Author Archive
Speedy Chop Suey (Pressure Cooker)
August 4, 2021 Lee
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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.
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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
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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.
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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
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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
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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
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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
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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
Hot Potato Salad with Franks
August 3, 2021 Lee
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Hot Potato Salad with Franks

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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Round Baking Pan (8 inch)

Ingredients
  

  • 8 slices bacon, chopped
  • ¼ cup onion, diced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • dash black pepper
  • ⅓ cup vinegar
  • ¼ cup water
  • 3 tablespoons mayo
  • 4 cups cooked potatoes, diced, Shortcut
  • 500 grams hot dogs, cut in half crossways
  • 2 hard boiled eggs, peeled, sliced, Shortcut
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon celery seed

Instructions
 

  • Cook the bacon until crisp, add the onion and cook until onion is tender but not browned.
  • Stir in the flour, sugar, salt, and add pepper as desired.
  • Stir in water and vinegar, cook and stir until thickened.
  • Remove from heat and stir in the mayo.
  • Add the potatoes to a large mixing bowl, sprinkle with ¾ teaspoon salt, toss to mix together. Pour sauce from the pan on to the potatoes, toss to coat.
  • Preheat your oven to 180° C (350° F), get out a 8 inch round baking dish.
  • Stand the hot dog pieces up around the outer edge of the pan, and pile the potatoes into the center.
  • Bake for 20 minutes or until hot.
  • Decorate with the egg slices and parsley.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Cubed Potatoes (Pressure Cooker), Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,POTATOES
Honey Baked Squash
August 3, 2021 Lee
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Honey Baked Squash

Adapted from a recipe in the Casserole Cook Book, page 41.
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 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • butter, melted, as needed
  • ¼ cup honey
  • 12 links sausage, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
  • Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Squash Sausage Bake
August 3, 2021 Lee
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Squash Sausage Bake

Adapted from a recipe in the Casserole Cook Book, page 41.
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 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 2 cups applesauce, Shortcut
  • ground cinnamon, to taste, optional
  • apple slices, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, form the sausage into small balls.
  • Brown the meatballs until almost cooked through. Drain excess fat.
  • Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
  • Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Add a slice of apple to each squash, serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
* Best Value $1 or Less per Serving,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PORK,Pork - Sausage
Hash-stuffed Onions
August 2, 2021 Lee
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Hash-stuffed Onions

Adapted from a recipe in the Casserole Cook Book, page 41.
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, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium Bermuda onions, or red onions, I need to research this
  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sweet pickle, diced
  • 1 can seasoned tomato sauce, (8 oz / 227 g)

Instructions
 

  • Cut of root end of onions and cut off just a bit of the top end then peel them.
  • Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
  • Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
  • Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
  • Stuff onions with the hash and place them upright in the baking pan.
  • Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
  • Pour sauce over the onions in the pan.
  • Bake for 30 minutes or until onions are tender.
  • Serve and enjoy.

Notes

I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.
* High Cost $1.51+ per Serving,5 Ingredients or Less,CASSEROLES