Author Archive
Ham Sandwich, Spring Style
August 5, 2021 Lee
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Ham Sandwich, Spring Style

Adapted from a recipe in the Casserole Cook Book, page 136.
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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 open face sandwiches

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 8 slices bread, thick sliced, toasted
  • prepared yellow mustard
  • 2 cans deviled ham, (4½ oz / 127 g each)
  • 8 slices American cheese
  • 1 packages frozen asparagus, cooked, drained, buttered, (10 oz / 283 g each)
  • ½ cup mayo
  • 1½ teaspoons prepared yellow mustard

Instructions
 

  • Trim off crusts from toasted bread, spread with yellow mustard, spread with deviled ham.
  • Top each with a slice of cheese, cut in half diagonally and place on a baking sheet.
  • Preheat your oven to 200° C (400° F), while oven is heating, add the mayo and 1½ teaspoons of mustard to a small saucepan. Place on very low heat, stir continuously until until heated, remove from heat.
  • Bake the sandwiches for 3-5 minutes or until the cheese starts to melt.
  • Arrange the buttered asparagus in the center of a serving plater, place sandwiches around the edge of the plater.
  • Serve with the mustard sauce, enjoy.

Notes

High cost per serving due to the deviled ham but I am going to work up a shortcut for that and will post here.
* High Cost $1.51+ per Serving,BURGERS & SANDWICHES
Deviled Ham Hot Lunch
August 5, 2021 Lee
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Deviled Ham Hot Lunch

Adapted from a recipe in the Casserole Cook Book, page 136.
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 Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Snack
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 can tiny whole potatoes , drained, (16 oz / 454 g)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 1 can deviled ham, (4¼ oz / 120 g), Shortcut

Instructions
 

  • Melt the butter in a non stick pan, add the potatoes and move them around to coat with butter.
  • Sprinkle the celery and onion over the potatoes.
  • Drop deviled ham spread by teaspoonfuls in between potatoes. Heat until hot throughout.
  • Serve and enjoy.

Notes

Fair cost per serving using the shortcut.
Shortcut: Andy's Devilish Ham Spread.
* High Cost $1.51+ per Serving,5 Ingredients or Less,POTATOES
Western Rabbit
August 5, 2021 Lee
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Western Rabbit

Adapted from a recipe in the Casserole Cook Book, page 135.
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. (I had to look this one up on the internet when I seen no 'rabbit' in the dish. A 'rabbit' or 'rarebit' in the cooking sense is a cheese sauce served over a bread or toast of some. Sort of like there is 'toad' in the dish 'toad in a hole'.) Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Lunch, Snack
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box corn bread mix, such as Jiffy, Shortcut
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 2 tablespoons milk
  • 2-3 drops hot pepper sauce, as desired, to taste
  • ¼ cup black olives, sliced

Instructions
 

  • Prepare the corn bread mix according to package instructions or follow the Shortcut recipe.
  • In a saucepan add the soup, milk, and hot pepper sauce. Mix together and place on low heat, stirring often, until hot.
  • Stir in the black olives and heat to just boiling while stirring, then remove from heat.
  • Cut the hot cornbread into squares, split in half, butter, and spoon sauce over. Enjoy.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Jiffy Corn Muffin Mix (to make muffins instead of using a square pan), Condensed Cheddar Cheese Soup.
5 Ingredients or Less,APPETIZERS / SNACKS
Chili con Wiene
August 5, 2021 Lee
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Chili con Wiene

Adapted from a recipe in the Casserole Cook Book, page 135.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 2 Sep 2021, and even my parents liked this, and when my Dad reaches for seconds, it is good! Very easy to prepare and delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcut
  • 8 hot dogs, cut at an angle, ¼ to ½ inch thick slices
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup chili sauce
  • ½ teaspoon salt
  • ¼ cup green bell pepper, diced
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • In a pot, and the ground beef and onion, cook and brown the beef, breaking up the beef with your spatula. When no more pink is visible, drain off excess fat.
  • Add the canned chili, hot dogs, soup, chili sauce, and salt. Heat through.
  • Mix in the bell pepper a few minutes before serving.
  • Serve over toasted buns. Enjoy.

Notes

Low cost per serving if using the shortcuts. Feel free to use your favorite homemade chili, several shortcuts are given for chili that I like to make.
Shortcuts: Condensed Tomato Soup, Basic Chili I, Basic Chili II, Pinto Bean Chili. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Zucchini Bread
August 5, 2021 Lee
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Zucchini Bread

Adapted from an internet recipe.
I needed a way to use some zucchinis, as I have a lot and a friend recommended some zucchini bread. I made this on 5 Aug 2021, and I must say, this is damn good bread! My parents loved this, my Dad and I each had 3 slices, no butter needed! This is highly recommended.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Bread
Cuisine American
Servings 2 loaves

Equipment

  • Oven
  • Bread Pans (two 4x8 inch)

Ingredients
  

  • 3 cups zucchini, shredded
  • 1⅔ cup sugar
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup nuts, coarsely chopped
  • ½ cup raisins, if desired

Instructions
 

  • Move the oven rack to a lower position so the top of the bread pans are in the middle of the oven. Preheat the oven to 180° C (350° F), get out 2 bread pans (4x8 inch) and grease the bottoms with butter or cooking spray.
  • In a large mixing bowl, add the zucchini, sugar, oil, vanilla, and eggs. Mix together well.
  • In another bowl, add the flour, baking soda, salt, cinnamon, cloves, and baking powder. Whisk together.
  • Add to the zucchini mixture and stir to combine.
  • Stir in the nuts and raisins.
  • Divide batter evenly between bread pans.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
  • Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
  • Serve and enjoy.
  • This will keep on the counter stored in an airtight container for 4 days or in the fridge for up to 10 days.

Notes

Variants: 1. Replace the nuts with equal amount of mini chocolate chips. 2. Replace the raisins with equal amount of dried cranberries.
BREAD & PASTRY
Deviled Ham Bean Bake
August 4, 2021 Lee
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Deviled Ham Bean Bake

Adapted from a recipe in the Casserole Cook Book, page 134.
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 Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • ½ cup onion, sliced, separated into rings
  • 1 tablespoon butter
  • 1 can deviled ham, (4½ oz / 128 g), Shortcut
  • 1 tablespoon molasses
  • 1 teaspoon prepared yellow mustard
  • dash salt
  • 1 can baked beans, Boston style, (16 oz 454 g)
  • 1 cup tomato, diced, fresh or canned

Instructions
 

  • Cook onion in hot butter until soft but not browned, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
  • In a mixing bowl, add the deviled ham, molasses, mustard, salt, and beans.
  • In the casserole, alternate layers of bean mixture, onion, then tomatoes.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, I am going to work on a shortcut for that.
Shortcut: Andy's Devilish Ham Spread.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Weiner Bean Pot
August 4, 2021 Lee
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Weiner Bean Pot

Adapted from a recipe in the Casserole Cook Book, page 134.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 9 Aug 2021, very quick to put together and the dry soup mix gives an excellent flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 cans pork and beans, (16 oz / 454 g each)
  • 1 envelope onion soup mix
  • ⅓ cup ketchup
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared yellow mustard
  • 500 grams quality hot dogs, sliced, (1 lb)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Add all ingredients to a large mixing bowl. I did use chicken hot dogs, still turned out great.
  • And mix together.
  • Pour into the casserole.
  • Bake for 1 hour. And I totally forgot to get the 'out of the oven' photo.
  • Serve and enjoy.

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Hot Dog Bar-B-Q
August 4, 2021 Lee
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Hot Dog Bar-B-Q

Adapted from a recipe in the Casserole Cook Book, page 134.
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 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 bottle spicy ketchup, (14 oz / 306 g / 1¼ cups)
  • 2 tablespoons pickle relish
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • ¼ teaspoon salt
  • dash black pepper
  • 500 grams quality hot dogs, (1 lb, 8-10 count)
  • 8-10 hot dog buns, split and toasted

Instructions
 

  • Cook onion in hot butter until soft but not browned.
  • Stir in ketchup, relish, sugar, vinegar, salt, and pepper.
  • Score the hot dogs, add to the sauce. Simmer until heated through and hot.
  • Serve on toasted buns, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Weiner Towers
August 4, 2021 Lee
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Weiner Towers

Adapted from a recipe in the Casserole Cook Book, page 134.
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. if nothing else, this sounds interesting.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • vegetable oil, as needed
  • 8 slices onion
  • 8 slices tomato, skinless, ½ inch thick slices
  • salt and pepper, as desired
  • 1 small green bell pepper, cut into strips
  • ½ cup celery, sliced on a bias
  • 8 quality hot dogs, sliced in half lengthwise, then crosswise
  • 1 cup sharp Cheddar cheese, shredded
  • paprika
  • French bread, hot, for serving

Instructions
 

  • Add a tablespoon or two of vegetable oil to a large non stick pan, arrange the 8 onion slices in a large non stick pan in a single layer.
  • Top each with a slice of tomato. Top each tomato with 2-3 strips of bell pepper.
  • Divide the sliced celery up among the 8 stacks.
  • Place 2 strips of hot dog on top, then 2 more crossways.
  • Cover and heat the pan slowly for 10-15 minutes. Sprinkle each stack with Cheddar and paprika.
  • Serve with hot French bread, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Sausage-top Casserole
August 4, 2021 Lee
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Sausage-top Casserole

Adapted from a recipe in the Casserole Cook Book, page 134.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 170 grams dry medium egg noodles, (6 oz)
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • 1 cup peas, cooked and drained, fresh, canned, or frozen
  • 1 cup pimento cheese, grated, this is block cheese, not the spread
  • 285 grams cocktail sausage, such as Little Smokies, (10 oz)
  • ½ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook the noodles in a pot of boiling salted water until just tender, drain.
  • While the noodles are cooking, add the soup, peas, and cheese to a mixing bowl. Mix together.
  • Preheat your oven to 200° C (400° F), get out a 1½ quart casserole, and grease with butter or cooking spray.
  • When the noodles are drained, add them to the mixing bowl and toss.
  • Pour mixture into the prepared casserole.
  • Top with sausage. Mix together the bread crumbs and melted butter, sprinkle around the edge of the casserole.
  • Bake for 25 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CASSEROLES