Author Archive
Calico Bean Bake
July 30, 2021 Lee
Leave a comment

Calico Bean Bake

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 30 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1-2 tablespoons white vinegar
  • 1 can pork and beans, (15 oz / 425 g / 2 cups)
  • 1 can red kidney beans, drained, (15 oz / 425 g / 2 cups), Shortcut
  • 1 can lima beans, drained, (8½ oz / 241 g / 1 cup)
  • 6 slices Canadian bacon, ¼ inch thick slices

Instructions
 

  • Heat the oil in a large non stick pan, when hot, add the onion and garlic, cook until soft but not browned.
  • Add the ketchup, brown sugar, mustard, salt, and 1 tablespoon of vinegar. Taste and adjust vinegar to your liking.
  • Preheat your oven to 180° C (350°), get out a 1½ quart casserole.
  • In a mixing bowl, add all the beans and mix together.
  • Pour the sauce into the beans and mix together.
  • Pour ¾ of the bean mixture into the casserole.
  • Place the Canadian bacon on top of the beans.
  • Pour in remaining beans.
  • Bake for 1 hour.
  • Just before serving, bring the bacon slices to the top.
  • Serve and enjoy.

Notes

Shortcut: Red Kidney Beans (Pressure Cooker).
SIDES,Sides - Casseroles
Scalloped Eggplant Italian
July 30, 2021 Lee
Leave a comment

Scalloped Eggplant Italian

Adapted from a recipe in the Casserole Cook Book, page 36.
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 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 large eggplant, peeled, sliced thin
  • 2 eggs, beaten
  • 1½ cups saltine crackers, finely crushed
  • vegetable oil, as needed
  • 226 grams American cheese, slices, (8 oz)
  • 1 can seasoned tomato sauce, (15 oz / 425 g / 2 cups), Shortcut
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano

Instructions
 

  • Heat the vegetable oil in a large non stick pan.
  • While the pan is heating, dip eggplant slices into the beaten eggs, then coat with cracker crumbs. Brown eggplant on both sides. Work in batches until all slices are browned.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Place ¼ of the slices in the bottom of the casserole.
  • Top slices with ¼ of the cheese slices.
  • In a mixing bowl, mix together the tomato sauce, Worcestershire sauce, and oregano. Spoon ¼ of the sauce (about ½ cup) over the cheese.
  • Repeat the layers in ending with the sauce.
  • Cover and bake for 1 hour or until the eggplant is tender.
  • Serve and enjoy.

Notes

Shortcut: Tomato Sauce.
SIDES,Sides - Casseroles
Vegetable Meat Pie
July 30, 2021 Lee
Leave a comment

Vegetable Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 36.
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 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Pie Dish (8 inch)

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • ¾ cup dry breadcrumbs
  • ¼ cup onion, finely diced
  • 1 tablespoon green bell pepper, finely diced
  • 1 teaspoon salt
  • ½ dried bay leaf, finely crushed or ⅛ teaspoon ground bay leaf
  • dash dried thyme
  • 1 egg, beaten
  • 1 can seasoned tomato sauce, (8 oz / 226 g / 1 cup), Shortcut
  • 2 cups frozen mixed vegetables, thawed, or canned - drained
  • 1 teaspoon garlic salt

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8 inch pie dish and grease with butter or cooking spray.
  • In a mixing bowl, add the first 7 ingredients, mix together well.
  • In a small bowl, mix together the egg and ½ of the tomato sauce. Mix into the meat mixture.
  • Press mixture into the prepared pie dish on the bottom and sides to make the pie 'crust'.
  • Bake for 10 minutes.
  • Season the drained vegetables and place in the 'crust'.
  • Spoon on remaining tomato sauce.
  • Bake for 25 minutes.
  • Let pie rest for 5 minutes, then slice, serve, and enjoy.

Notes

Fair cost per serving based on beef being used.
Shortcut: Tomato Sauce.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Sunday Supper Egg Cups
July 29, 2021 Lee
Leave a comment

Sunday Supper Egg Cups

Adapted from a recipe in the Casserole Cook Book, page 35.
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 25 minutes
Course Lunch
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Custard Cups (5-10 oz, 6), I need to research the size.
  • Baking Pan (shallow)

Ingredients
  

  • ⅔ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded, and as desired
  • 6 eggs

Instructions
 

  • To a saucepan on low heat, add the mayo, salt, pepper, and Worcestershire sauce and mix together.
  • Slowly add the milk, stirring until smooth.
  • Add the 1 cup of cheese and stir until the cheese is melted in and the mixture has thickened and is smooth, about 5 minutes. Remove from heat.
  • Preheat you oven to 180° C (350° F), get out 6 custard cups, between 5 and 10 oz size each, and a shallow baking pan that will hold all 6 cups.
  • Add 2 tablespoons of cheese mixture to each cup.
  • Break an egg into each cup.
  • Add 2 tablespoons on top of the egg, sprinkle with additional cheese if desired.
  • Place cups in the shallow pan and add 1 inch of hot water to the pan.
  • Bake for 2-30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Curried Eggs in Shrimp Sauce
July 29, 2021 Lee
Leave a comment

Curried Eggs in Shrimp Sauce

Adapted from a recipe in the Casserole Cook Book, page 35.
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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Eggs

  • 8 hard boiled eggs, peeled, Shortcut
  • ⅓ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon yellow curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • 1 soup can milk, (1¼ cups)
  • ½ cup sharp Cheddar cheese, shredded
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
  • Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
  • In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
  • Stir in cheese and stir until it is melted in.
  • Pour sauce over eggs.
  • Preheat your oven to 180° C (350° F).
  • In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Ham ‘n Egg Divan
July 29, 2021 Lee
Leave a comment

Ham 'n Egg Divan

Adapted from a recipe in the Casserole Cook Book, page 35.
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 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 package frozen broccoli, cooked and drained, (10 oz / 283 g)
  • 6 hard boiled eggs, peeled, Shortcut
  • 3 tablespoons mayo
  • 1 tablespoon onion, minced
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon Worcestershire sauce
  • salt and pepper, as desired, to taste
  • 1 can deviled ham, (4¼ oz / 120 g)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions
 

  • Add the cooked and drained broccoli to a 7x11 baking dish.
  • Cut eggs in half lengthwise, remove yolks to a bowl.
  • Mash yolks and mix with the mayo, onion, mustard, and Worcestershire sauce, taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
  • Place a small amount of deviled ham in each egg white.
  • Divide yolk mixture among all the whites, and top each with another small amount of the remaining deviled ham.
  • Arrange deviled eggs on the broccoli.
  • Preheat your oven to 180° C (350° F).
  • In a sauce pan, melt the butter, stir in the flour. Slowly add milk while stirring. Stir continuously until thickened.
  • Stir in cheese and salt, stir until cheese is melted in and smooth.
  • Pour sauce over eggs to cover them.
  • Bake for 20-25.
  • Serve and enjoy.

Notes

I will work on a Shortcut recipe for homemade deviled ham and will list that here.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken,SIDES
Eggs in Spanish Sauce
July 29, 2021 Lee
Leave a comment

Eggs in Spanish Sauce

Adapted from a recipe in the Casserole Cook Book, page 34.
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 40 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
  • ½ cup onion, diced
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • dash black pepper
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
  • Fill whites with yolk mixture, set deviled eggs aside.
  • Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
  • Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
  • Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
  • Pour sauce into the baking pan.
  • Arrange the deviled eggs on the sauce.
  • In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 10 minutes or until hot.
  • Serve over toast or buttered egg noodles, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Deviled Egg & Ham Casserole
July 29, 2021 Lee
Leave a comment

Deviled Egg & Ham Casserole

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded
  • 1 cup cooked ham, diced
  • 1 cup frozen peas
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted
  • hot cooked rice, or toast points, for serving

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
  • Preheat your oven to 190° C (375°).
  • Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
  • Pour mixture over the eggs.
  • In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 15 minutes.
  • Serve with rice or over toast points, and enjoy.

Notes

Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Swiss Pies
July 29, 2021 Lee
Leave a comment

Swiss Pies

Adapted from a recipe in the Casserole Cook Book, page 34.
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 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 6 slices bacon
  • 1 cup onion, diced
  • 2 eggs, lightly beaten
  • ¾ cup sour cream, Shortcut
  • ½ teaspoon salt
  • dash black pepper
  • 2½ cups Swiss cheese, cut into ½ inch cubes, (12 oz / 340 g)
  • 6 tart shells, unbaked, (4 inch size)
  • chives, chopped, for garnish

Instructions
 

  • In a non stick pan, fry the bacon until crispy, drain on paper towels. Crumble the bacon.
  • Pour out all but 2 tablespoons of bacon fat, add the onion and cook until tender but not browned, drain.
  • Preheat your oven to 190° C (375° F), arrange 6 tart shells on a baking sheet.
  • In a mixing bowl, add the crumbled bacon, onion, eggs, sour cream, cheese, salt, and pepper. Mix together.
  • Divide mixture among the tart shells.
  • Bake for 25-30 minutes, or until a knife inserted halfway from the edge to the center comes out clean.
  • Sprinkle with chives, serve and enjoy.

Notes

Fair cost per serving based on the cheese. For the tart shells, I have not seen them in stores but I would assume they are here, and as last resort you can make yourself using tart pans and homemade pie crust.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Swiss Cheese Onion Pie
July 28, 2021 Lee
Leave a comment

Swiss Cheese Onion Pie

Adapted from a recipe in the Casserole Cook Book, page 34.
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 (9 inch)

Ingredients
  

  • 1 cup rusk, finely crushed
  • 2 tablespoons poppy seeds
  • ¼ cup butter, melted
  • 3 cups onion, thinly sliced, (about 3-4 medium onions)
  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups Swiss cheese, shredded, (8 oz / 226 g)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • dash black pepper
  • 3 eggs, lightly beaten
  • 1 cup milk, scalded
  • chives, chopped, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish.
  • In a mixing bowl, add the first 3 ingredients and mix together.
  • Press mixture firmly in a 9 inch pie dish, bottom and sides.
  • Bake for 10 minutes, let cool.
  • In a large non stick pan, melt the ¼ cup butter, when hot, add all the onion. Cook until tender but not browned.
  • Place onion in the cooled pie dish.
  • Preheat the oven again, this time to 160° (325° F).
  • In a mixing bowl, add the cheese, flour, salt, and pepper as desired. Mix together.
  • Add the eggs and milk, mix together.
  • Pour mixture on top of the onions.
  • Bake for 40 minutes or until set. Sprinkle chives on the top and let casserole rest 5-10 minutes.
  • Slice, serve, and enjoy.

Notes

Fair cost per serving due to the cheese.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES