Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Speedy Vegetable Beef Stew (Pressure Cooker)
August 20, 2021 Lee
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Speedy Vegetable Beef Stew (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 123.
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. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • ¾ teaspoon paprika
  • ¼ teaspoon dried basil
  • dash black pepper
  • 1 cup onion, sliced
  • 6 medium carrots, whole, peeled
  • 6 medium potatoes, whole, peeled
  • 1½ cups V8 vegetable juice
  • 2 tablespoons all-purpose flour
  • ¼ cup cold water

Instructions
 

  • Heat the oil in your pressure cooker, when hot, brown the beef cubes on all sides.
  • Add the rest of the ingredients except the flour and cold water. Stir together.
  • Place the lid on the pressure cooker, lock in place, add the weight, and place on high heat until the weight starts to move and vent, reduce heat to low or medium low, and keep the weight moving and venting. Start your timer for 12 minutes. At 12 minutes, turn off the heat and move the pressure cooker to an unused burner, allow to vent all pressure.
  • When you have no indication of pressure, remove the weight, open the lid. Give the stew a stir.
  • In a bowl, mix together the flour and cold water until smooth. Stir into the stew, simmer for 5-10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker,Soups, Stews, Chili - Pressure Cooker
Chuck Wagon Stew
August 20, 2021 Lee
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Chuck Wagon Stew

Adapted from a recipe in the Casserole Cook Book, page 123.
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
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • cooking oil, as needed
  • 4 cups water, see Step 1
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ½ cup celery, chopped
  • 6 carrots, quartered
  • 3 potatoes, quartered
  • 1 can whole peeled tomatoes, chopped, juice reserved, (16 oz / 454 g)
  • 4 tablespoons all-purpose flour
  • ½ cup cold water

Instructions
 

  • Drain the juice from the tomatoes into a 4 cup measuring cup, then add water to the 4 cup mark. Roughly chop the tomatoes, set aside.
  • Heat 1-2 tablespoons of oil in a large pot, when hot, brown the beef cubes on all sides.
  • Add the 4 cups of water, sliced onion, garlic, salt, sugar, pepper, Worcestershire sauce, and lemon juice. Stir together. Cover and simmer on low for 2 hours, stirring occasionally.
  • Add the celery, potato, and carrots. Stir together, cover, and simmer 20 minutes.
  • Stir in the tomatoes, simmer for another 15 minutes or until the beef and vegetables are tender.
  • In a bowl, mix together the 4 tablespoons of flour into the cold water, mix until smooth. Stir into the stew and simmer for 5 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Crab Meat Bisque
August 19, 2021 Lee
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Crab Meat Bisque

Adapted from a recipe in the Casserole Cook Book, page 121.
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 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
  • 1¾ cups milk
  • 1 cup half and half cream
  • 1 cup crab meat, drained, flaked, fresh or canned
  • ¼ cup dry white wine
  • butter, as needed, for garnish

Instructions
 

  • In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
  • Stir in the crab meat and heat through.
  • Stir in the wine.
  • Serve and place a pat of butter on each bowl for garnish if desired, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Ham Potato Soup
August 18, 2021 Lee
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Ham Potato Soup

Adapted from a recipe in the Casserole Cook Book, page 120.
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 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups milk
  • 1 can deviled ham, (2¼ oz / 63 g)

Instructions
 

  • Add everything to a saucepan, heat to just boiling.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, but I am working on a shortcut that should be better value.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Chicken Corn Soup
August 18, 2021 Lee
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Chicken Corn Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
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 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
  • 2 tablespoons butter
  • 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
  • 1 can condensed chicken noodle soup, (10½ oz / 298 g)

Instructions
 

  • Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
  • Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
  • Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
  • Serve and enjoy.

Notes

Fair cost per serving, the soups needed are available in high end markets.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Grilled Corned-beef Sandwiches
August 16, 2021 Lee
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Grilled Corned-beef Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 157.
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 Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 slices light rye bread, Shortcut
  • ½ cup Thousand Island Dressing, Shortcut
  • 6 slices Swiss cheese
  • 6 tablespoons sauerkraut, drained
  • corned beef, cooked or canned, sliced thin
  • butter, room temperature

Instructions
 

  • Spread 6 slices of bread with butter and place buttered side down on parchment paper. Spread each slice with dressing, top each with a slice of cheese, 1 tablespoon of sauerkraut, sliced corned beef, and another slice of bread. Spread butter top of the top slice.
  • Grill in a hot pan until the bottom is golden brown, turn over and grill the other side.
  • Cut each sandwich in half diagonally, serve, and enjoy.

Notes

Fair cost per serving based on the cheese and canned corned beef.
Shortcuts: Light Rye Bread (Bread Machine), Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
California Bacon Burger
August 16, 2021 Lee
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California Bacon Burger

Adapted from a recipe in the Casserole Cook Book, page 157.
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 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ¼ cup BBQ sauce
  • ¾ teaspoon salt
  • dash black pepper
  • 4 slices Canadian bacon
  • 4 hamburger buns, split and buttered
  • 4 slices sharp Cheddar cheese
  • lettuce leaves
  • tomato slices
  • avocado slices
  • 1 recipe Thousand Island Dressing, Link in Notes

Instructions
 

  • Prepare the Thousand Island Dressing if you want to use that.
  • In a mixing bowl, add the beef, BBQ sauce, salt, and dash of pepper. Mix together.
  • Shape into 4 patties.
  • Place patties on the broiler tray and broil 6 minutes, 3-4 inches from heat.
  • Turn patties over, and place the Canadian bacon on the broiler tray. Broil the patties 6 more minutes. Turn the Canadian bacon over after 3 minutes.
  • Add the buns, butter sides up during the last 2-3 minutes to toast them.
  • To assemble. Spread some Thousand Island Dressing on the bottom buns, then the bacon, patty, cheese slice, lettuce, tomato slices, avocado slices. Spread the dressing on the top bun and place on top of the burgers. Serve and enjoy.

Notes

Fair cost per serving depending on where the beef is sourced and whether or not you grind it yourself.
Additional recipe: Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES
Sweet & Sour Tuna
August 11, 2021 Lee
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Sweet & Sour Tuna

Adapted from a recipe in the Casserole Cook Book, page 65.
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
  

  • 2½ cups pineapple chunks, drain and reserve liquid
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup chicken broth, powder or homemade
  • 2 tablespoons vinegar
  • 2 teaspoons light soy sauce
  • ½ teaspoon salt
  • 2 cups green bell pepper, cut into ½ inch wide strips
  • 2 cans tuna, drained, flaked, standard size cans
  • 2 tablespoons butter
  • 2 cans chow mein noodles, (6 oz / 170 g each)

Instructions
 

  • In a mixing bowl, mix together the sugar and cornstarch, then mix in the pineapple liquid, chicken broth, vinegar, soy sauce, and salt.
  • Add the mixture to a large non stick pan, cook and stir until mixture thickens.
  • Add the pineapple, bell pepper, tuna, and butter. Heat for 5-8 minutes, stir often.
  • Serve over chow mein noodles. Enjoy.

Notes

Fair cost based on the noodles, those may be available in western markets.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna
Shrimp Creole
August 11, 2021 Lee
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Shrimp Creole

Adapted from a recipe in the Casserole Cook Book, page 65.
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 5 servings

Ingredients
  

  • 2 tablespoons butter
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 1 clove garlic, minced
  • 2 cups diced tomatoes
  • 1 cup seasoned tomato sauce
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • dash hot pepper sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • 340 grams raw shrimp, peeled, deveined, tails removed, (12 oz / ¾ lb)
  • ½ cup green bell pepper, diced
  • 1 Confetti Rice ring or Parsley Rice ring, Links in Notes

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the onion, celery, and garlic. Cook until tender but not browned.
  • Add tomatoes, tomato sauce, and seasonings. Stir together, simmer for 45 minutes uncovered, stirring occasionally.
  • In a bowl, mix together the cornstarch and cold water, stir into the sauce, and stir until sauce thickens.
  • Add the shrimp and bell pepper, stir together, cover and simmer 5 minutes or until shrimp is pink.
  • Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.

Notes

Fair cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Honolulu Shrimp & Rice
August 11, 2021 Lee
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Honolulu Shrimp & Rice

Adapted from a recipe in the Casserole Cook Book, page 65.
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
  

  • 4 strips bacon, diced
  • 250 grams ground beef, (8 oz)
  • 1 medium onion, finely diced
  • 3 cups cooked rice
  • 2 cups cooked shrimp, peeled, tails removed
  • ⅓ cup celery leaves, minced
  • 1 teaspoon salt
  • ¼ teaspoon dry mustard
  • dash black pepper
  • 2 tablespoons light soy sauce
  • 2 tablespoons butter, and as needed
  • 3 yellow bananas, sliced, not brown bananas

Instructions
 

  • In a large non stick pan, cook the bacon until just crisp.
  • Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
  • Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
  • In a separate pan, melt the butter, brown the banana slices on both sides.
  • Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SEAFOOD - ALL,Seafood - Shrimp/Prawn