Author Archive
Spanish Tomato Rice
August 9, 2021 Lee
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Spanish Tomato Rice

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 1 hour
Course Lunch, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 slices bacon
  • 1 cup onion, diced
  • ¼ cup green bell pepper
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1½ cups water
  • ¾ cup dry white rice
  • ½ cup chili sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon brown sugar
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Cook the bacon in a large non stick pan, cook until crisp. Remove bacon, pour out ½ the fat.
  • To the remaining hot fat, add the onion and bell pepper. Cook until soft but not browned.
  • Add remaining ingredients, reduce heat to a simmer, cover, and cook 45 minutes or until the rice is tender. Stir occasionally.
  • Crumble the bacon, sprinkle on top of the rice, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEASONED RICE
Sausage Creole
August 9, 2021 Lee
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Sausage Creole

Adapted from a recipe in the Casserole Cook Book, page 59.
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 4 servings

Ingredients
  

  • 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • ½ cup water
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon Worcestershire sauce
  • salt, to taste
  • hot cooked rice, for serving

Instructions
 

  • Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
  • Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
  • Add the sausage to the pan, simmer to heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Sausage with Parsley Noodles
August 8, 2021 Lee
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Sausage with Parsley Noodles

Adapted from a recipe in the Casserole Cook Book, page 59.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • ⅔ cup onion, diced
  • 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • dash black pepper
  • 170 grams dry wide egg noodles, (6 oz)
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
  • Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
  • Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
  • Serve sausage sauce beside buttered noodles, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Saucy Franks
August 8, 2021 Lee
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Saucy Franks

Adapted from a recipe in the Casserole Cook Book, page 59.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 5 slices bacon, chopped
  • ½ cup onion, diced
  • 1 cup pineapple juice, unsweetened
  • ¾ cup ketchup
  • ⅛ teaspoon chili powder
  • 12 quality hot dogs
  • ¼ green bell pepper, diced
  • hot cooked rice, for serving

Instructions
 

  • Cook bacon in a large non stick pan but do not crisp.
  • Add onion and cook until tender but not browned.
  • Stir in juice, ketchup, and chili powder.
  • Score the hot dogs every 1 inch, and add to the pan. Cover and bring to a boil.
  • Reduce heat to low, add bell pepper, simmer 8-10 minutes.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF
Bowtie Pasta with Meat Sauce
August 8, 2021 Lee
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Bowtie Pasta with Meat Sauce

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. Any bite size pasta will work with this, such as macaroni, shells, or spirals. I made this on 9 Feb 2023, easy to put together, common ingredients, and delicious. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • 113 grams bulk pork sausage, (¼ lb / 4 oz), Shortcut
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • 1 clove garlic, minced
  • 2 cans diced tomatoes, drained, (16 oz / 454 g each / 4 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup Parmesan cheese, grated, plus additional for serving
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or as desired
  • ½ teaspoon MSG, optional
  • 170 grams dry bowtie pasta, or any bite size pasta, such as macaroni, shells, or spirals, (6 oz)

Instructions
 

  • Lightly brown beef and sausage in a large non stick pan. Add onion, celery, and garlic. Mix together and cook until vegetables are tender, pour off excess fat.
  • Add remaining ingredients except the pasta.
  • Stir together, reduce heat to low, cover, and simmer 1 to 1½ hours, stirring occasionally.
  • About 20 minutes before serving, cook the pasta in boiling salted water until tender, drain.
  • Serve sauce over hot pasta, with Parmesan for topping. Enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
Variants: 1. Use 500 grams ground beef in place of the beef and pork mixture. 2. Any bite size pasta works for this.
Updated on 9 February 2023.
* Best Value $1 or Less per Serving,BEEF,PASTA,Pork - Sausage
Burger-Q Buns
August 8, 2021 Lee
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Burger-Q Buns

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. 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 6 servings

Ingredients
  

  • 1 tablespoon butter
  • 1½ cups onion, diced
  • 1½ cups celery, diced
  • 500 grams ground beef, (1 lb)
  • 1 cup seasoned tomato sauce
  • 1 can condensed tomato soup, Shortcut
  • 2-3 drops hot pepper sauce, as desired
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon chili powder
  • dash black pepper
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and celery and cook until soft but not browned.
  • Add beef and brown, breaking meat up with your spatula. Cook until just no longer pink.
  • Add tomato sauce, soup, and seasonings. Stir together and simmer uncovered for 20 minutes or to your preferred consistency.
  • Spoon over toasted bun halves, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
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.
Print Recipe
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.
Print Recipe Pin Recipe
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