Archive for the ‘# Buster Approved’ Category
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.
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.
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.
Chili con Wiene
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 2 Sep 2021, and even my parents liked this, and when my Dad reaches for seconds, it is good! Very easy to prepare and delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ cup onion, diced
- 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcut
- 8 hot dogs, cut at an angle, ¼ to ½ inch thick slices
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ½ cup chili sauce
- ½ teaspoon salt
- ¼ cup green bell pepper, diced
- 6 hamburger buns, split, toasted, for serving
Instructions
- In a pot, and the ground beef and onion, cook and brown the beef, breaking up the beef with your spatula. When no more pink is visible, drain off excess fat.
- Add the canned chili, hot dogs, soup, chili sauce, and salt. Heat through.
- Mix in the bell pepper a few minutes before serving.
- Serve over toasted buns. Enjoy.
Notes
Low cost per serving if using the shortcuts. Feel free to use your favorite homemade chili, several shortcuts are given for chili that I like to make.
Shortcuts: Condensed Tomato Soup, Basic Chili I, Basic Chili II, Pinto Bean Chili.
Weiner Bean Pot
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 9 Aug 2021, very quick to put together and the dry soup mix gives an excellent flavor.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 cans pork and beans, (16 oz / 454 g each)
- 1 envelope onion soup mix
- ⅓ cup ketchup
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon prepared yellow mustard
- 500 grams quality hot dogs, sliced, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Add all ingredients to a large mixing bowl. I did use chicken hot dogs, still turned out great.
- And mix together.
- Pour into the casserole.
- Bake for 1 hour. And I totally forgot to get the 'out of the oven' photo.
- Serve and enjoy.
Notes
Low cost per serving.
Old-time Stuffed Peppers
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.
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.
Shrimp Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked shrimp, diced
- 6 small green bell peppers, or 3 medium
- 1 can seasoned tomato sauce, (15 oz / 435 g)
- 2 cups cooked rice
- 1 cup mayo
- 2 tablespoons onion, diced
- salt and pepper, as desired
Instructions
- For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
- Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
- Bake for 30 minutes.
- Place peppers on a serving plate, spoon sauce over them, serve and enjoy.
Notes
Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
