Author Archive
Pork Apple Bake
July 9, 2021 Lee
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Pork Apple Bake

Adapted from a recipe in the Casserole Cook Book, page 15.
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 Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 4 pork steaks, 1 inch thick
  • salt and pepper, as desired
  • 3 medium apples, unpeeled, cored, cut into 3rds
  • 3 medium onions, cut into ½ inch slices
  • 1 can sweet potatoes, drained, (16 oz / 454 g)

Instructions
 

  • Trim fat from pork steaks, heat the fat in a large non stick pan, cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • Brown the pork steaks in the hot fat on both sides, seasoning with salt and pepper as desired while browning.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • As the pork steaks are browned, place them in the baking pan, overlapping slightly.
  • Place apple pieces and onion slices on each pork steak.
  • Add sweet potatoes on top. Season with salt and pepper as desired. Pour in ½ cup water into the baking pan.
  • Cover and bake for 1 hour. Uncover and bake for another 5-10 minutes or until pork is cooked through.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving as I have not seen canned sweet potatoes, yet. I think the way to make this would be to use homemade sweet potatoes first and use that in this recipe, that would make this Low cost per serving. I do not have a homemade recipe for the sweet potatoes but will be adding one.
Variant: 1. I think pork chops would work well in this recipe, I will try this as well.
* High Cost $1.51+ per Serving,CASSEROLES
Tenderloin Noodle Treat
July 9, 2021 Lee
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Tenderloin Noodle Treat

Adapted from a recipe in the Casserole Cook Book, page 15.
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
  

  • 3 cup dry egg noodles, (about 6 oz / 170 g)
  • 6 slices pork tenderloin, ½ inch thick
  • 1 tablespoon vegetable oil
  • salt and pepper, as desired
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • 1 cup milk
  • ¾ cup Bleu cheese, crumbled, (3 oz / 85 g)
  • 3 tablespoons green bell pepper, diced
  • 3 tablespoons pimento, diced

Instructions
 

  • Heat a pot of salted water to a boil, cook noodles until almost tender, drain, rinse, drain, set aside.
  • While the noodles are cooking, heat the oil in a large non stick pan, when hot, add the pork loin slices, work in batches if needed, and brown on each side. While browning, season with salt and pepper as desired.
  • Make the sauce by melting the butter in a saucepan, whisk in the flour, salt, and pepper.
  • Stir in the milk, stirring until thickened, then add the Bleu cheese and stir until it is melted into the sauce.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • To the noodles, add the bell pepper, pimento, and sauce, mix together.
  • Pour noodles into the baking pan and spread out evenly.
  • Arrange browned pork loin slices on top.
  • Bake for 30 minutes or until pork is cooked through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving based on the cost of the Bleu cheese.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Vegetable Beef Bake
July 8, 2021 Lee
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Vegetable Beef Bake

Adapted from a recipe in the Casserole Cook Book, page 14.
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 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams beef, cut into 1 inch cubes, (1½ lb)
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ teaspoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can diced tomatoes, (15 oz / 425 g / 2 cups)
  • 1 cup carrot, cut into 2 inch strips
  • 1 cup water
  • 4 medium onions, quartered
  • 1 cup celery, sliced
  • 1½ cups dry Penne pasta

Instructions
 

  • Heat the oil in a large non stick pan, when hot, brown the beef.
  • In a small bowl, mix together the flour, paprika, chili powder, salt, and pepper. Sprinkle over the meat and stir it in.
  • Stir in tomatoes and carrot, cover and simmer for 30 minutes on low heat.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Stir in the water, onions, celery, and pasta. Bring to a boil.
  • Carefully pour into the casserole.
  • Cover and bake for 1 hour or until the vegetables are tender and the beef is tender.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving, depending on where you source the beef.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Peaches & Plums
July 8, 2021 Lee
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Peaches & Plums

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this once so I asked for the recipe. This is a simple recipe but the flavor is excellent, and is also a modified Weight Watchers recipe. I don't remember the amount of servings so I will determine this when I make this myself. Full credit for this dish goes to my good friend, Julie Brown. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Servings 0

Ingredients
  

  • 2 shallots, minced
  • 2 spring onions, sliced
  • 1 clove garlic, minced
  • 3-4 peaches, pitted, cut into wedges
  • 2-3 plums, pitted, quartered

Instructions
 

  • In a non stick pan on medium heat, sauté the shallots, spring onion, and garlic until fragrant.
  • Add the plums and peaches, cook them through halfway, season with salt.
  • Serve as a side dish with any main dish. Enjoy.
SIDES
Smoked Pork Loin
July 8, 2021 Lee
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Smoked Pork Loin

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent, and is a modified Weight Watchers recipe. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 1 piece pork tenderloin, (1-2 lb / ½ kilo)
  • 2 teaspoons smoked paprika
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • salt and black pepper, as desired

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a baking pan.
  • In a small bowl, mix together the paprika, oil, and thyme.
  • Rub pork loin with mixture, the liberally salt and pepper loin, place in a baking pan.
  • Bake for 30-35 minutes or until internal temp reaches 71° C (160° F).
  • Slice and serve, suggested sides are green beans and mashed potatoes. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Shredded Chicken Tacos (Slow Cooker)
July 8, 2021 Lee
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Shredded Chicken Tacos (Slow Cooker)

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Lunch, Main Dish
Servings 0

Equipment

  • Slow Cooker

Ingredients
  

For the Slow Cooker

  • 500 grams chicken breasts, or thighs, boneless, skinless, (1 lb)
  • salt and pepper, as desired
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons tomatillo, chopped

For Serving

  • corn tortillas
  • taco sauce
  • lettuce, shredded
  • tomato, diced
  • onion, diced
  • sour cream
  • Cheddar cheese, shredded

Instructions
 

  • Add all Slow Cooker ingredients to your slow cooker, cover, and set to Low set for 3 hours or High for 1½ hours, or until meat can be shredded. (I will verify the time when I make this.)
  • Shred chicken and mix with juices in pot.
  • Serve in corn tortillas with toppings of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Carne Asada Burritos
July 8, 2021 Lee
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Carne Asada Burritos

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 8 hours
Course Lunch, Main Dish
Servings 0

Ingredients
  

  • 750 grams steak, skirt, loin, or strip, (1½ lb)
  • salt and black pepper, as desired
  • 1 onion, sliced or diced
  • juice from 1 lime
  • large flour tortillas
  • sour cream, as desired, Shortcut
  • guacamole, as desired

Instructions
 

  • Season the steak with salt and pepper on both sides, be liberal.
  • Place the steak, onion, and juice from 1 lime in a zip lock bag or shallow container, seal and place in the fridge overnight to marinate.
  • When you are ready to cook, heat a non stick pan, when hot, add the steak, cook to your desired doneness.
  • Place steak on a cutting board and cut into thin strips across the grain.
  • Lay out a large flour tortilla, pile on some steak along the middle of the tortilla, but keep it away from the sides.
  • Top steak with sour cream and or guacamole as desired.
  • Fold one side of the tortilla over the middle, fold in the sides, continue rolling.
  • Continue making burritos for the amount of steak you have.
  • Serve and enjoy.

Notes

Fair cost per serving based on the the type of beef cut, I am going to make this with a much cheaper cut and will make my report here.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Round Steak Supper
July 8, 2021 Lee
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Round Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 14.
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 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (3 quart)

Ingredients
  

  • 1 kilo round steak, 1 inch thick, (2 lb)
  • 2 teaspoons salt
  • dash black pepper
  • all-purpose flour, as needed
  • 6 medium onions, sliced
  • ¼ vegetable oil
  • 3 large potatoes, scrubbed, halved
  • 1 bay leaf
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can French cut green beans, drained, (15 oz / 425 g / 2 cups)

Instructions
 

  • Cut steak into serving size pieces, season with salt and pepper both sides. Roll in flour to coat.
  • Heat the oil in a large non stick pan, when hot, add the onions and cook until tender but not browned, remove onions.
  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Brown the steak on both sides in the pan.
  • Add the steak to the casserole, top with the onions, then potatoes and bay leaf.
  • Pour soup over the top.
  • Cover and bake for 1 hour and 15 minutes.
  • Add the drained green beans and bake another 10-15 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,BEEF
Foil-wrapped Steak Supper
July 8, 2021 Lee
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Foil-wrapped Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 13.
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 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams chuck steak, 1 inch thick, (1½ lb)
  • 1 envelope onion soup mix, Shortcut
  • 3 medium carrots, quartered
  • 2 stalks celery, cut into sticks
  • 3 medium potatoes, scrubbed, halved
  • 2 tablespoons butter
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a baking sheet.
  • Lay out a long sheet of wide foil, about 2½ feet long by 18 inches wide. Place steak in the center of the foil.
  • Sprinkle the soup mix all over the steak.
  • Pile the vegetables on top of the steak.
  • Dot with butter and sprinkle with the salt.
  • Fold the foil up over the vegetables and secure tightly to hold in the moisture.
  • Place on a baking sheet and bake for 1 to 1½ hours or until tender.
  • Serve with sides of your choice.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Beefy Onion Soup Mix.
Variant: 1. To cook on a grill, use two layers of foil and cook over indirect heat. 
* High Cost $1.51+ per Serving,BEEF
Spareribs & Caraway Kraut
July 8, 2021 Lee
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Spareribs & Caraway Kraut

Adapted from a recipe in the Casserole Cook Book, page 13.
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 15 minutes
Cook Time 3 hours
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Dutch Oven

Ingredients
  

  • 1½ kilos pork ribs, cut between each bone
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 3½ cups sauerkraut
  • 2 medium carrots, shredded
  • 1 Granny Smith apple, unpeeled, cored, finely diced
  • 1½ cups tomato juice
  • 2 tablespoons brown sugar
  • 2½ teaspoons caraway seeds

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a Dutch oven or a heavy walled oven safe pot with lid.
  • Season ribs with salt and pepper and set aside.
  • Add all other ingredients to the Dutch oven or pot, stir to mix.
  • Add the ribs, spoon mixture over them.
  • Cover and bake for 2½ to 3½ hours or until ribs are tender. Basting ribs with juices during the last hour.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving but would be great for a once in a while meal. Cost is based on sauerkraut, which is available, I will order through Lazada.
Variant: 1. Replace ribs with pork sausage or brats and serve on buns.
* High Cost $1.51+ per Serving,PORK