Author Archive
Sausage Gravy for Biscuits
July 26, 2021 Lee
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Sausage Gravy for Biscuits

Julie Brown, United States.
I have enjoyed this gravy at a good friend's house and I asked for the recipe. It seems out of order but it works well. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ⅛ teaspoon Cajun seasoning
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon butter
  • 225 grams bulk breakfast sausage, (½ lb), I may adjust this. Shortcuts
  • biscuits, your choice, from scratch or store bought

Instructions
 

  • In a large measuring cup, add the first 7 ingredients and whisk to mix.
  • In a large pan or saucepan, cook the sausage, breaking it up with your spatula until browned and cooked through.
  • Leaving the sausage in the pan, add the butter, after it is melted, stir in the milk mixture.
  • Stir often until the flour is incorporated and the gravy thickens. Taste and season with salt and pepper as desired.
  • Serve over biscuits, enjoy.

Notes

Low cost per serving.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
BREAKFAST (for dinner!),Ingredients - Sauces
Macaroni & Cheese Puff
July 26, 2021 Lee
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Macaroni & Cheese Puff

Adapted from a recipe in the Casserole Cook Book, page 31.
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 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup dry macaroni
  • 1½ cups milk, scalded
  • 1 cup soft breadcrumbs
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 225 g)
  • 3 egg yolks, beaten
  • ¼ cup pimento, diced
  • 3 tablespoons butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon onion, grated
  • ½ teaspoon salt
  • 3 egg whites
  • ¼ teaspoon cream of tartar

Instructions
 

  • Cook the macaroni in a pot of salted boiling water until just tender, drain.
  • Put the bread crumbs in a mixing bowl, pour the scalded milk over the bread, then add 1½ cups of the cheese, reserving the other ½ cup for the topping. Cover the bowl and let stand until the cheese is melted.
  • Once the cheese is melted, add the drained macaroni, egg yolks, pimento, melted butter, parsley, onion, and salt. Mix together.
  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan.
  • In another mixing bowl, use an electric mixer and beat the egg whites and cream of tartar until stiff peaks form.
  • Fold whites into the macaroni mixture.
  • Pour mixture into the baking pan and spread out evenly.
  • Bake for 50 minutes or until set.
  • Top with the reserved ½ cup of cheese, return to the oven for a few minutes or until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Olive Macaroni Cheese Bake
July 26, 2021 Lee
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Olive Macaroni Cheese Bake

Adapted from a recipe in the Casserole Cook Book, page 31.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup dry macaroni
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
  • ⅓ cup milk
  • ½ cup stuffed green olives, sliced
  • black pepper, as desired
  • ¼ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
  • Pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
  • Bake for 20-25 or until crumbs are browned.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on the cheese used as well as the olives.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Middle Eastern Rub
July 26, 2021 Lee
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Middle Eastern Rub

Julie Brown, United States.
I have enjoyed a chicken dish at a good friend's house that had this rub so I asked for the recipe. Full credit for this goes to my good friend, Julie Brown. Enjoy!
Print Recipe
Servings 0

Ingredients
  

  • 1 tablespoon sea salt
  • 1 tablespoon paprika
  • ½ teaspoon ground sumac
  • ½ teaspoon onion powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon sugar

Instructions
 

  • Mix all ingredients together.
  • Rub chicken with spice mix.
  • Cook chicken per the recipe you are using.
  • Enjoy.
Ingredients - Spice Mixes
Best-ever Macaroni & Cheese
July 25, 2021 Lee
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Best-ever Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
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 Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups dry macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • tomato slices, as needed
  • paprika, as desired

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender. Drain.
  • In a large saucepan, melt the butter, then whisk in the flour until smooth.
  • Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
  • Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
  • Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
  • Place the drained macaroni in the pan and spread out evenly.
  • Pour cheese sauce evenly over the top.
  • Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
  • Top with remaining cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Scalloped Oysters
July 25, 2021 Lee
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Scalloped Oysters

Adapted from a recipe in the Casserole Cook Book, page 29.
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 Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch) or (8 inch round)

Ingredients
  

  • 1 pint fresh oyster meat, (2 cups)
  • 2 cups saltine cracker crumbs, medium coarse when crushing
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ¾ cup half and half cream
  • ¼ cup oyster liquid, (which you get from the oysters)
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Drain oysters, reserving ¼ of liquid.
  • In a mixing bowl, add the cracker crumbs, melted butter, and salt and gently mix together.
  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan or a 8 inch round baking pan and grease with butter or cooking spray.
  • Place ⅓ of the cracker mixture in the prepared baking pan and spread out evenly.
  • Add ½ the drained oysters, season with black pepper as desired.
  • Spread another ⅓ of the crumbs, then top that with remaining oysters.
  • Now mix together the cream, oyster liquid, and Worcestershire sauce in a measuring cup, and pour that over the oysters.
  • Then spread out the remaining crumbs on top.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

I would say this is Fair cost per serving as I know oyster meat is available at Tesco and I know I paid local fishermen less than Tesco price per pint. So it depends on where you can source the oyster meat from, either way, this does sound good and on my to make and taste list.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Oysters
Salmon Macaroni
July 25, 2021 Lee
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Salmon Macaroni

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe 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
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 cup dry macaroni
  • ¼ cup butter, (½ stick / ¼ block)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • 1¾ cups milk
  • 1½ cups cottage cheese, Shortcut
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
  • 2 eggs, beaten
  • ½ cup dry breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
  • In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
  • Stir in the cottage cheese, shredded cheese, and salmon.
  • Pour sauce and eggs into the macaroni and stir to combine.
  • Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
  • Bake for 30-40 minutes or until set in the center.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon,PASTA,Pasta - Mac & Cheese
Salmon Florentine
July 25, 2021 Lee
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Salmon Florentine

Adapted from a recipe in the Casserole Cook Book, page 28.
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 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Individual Casseroles (1½ cup, 6)

Ingredients
  

  • 2 packages frozen spinach, (10 oz / 283 g each)
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ¼ cup sharp Cheddar cheese, shredded
  • ¼ cup dry white wine
  • 2 tablespoons mayo
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon lemon peel, grated
  • 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the spinach according to package instructions using unsalted water, drain well.
  • In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
  • Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
  • Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
  • Divide the spinach into 6 individual casseroles.
  • Break salmon into chunks, removing skin and bones, and divide among the casseroles.
  • Top the salmon with remaining sauce.
  • In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
  • Bake for 25 minutes or until bubbly.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon
Cucumber Sauce
July 25, 2021 Lee
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Cucumber Sauce

Adapted from a recipe in the Casserole Cook Book, page 28.
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 10 minutes
Course Condiment
Servings 0

Equipment

  • Box Grater

Ingredients
  

  • 1 medium cucumber
  • 1 small onion
  • ¼ cup mayo
  • 2 teaspoon vinegar
  • 1 tablespoon fresh parsley, minced
  • ½ cup sour cream, Shortcut
  • salt and black pepper, to taste

Instructions
 

  • Cut the cucumber in half lengthwise and scoop out the seeds.
  • Grate the cucumber to make 1 cup grated, and drained well. Place in a mixing bowl.
  • Grate the onion to make 1 tablespoon grated, place in the mixing bowl.
  • Add remaining ingredients to the mixing bowl and mix to combine. Taste and season with salt and pepper as desired.
  • Place in the fridge to chill until you serve. Serve over fish dishes.

Notes

Shortcut: Sour Cream.
CONDIMENTS
Golden Shrimp Bake
July 25, 2021 Lee
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Golden Shrimp Bake

Adapted from a recipe in the Casserole Cook Book, page 27.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 8 slices bread, slightly dry, cubed
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 can mushrooms, sliced, (4 oz / 113 g)
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • dash black pepper
  • dash paprika
  • 2 cups milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
  • Place ½ the bread cubes on the bottom of the prepared baking pan.
  • Add the shrimp on top of the bread, then sprinkle the mushrooms on the shrimp.
  • Sprinkle ½ the cheese on top.
  • Add the rest of the bread cubes, then top that with remaining cheese.
  • In a mixing bowl, add the eggs, salt, dry mustard, pepper, paprika, and milk. Whisk together.
  • Pour milk mixture evenly over the casserole.
  • Bake for 45-50 minutes or until just set.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you can source the shrimp.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn