Author Archive
Squaw Corn
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
Ingredients
- 1 can luncheon meat, cut into cubes, Shortcut
- 1 tablespoon butter
- 3 eggs
- 1 can creamed corn, (16 oz / 454 g)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
- Brown the luncheon meat in hot butter in a large non stick pan.
- Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
- Serve and enjoy.
Notes
Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.
Quick Spanish Rice
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.
Ingredients
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 1⅓ cups dry par boiled rice, such as Minute Rice
- ¼ cup butter, (½ stick / ¼ block)
- 1 cube beef bouillon
- 1¼ cups hot water
- 2 cups seasoned tomato sauce
- 1 can luncheon meat, cut into strips or cubes, (12 oz / 340 g)
Instructions
- Melt the butter in a large non stick pan, when hot, add the bell pepper, onion, and rice. Stir constantly until the rice is lightly browned.
- Dissolve the beef cube in the hot water, add to the pan along with the tomato sauce and luncheon meat. Bring quickly to a boil, then reduce heat to a simmer.
- Simmer uncovered until the rice is tender, about 5 minutes.
- Serve and enjoy.
Notes
High cost per serving due to the luncheon meat. I will research this to use hot cooked rice and not par boiled or minute rice.
Garden Skillet Meal
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.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- 3 tablespoons butter
- 1½ cups fresh cut corn
- 2-3 onions, cut into thick slices
- 2 green bell peppers, cut into strips
- 2-3 tomatoes, quartered
- dash dried basil, as desired
- salt and pepper, as desired
Instructions
- Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
- Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
- Stir in the bell pepper, cover and cook 3 minutes.
- Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
- Serve and enjoy.
Notes
High cost per serving based on the luncheon meat.
Dandy Dixie Bake
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups applesauce, Shortcut
- ¼ teaspoon ginger
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 3 cups yams, canned, drained
- ½ cup apricot jam
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon water
Instructions
- Preheat your oven to 200° C (400° F), get out a 7x11 inch baking pan.
- Mix together the applesauce and ginger, spread on the bottom of baking pan.
- Cut the luncheon meat into 8 slices, lightly score each slice, and stud with cloves as desired.
- Arrange the yams and meat slices on top of the applesauce.
- Mix together the jam, mustard, salt, and water. Spread over meat and potatoes.
- Bake for 25 minutes or until heated through.
- Serve and enjoy.
Notes
High cost based on the luncheon meat, still researching that as well as a shortcut for the yams.
Shortcut: Applesauce (Slow Cooker).
13-minute Banquet
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.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 1 tablespoon butter
- 1 can yams, drained, (11 oz / 311 g)
- salt, as desired
- ⅓ cup peach preserves, or pineapple preserves
Instructions
- Slice luncheon meat into 8 slices, stud with whole cloves as desired.
- Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
- Push the meat to the side and add the yams. Sprinkle with salt as desired.
- Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
- Serve and enjoy.
Notes
High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.
Pizza Hash
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 can corned beef hash, (16 oz / 454 g)
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, canned or fresh sautéed
- ½ teaspoon garlic salt
- ½ teaspoon dried oregano, crushed
- 2 tablespoons Parmesan cheese, grated
Instructions
- Chill the can of corned beef hash to firm it up, makes for easier slicing.
- Preheat your oven to 190° C (325° F), get out a 7x11 inch baking pan.
- Slice the corned beef hash into 6 pieces, and arrange in the baking dish. Sprinkle each slice with the cheese.
- In a bowl, mix together the tomato sauce, mushrooms, garlic salt, and oregano. Spoon over each slice of hash. Sprinkle with Parmesan cheese.
- Bake for 20 minutes or until hot.
- Serve two 'pizzas' per serving, and enjoy
Notes
High cost based on the price of the hash.
Baked Corned Beef Burgers
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 can corned beef, finely chopped, (12 oz / 340 g)
- ½ cup green bell pepper, finely diced
- ½ cup onion, finely diced
- ½ cup mayo
- dash black pepper, as desired
- 1 egg, beaten
- 1 tablespoon water
- ¾ cup dry breadcrumbs, Shortcut
- ¼ cup vegetable oil
- 3 slices American cheese
- 1 can condensed cream of mushroom soup, Shortcut
- ⅓ cup milk
- 3 large English muffins, split and toasted
Instructions
- in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
- Shape into 6 patties.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
- Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
- Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
- In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
- Pour the hot soup in the baking pan around the patties.
- Bake for 12-15 minutes or until heated through.
- Serve on hot toasted English muffins, enjoy.
Notes
High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Ham Sandwich, Spring Style
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.
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.
Deviled Ham Hot Lunch
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.
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.
Western Rabbit
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.
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.