Archive for the ‘BEEF’ Category
Saucy Franks
August 8, 2021 Lee
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Saucy Franks

Adapted from a recipe in the Casserole Cook Book, page 59.
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 5 slices bacon, chopped
  • ½ cup onion, diced
  • 1 cup pineapple juice, unsweetened
  • ¾ cup ketchup
  • ⅛ teaspoon chili powder
  • 12 quality hot dogs
  • ¼ green bell pepper, diced
  • hot cooked rice, for serving

Instructions
 

  • Cook bacon in a large non stick pan but do not crisp.
  • Add onion and cook until tender but not browned.
  • Stir in juice, ketchup, and chili powder.
  • Score the hot dogs every 1 inch, and add to the pan. Cover and bring to a boil.
  • Reduce heat to low, add bell pepper, simmer 8-10 minutes.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF
Bowtie Pasta with Meat Sauce
August 8, 2021 Lee
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Bowtie Pasta with Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 58.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Any bite size pasta will work with this, such as macaroni, shells, or spirals. I made this on 9 Feb 2023, easy to put together, common ingredients, and delicious. Link to the Shortcut is listed in the Notes section.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • 113 grams bulk pork sausage, (¼ lb / 4 oz), Shortcut
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • 1 clove garlic, minced
  • 2 cans diced tomatoes, drained, (16 oz / 454 g each / 4 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup Parmesan cheese, grated, plus additional for serving
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or as desired
  • ½ teaspoon MSG, optional
  • 170 grams dry bowtie pasta, or any bite size pasta, such as macaroni, shells, or spirals, (6 oz)

Instructions
 

  • Lightly brown beef and sausage in a large non stick pan. Add onion, celery, and garlic. Mix together and cook until vegetables are tender, pour off excess fat.
  • Add remaining ingredients except the pasta.
  • Stir together, reduce heat to low, cover, and simmer 1 to 1½ hours, stirring occasionally.
  • About 20 minutes before serving, cook the pasta in boiling salted water until tender, drain.
  • Serve sauce over hot pasta, with Parmesan for topping. Enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
Variants: 1. Use 500 grams ground beef in place of the beef and pork mixture. 2. Any bite size pasta works for this.
Updated on 9 February 2023.
* Best Value $1 or Less per Serving,BEEF,PASTA,Pork - Sausage
Burger-Q Buns
August 8, 2021 Lee
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Burger-Q Buns

Adapted from a recipe in the Casserole Cook Book, page 58.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon butter
  • 1½ cups onion, diced
  • 1½ cups celery, diced
  • 500 grams ground beef, (1 lb)
  • 1 cup seasoned tomato sauce
  • 1 can condensed tomato soup, Shortcut
  • 2-3 drops hot pepper sauce, as desired
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon chili powder
  • dash black pepper
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and celery and cook until soft but not browned.
  • Add beef and brown, breaking meat up with your spatula. Cook until just no longer pink.
  • Add tomato sauce, soup, and seasonings. Stir together and simmer uncovered for 20 minutes or to your preferred consistency.
  • Spoon over toasted bun halves, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
Texas Straw Hats
August 8, 2021 Lee
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Texas Straw Hats

Adapted from a recipe in the Casserole Cook Book, page 58.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup onion, diced
  • ⅔ cup celery, diced
  • ⅔ cup green bell pepper, diced
  • 3 tablespoons butter
  • 1 kilo ground beef, (2 lb)
  • 2 teaspoons chili powder, and as desired
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cans tomato paste, (6 oz / 170 g each)
  • ½ cup ketchup
  • 2 cups water
  • 2 teaspoons Worcestershire sauce
  • dash hot pepper sauce
  • 2 bags corn chips, (10 oz / 283 g each)
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)

Instructions
 

  • In a large non stick pan, melt the butter, then cook the onion, celery, and bell pepper until soft but not browned.
  • Add the ground beef, brown lightly, breaking up the meat with your spatula.
  • Add the remaining ingredients except the corn chips and cheese. Stir together and simmer uncovered for 1 hour, stirring occasionally.
  • Serve over corn chips and top with cheese, enjoy!

Notes

Fair cost per serving based on the amount of beef. A 50/50 mix with pork would reduce the cost.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Ground Beef & Noodles in Sour Cream Sauce
August 8, 2021 Lee
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Ground Beef & Noodles in Sour Cream Sauce

Adapted from a recipe in the Casserole Cook Book, page 57.
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.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF
Stroganoff Beefburgers
August 8, 2021 Lee
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Stroganoff Beefburgers

Adapted from a recipe in the Casserole Cook Book, page 57.
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 Recipe Notes section.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0 servings

Ingredients
  

  • 500-750 grams ground beef, (1-1½ lb)
  • 3 slices bacon, diced
  • ½ cup onion, diced
  • 1½ tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • dash black pepper
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 6-8 hamburger buns, split, toasted, or toast

Instructions
 

  • Brown the ground beef and bacon in a large non stick pan. Add onion and cook until onion is tender but not browned. Drain off excess fat.
  • Stir in flour, salt, and paprika. Add pepper as desired.
  • Stir in soup, heat slowly, stirring often, about 20 minutes.
  • Stir in sour cream and heat through.
  • Serve on toasted buns (may be a bit sloppy) or over toast (less sloppy), enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
10-minute Spaghetti Sauce (Pressure Cooker)
August 4, 2021 Lee
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10-minute Spaghetti Sauce (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 133.
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. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Sauce

  • 2 tablespoons vegetable oil
  • 500 grams ground beef, (1 lb)
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 cups seasoned tomato sauce
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • dash black pepper

For Serving

  • 227 grams dry spaghetti, (8 oz)

Instructions
 

  • Add the ground beef to your pressure cooker, break it up with a spatula, add remaining Sauce ingredients and stir together.
  • Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 10 minutes. After 10 minutes, remove from heat and allow to cool naturally.
  • When zero pressure remains inside pressure cooker, remove the lid. Stir sauce.
  • While the sauce is cooking, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over hot spaghetti, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF,Beef - Pressure Cooker
Chipped Beef Chow Mein
August 4, 2021 Lee
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Chipped Beef Chow Mein

Adapted from a recipe in the Casserole Cook Book, page 133.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 jars dried beef, coarsely torn, (2.25 oz / 63 g each)
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed chicken with rice soup, (10½ oz / 298 g)
  • 1 package frozen asparagus, cooked and drained, (10 oz / 283 g)
  • 2 cups chow mein noodles, heated, for serving

Instructions
 

  • Cook the dried beef in butter until slightly crisp.
  • Stir in the soups and simmer 5 minutes.
  • Stir in asparagus and cook to heat through.
  • Serve over heated chow mein noodles. (For the US, the noodles would normally be the fried hard noodles that come in a cannister, for Asia, go with hot cooked egg noodles or lo mein noodles.)

Notes

I will say high cost as I have not seen jarred dried beef in stores I go to, it may be available in larger western markets. For the US, the noodles would normally be the fried hard noodles that come in a cannister and I have not seen them in Asia, go with hot cooked egg noodles or lo mein noodles.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned
Old-time Stuffed Peppers
August 2, 2021 Lee
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Old-time Stuffed Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these for the family and they are very well liked, these are excellent peppers! I halved the recipe but still made 5 peppers. If you like stuffed peppers, these are highly recommended.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 medium green bell peppers
  • 1 kilo ground beef, (2 lb)
  • ½ cup onion, diced
  • 1½ cups canned corn, drained, or fresh cooked and drained
  • 1 cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon salt
  • ½ teaspoon MSG
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 227 g)
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane. I halved the recipe when I made this so I started with 4 peppers but ended up using 5.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5-10 minutes, drain. Sprinkle insides with salt.
  • In a large non stick pan, brown the ground beef and onion.
  • To the pan, add the corn, tomato sauce, Worcestershire sauce, salt, and MSG, simmer until heated through, about 5 minutes.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan. If cutting the recipe in half, use a 8x8 or 7x11 inch baking pan.
  • Add the cheese to the beef mixture and stir until melted.
  • Fill peppers and place upright in the baking pan. Mix together the bread crumbs and melted butter and sprinkle on top of each pepper.
  • Bake for 40 minutes or heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use ground pork in place of beef. 2. Use fiesta corn in place of regular whole kernel corn.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Jumbo Cornburger
August 2, 2021 Lee
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Jumbo Cornburger

Adapted from a recipe in the Casserole Cook Book, page 39.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (8 or 9 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 egg, lightly beaten
  • ½ cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 can whole kernel corn, drained, (16 oz / 454 g)
  • ½ cup saltine crackers, crushed, medium crumbs
  • 1 egg, lightly beaten
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • ½ teaspoon salt
  • ¼ teaspoon sage
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8-9 inch pie dish (round baking pan).
  • In a mixing bowl, add the first 6 ingredients and mix together.
  • Spread ½ the beef mixture in the pie dish.
  • In another mixing bowl, add the remaining ingredients except the cheese, mix together.
  • Spoon corn mixture over the beef.
  • Top with remaining beef mixture.
  • Bake for 40 minutes.
  • Let rest for 5 minutes, sprinkle with cheese.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF,CASSEROLES