets, boneless, skinless, such as Pangasius or Barramundi, (1 lb)
  • ¼ cup orange juice
  • 2 tablespoons butter
  • ½ teaspoon salt
  • dash paprika
  • 1 tablespoon orange peel, grated
  • asparagus, cooked, drained, as desired
  • butter, melted, as needed
  • 4 strips pimento
  • lemon wedges, as desired

Instructions
 

  • Place fish fillets in a greased broiler pan.
  • Mix together orange juice and 2 tablespoons melted butter, pour ½ over the fillets. Sprinkle with salt, paprika, and orange peel.
  • Broil 5 minutes, 3 inches from broiler.
  • Pour remaining juice mixture over fillets.
  • Place asparagus in 4 stacks in broiler pan, brush with melted butter, top each with a pimento strip.
  • Broil for 3-6 minutes or until fish flakes easily with a fork and is golden brown.
  • Place fish and asparagus on a platter.
  • Serve with lemon wedges, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish