Author Archive
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.
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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
Savory Beef & Spaghetti
August 9, 2021 Lee
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Savory Beef & Spaghetti

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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams round steak, or any cut of beef, cut into ¾ inch cubes, (1 lb)
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1⅓ cups mushrooms, sliced, canned or fresh sautéed
  • 1 cup sour cream, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 tablespoon Worcestershire sauce
  • 3-4 drops hot pepper sauce
  • ½ teaspoon salt
  • dash black pepper
  • 200 grams dry spaghetti, for serving, (7 oz)
  • Parmesan cheese, grated, for serving

Instructions
 

  • Roll beef cubes in flour. Heat the oil in a large non stick pan, when hot, brown the beef.
  • Add the onion, garlic, and mushrooms with their liquid. Stir into the beef.
  • In a mixing bowl, add the sour cream, soup, and seasonings. Mix together.
  • Pour mixture over the beef. Reduce heat to low, cover, and simmer until tender, about 1 hour 15 minutes.
  • Just before the sauce is ready, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over the spaghetti, top with Parmesan as desired, enjoy.

Notes

Fair cost per serving as you could use any cut of beef to prepare this.
Shortcuts: Sour Cream, Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PASTA
Curried Beef Cubes
August 9, 2021 Lee
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Curried Beef Cubes

Adapted from a recipe in the Casserole Cook Book, page 61.
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 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo beef chuck, cut into ¾ inch cubes, (2 lb)
  • ⅓ cup all-purpose flour
  • ⅓ cup vegetable oil
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • 1½ cups water
  • 1-3 teaspoons yellow curry powder, (depending on your taste)
  • 1 package frozen French cut green beans, thawed, (10 oz / 280 g)
  • hot cooked rice, or hot buttered egg noodles, for serving

Instructions
 

  • Heat the oil in a large non stick pan. Roll the beef cubes in flour, when the oil is hot, brown the beef on all sides.
  • In a mixing bowl, add the onion, garlic, salt, pepper, tomato sauce, and water. Mix together.
  • Pour mixture over beef. Reduce heat to low, cover, and simmer for 1½ hours or until fork tender.
  • Stir in the curry powder, amount is depending on your preference.
  • Add the green beans and cook 15 minutes more or until beans are tender.
  • Serve over hot cooked rice or buttered egg noodles, enjoy.

Notes

Fair cost per serving based on where you get the beef and what specific cut.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Steak ‘n Potato Dinner
August 9, 2021 Lee
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Steak 'n Potato Dinner

Adapted from a recipe in the Casserole Cook Book, page 61.
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 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 gram round steak, ½ inch thick, (1½ lb)
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 4 medium potatoes, peeled, cut into ¼ inch slices
  • 2 medium onions, thinly sliced

Instructions
 

  • Cut steak into serving size pieces. Mix together the flour, salt, and pepper, coat the meat in flour mixture.
  • Melt the butter in a large non stick pan, add the beef and brown slowly on medium low heat, takes about 20-30 minutes.
  • Add the broth, cover, and simmer 30 minutes or until the beef is almost tender. Add a little water if needed.
  • Add the potatoes and onion over the meat, season with salt and pepper as desired. Cover and cook on low heat for 35 minutes or until potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

I will say High cost per serving as I am not sure how much a round steak is, I have seen them in high end butcher shops and everything in there was pricey, and I have never seen one in say, a Tesco. I will research this or have a local butcher cut one for me.
* High Cost $1.51+ per Serving,BEEF
Hawaiian Sweet & Sour Ham
August 9, 2021 Lee
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Hawaiian Sweet & Sour Ham

Adapted from a recipe in the Casserole Cook Book, page 60.
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 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 2 cups cooked ham, cut into julienne strips
  • 1 cup pineapple tidbits, drained - liquid reserved
  • 2 tablespoons brown sugar, packed
  • 1½ tablespoons cornstarch
  • 1 teaspoon MSG
  • 3-4 teaspoons vinegar
  • 2 teaspoons prepared yellow mustard
  • ¾ cup water
  • 1 green bell pepper, cut into strips
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add ham strips and brown.
  • In a mixing bowl, add the brown sugar, cornstarch, MSG, vinegar, mustard. Stir together. Then stir in the pineapple liquid and the water.
  • Pour mixture into the pan with the ham, cook and stir until mixture thickens. Cover and simmer 10 minutes.
  • Stir in the pineapple tidbits and bell pepper, simmer uncovered 5-8 minutes. Taste and season with salt as needed.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving depending on where you get the ham from.
* Fair Value $1.01 to $1.50 per Serving,PORK