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Sausage Vegetable Rolls
March 31, 2021 Lee
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Sausage Vegetable Rolls

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 197.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 250 grams bulk pork sausage, (8 oz)
  • 1 cup onion, diced
  • 1 cup Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 loaf frozen bread dough, thawed, (500 g / 1 lb)
  • ½ cup Cheese Option
  • 1 egg, beaten
  • 1 tablespoon Topping Option

OPTIONS

Vegetable - Use 1 Item

  • frozen broccoli, thawed, drained, chopped
  • sauerkraut, rinsed, drained
  • frozen spinach, thawed, drained, chopped

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • Romano cheese, grated
  • Swiss cheese, shredded
  • Cheddar cheese, shredded

Topping - Use 1 Item

  • sesame seeds
  • wheat germ
  • poppy seeds

Instructions
 

  • Preheat your oven to 180° C (350° F), grease a large baking sheet with cooking spray or butter.
  • In a large non stick pan, add the sausage, cook until it starts to brown, breaking it up with your spatula.
  • To the pan add the onion and Vegetable Option, cook another 5 minutes or until the vegetables are tender.
  • Drain off fat, stir in the Soup Option. Remove from heat and allow to cool to room temp, about an hour.
  • Cut the thawed dough into 6 equal parts.
  • On a floured work surface, roll out 1 part of dough to a 6 inch circle.
  • Place about ½ cup of the sausage mixture on the dough, spreading it out to within 1 inch of the edge.
  • Sprinkle with 1 generous tablespoon of the Cheese Option.
  • Fold dough over to form a half circle, pinch edges together to seal.
  • Place on the prepared baking sheet, repeat steps 6 to 10 with remaining dough.
  • Brush rolls with the beaten egg, sprinkle with the Topping Option.
  • Bake for 25 minutes or until golden brown. Remove from oven and let rest 10 minutes.
  • Serve warm, enjoy.

Notes

Low cost per serving overall. I will work up steps to use homemade bread dough, possibly kneaded by a bread machine.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Easy Pistachio Pie
March 30, 2021 Lee
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Easy Pistachio Pie

Adapted from Easy Pistachio Pie at Mom on Timeout.
I made this exactly as written and it is delicious, my family loved this! Easy to assemble and looks beautiful when served.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 226 grams cream cheese, softened, (8 oz)
  • 1 box jello pistachio pudding mix, (96 g / 3.4 oz)
  • 1 can crushed pineapple, undrained, (567 g / 20 oz / 1 lb 4 oz)
  • 1 cup mini marshmallows
  • 1 container Cool Whip whipped topping, (8 oz / 226 g)
  • graham cracker pie crust, store bought or homemade

Toppings - Optional

  • whipped topping, can or fresh whipped
  • maraschino cherries
  • ¼ cup pistachio nuts, chopped

Instructions
 

  • In large bowl, add the cream cheese and jello mix.
  • Beat with an electric mixer until the cream cheese is light and fluffy.
  • Add the undrained can of crushed pineapple and mix together with the cream cheese using the electric mixer.
  • Stir in the marshmallows.
  • Fold in the whipped topping. (I forgot to get a photo after this step.)
  • Spoon mixture into the prepared pie crust. Place in the fridge for at least 3 hours to chill and set up.

For the Topping - Optional

  • Before serving, use a can of whipped cream, or pipe if using fresh made whipped cream, and add a border around the top of the pie. Place cherries as desired on top of the whipped cream, and sprinkle with chopped pistachios as desired.
  • Slice, serve, and enjoy.

Notes

High cost per serving just based on the limited availability of the whipped topping and pistachio jello. I will prepare this using fresh made whipped cream and will comment on how that goes. 
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,DESSERTS
Cornbread
March 29, 2021 Lee
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Cornbread

Adapted from a recipe by Betty Crocker.
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 9 servings

Equipment

  • Oven
  • Baking Pan (8 or 9 inch)

Ingredients
  

  • 1¼ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter, melted, (½ stick or ¼ block)
  • 1 cup milk
  • 1 egg

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
  • In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
  • In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
  • Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
  • Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Slice into squares, serve as a side dish. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,SIDES
Salmon Dip
March 29, 2021 Lee
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Salmon Dip

Adapted from a recipe posted by Gourmet Canadiana.
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer
Cuisine American
Servings 20 appetizer servings

Equipment

  • Electric Mixer

Ingredients
  

  • 226 grams cream cheese, softened, (8 oz)
  • ¼ cup sour cream, Shortcut
  • ¼ cup mayo
  • 1 tablespoon lemon juice
  • 1 can salmon, drained, (15 oz / 425 g), Shortcut
  • 2 teaspoons dried dill weed
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons capers, drained
  • assorted crackers, for serving

Instructions
 

  • To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
  • Mix with an electric mixer until well mixed.
  • Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
  • Mix with the mixer again to blend the salmon into the cream cheese mixture.
  • Spoon mixture into a serving bowl and serve with assorted crackers.

Notes

Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,FISH - ALL,Fish - Salmon
Seattle Salmon Pie
March 27, 2021 Lee
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Seattle Salmon Pie

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Pie Dish

Ingredients
  

  • 1 can salmon, drained, (15 oz / 425 g), Shortcut
  • 2 eggs, beaten
  • ½ cup milk
  • 1 tablespoon butter, melted
  • ¼ cup onion, diced
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
  • ¾ teaspoon dried basil
  • ¼ teaspoon salt
  • 1 pie crust, store bought or homemade, Shortcut

Instructions
 

  • Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
  • To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
  • Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
  • Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
  • Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
  • Place each piece on the salmon mixture to cover without overlapping.
  • Bake for 25 minutes then remove from oven.
  • Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.

Notes

Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon
Spread-a-Burger
March 27, 2021 Lee
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Spread-a-Burger

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 195.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Broiler

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 750 grams Meat Option, (1½ lb)
  • Seasoning Option
  • ⅓ cup onion, diced
  • ⅛ teaspoon black pepper
  • 8 Italian rolls, cut in half horizontally
  • 2 cups Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed tomato soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • bulk pork sausage, Shortcut
  • ground beef
  • ground pork
  • ground lamb

Seasoning - Use 1 Item

  • ½ teaspoon celery seed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared yellow mustard

Cheese - Use 1 Item

  • Mozzarella cheese
  • Cheddar cheese
  • Swiss cheese
  • American cheese

Instructions
 

  • To a large mixing bowl, add the onion, black pepper, Soup, Meat, and Seasoning Options. Mix together until fully mixed.
  • Spread ¼ cup of mixture on each roll half, spreading mixture to cover to the edges. Place rolls meat side up on the baking sheet.
  • Broil 7-8 minutes, 4-6 inches from heat, until the meat is cooked through.
  • Sprinkle rolls with Cheese Option and broil for another 1-2 minutes or until cheese melts.
  • Serve and enjoy.

Notes

Fair cost per serving based on the amount of cheese used.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Bulk Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Cheese-topped Sandwich Stacks
March 25, 2021 Lee
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Cheese-topped Sandwich Stacks

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 194.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Toaster

Ingredients
  

  • 4 English muffins, split and toasted
  • 8 slices bacon, cut in half, cooked, drained
  • 1½ cups Vegetable 1 Option
  • 250 grams Meat Option, (8 oz)
  • Vegetable 2 Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup milk
  • 1½ cups Cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry mustard

OPTIONS

Vegetable 1 - Use 1 Item

  • lettuce, shredded
  • bean sprouts
  • alfalfa sprouts

Meat - Use 1 Item

  • cooked ham, thinly sliced
  • cooked turkey, thinly sliced
  • roast beef, thinly sliced

Vegetable 2 - Use 1 Item

  • 8 slices tomato
  • 1 avocado, sliced
  • hot pickled peppers

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Instructions
 

  • Place toasted English muffin halves on a baking sheet, cut side up. Top each half with a slice of bacon, then with Vegetable 1, Meat, and Vegetable 2 Options.
  • In a 2 quart saucepan, mix together the Soup Option and milk. Place on medium heat, stirring occasionally until heated through.
  • To the saucepan, add the cheese, Worcestershire sauce, and dry mustard. Stir together and heat through until cheese is melted in.
  • Pour sauce evenly over muffins.
  • Broil muffins 4 inches from heat for 1-2 minutes or until tops start to brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Salmon & Noodle Skillet
March 22, 2021 Lee
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Salmon & Noodle Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 126.
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 turned out great, very easy to prepare, and the noodles and patties have excellent flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
  • 1 can Soup Option, (10½ oz / 298 g)
  • Crumbs Option
  • 2 tablespoons onion, finely diced
  • 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
  • 1 tablespoon lemon juice
  • 1 egg, beaten
  • Vegetable Option
  • 2 tablespoons butter
  • ½ cup sour cream, Shortcut
  • ½ cup milk
  • 2 cups dry egg noodles
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Crumbs - Use 1 Item

  • 1 cup soft bread crumbs
  • ½ cup saltines, finely crushed
  • ½ cup bread crumbs, dry, fine
  • ¼ cup quick cooking rolled oats

Vegetable - Use 1 Item

  • 2 cups cut asparagus, fresh or frozen, steamed
  • 2 cups cut green beans, fresh or frozen, steamed
  • 2 cups cut broccoli, fresh or frozen, steamed
  • 1 cup peas, fresh or frozen, steamed

Seasoning - Use 1 Item

  • ½ teaspoon dried dill weed
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
  • While the noodles are cooking, to a mixing bowl, add the salmon, ¼ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
  • Shape salmon mixture into 4 patties.
  • Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
  • Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
  • To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
  • Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
  • Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
  • Serve and enjoy.

Notes

Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon
Cheese Plus Sandwiches
March 18, 2021 Lee
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Cheese Plus Sandwiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 192.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Lunch
Cuisine American
Servings 8 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 85 grams cream cheese, softened, (3 oz)
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
  • Seasoning Option
  • Bread Option
  • lettuce leaves
  • tomatoes, sliced
  • Protein Option
  • Garnish Option

OPTIONS

Seasoning - Use 1 Item

  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared mustard
  • 1 tablespoon jalapeno pepper, finely diced
  • ¼ teaspoon ground ginger

Bread - Use 1 Item

  • 8 slices pumpernickel
  • 8 slices rye
  • 4 pita rounds, halved
  • 8 slices whole wheat bread

Protein - Use 1 Item

  • 2 cans sardines, in oil or water, drained, (3¾ oz / 106 g each)
  • 8 slices cooked ham
  • 1 can red kidney beans, rinsed, drained, (15 oz / 425 g)
  • 8 slices cooked turkey

Garnish - Use 1 Item

  • red onion, sliced, separated into rings
  • dill pickle slices
  • avocado, peeled, diced
  • sliced peaches

Instructions
 

  • In a small bowl, beat cream cheese with electric mixer until smooth.
  • Beat in soup and Seasoning Option until well mixed.
  • Spread cheese mixture evenly onto one side of each Bread Option or inside of pita bread.
  • Top with lettuce, tomato, Protein and Garnish Options.
  • Serve as open-face sandwiches. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Rice Pudding
March 18, 2021 Lee
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Rice Pudding

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 217.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 4 hours
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Dessert Dishes

Ingredients
  

  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 4 cups milk
  • ½ cup Sweetener Option
  • Flavoring Option
  • Spice Option, ground
  • ⅓ cup dry white rice
  • Addition Option

OPTIONS

Sweetener - Use 1 Item

  • sugar
  • honey
  • brown sugar, packed
  • molasses

Flavoring - Use 1 Item

  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon peel, grated
  • 1 teaspoon vanilla extract, plus ½ teaspoon almond extract
  • 1 teaspoon orange peel, grated

Spice - Use 1 Item

  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger

Addition - Use 1 Item

  • ½ cup raisins
  • 1 can crushed pineapple, drained, (8 oz / 227 g), plus ¼ cup flaked coconut
  • ½ cup dates, chopped
  • ½ cup dried figs, chopped

Instructions
 

  • In a 4 quart saucepan, mix together the soup, milk, Sweetener, Flavoring, and Spice Options. Place on medium heat and bring to a boil, stirring constantly.
  • Once boiling, stir in the rice and reduce heat to low. Simmer uncovered for about 1 hour or until the rice is very tender and the mixture is thickened, stirring occasionally.
  • Stir in the Addition Option.
  • Pour into individual dessert dishes. Place dishes in the fridge until serving time, or at least 4 hours.
  • Serve and enjoy.

Notes

Low cost.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,DESSERTS