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Artichokes with Crab Stuffing
August 2, 2021 Lee
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Artichokes with Crab Stuffing

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups crab meat, canned or fresh cooked and picked, drained
  • 1 cup Swiss cheese, cubed
  • ⅓ cup green bell pepper, diced
  • ¼ cup onion, finely diced
  • 1 teaspoon salt
  • ½ cup mayo
  • 2 teaspoons lemon juice
  • 5 cooked medium artichokes

Instructions
 

  • In a mixing bowl, break the crab meat up, toss with the cheese, bell pepper, onion, and salt.
  • Mix together the mayo and lemon juice, add to the crab mixture and toss together.
  • Remove the small leaves from the center of the artichokes, then carefully remove the choke (the center, feather part at the bottom, but not the heart - I had to research what the 'choke' was). This will make the artichoke like a cup.
  • Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan, you may need a larger one depending on how big the artichokes are.
  • Fill artichokes with the crab mixture and place in the baking pan. Add 1 inch of water to the pan.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I am going to say High cost per serving as I have never seen artichoke in Thailand in any of the stores I have been in, but they may be available in the larger western markets.
* High Cost $1.51+ per Serving,CASSEROLES
Curried Chicken in Peppers
August 2, 2021 Lee
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Curried Chicken in Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
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 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium green bell peppers
  • 1½ cups cooked rice, I need to verify this amount
  • 2 cups chicken, drained, diced, (canned, or fresh cooked)
  • 1 cup celery, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 cup mayo
  • 1 teaspoon yellow curry powder
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
  • Add the rice and all remaining ingredients to a mixing bowl and mix together.
  • Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Old-time Stuffed Peppers
August 2, 2021 Lee
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Old-time Stuffed Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these for the family and they are very well liked, these are excellent peppers! I halved the recipe but still made 5 peppers. If you like stuffed peppers, these are highly recommended.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 medium green bell peppers
  • 1 kilo ground beef, (2 lb)
  • ½ cup onion, diced
  • 1½ cups canned corn, drained, or fresh cooked and drained
  • 1 cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon salt
  • ½ teaspoon MSG
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 227 g)
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane. I halved the recipe when I made this so I started with 4 peppers but ended up using 5.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5-10 minutes, drain. Sprinkle insides with salt.
  • In a large non stick pan, brown the ground beef and onion.
  • To the pan, add the corn, tomato sauce, Worcestershire sauce, salt, and MSG, simmer until heated through, about 5 minutes.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan. If cutting the recipe in half, use a 8x8 or 7x11 inch baking pan.
  • Add the cheese to the beef mixture and stir until melted.
  • Fill peppers and place upright in the baking pan. Mix together the bread crumbs and melted butter and sprinkle on top of each pepper.
  • Bake for 40 minutes or heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use ground pork in place of beef. 2. Use fiesta corn in place of regular whole kernel corn.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Shrimp Stuffed Peppers
August 2, 2021 Lee
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Shrimp Stuffed Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 cups cooked shrimp, diced
  • 6 small green bell peppers, or 3 medium
  • 1 can seasoned tomato sauce, (15 oz / 435 g)
  • 2 cups cooked rice
  • 1 cup mayo
  • 2 tablespoons onion, diced
  • salt and pepper, as desired

Instructions
 

  • For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
  • Cut the tops off the peppers, remove seeds and membrane.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
  • Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
  • Bake for 30 minutes.
  • Place peppers on a serving plate, spoon sauce over them, serve and enjoy.

Notes

Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Jumbo Cornburger
August 2, 2021 Lee
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Jumbo Cornburger

Adapted from a recipe in the Casserole Cook Book, page 39.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (8 or 9 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 egg, lightly beaten
  • ½ cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 can whole kernel corn, drained, (16 oz / 454 g)
  • ½ cup saltine crackers, crushed, medium crumbs
  • 1 egg, lightly beaten
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • ½ teaspoon salt
  • ¼ teaspoon sage
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8-9 inch pie dish (round baking pan).
  • In a mixing bowl, add the first 6 ingredients and mix together.
  • Spread ½ the beef mixture in the pie dish.
  • In another mixing bowl, add the remaining ingredients except the cheese, mix together.
  • Spoon corn mixture over the beef.
  • Top with remaining beef mixture.
  • Bake for 40 minutes.
  • Let rest for 5 minutes, sprinkle with cheese.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Corn Puff
August 1, 2021 Lee
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Corn Puff

Adapted from a recipe in the Casserole Cook Book, page 39.
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 Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¾ teaspoon salt
  • dash black pepper
  • 1 can whole kernel corn, drained,(16 oz / 454 g)
  • ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
  • 3 egg yolks
  • 3 egg whites

Instructions
 

  • In a bowl, beat egg yolks with an electric mixer until smooth.
  • In a mixing bowl, beat the egg whites until stiff peaks form.
  • In a large saucepan, melt the butter, then whisk in the flour. Gradually stir in the milk, stirring until smooth and thickened, season with the salt and pepper.
  • Preheat your oven to 160° C (325° F), get out a 1½ quart casserole.
  • Stir in corn and mushrooms.
  • Stir a small amount of sauce into the egg yolks, then pour yolks into the hot sauce.
  • Fold the egg whites.
  • Pour into the casserole.
  • Bake for 1 hour or until a knife inserted halfway from edge to center comes out clean.
  • Serve and enjoy.
SIDES,Sides - Casseroles
Indian Corn Casserole
August 1, 2021 Lee
2 Comments

Indian Corn Casserole

Adapted from a recipe in the Casserole Cook Book, page 39.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is excellent corn! I made this on 7 Aug 2021 and the family loved it. Highly recommended.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 eggs, well beaten
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 cup sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 2 cans whole kernel corn, drained, (16 oz / 454 g each)
  • 10 slices bacon, cooked, crumbled, (about 8 oz / 227 g)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • In a mixing bowl, add the eggs and beat, then add the flour and sugar. Beat together.
  • Add the cheese, corn, and ¾ of the bacon. Mix together.
  • Pour mixture into the baking pan, sprinkle remaining bacon on the top.
  • Bake for 30 minutes or until a knife inserted in the center comes out clean.
  • Serve and enjoy.
# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles
Bean-pot Limas
August 1, 2021 Lee
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Bean-pot Limas

Adapted from a recipe in the Casserole Cook Book, page 38.
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 3 hours
Passive Time 8 hours
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2½ cups dry large lima beans
  • 113 grams salt pork, or bacon, (4 oz)
  • 1 medium onion, sliced
  • 2 teaspoons salt
  • ½ teaspoon dry mustard
  • ⅓ cup molasses
  • ⅓ cup chili sauce
  • 1 tablespoon vinegar

Instructions
 

  • Rinse the beans, soak in 6 cups of water overnight. Do not drain.
  • Simmer on low heat, covered, do not boil, until just tender, about 30 minutes.
  • Drain broth into a measuring cup, reserving the bean broth.
  • Cut the salt pork or bacon in half, chop one half, and separate the other half into strips.
  • Preheat your oven to 150° C (300° F), get out a 2 quart casserole.
  • In a mixing bowl, add the beans, chopped salt pork, 2 cups of the bean broth, onion, mustard, molasses, chili sauce, and vinegar. Mix together.
  • Pour mixture into the casserole and spread out evenly. Top with the salt pork slices.
  • Cover and bake for 2 hours. Uncover and continue baking for 30 minutes. If the beans look dry, and more bean broth or hot water.
  • Serve and enjoy.
SIDES,Sides - Casseroles
Boston-style Beans
August 1, 2021 Lee
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Boston-style Beans

Adapted from a recipe in the Casserole Cook Book, page 38.
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 2 hours
Cook Time 5 hours
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2 cup dry navy beans
  • ⅓ cup brown sugar
  • 2 teaspoons salt, divided
  • 1 teaspoon dry mustard
  • ¼ cup molasses
  • 1 medium onion, sliced
  • 113 grams salt pork, or bacon, (4 oz)

Instructions
 

  • Rinse beans, add to a pot and add 6 cups of water. Bring to a boil and hold for 2 minutes. Turn off heat, cover, and let stand 1 hour.
  • Add 1 teaspoon salt to the pot and stir in, place back on heat and simmer, covered, for 1 hour or until beans are tender.
  • Drain beans, reserving the liquid. Measure 1¾ cups bean liquid, add water if needed, and place in a bowl. To the liquid, add the brown sugar, 1 teaspoon salt, dry mustard, and molasses. Stir together to make a sauce.
  • Preheat your oven to 150° C (300° F), get out a 2 quart casserole dish with cover or foil.
  • To the casserole, make layers, add ½ the beans, ½ the onion slices, ½ the salt pork, and ½ the sauce. Repeat the layers ending with sauce.
  • Cover and bake for 5-6 hours, adding more liquid if needed as beans bake.
  • Serve and enjoy.
SIDES,Sides - Casseroles
Limas & Franks
July 31, 2021 Lee
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Limas & Franks

Adapted from a recipe in the Casserole Cook Book, page 37.
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 2 hours
Cook Time 20 minutes
Passive Time 8 hours
Total Time 9 hours 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams dry large lima beans, (1 lb / 2½ cups)
  • 2 teaspoons salt
  • 1 can seasoned tomato sauce, (8 oz / 227 g / 1 cup), Shortcut
  • ½ cup onion, finely diced
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 2-3 teaspoons prepared yellow mustard
  • 500 grams quality hot dogs, (1 lb, about 8-10)
  • 113 grams sharp Cheddar cheese, cut into strips, (¼ lb)

Instructions
 

  • Soak beans in water in the fridge over night. When ready to cook, rinse beans, add to a pot and add 1½ quarts of boiling water. Simmer for 1 to 1½ hours or until beans are tender. Add salt to the water after 1 hour of cooking.
  • Drain beans and place in a 7x11 inch baking dish.
  • Preheat your oven to 190° C (375° F).
  • In a bowl, mix together tomato sauce, onion, ketchup, brown sugar, vinegar, Worcestershire sauce, and mustard.
  • Pour sauce over the beans.
  • Slit hot dogs lengthwise, but not through the ends. Place a strip of cheese in each slit.
  • Arrange hot dogs on top of beans.
  • Bake for 20-25 minutes or until hot.
  • Serve and enjoy.

Notes

High cost per serving based on the lima beans. I have seen dry beans on Lazada a few times but do not have the exact cost of them, they were pricey however. They show up on Lazada once in a great while.
Shortcut: Tomato Sauce.
* High Cost $1.51+ per Serving,CASSEROLES