Author Archive
Zucchini Bread
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.
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.
Deviled Ham Bean 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 Notes section.
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.
Weiner Bean Pot
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.
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.
Hot Dog Bar-B-Q
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 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.
Weiner Towers
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.
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.
Sausage-top Casserole
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
- 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.
Bologna 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 (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.
Bologna Rice Barbecue
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
- 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.
10-minute Spaghetti Sauce (Pressure Cooker)
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.
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.
Chipped Beef Chow Mein
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.
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.