Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Seattle Salmon Pie
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.
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.
Spread-a-Burger
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.
Equipment
- Oven
- Broiler
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 750 grams Meat Option, (1½ lb)
- Seasoning Option
- ⅓ cup onion, diced
- ⅛ teaspoon black pepper
- 8 Italian rolls, cut in half horizontally
- 2 cups Cheese Option, shredded
OPTIONS
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed tomato soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed golden mushroom soup
Meat - Use 1 Item
- bulk pork sausage, Shortcut
- ground beef
- ground pork
- ground lamb
Seasoning - Use 1 Item
- ½ teaspoon celery seed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 tablespoon prepared yellow mustard
Cheese - Use 1 Item
- Mozzarella cheese
- Cheddar cheese
- Swiss cheese
- American cheese
Instructions
- To a large mixing bowl, add the onion, black pepper, Soup, Meat, and Seasoning Options. Mix together until fully mixed.
- Spread ¼ cup of mixture on each roll half, spreading mixture to cover to the edges. Place rolls meat side up on the baking sheet.
- Broil 7-8 minutes, 4-6 inches from heat, until the meat is cooked through.
- Sprinkle rolls with Cheese Option and broil for another 1-2 minutes or until cheese melts.
- Serve and enjoy.
Notes
Fair cost per serving based on the amount of cheese used.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Bulk Pork Sausage.
Salmon & Noodle Skillet
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 turned out great, very easy to prepare, and the noodles and patties have excellent flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
- 1 can Soup Option, (10½ oz / 298 g)
- Crumbs Option
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 egg, beaten
- Vegetable Option
- 2 tablespoons butter
- ½ cup sour cream, Shortcut
- ½ cup milk
- 2 cups dry egg noodles
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Crumbs - Use 1 Item
- 1 cup soft bread crumbs
- ½ cup saltines, finely crushed
- ½ cup bread crumbs, dry, fine
- ¼ cup quick cooking rolled oats
Vegetable - Use 1 Item
- 2 cups cut asparagus, fresh or frozen, steamed
- 2 cups cut green beans, fresh or frozen, steamed
- 2 cups cut broccoli, fresh or frozen, steamed
- 1 cup peas, fresh or frozen, steamed
Seasoning - Use 1 Item
- ½ teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ¼ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
- Shape salmon mixture into 4 patties.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
- Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
- To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
- Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
- Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
- 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, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.
Seafood Chowder
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.
Ingredients
- 6 slices bacon, diced
- 1 cup onion, diced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- 1 box au gratin potato mix, (4½ oz / 133 g)
- 3½ cups milk
- Vegetable Option
- Seasoning Option
- Seafood Option
- Liquid Option
OPTIONS
Vegetable - Use 1 Item
- 255 grams frozen cut green beans, thawed, (9 oz)
- 1 can whole kernel corn, (15 oz / 425 g)
- 2 cups carrots, sliced
- 2 cups peas, fresh or frozen
Seasoning - Use 1 Item
- ⅛ teaspoon black pepper
- ⅛ teaspoon lemon pepper
- ⅛ teaspoon paprika
- ¼ teaspoon dried dill weed
Seafood - Use 1 Item
- 1 can salmon, drained, flaked, (14¾ oz / 418 g)
- 2 cans minced clams, do not drain, (6½ oz / 184 g)
- 3 cans tuna, drained, (5 oz / 142 g)
- 2 cans shrimp, drained, (4 oz / 113 g)
Liquid - Use 1 Item
- 1 can evaporated milk, (5 fl oz / 147 ml)
- ⅔ cup light cream
- ⅓ cup light cream, plus ⅓ cup dry white wine
- ½ cup sour cream
Instructions
- In a large pot or Dutch oven on medium heat, add the bacon and onion, cook until the bacon is browned and onion is tender, stir occasionally.
- To the pot, add the broth, potato mix with the sauce mix, milk, Vegetable and Seasoning Options. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes.
- Stir in the Seafood and Liquid Options, simmer for another 5 minutes or until heated through.
- Ladle into bowls, serve, and enjoy.
Notes
Fair cost per serving depending on Seafood and Liquid Options used.
Skillet Seafood Bisque
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.
Ingredients
- ¼ cup butter, (¼ block / ½ stick)
- 1 cup mushrooms, sliced
- Vegetable Option
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 can condensed chicken broth, (10½ oz / 298 g)
- Seafood Option
- Liquid Option
- 1 tablespoon fresh parsley, chopped
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- 2 tablespoons fresh chives, chopped
- ¼ cup onion, diced
- ¼ cup spring onion, sliced
- ½ cup green bell pepper, diced
Seafood - Use 1 Item
- 500 grams medium shrimp, peeled, deveined, tails removed, (1 lb)
- 500 grams bay scallops, (1 lb)
- 500 grams white fish fillets, any firm white fish, cubed, (1 lb)
- 1 pint shucked clams, drained and chopped, (2 cups)
Liquid - Use 1 Item
- ½ cup dry white wine, plus ½ cup heavy cream
- 1 cup half and half
- 1 cup milk
- 1 cup clam juice
Garnish - Use 1 Item
- fresh dill sprigs
- Parmesan cheese, grated
- ground nutmeg
- cooked bacon, crumbled
Instructions
- In a large non stick pan on medium heat, melt the butter then add the mushrooms, Vegetable Option, and garlic until the vegetables are tender. Stir occasionally.
- Stir in the flour then slowly stir in the broth. Bring to a boil, stirring constantly.
- Stir in the Seafood Option and reduce heat to low. Cover and simmer for 5 minutes or until the seafood is cooked through.
- Stir in the Liquid Option and parsley. Stir occasionally and heat through.
- Ladle into bowls, top with the Garnish Option, enjoy.
Notes
Fair cost per serving depending on the seafood and cream options.
Fish Stew
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.
Ingredients
- ¼ cup vegetable oil
- 1 cup onion, diced
- 1 cup Vegetable 1 Option
- 3 cloves garlic, minced
- 2 cans Soup Option, (10½ oz / 298 g each)
- 1 soup can water, omit if using homemade broth
- 1 can tomato paste, (6 oz / 170 g)
- Vegetable 2 Option
- 1 bay leaf
- Herb Option
- 1 kilo white fish fillets, cut into 1½ inch pieces, (2 lb)
- 250 grams medium shrimp, peeled, deveined, tails removed, (½ lb)
- 12 medium clams in shells, scrubbed, or one 6½ oz / 184 g can minced clams
OPTIONS
Vegetable 1 - Use 1 Item
- green bell pepper, diced
- celery, diced, with leaves
- zucchini, diced
- carrot, shredded
Soup - Use 1 Item
- condensed chicken broth, if using homemade broth use 2½ cups
- condensed chicken vegetable soup
- condensed chicken gumbo
- condensed chicken with rice soup
Vegetable 2 - Use 1 Item
- 1 can whole tomatoes, undrained, chopped, (14½ oz / 411 g)
- 2 cups potatoes, peeled, diced
- 2 cups eggplant, cubed
- 2 cups whole kernel corn, fresh or frozen
Herb - Use 1 Item
- 1 teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried oregano
- 1 teaspoon dried dill weed
Instructions
- In a large pot or Dutch oven on medium heat, heat the oil, when hot, add the onion, Vegetable 1 Option, and the garlic. Stir occasionally and cook until the vegetables are tender, about 10 minutes.
- Stir in Soup Option, water, tomato paste, Vegetable 2 Option, bay leaf, and Herb Option. Heat to boiling then reduce to low and simmer uncovered for 15 minutes.
- Add the fish, shrimp, and clams. Cover and simmer for 10 minutes or until the fish flakes easily with a fork and the clams have opened. Discard any clams that have not opened. Remove the bay leaf.
- Ladle into bowls, enjoy.
Notes
Low cost overall based on the amount of servings.
Shortcut: Chicken Broth (Pressure Cooker).
Onion Soup au Gratin
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.
Equipment
- Oven
- Ovenproof Bowls
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 500 grams onions, sliced, about 4 cups, (1 lb)
- ¼ teaspoon sugar
- 2 cans Soup Option, (10½ oz / 298 g each)
- 2 soup cans water, omit if using homemade broth
- Bread Option
- 2 cups Cheese Option, shredded
- ¼ cup Parmesan cheese, grated
OPTIONS
Soup - Use 1 Item
- condensed beef broth
- condensed beef noodle soup
- condensed chicken broth, use 2½ cups if using homemade broth, Shortcut
- condensed chicken noodle soup
Bread - Use 1 Item
- 6 slices French bread, toasted
- 2 cups croutons, Shortcut
- 6 slices rye bread, toasted, Shortcut
- 3 croissants, slit horizontally, toasted
Cheese - Use 1 Item
- Swiss cheese
- Gruyere cheese
- Cheddar cheese
- Mozzarella cheese
Instructions
- To a large pot on low heat, add the oil and butter, when hot, add the onion and cook for 15 minutes, stirring occasionally until the onion is tender.
- Stir in sugar, raise heat to medium, and cook another 30 minutes or until the onions are golden brown. Stir often to prevent burning.
- Stir in the Soup Option and water and bring to a boil. Reduce to a simmer, cover, and cook 25 minutes, stirring occasionally.
- Preheat your oven to 180° C (350° F).
- Ladle soup into heat ovenproof bowls and place bowls on a baking sheet.
- Top each bowl with the Bread Option, and top each with the Cheese Option and the Parmesan cheese.
- Place baking sheet in the oven and bake for 20 minutes or until the cheese is melted and the top browned.
- Serve and enjoy.
Notes
Fair cost per serving based on amount of cheese needed.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
Easy Pea Soup
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.
Ingredients
- 1 cup potato, diced
- ½ cup onion, diced
- Vegetable Option
- Herb Option
- 1 cup chicken broth, fresh or from powder, Shortcut
- ½ cup water
- 1 can condensed green pea soup, (10½ oz / 298 g)
- ½ cup Liquid Option
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- 1 cup carrot, julienned
- 1 cup celery, sliced
- 1 large tomato, diced
- 1 cup frozen peas, or fresh
Herb - Use 1 Item
- ½ teaspoon dried summer savory
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon rubbed sage
Liquid - Use 1 Item
- half and half cream
- milk
- water
- chicken broth, Shortcut
Garnish - Use 1 Item
- sour cream, Shortcut
- cooked bacon, crumbled
- fresh mint leaves
- seasoned croutons, Shortcut
Instructions
- In a medium size saucepan, add the potato, onion, Vegetable and Herb Options, broth, and water. Stir together Place on medium high heat and bring to a boil then reduce to low heat, cover, and simmer 10 minutes or until vegetables are tender.
- While the saucepan is simmering, to a medium size bowl, add the pea soup and Liquid Option, whisk until mixture is smooth.
- When the vegetables are tender in the saucepan, stir in the soup mixture. Heat through until piping hot.
- Ladle into bowls, top with Garnish Option, serve and enjoy.
Notes
I will say Fair cost per serving right now as I have not seen that type of soup in Thailand, and if it is in the high end grocery stores, then the per serving price would go up as well. I will price this again if I can find this soup.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream, Croutons.
Baked Sausage-bean Soup
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.
Equipment
- Oven
- Ovenproof Bowls
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g each)
- 1 can Beans Option, undrained, (about 15 oz / 425 g)
- ½ cup Sausage Option, diced
- 1 can green chilies, drained, (4 oz / 113 g)
- 1 can diced tomatoes, undrained, (about 15 oz / 425 g)
- ½ cup water
- 1½ cups French bread, cubed
- 1 cup Cheese Option, shredded
OPTIONS
Soup - Use 1 Item
, no longer produced by Campbell's - condensed minestrone soup
- condensed vegetable soup
- condensed tomato soup, Shortcut
Beans - Use 1 Item
- white kidney beans
- chickpeas, Shortcut
- pork and beans
- green beans, Shortcut
Sausage - Use 1 Item
- kielbasa
- Spanish Chorizo, cooked
- hot dogs
- pepperoni
Cheese - Use 1 Item
- Colby cheese
- Colby Longhorn cheese
- Provolone cheese
- Mozzarella cheese
Instructions
- To a 3 quart saucepan, heat the oil on medium heat, when hot, add the onion and garlic until the onion is translucent, stir occasionally.
- Then stir in the Soup, Beans, and Sausage Options, chilies, tomatoes, and water. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
- Preheat your oven to 230° C (450° F) and get out 6 ovenproof bowls and a baking sheet.
- Ladle the soup evenly into the 6 bowls, place bowls on the baking sheet.
- Sprinkle each bowl evenly with the cubed bread and Cheese Option.
- Bake for 10 minutes or until the cheese is melted and the bread golden brown.
- Serve and enjoy.
Notes
This is probably Fair cost per serving, depending on the combination of options used, but could be Low cost if the shortcuts are used. I will price this when I make the first batch/combination.
Shortcuts: Condensed Tomato Soup, Chickpeas (Pressure Cooker), Fresh Long Beans (Pressure Cooker).
Flaky Mushroom Appetizers
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.
Equipment
- Oven
- Jelly Roll Pan (10x15 inch)
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 cups mushrooms, chopped
- Vegetable Option
- 1 can Soup Option, (10½ oz / 298 g)
- Cheese Option
- Seasoning Option
- 1 tablespoon all-purpose flour
- 3 eggs, beaten
- ¾ cup butter, melted
- 250 grams phyllo sheets, (½ lb)
OPTIONS
Vegetable - Use 1 Item
- 1 package frozen spinach, chopped, thawed, drained, (10 oz / 283 g)
- 1 package frozen broccoli, chopped, thawed, drained, (10 oz / 283 g)
- 2 cups fresh carrots, shredded
- 2 cups fresh zucchini, shredded
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken & mushroom soup
- condensed cream of onion soup
- condensed Cheddar cheese soup, Shortcut
Cheese - Use 1 Item
- ½ cup Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 250 grams Feta cheese, crumbled, (½ lb)
- 1 cup Ricotta cheese
Seasoning - Use 1 Item
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot add the onion and mushrooms. Cook until tender.
- Stir in the Vegetable Option, cook until tender and all liquid is evaporated.
- Remove pan from heat, stir in the Soup, Cheese, and Seasoning Options, and the flour and eggs. Stir until well mixed.
- Brush a 10x15 inch jelly roll pan with some of the melted butter. Lay 1 phyllo sheet in the pan, trimming the sheet as needed so the sheet fits evenly. Brush with more butter. While working with phyllo, cover unused with a damp towel to prevent drying out.
- Add another phyllo sheet to the pan, trimming as needed, and brush with more butter. Repeat adding phyllo and brushing with butter until about half of the phyllo is used and in the pan.
- Preheat your oven to 190° C (375° F).
- Spread the mushroom mixture evenly over the phyllo in the pan.
- Using the remaining phyllo and melted butter, add layers starting with phyllo and ending with butter, until the rest of the phyllo is used.
- Bake for 25 minutes or or until phyllo is lightly browned. Remove from the oven and let stand for 15 minutes before cutting.
- Cut into squares to make 24 squares, serve and enjoy.
Notes
I will have to price this when I see phyllo again in the store and purchase a package. For now I will say Fair cost per serving based on the number of servings.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
