Archive for the ‘Eggs – Chicken’ Category
Curried Egg Biscuit Topper
August 11, 2021 Lee
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Curried Egg Biscuit Topper

Adapted from a recipe in the Casserole Cook Book, page 66.
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 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 tube refrigerated biscuits, or feel free to make your own
  • ¼ cup shortening
  • 1 tablespoon onion, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon yellow curry powder
  • ½ teaspoon sugar
  • 2½ cups milk
  • 1 can peas, drained, (16 oz / 454 g / 2 cups)
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • ½ teaspoon lemon juice

Instructions
 

  • Prepare the biscuits according to the package instructions.
  • In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
  • Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
  • Stir in the peas, egg slices, and lemon juice. Heat through.
  • Serve over hot split biscuits, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Sunday Supper Egg Cups
July 29, 2021 Lee
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Sunday Supper Egg Cups

Adapted from a recipe in the Casserole Cook Book, page 35.
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 25 minutes
Course Lunch
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Custard Cups (5-10 oz, 6), I need to research the size.
  • Baking Pan (shallow)

Ingredients
  

  • ⅔ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded, and as desired
  • 6 eggs

Instructions
 

  • To a saucepan on low heat, add the mayo, salt, pepper, and Worcestershire sauce and mix together.
  • Slowly add the milk, stirring until smooth.
  • Add the 1 cup of cheese and stir until the cheese is melted in and the mixture has thickened and is smooth, about 5 minutes. Remove from heat.
  • Preheat you oven to 180° C (350° F), get out 6 custard cups, between 5 and 10 oz size each, and a shallow baking pan that will hold all 6 cups.
  • Add 2 tablespoons of cheese mixture to each cup.
  • Break an egg into each cup.
  • Add 2 tablespoons on top of the egg, sprinkle with additional cheese if desired.
  • Place cups in the shallow pan and add 1 inch of hot water to the pan.
  • Bake for 2-30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Curried Eggs in Shrimp Sauce
July 29, 2021 Lee
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Curried Eggs in Shrimp Sauce

Adapted from a recipe in the Casserole Cook Book, page 35.
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 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Eggs

  • 8 hard boiled eggs, peeled, Shortcut
  • ⅓ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon yellow curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • 1 soup can milk, (1¼ cups)
  • ½ cup sharp Cheddar cheese, shredded
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
  • Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
  • In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
  • Stir in cheese and stir until it is melted in.
  • Pour sauce over eggs.
  • Preheat your oven to 180° C (350° F).
  • In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Ham ‘n Egg Divan
July 29, 2021 Lee
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Ham 'n Egg Divan

Adapted from a recipe in the Casserole Cook Book, page 35.
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 Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 package frozen broccoli, cooked and drained, (10 oz / 283 g)
  • 6 hard boiled eggs, peeled, Shortcut
  • 3 tablespoons mayo
  • 1 tablespoon onion, minced
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon Worcestershire sauce
  • salt and pepper, as desired, to taste
  • 1 can deviled ham, (4¼ oz / 120 g)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions
 

  • Add the cooked and drained broccoli to a 7x11 baking dish.
  • Cut eggs in half lengthwise, remove yolks to a bowl.
  • Mash yolks and mix with the mayo, onion, mustard, and Worcestershire sauce, taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
  • Place a small amount of deviled ham in each egg white.
  • Divide yolk mixture among all the whites, and top each with another small amount of the remaining deviled ham.
  • Arrange deviled eggs on the broccoli.
  • Preheat your oven to 180° C (350° F).
  • In a sauce pan, melt the butter, stir in the flour. Slowly add milk while stirring. Stir continuously until thickened.
  • Stir in cheese and salt, stir until cheese is melted in and smooth.
  • Pour sauce over eggs to cover them.
  • Bake for 20-25.
  • Serve and enjoy.

Notes

I will work on a Shortcut recipe for homemade deviled ham and will list that here.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken,SIDES
Eggs in Spanish Sauce
July 29, 2021 Lee
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Eggs in Spanish Sauce

Adapted from a recipe in the Casserole Cook Book, page 34.
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 40 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
  • ½ cup onion, diced
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • dash black pepper
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
  • Fill whites with yolk mixture, set deviled eggs aside.
  • Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
  • Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
  • Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
  • Pour sauce into the baking pan.
  • Arrange the deviled eggs on the sauce.
  • In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 10 minutes or until hot.
  • Serve over toast or buttered egg noodles, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Deviled Egg & Ham Casserole
July 29, 2021 Lee
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Deviled Egg & Ham Casserole

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded
  • 1 cup cooked ham, diced
  • 1 cup frozen peas
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted
  • hot cooked rice, or toast points, for serving

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
  • Preheat your oven to 190° C (375°).
  • Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
  • Pour mixture over the eggs.
  • In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 15 minutes.
  • Serve with rice or over toast points, and enjoy.

Notes

Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Zucchini Quiche
July 24, 2021 Lee
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Zucchini Quiche

Jane Florida, United States.
This recipe is from a friend on social media and it sounds very good, this is on my make, taste, and enjoy list, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 tablespoon butter
  • garlic powder, optional, as desired
  • white pepper, optional, as desired
  • 2 cups zucchini, grated
  • 1 cup cheese, grated, your choice
  • 3 eggs, beaten
  • ⅓ cup vegetable oil
  • 1 small onion, grated

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 baking dish. You can also use a 9x13 if you desire a almost pancake thin quiche.
  • In a mixing bowl, add the flour, baking powder, and salt. Whisk together. Optionally add garlic powder and or white pepper, as desired.
  • Cut in the butter with a sturdy fork or pastry cutter until evenly combined.
  • In another mixing bowl, add the zucchini, cheese, eggs, oil, and onion, mix together.
  • Add the flour mixture to the zucchini mixture and mix together.
  • Spread mixture in baking pan.
  • Bake for 45 minutes, if the top is getting to dark, cover with foil.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Cheese Omelet Roll
July 4, 2021 Lee
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Cheese Omelet Roll

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 114.
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.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Sheet (10x15 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 6 eggs
  • ¼ teaspoon cream of tartar
  • 2 cups Cheese Option, shredded
  • Meat Option
  • 1 cup Vegetable Option

OPTIONS

Soup - Use 1 Item

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

Cheese - Use 1 Item

  • Swiss cheese
  • Monterey Jack cheese
  • Cheddar cheese

Meat - Use 1 Item

  • 250 grams bacon, cooked, drained, crumbled, (½ lb)
  • 250 grams bulk pork sausage, cooked, drained, crumbled, (½ lb), Shortcut
  • 1 cup cooked ham, diced

Vegetable - Use 1 Item

  • spinach, raw, finely chopped
  • broccoli, cooked, drained, chopped
  • asparagus, cooked, drained, chopped

Instructions
 

  • Separate the eggs using your preferred method, placing yolks in a small mixing bowl and the whites in a large mixing bowl.
  • Preheat your oven to 180° C (350° F). Grease a 10x15 baking sheet (jelly roll pan) with butter, then line with foil, extending 3 inches past each end of the foil. Grease the foil, both sides, with butter and flour both sides.
  • In a 1 quart saucepan, add the Soup Option and place on medium heat. Stir occasionally and just heat the soup. Remove from heat.
  • For the small bowl with the yolks, beat the yolks with a fork. Stir some of the hot soup into the yolks.
  • Stir the yolks into the saucepan with the hot soup, place on low heat and cook 1 minute stirring constantly, remove from heat.
  • For the large bowl with the egg whites, beat the whites and cream of tartar with a mixer at high speed until stiff peaks form,
  • Fold soup mixture into the whites.
  • Fold in 1 cup of the Cheese Option into the whites.
  • Spread mixture evenly into the prepared pan.
  • Bake for 20-25 minutes or until puffy and browned.
  • Invert pan onto waxed paper and gently remove the foil, some of the egg may stick to the foil, no worries there. Sprinkle with remaining 1 cup of cheese plus the Meat and Vegetable Options.
  • With the aid of the wax paper, roll up like a jelly roll, starting from a narrow side.
  • Roll on to a serving tray, serve and enjoy.

Notes

Low cost per serving, use the shortcuts for best savings.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Easy Soufflé
July 3, 2021 Lee
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Easy Soufflé

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 113.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Cheese Option, shredded
  • Seasoning Option
  • 6 eggs

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of asparagus soup
  • condensed tomato soup, Shortcut
  • condensed cream of chicken soup, Shortcut

Cheese - Use 1 Item

  • sharp Cheddar cheese
  • Swiss cheese
  • American cheese
  • Jarlsberg cheese

Seasoning - Use 1 Item

  • dash cayenne pepper
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon dried marjoram, crushed
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • In a 1 quart saucepan, add the Soup, Cheese, and Seasoning. Stir together and place on low heat, stirring occasionally until cheese melts. Once melted and stirred in, remove from heat.
  • Separate the eggs using your preferred method, place the egg white in a large mixing bowl and the yolks in a medium mixing bowl.
  • Use an electric mixer at high speed and beat the whites in the large mixing bowl until stiff peaks form. Remove the mixer and clean the beaters, then set the bowl aside.
  • Preheat your oven to 150° C (300° F), get out a 2 quart casserole, or 2 quart soufflé dish if you have one.
  • Use the electric mixer again, also at high speed and beat the yolks in the medium mixing bowl until thick and lemon colored. Remove mixer.
  • Stir the soup mixture into the yolks.
  • Then fold the yolk mixture into the egg whites.
  • Pour mixture into the casserole, bake for 1 hour or until soufflé is lightly browned.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken
Versatile Crepes
July 3, 2021 Lee
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Versatile Crepes

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 111.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Breakfast, Lunch, Main Dish
Servings 5 servings

Equipment

  • Pan (8 inch)
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • vegetable oil, as needed
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • 1½ cups Cheese Option, shredded, divided
  • Filling Option

Instructions
 

  • To a medium mixing bowl, add the eggs, milk, and flour. Beat until smooth with no lumps.
  • Heat a small non stick pan (8 inch) on medium heat. When hot, lightly brush with some vegetable oil.
  • Pour a scant ¼ cup (meaning just a tiny bit less than ¼ cup) of batter into the pan and move pan around to spread batter out evenly. Cook until the top is dry and the edges are lightly browned.
  • Turn crepe over and cook for a few seconds. Remove from the pan and stack them on a plate as you make them.
  • Repeat the steps, brushing with oil as needed, until you have 10 crepes.
  • In a 2 quart saucepan on medium heat, add the Soup and Liquid Options, stirring together.
  • Add 1 cup of the Cheese Option, stirring until the cheese is melted in to make the sauce.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place the Filling Option in a mixing bowl, scoop out 1 cup of sauce and add to the filling and mix together.
  • Lay a crepe flat on a work surface, spoon about 3 tablespoons of the filling mixture down the center of the crepe, roll up and place seam side down in the baking pan.
  • Repeat with remaining crepes.
  • Pour remaining sauce over the crepes, sprinkle with remaining ½ cup cheese.
  • Cover and bake for 25 minute or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken