Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
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
Stuffed Cabbage Leaves
July 3, 2021 Lee
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Stuffed Cabbage Leaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 105.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • ½ cup onion, diced
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • ½ cup Grain Option
  • ½ teaspoon lemon peel
  • ½ cup Fruit Option
  • ¼ cup walnuts, chopped
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon dried mint
  • 1 head medium cabbage
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ teaspoon ground cinnamon

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground lamb
  • ground beef

Grain - Use 1 Item

  • dry bulgur wheat
  • dry brown rice
  • dry white rice

Fruit - Use 1 Item

  • apple, chopped
  • golden raisins
  • apricots, dried, chopped

Soup - Use 1 Item

  • condensed tomato soup, plus 1 tablespoon lemon juice, Shortcut
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato rice soup, plus 1 tablespoon lemon juice

Instructions
 

  • In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
  • Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
  • Stir in Fruit Option, walnuts, parsley, and mint.
  • While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
  • Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
  • Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
  • Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
  • Cover with foil and bake 35 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,LAMB,PORK
Chimichangas
July 2, 2021 Lee
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Chimichangas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 96.
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 40 minutes
Cook Time 20 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can green chilies, chopped, drained, (113 g)
  • 1 tablespoon vinegar
  • 1 teaspoon Seasoning Option
  • ½ teaspoon ground cumin
  • 8 flour tortillas, (8 inch)
  • 1 cup Cheese Option, shredded
  • vegetable oil, as needed for frying
  • lettuce, shredded
  • Topping Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato bisque
  • condensed tomato rice soup
  • condensed tomato soup, Shortcut
  • chili beef soup, no longer produced by Campbell's

Seasoning - Use 1 Item

  • dried oregano, crushed
  • chili powder
  • dried marjoram, crushed
  • dried basil, crushed

Cheese - Use 1 Item

  • Monterey Jack cheese
  • American cheese
  • Provolone cheese
  • Colby Longhorn cheese

Topping - Use 1 Item

  • taco sauce
  • spring onion, sliced
  • red radishes, chopped or sliced
  • sour cream, Shortcut

Instructions
 

  • In a large non stick pan on medium heat, cook the ground beef, onion, and garlic, breaking the beef up with your spatula. Cook until browned. Pour off any excess fat.
  • Stir in the Soup and Seasoning Options, green chilies, cumin, and vinegar. Reduce heat to low and simmer 10-15 minutes or until most of the liquid evaporates. Remove from heat and let cool slightly.
  • Lay out a tortilla, spoon about ¼ cup of the meat mixture down the center, top with about 2 tablespoons of Cheese Option. Fold the sides and roll the tortilla around the filling and secure with a toothpick. Repeat with remaining tortillas.
  • Heat about 1 inch of oil in a large pan to 180° C (350° F). When hot, fry 2-3 chimichangas at a time until golden brown, turning once. Remove and drain on paper towels.
  • Garnish with lettuce and Topping Option, serve and enjoy.

Notes

Fair cost per serving but I need to price tortillas to verify this.
Shortcuts: Condensed Tomato Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Miniature Meat Loaves
July 1, 2021 Lee
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Miniature Meat Loaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 93.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Crumbs Option
  • ½ cup onion, diced
  • ⅓ cup Vegetable Option
  • 2 tablespoons fresh parsley, chopped
  • Herb Option, crushed
  • ¼ teaspoon black pepper

OPTIONS

Soup - Use 1 Item

  • condensed vegetarian vegetable soup
  • condensed minestrone soup
  • Spanish style vegetable soup, no longer produced by Campbell's

Crumbs - Use 1 Item

  • 2 cups soft whole wheat bread crumbs
  • 1 cup dry bread crumbs
  • 2 cups soft white bread crumbs

Vegetable - Use 1 Item

  • green bell pepper, diced
  • carrot, shredded
  • celery, diced

Herb - Use 1 Item

  • 1 teaspoon dried summer savory
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions
 

  • Preheat your oven 190° C (375° F), get out a baking sheet.
  • In a large mixing, add all the ingredients and mix well but do not over mix.
  • Divide mixture evenly into 6 parts, shape each part into a mini meat loaf and place on the baking sheet.
  • Bake for 40 minutes or until browned.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
Variant: 1. Use ground pork in place of ground beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Tacos
July 1, 2021 Lee
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Tacos

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 90.
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 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 can Soup Option, (10½ oz / 298 g)
  • 8 taco shells
  • 1 cup Cheese Option, shredded
  • lettuce, shredded
  • 1 cup Addition Option

OPTIONS

Meat - Use 1 Item

  • 500 grams ground beef, (1 lb)
  • 500 grams ground pork, (1 lb)
  • 1½ cups cooked beef, chopped, plus 2 tablespoons vegetable oil
  • 500 grams bulk pork sausage, (1 lb), Shortcut

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato rice soup
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese
  • American cheese

Addition - Use 1 Item

  • tomatoes, diced
  • avocado, diced
  • spring onion, sliced
  • salsa, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet.
  • In a large non stick pan on medium heat, add the Meat Option, onion, garlic, and chili powder. Break up meat with your spatula as it cooks, and cook until well browned. Pour off excess fat.
  • Stir in Soup Option and heat through, stir occasionally.
  • Place about ¼ cup of meat mixture into each shell and place on baking sheet.
  • Bake shells for 5 minutes. Top each shell with Cheese Option, lettuce, and Addition Option.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price check taco shells when I prepare this.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Salsa.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Seafood Scampi Kabobs
June 28, 2021 Lee
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Seafood Scampi Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 12 sea scallops
  • 12 jumbo shrimp, peeled, deveined, tails removed
  • 6 slices bacon
  • 6 skewers, 12 inch
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ½ cup lemon juice
  • 1 tablespoon onion, grated
  • black pepper, to taste
  • paprika, to taste

Instructions
 

  • For each skewer, you are going to use 2 scallops, 2 shrimp, and 1 slice of bacon. Weave the bacon over and under each scallop and shrimp, alternating the scallops and shrimp. End result will be bacon between each scallop and shrimp.
  • In a small bowl, mix together the garlic, salt, oil, lemon juice, and onion.
  • Brush kabobs kabobs with mixture and season with black pepper and paprika as desired.
  • Broil for 15-20 minutes, turning and brushing on dressing as needed until bacon is cooked, and seafood slightly browned.
  • Serve with a salad or rice, enjoy.

Notes

Fair cost per serving until I can reliably price the scallops.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Scallops,Seafood - Shrimp/Prawn
Hawaiian Kabobs
June 28, 2021 Lee
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Hawaiian Kabobs

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. This is a make as many as you like, no serving size or quantities given.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 0

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • cooked ham, cut into 1 inch cubes
  • pineapple, chunks, fresh or canned
  • sweet potato, partially cooked, cut into chunks
  • sweet pickle, this slices or chunks
  • skewers, 12 inch
  • butter, melted
  • pinch yellow curry powder

Instructions
 

  • Place any of the ham, pineapple, sweet potato, and pickle on skewers, alternating between each item added.
  • Melt butter in a small bowl and stir in a pinch of yellow curry powder.
  • Brush kabobs with the butter and broil for about 20 minutes, turning as needed to lightly brown all sides, and brushing occasionally with butter as desired.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price some thicker slices of ham.
* Fair Value $1.01 to $1.50 per Serving,PORK
Italian Steak Rolls
June 28, 2021 Lee
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Italian Steak Rolls

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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Meat Tenderizer Mallet
  • Cooking String

Ingredients
  

  • 2 minute steaks, or any thin cut of beef
  • Bleu cheese, as needed
  • butter, softened, as needed
  • dry bread crumbs, as needed
  • Italian salad dressing, as needed, Shortcuts
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Pound minute steaks with a tenderizer until about ½ inch thick.
  • In a small bowl, mix together equal parts of bleu cheese and butter, then mix in some dry bread crumbs. After I make this the first time I will narrow down the amounts used.
  • Spread one side of each steak with the cheese mixture.
  • Roll up each steak and tie with cooking twine.
  • Place rolls in a shallow dish and pour Italian dressing over them, and turn the rolls to coat in the dressing, cover and place in the fridge for 1 hour to marinate. Turn rolls about every 20 minutes.
  • Remove rolls from marinade and place on the top rack of your BBQ/Broiler and grill until browned and crusty.
  • Remove string, serve on French sandwich rolls, enjoy.

Notes

Fair cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
Variant: 1. Top with sautéed onion and bell pepper.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 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
Brown Rice Supper
June 26, 2021 Lee
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Brown Rice Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
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.
Print Recipe
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • Meat Option
  • ½ cup Vegetable Option
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup dry brown rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
  • ½ cup water
  • 1 teaspoon Herb Option

OPTIONS

Meat - Use 1 Item

  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 4 pork chops, ½ inch thick
  • 4 smoked pork chops, ½ inch thick
  • 500 grams shrimp, peeled, deveined, tails removed

Vegetable - Use 1 Item

  • green bell pepper, diced
  • mushrooms, sliced
  • celery, diced
  • zucchini, sliced

Soup - Use 1 Item

  • condensed chicken broth
  • condensed beef broth
  • condensed chicken gumbo
  • condensed chicken with rice soup

Herb - Use 1 Item

  • dried basil
  • dried thyme
  • dried marjoram
  • dried tarragon

Instructions
 

  • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
  • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
  • Add the rice, stirring constantly and cook for 1 minute.
  • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
  • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
  • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp. 
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn