Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Stir-fried Beef & Vegetables
June 26, 2021 Lee
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Stir-fried Beef & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 74.
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
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Main Dish
Servings 2 servings

Ingredients
  

  • 250 grams beef sirloin steak, (½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon corn starch
  • 1 tablespoon light soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 clove garlic, minced
  • 4 spring onions, cut into 1 inch pieces, green and white parts
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • Side Dish Option, as needed

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed chicken with rice soup

Vegetable 1 - Use 1 Item

  • cut broccoli, fresh or frozen
  • mushrooms, sliced
  • cut asparagus, fresh or frozen
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 1 can bamboo shoots, drained, (8 oz / 226 g)
  • 1 cup tomatoes, diced
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 1 cup bean sprouts, fresh or canned

Side Dish - Use 1 Item

  • shredded lettuce
  • hot cooked rice
  • hot cooked noodles
  • chow mein noodles

Instructions
 

  • Freeze the steak for 1 hour, this will allow for easier cutting. After 1 hour, trim away excess fat, and slice steak into very thin slices. Set aside.
  • In a small mixing bowl, add the Soup Option, corn starch, and soy sauce. Stir to mix together. Set aside.
  • In a large non stick pan, or wok, or wok pan, heat 2 tablespoons of oil on medium high heat. When hot, stir fry the beef strips and garlic until the beef is browned, then remove from the pan.
  • To the pan, add the remaining tablespoon of oil, when hot, add the spring onion and Vegetable 1 Option, stir fry for 1 minute.
  • Add Vegetable 2 Option and stir fry for another 30 seconds.
  • Add the beef and soup mixture to the pan, bring to a boil and cook 1 minute.
  • Spoon the stir fry over the Side Dish Option, enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Easy Pot Roast
June 26, 2021 Lee
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Easy Pot Roast

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 73.
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 3 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Screw Top Jar

Ingredients
  

  • Fat Option
  • 1600 grams beef chuck roast, (3½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Herb Option
  • 2 tablespoons all-purpose flour
  • ¼ cup Liquid Option

OPTIONS

Fat - Use 1 Item

  • 2 tablespoons shortening
  • 2 tablespoons vegetable oil
  • non stick cooking spray
  • 2 tablespoons bacon fat

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Herb - Use 1 Item

  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 bay leaf

Liquid - Use 1 Item

  • water
  • dry white wine
  • heavy cream
  • dry red wine

Instructions
 

  • Heat the Fat Option in a large pot on medium high heat (pot larger than your roast, about a 6 quart pot). When hot, brown all sides of the roast. Pour off the fat.
  • Stir in the Soup and Herb Options. Reduce the heat to low. Cover and simmer for 2½ to 3 hours or until the roast is tender. Stir occasionally and add water during cooking if needed.
  • Remove the roast from the pot to a platter and cover with foil to keep it warmed.
  • Using a screw top jar, like a mason jar, add the flour and Liquid Option, screw on the top and shake to mix until smooth.
  • Place the pot on medium high heat and and stir the flour mixture in. Heat to boiling, stirring constantly. Cook 1 minute while boiling. Remove from heat and pour into a gravy boat or serving bowl.
  • Slice the roast and serve gravy over the roast. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Garden Swiss Steak
June 26, 2021 Lee
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Garden Swiss Steak

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 72.
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 1 hour 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • ¼ cup all-purpose flour
  • 500 grams beef round steak, ½ inch thick
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • ⅛ teaspoon black pepper
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 1 medium green bell pepper, cut into strips
  • Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of potato soup

Vegetable 1 - Use 1 Item

  • 1 medium onion, sliced
  • 1 cup zucchini, sliced
  • 6 spring onions, sliced
  • 1 cup celery, sliced

Vegetable 2 - Use 1 Item

  • mushrooms, sliced
  • carrot, sliced
  • tomatoes, diced
  • parsnips, sliced

Side Dish - Use 1 Item

  • hot mashed potatoes
  • hot buttered noodles
  • hot cooked rice
  • hot biscuits

Instructions
 

  • On a cutting board, use a meat tenderizer mallet, pound the flour into the steak until it is all absorbed. Cut the steak into 4 equal size servings.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the steaks and brown on both sides.
  • Add the garlic, bay leaf, and pepper. Spoon the Soup Option over the steaks and add the water. Heat to boiling then reduce to low. Cover and simmer for 1 hour, stirring occasionally.
  • Add the green bell pepper, Vegetable 1 and Vegetable 2 Options. Cover and simmer 30 minutes or until the steak is tender.
  • Discard the bay leaf and serve with Side Dish Option. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Beef Stew
June 26, 2021 Lee
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Beef Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 71.
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
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo stew beef, cut into 1 inch cubes, (2 lb)
  • ¼ cup all-purpose flour
  • 4 tablespoons Fat Option
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Herb Option, crushed
  • 1 bay leaf
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • Vegetable Option
  • 2 medium carrots, cut into 2 inch x ½ inch pieces
  • 1 cup cut green beans, fresh or frozen

OPTIONS

Fat - Use 1 Item

  • vegetable oil
  • shortening
  • butter
  • bacon fat

Herb - Use 1 Item

  • dried marjoram
  • dried thyme
  • dried rosemary
  • dried basil

Soup - Use 1 Item

  • condensed beef broth
  • condensed beefy mushroom soup
  • condensed French onion soup
  • condensed beef broth with barley, no longer produced by Campbell's

Vegetable - Use 1 Item

  • 1 medium turnip, peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 3 medium parsnips, peeled and cut into 1 inch pieces
  • 3 medium sweet potatoes, peeled and cubed

Instructions
 

  • Coat the beef cubes with the flour, reserving leftover flour.
  • Heat 2 tablespoons of the Fat Option in a large pot (4 quart size) on medium high heat. When hot, add a few beef cubes and brown on all sides and remove from the pot, continue until all the beef is browned. Reduce the heat to medium.
  • Add remaining 2 tablespoons of Fat Option to the pot, when hot, add the onion, garlic, Herb Option, and bay leaf. Cook, stirring occasionally until the onion is tender.
  • Stir in the reserved flour.
  • Slowly stir in the Soup Option and the water. Bring to a boil.
  • Add the browned beef, reduce temp to low, cover and simmer for 1 hour. Stir occasionally.
  • Add the Vegetable Option, carrots, and green beans. Cover and simmer 25 minutes or until the vegetables are tender.
  • Discard the bay leaf, serve and enjoy.

Notes

Fair cost per serving depending on where one sources the beef. The soups may be available in the larger cities.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Vegetable Stuffed Beef Bundles
June 19, 2021 Lee
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Vegetable Stuffed Beef Bundles

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 70.
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 40 minutes
Course Main Dish
Servings 6 servings

Ingredients
  

  • Vegetable Option
  • 2 medium carrots, cut into 3 inch x ½ sticks
  • 6 beef cubed steak, (about 6x4 inches each)
  • 2 tablespoons vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup Liquid Option
  • ¼ teaspoon Herb Option, crushed
  • 1 cup sour cream, Shortcut

OPTIONS

Vegetable - Use 1 Item

  • 24 whole green beans, (I will research this for long beans)
  • 1 medium zucchini, cut into 3 inch x ½ sticks
  • 6 dill pickle spears

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of chicken & mushroom soup
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • water
  • dry white wine
  • milk

Herb - Use 1 Item

  • dried thyme
  • dried summer savory
  • dried dill weed

Instructions
 

  • Lay out the cubed steaks on a flat surface. Divide Vegetable Option and carrots evenly on each steak.
  • Roll up each steak and secure with toothpicks.
  • Heat the oil in a large non stick pan on medium heat. When hot, add beef rolls and cook to brown all sides, then remove from pan.
  • To the pan, add the Soup, Liquid, and Herb Options, stir until blended together.
  • Add the beef rolls back to the pan and heat until mixture is boiling then reduce to low heat. Cover and simmer for 30 minutes or until the steak and vegetables are tender. Remove beef rolls to a plater and cover to keep warm.
  • Stir the sour cream into the pan and stir to make a sauce, heat through but do not boil.
  • Spoon some of the sauce over the beef rolls, serve the rest of the sauce in a bowl that can be used as desired. Serve and enjoy.

Notes

Fair cost per serving depending on where one can source the steak.
Shortcuts: Sour Cream, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Teriyaki Beef Kabobs
June 16, 2021 Lee
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Teriyaki Beef Kabobs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 69.
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. Not a true teriyaki sauce but it does sound tasty.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Total Time 3 hours
Course Main Dish
Servings 6 servings

Equipment

  • Skewers (12 inch)
  • Broiler

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup dry sherry, or dry white wine
  • ¼ cup light soy sauce
  • 1 clove garlic, minced
  • Seasoning Option
  • 1 tablespoon Sweetener Option
  • 750 grams boneless beef sirloin steak, 1 inch thick, (1½ lb)
  • 1 medium green bell pepper, cut into 1 inch squares
  • 500 grams small whole onions, cooked and drained, (1 lb)
  • ½ cup pineapple chunks
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed French onion soup
  • condensed beef broth
  • condensed tomato bisque

Seasoning - Use 1 Item

  • ¼ cup spring onion, sliced
  • ¼ cup onion, finely diced
  • ½ teaspoon ground ginger
  • 1 teaspoon mustard powder

Sweetener - Use 1 Item

  • honey
  • brown sugar
  • sugar
  • molasses

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked wild rice
  • hot cooked bulgur wheat
  • hot cooked pasta

Instructions
 

  • Make the marinade in a medium mixing bowl by adding the Soup, Seasoning, and Sweetener Options, sherry, soy sauce, and garlic. Mix together.
  • Cut the steak into 1 inch cubes, add to the marinade. Cover and place in the fridge for at least 3 hours or overnight. Stir the mixture 1-2 times while marinating.
  • When ready to make the kabobs, drain the meat and reserve the marinade.
  • Thread the beef cubes, onions, pepper, and pineapple on six 12 inch skewers, alternating each ingredient.
  • Place your broiler pan 6 inches from heat, add kebabs to the pan and broil 10 minutes or until the beef is to your desired doneness. Turn and brush kebabs with reserved marinade often.
  • Serve with the Side Dish Option, enjoy.

Notes

Fair cost per serving depending on where you source the beef at.
Variant: 1. Cook on a gas or charcoal grill instead of the broiler.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
German Cheese Fruit Kuchen
April 13, 2021 Lee
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German Cheese Fruit Kuchen

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 206.
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 30 minutes
Cook Time 45 minutes
Passive Time 1 hour 30 minutes
Course Bread
Cuisine German
Servings 12 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3½-3¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 packets instant dry yeast
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • ¼ cup butter, (¼ block / ½ stick)
  • 4 eggs
  • Filling Option
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • ⅓ cup sugar
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Filling - Use 1 Item

  • 1 can cherry pie filling, (595 g / 21 oz)
  • 4 cups apples, shredded and tossed with ¼ cup additional sugar
  • 1 can blueberry pie filling, (595 g / 21 oz)
  • 1 can crushed pineapple, drained, (567 g / 20 g)

Flavoring 1 - Use 1 Item

  • 1 tablespoon orange peel, grated
  • 2 teaspoons lemon peel, grated
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

Flavoring 2 - Use 1 Item

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange liqueur

Topping - Use 1 Item

  • ground nutmeg
  • vanilla wafer crumbs
  • gingersnap crumbs
  • toasted flaked coconut

Instructions
 

  • In a large mixing bowl, add 1½ cups of flour, ¼ cup sugar, and the yeast. Whisk together.
  • In a 1 quart saucepan on low heat, add ½ cup of the soup, the ½ cup of water, and the butter. Heat until mixture is very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using an electric mixer at low speed, slowly pour the soup mixture into the flour mixture, then beat at medium speed for 2 minutes, scraping down the side of the bowl as needed.
  • Beat in 2 eggs and ½ cup of flour, beat for 2 minutes.
  • Using a large sturdy spoon, mix in enough of the flour mixture (about 1½ cups) to make a soft dough.
  • On a floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Grease a large bowl with butter or oil, shape dough into a ball and place into the bowl, turning dough over to grease the top of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 45 minutes.
  • Grease a 9x13 baking pan with butter. Press dough into the pan, making a 1 inch rim on the edges.
  • Top dough with the Filling Option. Cover and let rise until doubled, about 30 minutes. Preheat your oven to 180° C (350° F).
  • While the dough is rising, in a mixing bowl, beat the cream cheese and remaining soup with an electric mixer at medium speed, beat until smooth. Then beat in 2 eggs and the ⅓ cup of sugar.
  • Stir in Flavoring 1 and Flavoring 2 Options.
  • Pour mixture over the filling, then sprinkle with the Topping Option.
  • Bake for 45-55 minutes or until the edges are golden brown and the cheese is set. Cool slightly in pan on rack.
  • Serve warm, and enjoy.

Notes

Fair value based on the cost of the pie fillings and cheeses.
* Fair Value $1.01 to $1.50 per Serving,BREAD & PASTRY
Malted Chocolate Fudge
April 6, 2021 Lee
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Malted Chocolate Fudge

Adapted from Malted Chocolate Fudge at Marsha's Baking Addiction
I found this recipe while searching for recipes that used malted milk powder. Not only did it sound easy to make it also sounded delicious, it is both easy and delicious! If you have a digital scale, weighing the ingredients in grams is the preferred way to measure the chocolate, malted milk powder, and Whoppers. The cooking method for this is a microwave oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

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

Ingredients
  

  • 525 grams chocolate chips, semi, milk, or dark, (18 oz)
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk, (14 oz / 397 g)
  • 65 grams malted milk powder, (½ cup)
  • 200 grams Whoppers, or Maltesers, (7 oz)
  • Whoppers, or Maltesers, optional, for topping

Instructions
 

  • Line a 8x8 or 9x9 baking pan with foil.
  • Measure out the chocolate
  • In a glass mixing bowl, add the chocolate chips, microwave for 30 seconds, remove and give it a stir, repeat until the chips are melted and creamy. (I did this 3 times and the chips were perfect consistency.)
  • Stir in the vanilla and condensed milk, mixture will thicken so microwave for another 15 seconds, then stir in the malted milk powder.
  • Stir in the Whoppers.
  • Spoon mixture into the prepared pan, add more Whoppers on top, pat down with the bottom of a glass or even the bottom of the Whoppers carton.
  • Let fudge cool for 3-4 hours, cut, enjoy.

Notes

I will say Fair cost per serving now as Maltesers are available through Lazada as well as malted milk powder.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Sammy’s German Chocolate Cookies
April 4, 2021 Lee
2 Comments

Sammy's German Chocolate Cookies

Samantha - United States/Thailand
This is my daughter's recipe that she created. I made these on 4 Apr 2021, and my comment as well as the rest of the family, "damn good cookies!" Highly recommended.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Oven
  • Baking Sheets
  • Electric Mixer

Ingredients
  

  • 2¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips, milk, semi, or dark
  • 1 cup sweetened shredded coconut, heaping
  • ¼ cup pecans, chopped, or walnuts
  • 1 cup caramel bits
  • 1 cup butter, (1 block / 2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs

Instructions
 

  • Preheat your oven to 190° C (375° F), Line a baking sheet or sheets with parchment paper or foil.
  • Add the flour, cocoa, baking soda, and salt to a mixing bowl and whisk together.
  • In another bowl, measure and add the chocolate chips, coconut, pecans, and caramel bits.
  • In a large mixing bowl, add the softened butter and both sugars. Use an electric mixer to cream together for about 5 minutes, scrapping the sides occasionally to fully mix everything.
  • To the butter mixture, add the eggs and vanilla and mix that in for 1 minute.
  • Add the flour mixture and mix together with a large sturdy spoon.
  • Add the chocolate chip mixture and mix in.
  • Drop by rounded half tablespoons. (I went overboard on this batch and went with rounded tablespoons, they cookies were big but still delicious.)
  • Bake for 9-11 minutes or until set. Cool on the sheet for 5-7 minutes then move to a wire rack to cool completely. (I baked for 10 minutes and these were perfect.)
  • Place on a serving tray, serve, and enjoy.

Notes

Fair cost based on the caramel bits and pecans.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Seattle Salmon Pie
March 27, 2021 Lee
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Seattle Salmon Pie

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Pie Dish

Ingredients
  

  • 1 can salmon, drained, (15 oz / 425 g), Shortcut
  • 2 eggs, beaten
  • ½ cup milk
  • 1 tablespoon butter, melted
  • ¼ cup onion, diced
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
  • ¾ teaspoon dried basil
  • ¼ teaspoon salt
  • 1 pie crust, store bought or homemade, Shortcut

Instructions
 

  • Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
  • To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
  • Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
  • Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
  • Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
  • Place each piece on the salmon mixture to cover without overlapping.
  • Bake for 25 minutes then remove from oven.
  • Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.

Notes

Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon