Author Archive
Mexican Deviled Eggs II
I like hard boiled eggs and I love deviled eggs, and this is the less fancy version but just as tasty. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6 hard boiled eggs, chicken, peeled, Shortcut
- 2 teaspoons salsa, heaping, Shortcut
- sour cream, as needed, Shortcut
- 2 teaspoons taco seasoning mix, rounded, and as needed, Shortcut
Instructions
- Cut the cooled and peeled eggs in half, remove the yolks to a small mixing bowl and place the whites on a serving tray or plate.
- Mash the yolks with a fork then add the salsa, 1 heaping tablespoons of sour cream, and the taco seasoning, mix together, mixture will be a little dry. Mix in a teaspoon or so of sour cream until mixture consistency you desire.
- Spoon or pipe the mixture into the egg whites.
- Sprinkle each egg with a little taco seasoning. Cover the eggs and chill them in the fridge until you serve. Enjoy.
Notes
This version has been tested with chicken eggs only, but duck eggs should work equally as well.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream, Salsa.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
Vegetable Stuffed Beef Bundles
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- Vegetable Option
- 2 medium carrots, cut into 3 inch x ½ sticks
- 6 beef cubed steak, (about 6x4 inches each)
- 2 tablespoons vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup Liquid Option
- ¼ teaspoon Herb Option, crushed
- 1 cup sour cream, Shortcut
OPTIONS
Vegetable - Use 1 Item
- 24 whole green beans, (I will research this for long beans)
- 1 medium zucchini, cut into 3 inch x ½ sticks
- 6 dill pickle spears
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of chicken & mushroom soup
- condensed cream of mushroom soup, Shortcut
Liquid - Use 1 Item
- water
- dry white wine
- milk
Herb - Use 1 Item
- dried thyme
- dried summer savory
- dried dill weed
Instructions
- Lay out the cubed steaks on a flat surface. Divide Vegetable Option and carrots evenly on each steak.
- Roll up each steak and secure with toothpicks.
- Heat the oil in a large non stick pan on medium heat. When hot, add beef rolls and cook to brown all sides, then remove from pan.
- To the pan, add the Soup, Liquid, and Herb Options, stir until blended together.
- Add the beef rolls back to the pan and heat until mixture is boiling then reduce to low heat. Cover and simmer for 30 minutes or until the steak and vegetables are tender. Remove beef rolls to a plater and cover to keep warm.
- Stir the sour cream into the pan and stir to make a sauce, heat through but do not boil.
- Spoon some of the sauce over the beef rolls, serve the rest of the sauce in a bowl that can be used as desired. Serve and enjoy.
Notes
Fair cost per serving depending on where one can source the steak.
Shortcuts: Sour Cream, Condensed Cream of Mushroom Soup.
Teriyaki Beef Kabobs
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Not a true teriyaki sauce but it does sound tasty.
Equipment
- Skewers (12 inch)
- Broiler
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup dry sherry, or dry white wine
- ¼ cup light soy sauce
- 1 clove garlic, minced
- Seasoning Option
- 1 tablespoon Sweetener Option
- 750 grams boneless beef sirloin steak, 1 inch thick, (1½ lb)
- 1 medium green bell pepper, cut into 1 inch squares
- 500 grams small whole onions, cooked and drained, (1 lb)
- ½ cup pineapple chunks
- Side Dish Option
OPTIONS
Soup - Use 1 Item
Spanish style vegetable soup- condensed French onion soup
- condensed beef broth
- condensed tomato bisque
Seasoning - Use 1 Item
- ¼ cup spring onion, sliced
- ¼ cup onion, finely diced
- ½ teaspoon ground ginger
- 1 teaspoon mustard powder
Sweetener - Use 1 Item
- honey
- brown sugar
- sugar
- molasses
Side Dish - Use 1 Item
- hot cooked rice
- hot cooked wild rice
- hot cooked bulgur wheat
- hot cooked pasta
Instructions
- Make the marinade in a medium mixing bowl by adding the Soup, Seasoning, and Sweetener Options, sherry, soy sauce, and garlic. Mix together.
- Cut the steak into 1 inch cubes, add to the marinade. Cover and place in the fridge for at least 3 hours or overnight. Stir the mixture 1-2 times while marinating.
- When ready to make the kabobs, drain the meat and reserve the marinade.
- Thread the beef cubes, onions, pepper, and pineapple on six 12 inch skewers, alternating each ingredient.
- Place your broiler pan 6 inches from heat, add kebabs to the pan and broil 10 minutes or until the beef is to your desired doneness. Turn and brush kebabs with reserved marinade often.
- Serve with the Side Dish Option, enjoy.
Notes
Fair cost per serving depending on where you source the beef at.
Variant: 1. Cook on a gas or charcoal grill instead of the broiler.
Meat & Vegetable Packets
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Aluminum Foil
- Baking Sheet
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Vegetable Option
- ½ teaspoon Herb Option, crushed
- 4 medium carrots, thinly sliced
- 4 medium potatoes, thinly sliced
- 1 medium onion, sliced
- ¼ teaspoon black pepper
- Meat Option
OPTIONS
Soup - Use 1 Item
- condensed golden mushroom soup
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
Vegetable - Use 1 Item
- peas, fresh or frozen
- mushrooms, sliced
- cut green beans, fresh or frozen
- zucchini, sliced
Herb - Use 1 Item
- dried thyme
- dried rosemary
- dried dill weed
- dried marjoram
Meat - Use 1 Item
- 4 pork chops, ½ inch thick
- 1 kilo chicken pieces, (2 lb)
- 4 patties ground beef, (about ¼ lb / 113 g each)
- 4 veal chops, ½ inch thick
Instructions
- Preheat your oven to 180° C (350° F).
- Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
- In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
- Divide mixture equally among the foil sheets.
- Place Meat Option on top of each foil sheet, divided equally.
- Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
- Bake the packets for 1¼ hours or until the meat and vegetables are tender.
- Serve and enjoy.
Notes
Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
Oriental Skillet
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Meat Tenderizer Mallet
Ingredients
- 500 grams Cutlets Option, (1 lb)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup spring onion, sliced
- 2 cloves garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- Seasoning Option
- Vegetable Option
- ½ cup water chestnuts, sliced
- 1½ tablespoons cornstarch
- 3 tablespoons water
- Garnish Option
OPTIONS
Cutlets - Use 1 Item
- turkey
- chicken
- veal
Seasoning - Use 1 Item
- ½ teaspoon lemon pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon Chinese 5 Spice powder
Vegetable - Use 1 Item
- 1 large cucumber, halved, seeded, cut into ½ chunks
- 1 cup snow pea pods, fresh or frozen
- 1 cup zucchini, sliced
Garnish - Use 1 Item
- 1 tablespoon pimento, chopped
- 2 tablespoons black olives, sliced
- ¼ cup carrot, shredded
Instructions
- If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
- Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
- Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
- Add the broth and Seasoning Option and bring to a boil.
- Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
- Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
- Remove cutlets and vegetables to a serving platter, cover to keep warm.
- Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
- Pour sauce over the cutlets and vegetables, serve and enjoy.
Notes
Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities.
Fruited Chops
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons vegetable oil
- 750 grams Chops Option, ½ inch thick, (1½ lb)
- 1 can condensed chicken broth, (10½ oz / 298 g)
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- Fruit Option
- 2 tablespoons brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon Spice Option
- hot cooked rice, for serving
- Garnish Option
OPTIONS
Chops - Use 1 Item
- pork chops
- lamb chops
- smoked pork chops
- veal chops
Fruit - Use 1 Item
- 1 large apple, cubed, plus ½ cup apple juice
- 4 orange slices, cut in half, plus ½ cup orange juice
- 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
- 1 can apricot halves, cut into chunks, (8 oz / 226 g)
Spice - Use 1 Item
- ground ginger
- ground nutmeg
- ground mace
- ground cinnamon
Garnish - Use 1 Item
- spring onion, sliced
- orange peel, slivered
- fresh parsley, chopped
- water chestnuts, sliced
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
- Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
- While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
- Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
- Stir the fruit into the sauce and let heat through.
- Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.
Notes
Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.
Mushroom Stuffing
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ½ cup butter, and as needed, (1 stick / ½ block)
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup fresh mushrooms, sliced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Liquid Option
- Bread Option
- ¼ cup fresh parsley, chopped
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken & mushroom soup
Liquid - Use 1 Item
- milk
- water
- apple juice
- chicken broth, Shortcut
Bread - Use 1 Item
- 1 loaf white bread, cubed, (1 lb / 454 g)
- 8 cups cornbread, coarsely crumbled
- 1 loaf raisin bread, cubed, (1 lb / 454 g)
- 1 loaf whole wheat bread, cubed, (1 lb / 454 g)
Seasoning - Use 1 Item
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme, crushed
- 1 teaspoon yellow curry powder
- 1 teaspoon dried tarragon, crushed
Instructions
- Once the vegetables and bread is prepped, preheat your oven to 180° C (350° F) and grease with butter a 2 quart casserole.
- Melt the ½ cup of butter in a large non stick pan, when hot, add celery, onion, and mushrooms. Cook, stirring often, until celery and onion are tender and mushrooms are cooked down. Remove from heat.
- Stir in the Soup and Liquid Options, mixing well.
- In a large mixing bowl, toss together the Bread and Seasoning Options and the parsley.
- Pour the vegetable mixture into bread, toss to mix well.
- Turn bread mixture into the prepared casserole.
- Bake uncovered for 45 minute or until golden brown.
- Serve as a side dish with any main dish. Enjoy.
Spanish Rice
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- Meat Option
- ½ cup onion, diced
- Vegetable Option
- 1 clove garlic, minced
- 1 cup dry white rice
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup salsa, Shortcut
- 1¼ cups water
OPTIONS
Meat - Use 1 Item
- 5 slices bacon, diced
- 5 links pork sausage, sliced
- ½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
- 5 hot dogs, sliced, plus 2 tablespoons vegetable oil
Vegetable - Use 1 Item
- ½ cup green bell pepper, diced
- ½ cup celery, diced plus leaves for additional flavor
- 1 can green chilies, diced, drained, (4 oz / 113 g)
- ½ cup carrot, diced
Soup - Use 1 Item
Spanish style vegetable soup- condensed tomato bisque
- condensed tomato soup, Shortcut
- condensed tomato rice soup
Instructions
- Heat a large non stick pan on medium heat, when hot, add the Meat Option and cook until lightly browned.
- Stir in the onion, Vegetable Option, and garlic, cook until vegetables are tender, stir occasionally.
- Preheat your oven to 180° C (350° F).
- Stir in the dry rice and cook until slightly browned, stir often, then remove from heat.
- Stir in the Soup Option, salsa, and water and mix together well.
- Pour into a 2 quart casserole.
- Cover and bake for 40 minutes or until rice is tender, stirring once halfway through cooking.
- Serve as a side dish, enjoy.
Notes
Shortcuts: Salsa, Condensed Tomato Soup.
Vegetable Pancakes
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 4 cups Vegetable Option, shredded
- ½ cup onion, finely diced
- 1 egg, beaten
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, and as needed
- ½ cup sour cream, Shortcut
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of onion soup
Vegetable - Use 1 Item
- zucchini
- sweet potatoes, peeled
- potatoes, peeled
Seasoning - Use 1 Item
- ¼ teaspoon yellow curry powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh chives, chopped
Instructions
- In a large mixing bowl, add ⅓ cup of the Soup Option, and all of the Vegetable Option, onion, egg, and flour. Stir to combine. Set aside for 15 minutes.
- Heat the oil in a large non stick pan on medium low heat, when hot, drop the vegetable mixture by rounded tablespoons, making 4 'pancakes' at a time. Flatten with a spatula or spoon to make about 2½ circles.
- Fry until golden brown on the bottom, turn once until the other side is nicely browned, remove and drain on paper towels. Repeat with remaining mixture and add and heat additional oil as needed.
- In a small saucepan on medium heat, mix together the remaining Soup Option, sour cream, and Seasoning Option until smooth, stir occasionally.
- Serve pancakes with sauce as a side dish, enjoy.
Notes
Savory Pilaf
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 1 cup Vegetable Option
- ½ cup spring onion, sliced
- 1 clove garlic, minced
- 1 cup Grain Option
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup water
- Seasoning Option
- 2 tablespoons fresh parsley, chopped
OPTIONS
Vegetable - Use 1 Item
- carrot, shredded
- green bell pepper, or red, diced
- tomato, diced
- celery, diced
Grain - Use 1 Item
- dry white rice
- dry brown rice
- dry pearl barley
- dry bulgur wheat
Soup - Use 1 Item
- condensed chicken gumbo
- condensed French onion soup
- condensed beef broth
- condensed chicken broth
Seasoning - Use 1 Item
- ¼ teaspoon dried marjoram, crushed
- ¼ teaspoon yellow curry powder
- ¼ teaspoon dried oregano, crushed
- ½ teaspoon rubbed sage
Instructions
- To a 3 quart saucepan on medium heat, melt the butter then add the Vegetable Option, spring onion, and garlic. Cook until the vegetable is tender. stir occasionally.
- Stir in the Grain Option and cook for about 5 minutes, stir occasionally.
- Stir in the Soup and Seasoning Options and the water. Bring to a boil then reduce to low and cover.
- Simmer until grain is tender; about 25 minutes for white rice, 50 minutes for brown rice, 1 hour for pearl barley, 15 minutes for bulgur wheat. Stir occasionally while it is simmering. Add additional water if mixture appears dry.
- When the grain is tender, give it a stir, sprinkle with parsley.
- Serve and enjoy as a side with any main dish.