Archive for the ‘#1 Go-To Recipes’ Category
Tater Tot Casserole II
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 750 grams ground beef, (1½ lb)
- 1 onion, diced
- 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
- ½ cup sour cream
- 1 can peas, drained, (2 cups frozen, thawed)
- salt and pepper, as desired, to taste
- 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)
Instructions
- For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
- In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
- Add beef to the prepared baking pan and spread out in an even layer.
- Sprinkle the peas over the beef in an even layer.
- Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
- Lay the tater tots in a single layer on top of the soup.
- Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
Salmon Celery Loaf
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
For the Salmon Loaf
- 1 can salmon, (500 g / 1 lb can), Shortcut
- ¼ cup salmon liquid
- 1 can condensed cream of celery soup, Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs
- ½ cup onion, diced
- 1 tablespoon lemon juice
For the Sauce (Optional)
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup sour cream, Shortcut
- ¼ teaspoon dried dill weed
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
- To the mixing bowl, add all remaining Loaf ingredients.
- Mix together until well combined.
- Pack into the prepared loaf pan.
- Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
- While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
- Turn the loaf out onto a serving tray and slice.
- Serve topped with the sauce and sides of your choice. Enjoy.
Notes
Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
Braunschweiger Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
Ingredients
- 500 grams Braunschweiger, (1 lb)
- 250 grams cream cheese, (8 oz)
- ½ cup dill pickle, diced
- 1 tablespoon dill pickle juice
- ½ cup mayo
- ¼ teaspoon garlic salt
- ½ cup onion, minced
- 1 teaspoon Worcestershire sauce
Instructions
- Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
- While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
- Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
- Mix everything together until the cream cheese is mixed in.
- Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
- Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
Slow Cooker Little Smokies
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
Equipment
- Slow Cooker
Ingredients
- 1 kilo little smokies, (2 lb)
- 1 cup BBQ sauce, bottled or homemade, Shortcut
- ½ cup grape jelly
- 1-2 teaspoons Sriracha Chili Garlic sauce, optional
Instructions
- Add all the ingredients to your slow cooker.
- Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
- Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce.
Blonde Fruitcake
I found this recipe online and it sounded good because it is not a dark or heavy fruitcake, this is a light, aka blonde, blonde. I made it on 11 Oct 2020, and it is very good, best fruitcake I have ever eaten! Highly recommended.
Ingredients
- 3 cups pecans, chopped
- 454 grams candied pineapple, chopped, (16 oz / 1 lb)
- 113 grams candied red cherries, halved, (4 oz)
- 113 grams candied green cherries, halved, (4 oz)
- 113 grams candied chopped mixed fruit, (4 oz)
- 3 tablespoons all purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- 1¾ cups all purpose flour
- 1 cup butter, (2 sticks / 1 block)
- 1 cup sugar
- 5 eggs
- 1 tablespoon vanilla extract
Instructions
- Prep the fruit and nuts. Chop the pecans, slice the cherries, and chop the pineapple. Place in a large mixing bowl.
- Sprinkle the fruit and nuts with the 3 tablespoons of flour and toss to coat, set aside.
- Preheat your oven to 120° C (250° F). Generously grease a bundt or ring pan with butter, then flour the pan.
- In a mixing bowl, add the 1¾ cups flour, salt, and baking powder. Whisk together, then set aside.
- In another mixing bowl, add the butter and sugar and cream together with an electric mixer.
- Add the eggs and vanilla, beat in with the mixer. Remove the mixer as we are done with that.
- Using a spoon, mix in the flour mixture.
- Pour the batter into the fruit and nuts, using a heavy spoon, mix together. Easiest way is push spoon down the side to the middle of the bottom and slowly lift up, then rotate the bowl and repeat until the fruit and nuts are evenly coated with the batter.
- Spoon batter into your prepared bundt or ring pan and spread out evenly, smoothing the top.
- Place in the oven and bake for 2½ hours and the top will become golden brown. Test for doneness when a toothpick (I used a wood skewer) comes out clean. This cake was perfect at 2½ hours. Cool in the pan on a rack for 15 minutes, then turn out the cake onto a rack and allow to cool completely.
- When completely cool, dust with powdered sugar for a nice touch.
- Slice, serve, and enjoy.
Notes
I will have to price this in Thailand if I can find the candied fruit, I will say it is a fair cost based on number of servings.
Variant: 1. Use walnuts in place of pecans.
Oatmeal Peanut Butter Cookies
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. These are excellent cookies, easy to make and this recipe makes about 3 dozen cookies.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened, (1 block / 2 sticks)
- 1 cup brown sugar, packed
- ¾ cup white sugar
- 2 eggs
- 1 cup peanut butter
- 1 cup oatmeal
Instructions
- Preheat your oven to 180° C (350° F). Line a baking sheet or two with parchment paper, for easy cleanup, or just leave the baking sheets bare and ungreased.
- In a mixing bowl, add the flour, baking soda, and salt. Whisk together then set aside.
- In another mixing bowl, add the butter and sugars. Cream together until smooth.
- Add the eggs and peanut butter. Mix together until combined and smooth.
- Add the flour mixture and mix together, then add the oatmeal and mix until combined.
- Scoop out dough and roll into balls about 1 inch diameter and place evenly on a baking sheet. Use a fork and flatten each ball in a crisscross pattern.
- Bake for 8-10 minutes. Remove from oven and allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
- Serve as a dessert or snack, enjoy.
Notes
Low cost.
Baked Eggs
This is a quick and only 5 ingredients recipe, and it is tasty! No serving size is given, as this is a make what you have on hand. I will list this for 10 eggs.
Equipment
- Muffin pan
Ingredients
- 10 slices deli ham, thin sliced
- 10 eggs, chicken
- 10 tablespoons whipping cream
- 5 tablespoons Cheddar cheese, shredded, or as desired
- salt and pepper, as desired
Instructions
- Preheat your oven to 200° C (400° F). Grease the cups in a muffin tin with butter. Place a slice of ham in each cup.
- Crack an egg into each ham slice.
- Add 1 tablespoon of cream to each egg. Sprinkle with salt and pepper as desired.
- Sprinkle a half tablespoon of the Cheddar cheese or as desired, on each egg.
- Place in the oven and bake; soft yolks: 12 minutes; medium yolks: 15 minutes; hard yolks: 18 minutes, then remove from oven and let rest for 2-3 minutes.
- Scoop out each egg with a large spoon, arrange on a serving plate.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. I will try this with duck eggs and will report back, they should be equally as good.
Oatmeal Cranberry Cookies
I adapted several recipes and came up with this, and they are excellent cookies.
Equipment
- Baking Sheets
- Parchment Paper
- Oven
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup butter, room temp, (2 sticks / 1 block)
- 1 ¾ cups dark brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups quick cooking rolled oats, (or old fashioned oats)
- 2 ½ cups dried cranberries
Instructions
- Preheat your oven to 180° C (350° F). Line two baking sheets with parchment paper or lightly grease with butter.
- In a medium bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
- In a large mixing bowl add the butter and sugar and cream together. Add the eggs and vanilla, and mix together.
- Add the flour mixture to the wet mixture and mix together until well combined.
- Add the oats and cranberries and mix together until mixed throughout the dough.
- Drop by heaping tablespoons onto the prepared baking sheets.
- Bake each sheet for 13-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes then remove to a wire rack to cool completely.
- Serve and enjoy.
Swedish Style Meatballs with Egg Noodles
This recipe is from a Kroger brand package of Swedish style meatballs.
Ingredients
- 1 package Kroger frozen Swedish meatballs, (26 oz / 737 g bag)
- 1 package dry egg noodles, (1 lb / 454 g package)
- 4 tablespoons butter
- 1 onion, diced
- 1 can condensed cream of celery soup, Shortcut
- 1 cup beef broth
- 1 1/2 teaspoons allspice
- 1/2 teaspoon ground nutmeg
- black pepper, as desired
Instructions
- Heat a pot of salted water to boiling, then add the egg noodles and cook until just tender. Drain.
- Melt butter in a large sauce pan, when melted add the onion and saute until soft and translucent.
- Stir in the soup and broth and bring to a boil, stir until the soup is mixed in completely, and stir often until sauce just comes to a boil.
- Reduce heat to low and stir in the allspice and nutmeg, after the spices are mixed in, add the meatballs and stir into the sauce. Simmer for 20 minutes or until the meatballs are heated through.
- Serve meatballs and sauce over the egg noodles with a side of your choice, enjoy.
Notes
Adapted from the recipe on the Kroger brand Swedish style meatballs.
Meatball Vegetable Soup
This is a basic recipe and easily tailored to suit your taste. The idea behind this recipe is to use canned/dry items and frozen meatballs as quick meal, and is a good way to rotate through your canned goods and if you have 'commodities' in the pantry, this is a good way to use three items then add frozen meatballs. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cans condensed vegetable soup, (10.5 oz / 298 g cans)
- 3 cans water
- 1 cup dry ditalini pasta, or any small bite size pasta
- 2 cans beans, rinsed, drained, (pinto, great northern, Navy are good choices)
- 250 grams cooked frozen meatballs, store bought or homemade, (8 oz)
- 1 teaspoon Italian seasoning, Shortcut
- salt and pepper, as desired, to taste
Instructions
- To a large saucepan, add the soup and water, place on medium high heat and bring to a simmer.
- Add the pasta and stir in, reduce heat to a low simmer. There is alphabet pasta in the soup already, adding more bite size pasta bulks up the soup. Cook until the pasta is near tender.
- Add the meatballs, beans, and Italian seasoning and stir in. Taste and season with salt and pepper as desired. (I used a bag of Kroger Home-style Meatballs.)
- Continue to cook on a low simmer until the meatballs and beans are heated through and the pasta has finished cooking.
- Ladle into serving bowls, top with oyster crackers or sour cream as desired, enjoy.
Notes
This is low cost per serving, if using commodities in the US, then the only expense is the meatballs.
Shortcut: Italian Seasoning.
Variants: 1. Add a can of diced tomatoes. 2. In place of meatballs, use ground beef, pork, or chicken, browned first. 3. In place of meatballs, use canned beef, pork, or chicken.
My own creation with what I had on hand. Lee Thayer.
United States.
United States.