APPETIZERS / SNACKS | Thailand 1 Dollar Meals | Page 3

Barbecued Bologna Slices

June 28, 2021 Lee

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Barbecued Bologna Slices

Adapted from a recipe in the Tefal recipe booklet, page 7.

This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.

Prep Time 10

Cook Time 20

Course Appetizer, Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Electric BBQ/Broiler
Toaster Oven (with top and bottom elements)

Ingredients

750 grams bulk bologna, (3 inch diameter, 1½ lb)
⅓ cup brown sugar, packed
1 tablespoon prepared yellow mustard
⅛ teaspoon ground cloves
2 tablespoons tomato ketchup
6 hamburger buns, warmed, plus condiments like pickle, relish, onion, cheese, etc.

Instructions

Remove casing from bologna, slice into 6 equal pieces, about 1 inch thick.
Use a knife and score both sides of each piece, about ¼ inch deep, in a crisscross pattern.
Add remaining ingredients to a bowl and mix together.
Brush slices and place on top rack under the broiler and broil for 8-10 minutes or until the bologna and sauce is browned, turn slices over and broil other sides.
Serve on hot hamburger buns with condiments of your choice, such as pickle slices, relish, cheese slices, onion slices, or even coleslaw. Enjoy.

Notes

Right now I will say Fair cost per serving as I have to research bulk bologna, I think Tesco has it and I sure I may find it at Makro but I need to check prices.

Variant: 1. Instead of on buns, slice into large cubes and insert toothpicks and serve as an appetizer.

* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES

May 9, 2021 Lee

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Rolo Pretzels

Lee

This is another twist on using Rolo candies to make snacks or a quick dessert. Since this uses the oven but only for a short time, I find it really convenient to make this right after taking something out from the oven, then it is already hot. Only three ingredients with this, no servings or quantities for ingredients, this is a make with what you have.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 3

Course Dessert, Snack

Servings

Equipment

Oven

Ingredients

pretzel squares, I used Snyder's brand
Rolo candies, remove wrappers
pecan halves

Instructions

Preheat your oven to 180° C (350° F) and line a baking sheet with parchment or foil.
Place pretzel squares on the prepared sheet, then place a Rolo candy on each pretzel.
Bake for 3 minutes, remove from oven and place a pecan half on top of a Rolo and push down. Repeat for remaining Rolos.
Let cool, serve, and enjoy.

#1 Go-To Recipes,APPETIZERS / SNACKS,DESSERTS

April 18, 2021 Lee

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Sardine Dip

Just a Pinch Recipe Club - Chef Andy Anderson, United States.

This recipe comes from a good friend and Chef. If you like sardines in olive oil (or even water), you will love this recipe. Link to the Shortcut is listed in the Recipe Notes section.

Print Recipe Pin Recipe

Prep Time 10

Passive Time 2

Course Appetizer

Cuisine American

Servings servings

Ingredients

2 tins sardines in olive oil, undrained, (about 4 oz / 113 g per tin), Shortcut
56 grams cream cheese, softened, (2 oz / ¼ of 8 oz / 226 g block)
2 tablespoons mayo
1 teaspoon lemon juice
pinch dried tarragon, crushed
pinch lemon pepper
chives, chopped, for garnish, optional
assorted crackers, for serving, or toast points

Instructions

Add all ingredients to a small mixing bowl. I used two tins of Great Value brand sardines in olive oil, feel free to use your favorite brand of sardines in olive oil or even water.
Mash and mix everything together.
Spoon mixture into a smaller bowl for serving, optionally garnish with some chopped chives. Cover and place in the fridge for 1-2 hours.
Serve with assorted crackers of your choice or toast points. Enjoy.

Notes

Shortcut: Sardines in Olive Oil (Slow Cooker).

#1 Go-To Recipes,APPETIZERS / SNACKS,Fish - Sardines

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

Course Appetizer

Cuisine American

Servings 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

French Pizza Slices

February 11, 2021 Lee

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French Pizza Slices

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 34.

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.

Prep Time 20

Cook Time 20

Course Appetizer

Cuisine American

Servings appetizer servings

Equipment

Oven

Ingredients

250 grams bulk pork sausage, (½ lb), Shortcut
½ cup onion, diced
1 clove garlic, minced
1 can condensed tomato soup, (10½ oz / 298 g)
Vegetable Option
½ teaspoon Herb Option, crushed
Seasoning Option
1 loaf French bread, 12-14 inches long, halved lengthwise
1 cup Cheese Option, shredded

OPTIONS

Vegetable - Use 1 Item

½ cup mushrooms, sliced
½ cup green bell pepper, diced
½ cup pitted ripe olives, sliced
¼ cup green chilies, roasted and peeled

Herb - Use 1 Item

dried oregano
dried basil
dried marjoram
Italian seasoning, Shortcut

Seasoning - Use 1 Item

hot pepper sauce, a few drops
1 teaspoon chili powder
2 tablespoons Romano cheese, grated
½ teaspoon ground cumin

Cheese - Use 1 Item

Mozzarella Cheese
Cheddar cheese
American cheese
Monterey Jack cheese

Instructions

In a large non stick pan on medium heat, add the sausage, onion, and garlic. Cook until sausage is well browned, break up sausage with the spatula as it cooks. Pour off fat.
To the pan, add the soup, Vegetable, Herb, and Seasoning Options. Heat to boiling, stirring often, then reduce heat to low. Simmer uncovered for 5 minutes then remove from heat and allow to cool slightly.
Preheat your oven to 230° C (450° F).
Place bread on a baking sheet, cut side up. Spoon soup mixture on bread.
Sprinkle with Cheese Option. Place in the oven and bake for 15 minutes or until hot.
Cut each bread half into 8 slices. Serve and enjoy.

Notes

Low cost per serving.

Shortcuts: Pork Sausage, Condensed Tomato Soup, Italian Seasoning.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS

Pesto Pizza Appetizers

February 11, 2021 Lee

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Pesto Pizza Appetizers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 33.

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.

Prep Time 30

Cook Time 25

Course Appetizer

Cuisine American

Servings appetizer servings

Equipment

Oven
Pizza Pan
Food Processor / Blender

Ingredients

Crust Option
1 can Soup Option, (10½ oz / 298 g)
2 cloves garlic, minced
½ cup almonds, chopped
½ teaspoon dried basil leaves, crushed
½ teaspoon dried oregano, crushed
1 cup Vegetable Option
¾ cup Parmesan cheese, grated
1 cup Cheese Option, shredded

OPTIONS

Crust - Use 1 Item

12 inch refrigerated prepared pizza crust
2 tubes refrigerated biscuits, (7½ oz / 212 g each)
500 grams frozen bread dough, thawed, (1 lb)

Soup - Use 1 Item

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

Vegetable - Use 1 Item

broccoli, cooked, drained, chopped
frozen spinach, thawed, drained, chopped
fresh parsley, chopped

Cheese - Use 1 Item

Mozzarella Cheese
Colby Longhorn cheese
Sharp Cheddar cheese

Instructions

Preheat your oven to 220° C (425° F). Grease a 12 inch pizza pan with butter. Place the refrigerated pizza crust in the pan, or pat the biscuits into the pan in a single layer, or roll out bread dough and pat out to fit pan.
Bake the Crust Option until top is dry, 5 minutes for the pizza crust, 10 minutes for the biscuit or bread dough. Remove from oven and set aside.
To a blender or food processor, add the Soup and Vegetable Options, garlic, almonds, basil, oregano, and Parmesan cheese. Blend or process until smooth.
Spread soup mixture evenly over crust, sprinkle with the Cheese Option.
Bake for 15 minutes or until pizza is hot and cheese is melted.
Let pizza cool slightly, then cut into squares.
Serve and enjoy.

Notes

Low cost per serving.

Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS

Miniature Quiches

February 11, 2021 Lee

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Miniature Quiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 32.

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.

Prep Time 30

Cook Time 25

Course Appetizer

Cuisine American

Servings appetizer servings

Equipment

Oven
Muffin pan(s), standard 3 inch diameter, need 18 cells total

Ingredients

4 eggs
1 can Soup Option, (10½ oz / 298 g)
½ cup half & half, or ¼ cup milk + ¼ cup heavy cream
¼ teaspoon Seasoning Option
2 tablespoons Parmesan cheese, grated
pastry, for 2 crust pie, Shortcut
Cheese Option
¾ cup Filling Option
ground nutmeg

OPTIONS

Soup - Use 1 Item

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

Seasoning - Use 1 Item

dried dill weed, crushed
dried oregano, crushed
yellow curry powder
dried tarragon leaves, crushed

Cheese - Use 1 Item

1 cup Swiss cheese, shredded
1 cup Cheddar cheese, shredded
1 cup American cheese, shredded
⅓ cup Parmesan cheese, grated

Filling - Use 1 Item

cooked shrimp, chopped
cooked ham, diced
fresh broccoli, cooked, drained, chopped
fresh asparagus, cooked, drained, chopped

Instructions

For the muffin pan, you will need 18 cells, so you can use a 12 cell pan and 6 cell pan at the same time or you can use 1 pan several times.
In a medium bowl, beat together the eggs, Soup Option, half & half, Seasoning Option, and Parmesan cheese (not the filling if using that). Set aside.
Divide pastry dough in half, roll out ½ the dough on a floured surface to ⅛ inch thickness.
Use a 4 inch cookie cutter with scalloped edges and cut 9 rounds. Line each muffin pan cell with a dough round. Repeat with remaining dough.
In a small bowl, mix together the Cheese and Filing Options.
Divide mixture between lined muffin pan cells.
Preheat your oven to 220° C (425° F).
Place about 2 tablespoons of soup mixture into each muffin pan cell. Sprinkle each cell with nutmeg, as desired.
Bake for 20-25 minutes or until set. Cool in pans on wire racks for 5 minutes.
Remove from pans, serve, and enjoy.

Notes

Low cost per serving.

Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Pie Crust Pastry.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS

Double Cheese Puffs

February 11, 2021 Lee

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Double Cheese Puffs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 31.

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. This makes about 50 puffs. Links to the Shortcuts are listed in the Recipe Notes section.

Prep Time 30

Cook Time 20

Passive Time 2

Course Appetizer

Cuisine American

Servings

Equipment

Oven
Electric Mixer

Ingredients

1 cup water
½ cup butter
1 cup all-purpose flour
Cheese Option
4 eggs
1 package Cream cheese, softened, (8 oz / 226 g)
1 can Soup Option, (10½ oz / 298 g)
1 tablespoon fresh parsley, chopped
Seasoning Option
Flavoring Option
paprika, optional, as desired

OPTIONS

Cheese - Use 1 Item

½ cup Cheddar cheese, shredded
3 tablespoons Parmesan cheese, grated
½ cup Swiss cheese, shredded
½ cup Provolone cheese, shredded

Soup - Use 1 Item

condensed cream of onion soup
condensed Cheddar cheese soup, Shortcut
condensed cream of celery soup, Shortcut
condensed cream of chicken soup, Shortcut

Seasoning - Use 1 Item

1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
hot pepper sauce, a few drops
1 tablespoon dry sherry

Flavoring - Use 1 Item

2 tablespoons Bleu cheese, crumbled
1 teaspoon summer savory, crushed
2 slices bacon, cooked crisp, crumbled
¼ cup green olives with pimento, chopped

Instructions

Preheat your oven to 190° C (375° F). Grease two baking sheets with butter.
Add the water and butter to a 2 quart saucepan on medium heat, and heat to boiling then remove from heat.
Add the flour all at once and stir with a wooden spoon until mixture forms a ball and pulls away from side of pan.
Stir in the Cheese Option until mixed in.
Add eggs one at a time, beating mixture well after each egg until smooth.
Drop mixture by heaping teaspoonfuls about 1½ inches apart onto prepared baking sheets.
Bake for 20-25 minutes until lightly browned. Remove from oven and cool completely on a wire rack, about 1 hour.
While the puffs are cooling, add the cream cheese and Soup Option to a medium size mixing bowl. Beat with a mixer until smooth.
Stir in the parsley, Seasoning, and Flavoring Options.
When the puffs are completely cooled, cut the tops off the puffs with a sharp knife.
Spoon about 1 rounded teaspoonful of filling into each puff.
Place tops on the puffs and place in the fridge to chill, at least 1 hour.
Remove from fridge, sprinkle with paprika, if desired, serve and enjoy.

Notes

Low cost per serving based on the amount of puffs made.

Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS

Flaky Mushroom Appetizers

February 11, 2021 Lee

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Flaky Mushroom Appetizers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 29.

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.

Prep Time 30

Cook Time 25

Passive Time 15

Course Appetizer

Cuisine American

Servings appetizer servings

Equipment

Oven
Jelly Roll Pan (10x15 inch)

Ingredients

2 tablespoons vegetable oil
1 small onion, finely diced
2 cups mushrooms, chopped
Vegetable Option
1 can Soup Option, (10½ oz / 298 g)
Cheese Option
Seasoning Option
1 tablespoon all-purpose flour
3 eggs, beaten
¾ cup butter, melted
250 grams phyllo sheets, (½ lb)

OPTIONS

Vegetable - Use 1 Item

1 package frozen spinach, chopped, thawed, drained, (10 oz / 283 g)
1 package frozen broccoli, chopped, thawed, drained, (10 oz / 283 g)
2 cups fresh carrots, shredded
2 cups fresh zucchini, shredded

Soup - Use 1 Item

condensed cream of mushroom soup, Shortcut
condensed cream of chicken & mushroom soup
condensed cream of onion soup
condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

½ cup Parmesan cheese, grated
1 cup Cheddar cheese, shredded
250 grams Feta cheese, crumbled, (½ lb)
1 cup Ricotta cheese

Seasoning - Use 1 Item

½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon ground nutmeg

Instructions

Heat the oil in a large non stick pan on medium heat, when hot add the onion and mushrooms. Cook until tender.
Stir in the Vegetable Option, cook until tender and all liquid is evaporated.
Remove pan from heat, stir in the Soup, Cheese, and Seasoning Options, and the flour and eggs. Stir until well mixed.
Brush a 10x15 inch jelly roll pan with some of the melted butter. Lay 1 phyllo sheet in the pan, trimming the sheet as needed so the sheet fits evenly. Brush with more butter. While working with phyllo, cover unused with a damp towel to prevent drying out.
Add another phyllo sheet to the pan, trimming as needed, and brush with more butter. Repeat adding phyllo and brushing with butter until about half of the phyllo is used and in the pan.
Preheat your oven to 190° C (375° F).
Spread the mushroom mixture evenly over the phyllo in the pan.
Using the remaining phyllo and melted butter, add layers starting with phyllo and ending with butter, until the rest of the phyllo is used.
Bake for 25 minutes or or until phyllo is lightly browned. Remove from the oven and let stand for 15 minutes before cutting.
Cut into squares to make 24 squares, serve and enjoy.

Notes

I will have to price this when I see phyllo again in the store and purchase a package. For now I will say Fair cost per serving based on the number of servings.

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.

* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS

Sweet & Sour Cocktail Sausages

February 8, 2021 Lee

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Sweet & Sour Cocktail Sausages

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 28.

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.

Prep Time 20

Cook Time 15

Course Appetizer

Cuisine American

Servings appetizer servings

Equipment

Cocktail Picks or Toothpicks

Ingredients

1 can condensed tomato soup, (10½ oz / 298 g)
¼ cup grape jelly
¼ cup vinegar
Seasoning Option
500 grams Sausage Option, (1 lb)
Garnish Option

Seasoning - Use 1 Item

1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
hot pepper sauce, a few drops
1 tablespoon prepared horseradish

Sausage - Use 1 Item

hot dogs, cut into 1 inch pieces
kielbasa, cut into bite size pieces
smoked cocktail sausage links
salami, cubed

Garnish - Use 1 Item

1 can pineapple chunks, drained, (20 oz / 567 g)
2 large green bell peppers, cut into ¾ inch squares
10 spring onions, cut into 1½ inch pieces
1 jar dill pickles, drained, cut into ¼ inch slices, (about 1 lb / 500 g), Shortcut

Instructions

To a 2 quart saucepan on medium heat, add the soup, jelly, vinegar, and Seasoning Option. Heat until jelly melts and is mixed in and mixture is very warm but not boiling.
While the soup mixture is heating, using toothpicks or cocktail picks, place 1 Sausage Option and 1 Garnish Option on each toothpick or pick.
Add the toothpick items to the sauce as it is heating, and heat the items.
Serve hot, enjoy.

Notes

Low cost per serving.

Shortcuts: Condensed Tomato Soup, Fridge Dill Pickles.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS