Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Quiche Lorraine
September 2, 2021 Lee
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Quiche Lorraine

Adapted from a recipe in the Casserole Cook Book, page 72.
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 40 minutes
Course Lunch, Main Dish
Cuisine French
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 unbaked pie shell, 9 inch, Shortcut
  • 8 slices bacon, diced
  • 250 grams Swiss cheese, shredded, (8 oz / ½ lb)
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • dash ground nutmeg
  • 3 eggs, beaten
  • 1¾ cups milk

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
  • Line the pie dish with the crust, bake for 7 minutes or until just slightly browned. Remove the crust and turn the heat down to 160° C (325° F).
  • Fry the bacon in a non stick pan until crisp. Drain and crumble.
  • Set 2 tablespoons of bacon aside for topping, place rest in the pie shell.
  • Add the cheese on top of the bacon.
  • In a mixing bowl, add the flour, salt, nutmeg, eggs, and milk. Mix together.
  • Pour milk mixture on top of the cheese. Sprinkle with reserved bacon.
  • Bake for 35 to 40 minutes or until the center is almost set. Let cool for 25 minutes.
  • Slice and serve, enjoy.

Notes

Fair cost per serving based on the cheese used.
Shortcut: Pie Crust.
* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Swiss Rabbit Stack-ups
August 31, 2021 Lee
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Swiss Rabbit Stack-ups

Adapted from a recipe in the Casserole Cook Book, page 112.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup onion, finely diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1 cup milk
  • ½ cup Swiss cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 8 slices cooked ham
  • fresh asparagus, cooked, drained, as desired
  • 8 slices bread

Instructions
 

  • In a saucepan on low heat, melt the butter. Add the onion and cook until tender.
  • Stir in the flour until smooth, slowly stir in the milk and broth, stir constantly until sauce thickens.
  • Stir in both cheeses, stirring until melted in and sauce is smooth. Remove from heat.
  • Place two slices of bread on each plate, top each with a slice of ham, then top each with asparagus.
  • Spoon sauce over each sandwich, serve and enjoy.

Notes

Fair cost per serving based on the ham slices, but an option could be use 2 slices sandwich ham per sandwich, which is low cost.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Easy Shrimp Sauté
August 24, 2021 Lee
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Easy Shrimp Sauté

Adapted from a recipe in the Casserole Cook Book, page 105.
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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 1 clove garlic, minced
  • 750 grams raw shrimp, peeled, deveined, tails removed, (1½ lb)
  • ⅓ cup dry white wine
  • 2 tablespoons parsley, chopped
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the garlic and cook for just 30 seconds. Add the shrimp and cook until opaque and orangish/pink.
  • Stir shrimp around with the spatula to make sure all are cooked.
  • Stir in the white wine, cook for 1 minute, slowly stirring.
  • Sprinkle with the parsley. Serve right from the pan.
  • Serve with hot cooked white rice, enjoy.

Notes

Fair cost per serving depending on where the shrimp is sourced.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp in Cheese Sauce
August 24, 2021 Lee
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Shrimp in Cheese Sauce

Adapted from a recipe in the Casserole Cook Book, page 105.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¼ cup salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup sharp Cheddar cheese, shredded
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 cup frozen peas, cooked, drained
  • 1 teaspoon lemon juice
  • 6 Toast Cups, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the milk, stir constantly and cook until thickened.
  • Stir in the salt, black pepper, and Worcestershire sauce. Add cheese and stir until fully melted in.
  • Add the shrimp, peas, and lemon juice. Stir, heat through.
  • Spoon into Toast Cups, serve and enjoy.

Notes

Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Newburg
August 24, 2021 Lee
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Shrimp Newburg

Adapted from a recipe in the Casserole Cook Book, page 105.
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 4 egg yolks, slightly beaten
  • 4 cups cooked shrimp, peeled, deveined, tails removed
  • ½ teaspoon salt
  • ¼ cup dry white wine
  • 2 teaspoons lemon juice
  • toast cups, or egg noodles, for serving, Link in Notes
  • paprika, for garnish, as desired

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
  • Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks, then add the yolks to the sauce and stir until completely blended in, about 1 minute.
  • Add the shrimp and salt, stir to mix, heat through.
  • Stir in the wine and lemon juice.
  • Spoon into Toast Cups or over hot buttered egg noodles. Sprinkle lightly with paprika to garnish, serve and, enjoy.

Notes

Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Updated on 5 September 2021.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Speedy Stroganoff with Noodles
August 22, 2021 Lee
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Speedy Stroganoff with Noodles

Adapted from a recipe in the Casserole Cook Book, page 102.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 170 grams dry medium egg noodles, (6 oz)
  • 1 tablespoon butter, melted
  • 1 tablespoon poppy seeds
  • 3 minute steaks, cut into strips
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • ⅔ cup mushrooms, sliced, canned - drained, fresh - sautéed
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water, until tender. Drain.
  • Toss noodles with the melted butter and poppy seeds.
  • While the noodles are cooking, heat the 2 tablespoons of butter in a large non stick pan, when hot, brown the minute steak strips.
  • Add the onion and garlic, cook until the onion is tender.
  • In a mixing bowl, add the soup, sour cream, mushrooms, ketchup, and Worcestershire sauce. Mix together.
  • Pour mixture in with the beef, stir together, cook and heat through.
  • Serve sauce over the noodles, enjoy.

Notes

Fair cost per serving based on minute steaks, and I would assume one could cut very thin slices of beef and use as well. I will need to research this.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Company Ham in Sour Cream
August 22, 2021 Lee
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Company Ham in Sour Cream

Adapted from a recipe in the Casserole Cook Book, page 102.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 20 Dec 2023, quick and easy, and I served this over my homemade Rice A Roni, simply delicious! Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 cups cooked ham, cut into cubes or short strips
  • ¼ cup onion, diced
  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1 cup sour cream, Shortcut
  • 1⅓ cups mushrooms, sliced, canned drained or fresh sautéed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and ham. Cook until the onion is tender.
  • Sprinkle in the flour and mix together. Stir in the sour cream.
  • Stir in the mushrooms. Stir and cook until mixture just thickens.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving, depending on where the ham is sourced.
Shortcut: Sour Cream.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PORK
Short-rib Stew with Parsley Dumplings
August 21, 2021 Lee
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Short-rib Stew with Parsley Dumplings

Adapted from a recipe in the Casserole Cook Book, page 128.
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 2 hours 30 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo beef short ribs, (2 lb)
  • ¼ cup all-purpose flour
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cans diced tomatoes, (16 oz / 454 g / 4 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 4-5 carrots, peeled, sliced
  • 2 medium onions, sliced
  • 1 medium potato, peeled, diced
  • 1 recipe Parsley Dumplings, Link in Notes

Instructions
 

  • Cut ribs into 1 bone sections. To a shallow bowl, add the flour, salt, and pepper, mix together. Coat ribs in the flour mixture.
  • Heat the oil in a pot, when hot, add the ribs and brown.
  • In a mixing bowl, add the tomatoes, garlic, and Worcestershire sauce, and mix together.
  • Pour tomato mixture over the ribs. Set to low heat, cover, and simmer for 1½ hours.
  • Add the vegetables and stir in. Simmer for 45 minutes or until ribs and vegetables are tender.
  • Just before the 45 minutes is done, prepare the Parsley Dumplings.
  • Skim off any fat, taste and season with salt and pepper as desired. Drop dumpling mixture by tablespoon on top of bubbling stew. Cover and cook for 15 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on being beef ribs.
Additional recipe: Parsley Dumplings.
Variant: 1. I am going to try this with pork ribs, which is very inexpensive and I will report here with my findings.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Old-time Oxtail Stew
August 20, 2021 Lee
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Old-time Oxtail Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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 3 hours 15 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo oxtails, cut into 1½ lengths, (2 lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 2 cups hot water
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 can beef broth, (14½ oz / 411 g)
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 8 small onions, peeled
  • 4 potatoes, peeled, halved
  • 4 carrots, peeled, halved

Instructions
 

  • Add the flour to a shallow bowl, coat the oxtail pieces. Heat the oil in a pot, when hot, add the oxtail and brown.
  • Add the onion, water, tomatoes, broth, salt, and pepper. Stir together. Place on medium low heat, cover, and simmer 2½ hours or until the meat is just tender.
  • Add the onions, potatoes, and carrots. Stir together. Cover and simmer another 30 to 45 minutes or until the vegetables are tender.
  • Skim off fat, serve, and enjoy.

Notes

I will say Fair cost per serving as I am sure there is oxtails available, I just don't know the cost of them.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Favorite Lamb Stew
August 20, 2021 Lee
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Favorite Lamb Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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 2 hours
Total Time 2 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 5 servings

Ingredients
  

  • 750 grams lamb shoulder, cut into 1 inch pieces, (1½ lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cups water
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 4 carrots, peeled, cut into 2 inch pieces
  • 6 tiny onions, peeled
  • 3 small potatoes, peeled, halved
  • 2 tablespoons fresh parsley, chopped
  • 1 package frozen peas, (10 oz / 285 g)

Instructions
 

  • Place the flour in a shallow bowl, roll the lamb cubes in flour to coat. Heat the oil in a pot, when hot, add the lamb and brown on all sides.
  • Add the water, garlic, salt, and pepper. Stir together, cover, simmer on low heat for 1½ hours or until the lamb is almost tender.
  • Add the carrots, potatoes, and onions. Simmer for 20-30 minutes or until the lamb and vegetables are tender.
  • Stir in the parsley and peas, simmer another 5 minutes to heat through.
  • Serve and enjoy.

Notes

Fair cost per serving, not sure of what lamb costs, I know it is available though.
* Fair Value $1.01 to $1.50 per Serving,LAMB,SOUPS, STEWS, CHILI