Author Archive
Bologna Bake
August 4, 2021 Lee
Leave a comment

Bologna Bake

Adapted from a recipe in the Casserole Cook Book, page 133.
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

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 340 grams bulk bologna, diced into ½ inch cubes, (12 oz / ¾ lb)
  • 1 cup celery, diced
  • ¼ cup stuffed green olives, sliced
  • 4 hard boiled eggs
  • ¼ cup onion, diced
  • 1 tablespoon prepared yellow mustard
  • dash black pepper
  • ¾ cup mayo
  • 1 cup potato chips, crushed

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add all the ingredients except the potato chips. Mix together.
  • Pour into the baking pan, sprinkle with the potato chips.
  • Bake for 20-25 minutes.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
Shortcut: Hard Boiled Eggs.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Bologna Rice Barbecue
August 4, 2021 Lee
Leave a comment

Bologna Rice Barbecue

Adapted from a recipe in the Casserole Cook Book, page 133.
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 4 servings

Ingredients
  

  • 1⅓ cups dry par boiled rice, such as minute rice
  • 250 grams bulk bologna, diced to ½ inch cubes, (8 oz)
  • ½ cup spicy ketchup
  • ⅔ cup hot water
  • ⅔ cup mushrooms, sliced, undrained, sautéed or canned
  • ¼ cup onion, finely diced
  • 2 tablespoons green bell pepper, diced
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Add all ingredients to a large non stick pan, cook over medium heat stirring occasionally until hot.
  • Cover, reduce heat and let set for 5 minutes or until the rice is tender.
  • Fluff rice with a fork.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
* Fair Value $1.01 to $1.50 per Serving,PORK,Pork - Sausage
10-minute Spaghetti Sauce (Pressure Cooker)
August 4, 2021 Lee
Leave a comment

10-minute Spaghetti Sauce (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 133.
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. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Sauce

  • 2 tablespoons vegetable oil
  • 500 grams ground beef, (1 lb)
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 cups seasoned tomato sauce
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • dash black pepper

For Serving

  • 227 grams dry spaghetti, (8 oz)

Instructions
 

  • Add the ground beef to your pressure cooker, break it up with a spatula, add remaining Sauce ingredients and stir together.
  • Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 10 minutes. After 10 minutes, remove from heat and allow to cool naturally.
  • When zero pressure remains inside pressure cooker, remove the lid. Stir sauce.
  • While the sauce is cooking, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over hot spaghetti, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF,Beef - Pressure Cooker
Chipped Beef Chow Mein
August 4, 2021 Lee
Leave a comment

Chipped Beef Chow Mein

Adapted from a recipe in the Casserole Cook Book, page 133.
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
  

  • 2 jars dried beef, coarsely torn, (2.25 oz / 63 g each)
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed chicken with rice soup, (10½ oz / 298 g)
  • 1 package frozen asparagus, cooked and drained, (10 oz / 283 g)
  • 2 cups chow mein noodles, heated, for serving

Instructions
 

  • Cook the dried beef in butter until slightly crisp.
  • Stir in the soups and simmer 5 minutes.
  • Stir in asparagus and cook to heat through.
  • Serve over heated chow mein noodles. (For the US, the noodles would normally be the fried hard noodles that come in a cannister, for Asia, go with hot cooked egg noodles or lo mein noodles.)

Notes

I will say high cost as I have not seen jarred dried beef in stores I go to, it may be available in larger western markets. For the US, the noodles would normally be the fried hard noodles that come in a cannister and I have not seen them in Asia, go with hot cooked egg noodles or lo mein noodles.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned
Speedy Chop Suey (Pressure Cooker)
August 4, 2021 Lee
Leave a comment

Speedy Chop Suey (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 133.
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. This is written for a 11-12 psi (80 kpa) pressure cooker which are common in Asia, and for those in the US with a 13-15 psi (100 kpa) cooker, the time stated below will still apply. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams pork, or beef, cut into ½ inch cubes, (1 lb)
  • 2 tablespoons butter
  • 1 cup celery, sliced
  • 1 cup onion, sliced
  • 1 cup water
  • ½ teaspoon salt
  • 1⅓ cups mushrooms, sautéed or canned
  • ¼ cup light soy sauce
  • 3 tablespoons cornstarch
  • 2½ cups bean sprouts
  • hot cooked rice, for serving

Instructions
 

  • In a pressure cooker, melt the butter, when hot, brown the pork.
  • Add the celery, onions, water, salt and dash of pepper. Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 5 minutes. After 5 minutes, remove from heat and allow to cool naturally.
  • When zero pressure remains inside pressure cooker, remove the lid. Stir in the mushrooms with their liquid.
  • In a bowl, mix together the soy sauce and cornstarch, slowly stir into the pork mixture. Cook and stir constantly until thickened.
  • Stir in beans sprouts. Cook until sprouts are just wilted.
  • Serve over hot rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Pressure Cooker
Onion Biscuits
August 4, 2021 Lee
Leave a comment

Onion Biscuits

Adapted from a recipe in the Casserole Cook Book, page 46.
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. These can be prepared as a side dish or as a topper on a casserole.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 tablespoon butter
  • ¾ cup onion, finely diced
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon celery seed
  • ¼ cup vegetable shortening
  • 1 egg, slightly beaten
  • ⅓ cup milk

Instructions
 

  • Melt the butter in a non stick pan, when hot, add the onion, cook until just tender. Drain excess liquid. Set aside.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the celery seed.
  • Cut in the shortening until mixture resembles coarse crumbs.
  • Stir in the onion.
  • In a small bowl, mix together the egg and milk.
  • Pour the milk mixture all at once into the flour mixture.
  • Stir with a fork until just combined or the dough follows the fork.
  • Turn out onto a lightly floured surface and kneed or 30 seconds.
  • Roll out to ½ inch thick, cut with a biscuit cutter or a doughnut cutter.
  • Place biscuits on a hot casserole before it goes in a hot oven (230° C / 450° F) OR place on a baking sheet, and bake for 10-15 minutes or until golden brown and done.
  • Serve and enjoy.
INGREDIENTS,SIDES
Sausage & Sweets
August 4, 2021 Lee
Leave a comment

Sausage & Sweets

Adapted from a recipe in the Casserole Cook Book, page 43.
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

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 6 medium sweet potatoes, cooked, sliced, or 2 cans (16 oz / 454 g each)
  • 2 tablespoons butter, softened
  • ⅓ cup brown sugar

Instructions
 

  • Form sausage into 6 thin patties, brown lightly on each side, drain.
  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 inch baking pan, and grease with butter or cooking spray.
  • Place sweet potatoes in the prepared baking pan.
  • Dot with butter and sprinkle on the brown sugar.
  • Arrange sausage patties on top.
  • Bake for 30-35 minutes or until the sausage is cooked through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Club Mushroom Casserole
August 4, 2021 Lee
Leave a comment

Club Mushroom Casserole

Adapted from a recipe in the Casserole Cook Book, page 43.
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 Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams fresh mushrooms, sliced, (1 lb)
  • ½ cup butter, (1 stick / ½ block)
  • ⅓ cup all-purpose flour
  • 3 cups milk
  • 2 teaspoons Worcestershire sauce
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 227 g)
  • 4 hard boiled eggs, peeled, sliced, Shortcut
  • ½ cup green bell pepper, diced
  • 1 jar pimento, diced, drained, (4 oz / 113 g)

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the mushrooms, cook until tender but not browned.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
  • Push the mushrooms to the side, stir in the flour, slowly stir in the milk. Cook until thickened.
  • Stir in remaining ingredients.
  • Pour mixture into the prepared baking pan.
  • Bake for 30 minutes or until lightly browned.
  • Serve over hot rice or toast, enjoy.

Notes

Shortcut: Hard Boiled Eggs.
MUSHROOMS,SIDES,Sides - Casseroles
Ham & Potato Scallop
August 3, 2021 Lee
Leave a comment

Ham & Potato Scallop

Adapted from a recipe in the Casserole Cook Book, page 42.
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 Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Mandoline
  • Casserole (3 quart)
  • Oven

Ingredients
  

  • 5 cups potatoes, peeled, thinly sliced
  • ½ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 2 cups cooked ham, cut into ½ inch cubes
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup milk
  • dash black pepper
  • 1 tablespoon butter

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Peel and slice the potatoes (a mandoline works perfect for slicing), and dice the onion, bell pepper, and cube the ham.
  • In a large mixing bowl, mix together the soup, milk, and black pepper.
  • Add the potatoes, ham, onion, and bell pepper. Mix together.
  • Pour mixture into the casserole, dot the top with the butter. I also added some black pepper as well.
  • Bake uncovered for 1 hour. Cover and bake for another 45 minutes or until the potatoes are tender. This is after the cover was removed, perfect golden brown color.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 5 February 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,POTATOES
Scalloped Potatoes with Sausage
August 3, 2021 Lee
Leave a comment

Scalloped Potatoes with Sausage

Adapted from a recipe in the Casserole Cook Book, page 42.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy dish to prepare and can be tailored in many ways to suit your taste. Recipe doubles well, which is how I prepared this and the photos reflect that and that I used some Variants as well. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups cooked potatoes, cubed
  • ½ cup onion, diced
  • 2 tablespoons butter
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ⅓ cup milk
  • ¼ cup green bell pepper, diced
  • 2 tablespoons pimento, diced
  • 500 grams smoked sausage links, such as Little Smokies, (1 lb)
  • ¾ cup Cheddar cheese, shredded, or American

Instructions
 

  • Peel and cube the potatoes, boil until tender, about 10 minutes, drain.
  • While the potatoes are cooking, prep the sausage links by slicing half the sausage, bell pepper, pimento, and onion. (I used chicken cocktail sausages, yellow bell pepper, and omitted the pimento.)
  • Cook onion in the melted butter until soft but not browned.
  • Stir in the soup and milk, heat through. (I used condensed chicken mushroom soup as variant.)
  • Preheat you oven to 180° C (350° F), get out a 1½ quart casserole. (I did double the recipe so I used a 3 quart casserole for this.)
  • To the casserole, add the drained potatoes, bell pepper, pimento, and the sliced sausage, toss together.
  • Pour soup mixture over the top of the potatoes.
  • Top with the shredded cheese.
  • Arrange remaining sausage links on top.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on the smoked sausages, which I have seen at Macro and I need to price them again.
Shortcut: Condensed Cream of Celery Soup.
Variants: 1. Use Condensed Cream of Chicken Mushroom Soup in place of celery soup. 2. Use any bell pepper color you like. 3. In the US, the Little Smokies would be perfect in this, in Thailand, the chicken cocktail sausages work very well. 4. Use Japanese Arabiki sausage (cooked) in place of cocktail sausage.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,POTATOES