Archive for the ‘#1 Go-To Recipes’ Category
Pea Soup Royale
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021 for a quick lunch, my Mom and I loved this, excellent flavor. I used the variant and used condensed split pea with ham and bacon soup, perfect.
Ingredients
- 1 can condensed green pea soup, (10½ oz / 298 g)
- 1 can condensed beef consommé, (10½ oz / 298 g)
- ½ cup milk
Instructions
- Add everything to a saucepan, stir to mix together, bring to a boil then remove from heat.
- Serve and enjoy.
Notes
Variant: 1. In place of Condensed Green Pea Soup, use a can of Condensed Split Pea with Ham Soup.
Easy Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream
- 1 tablespoon butter
- ¼ cup green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 1½ cup cooked chicken, diced
- 1 teaspoon Worcestershire sauce
- 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes
Instructions
- In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
- In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
- When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
- Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
- Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.
Notes
Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
Turkey Chop Suey
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
Ingredients
- 1 can bean sprouts, (14 oz / 396 g)
- ½ cup onion, sliced
- 2 tablespoons butter
- 3 cups cooked turkey or chicken, diced, canned - drained
- 1 cup celery, sliced
- ⅔ cup water chestnuts, sliced, drained
- ½ cup turkey or chicken broth
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon MSG
- ¼ cup water
- 2 tablespoons light soy sauce
- hot cooked rice, for serving
Instructions
- Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
- Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
- In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
- Add the bean sprouts and heat through.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Updated on 30 August 2021.
Turkey or Chicken Tetrazzini
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 226 grams dry spaghetti, (8 oz)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup all-purpose flour
- 2½ cups chicken broth, Shortcut
- 1 cup half and half cream
- ¼ cup dry white wine, or chicken broth
- 1¼ teaspoons salt
- ½ teaspoon MSG
- dash black pepper
- ⅔ cups mushrooms, canned, sliced, drained
- ¼ cup green bell pepper, diced
- 2 cups cooked turkey or chicken, diced, Shortcut
- ½ cup Parmesan cheese, shredded
Instructions
- Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
- In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
- Pour that mixture into the baking pan.
- To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
- Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker) provides the broth and chicken.
Creamed Ham
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this in 31 Aug 2021, easy to prepare and excellent in flavor.
Equipment
- Toaster
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- 2½ cups cooked ham, diced
- ¼ cup stuffed green olives, sliced
- 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried.
- 1 teaspoon Worcestershire sauce
- toast, or toast points, for serving
Instructions
- In a saucepan, melt the butter, stir in the flour. Slowly add the milk while stirring. Cook while stirring until sauce thickens.
- Add remaining ingredients, heat through, stirring occasionally.
- Serve over toast or toast points, enjoy.
Notes
Low cost per serving if using leftover ham, Fair cost per serving using ham specifically for this recipe.
Updated on 31 August 2021.
Ham Patties with Sour Cream
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This flavor of these is very good, but I will make these again and test out using dry bread crumbs. Link to the Shortcut is listed in the Notes section.
Equipment
- Meat Grinder
Ingredients
- 2 cups ground ham, (about 325 g / 11-12 oz ham)
- ½ cup soft bread crumbs
- ¼ cup spring onion, sliced
- ⅓ cup milk
- 1 egg, lightly beaten
- dash black pepper
- vegetable oil, as needed
- 1 cup sour cream, Shortcut
Instructions
- Since this is a leftover dish, this assumes you have leftover ham. Go ahead and grind your preferred way, I use my electric grinder for this.
- In a large mixing bowl, add all ingredients except the vegetable oil and sour cream. Mix together.
- Mix together.
- Shape mixture into 4 patties and place on a plate, cover and place in the fridge to chill for 1-2 hours.
- When ready to cook, heat 1-2 tablespoons of oil in a non stick pan, when hot, add patties, working in batches if needed, and brown on both sides.
- While the patties are browning, heat the sour cream in a small saucepan on low heat until just hot.
- Serve patties and top with the heated sour cream as desired, enjoy.
Notes
Low cost per serving.
Nice ham slices can be bought at Makro if you do not have ham on hand. If using sliced ham from Makro, the type that comes 6 slices in a package of 1 kilo, use 2 slices.
Shortcut: Sour Cream.
Supper Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Ingredients
- 6 eggs
- ⅓ cup milk
- ¼ teaspoon salt
- dash black pepper
- 1 tablespoon butter
- 1 recipe Chicken Sauce, Link in Notes
Instructions
- In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.Prepare the Chicken Sauce as well.
- Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
- When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
- Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Chicken Sauce.
Orange Rice (Rice Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021, excellent rice. The orange zest and juice give a slight orange flavor, not overpowering but enough to give this rice some character. My parents who are not normally rice eaters, really enjoyed this rice.
Equipment
- Rice Cooker
Ingredients
- 2 cups water
- 1 tablespoon orange peel, grated
- ½ cup orange juice
- 1 cup dry white rice
Instructions
- Rinse the rice several times. Place all ingredients in your rice cooker. Cover and set to Cook.
- When the cooker switches to Warm setting, fluff rice with a rice paddle.
- Serve with main dishes of your choice. Enjoy.
Ground Beef & Noodles in Sour Cream Sauce
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 Notes section.
Ingredients
- 1 onion, diced
- 500 grams ground beef, (1 lb)
- 3 cups dry medium egg noodles
- 3 cups tomato juice, Shortcut
- 1½ teaspoons celery salt
- dash black pepper, as desired
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper, diced
- 1 cup sour cream, Shortcut
- 1 can mushrooms, drained, and sliced
Instructions
- Heat a non stick pan, when hot, add the the beef and onion, cook to brown the beef, breaking up the beef with a spatula and turning often, drain any fat. I am using a wok pan for this dish.
- To the beef add the tomato, celery salt, black pepper as desired, and Worcestershire sauce, and the noodles, stir together. Bring to a boil, then reduce to low, cover, and simmer 20 minutes, stirring occasionally.
- As a variant I used fettucine noodles, 4 bundles worked perfect but if using fettucine you have to wait a few minutes for them to soften, then you can stir into the mixture.
- Add the bell pepper and mushrooms, stir together, cover and simmer another 10 minutes or until noodles are tender.
- Stir in the sour cream, heat just a minute or two then remove from heat.
- Serve and enjoy with sides of your choice.
Notes
Fair cost per serving.
Shortcuts: Tomato Juice, Sour Cream.
Squaw Corn
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
Ingredients
- 1 can luncheon meat, cut into cubes, Shortcut
- 1 tablespoon butter
- 3 eggs
- 1 can creamed corn, (16 oz / 454 g)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
- Brown the luncheon meat in hot butter in a large non stick pan.
- Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
- Serve and enjoy.
Notes
Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.