Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Scalloped Potatoes with Sausage
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy dish to prepare and can be tailored in many ways to suit your taste. Recipe doubles well, which is how I prepared this and the photos reflect that and that I used some Variants as well. Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups cooked potatoes, cubed
- ½ cup onion, diced
- 2 tablespoons butter
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ⅓ cup milk
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 500 grams smoked sausage links, such as Little Smokies, (1 lb)
- ¾ cup Cheddar cheese, shredded, or American
Instructions
- Peel and cube the potatoes, boil until tender, about 10 minutes, drain.
- While the potatoes are cooking, prep the sausage links by slicing half the sausage, bell pepper, pimento, and onion. (I used chicken cocktail sausages, yellow bell pepper, and omitted the pimento.)
- Cook onion in the melted butter until soft but not browned.
- Stir in the soup and milk, heat through. (I used condensed chicken mushroom soup as variant.)
- Preheat you oven to 180° C (350° F), get out a 1½ quart casserole. (I did double the recipe so I used a 3 quart casserole for this.)
- To the casserole, add the drained potatoes, bell pepper, pimento, and the sliced sausage, toss together.
- Pour soup mixture over the top of the potatoes.
- Top with the shredded cheese.
- Arrange remaining sausage links on top.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the smoked sausages, which I have seen at Macro and I need to price them again.
Shortcut: Condensed Cream of Celery Soup.
Variants: 1. Use Condensed Cream of Chicken Mushroom Soup in place of celery soup. 2. Use any bell pepper color you like. 3. In the US, the Little Smokies would be perfect in this, in Thailand, the chicken cocktail sausages work very well. 4. Use Japanese Arabiki sausage (cooked) in place of cocktail sausage.
Honey Baked Squash
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.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- butter, melted, as needed
- ¼ cup honey
- 12 links sausage, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
- Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
- While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
- Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Serve and enjoy.
Notes
I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
Squash Sausage Bake
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.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 2 cups applesauce, Shortcut
- ground cinnamon, to taste, optional
- apple slices, for garnish
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
- Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
- While the squash is baking, form the sausage into small balls.
- Brown the meatballs until almost cooked through. Drain excess fat.
- Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
- Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Add a slice of apple to each squash, serve and enjoy.
Notes
I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
Shrimp Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked shrimp, diced
- 6 small green bell peppers, or 3 medium
- 1 can seasoned tomato sauce, (15 oz / 435 g)
- 2 cups cooked rice
- 1 cup mayo
- 2 tablespoons onion, diced
- salt and pepper, as desired
Instructions
- For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
- Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
- Bake for 30 minutes.
- Place peppers on a serving plate, spoon sauce over them, serve and enjoy.
Notes
Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
Vegetable Meat Pie
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.
Equipment
- Oven
- Pie Dish (8 inch)
Ingredients
- 340 grams ground beef, (¾ lb / 12 oz)
- ¾ cup dry breadcrumbs
- ¼ cup onion, finely diced
- 1 tablespoon green bell pepper, finely diced
- 1 teaspoon salt
- ½ dried bay leaf, finely crushed or ⅛ teaspoon ground bay leaf
- dash dried thyme
- 1 egg, beaten
- 1 can seasoned tomato sauce, (8 oz / 226 g / 1 cup), Shortcut
- 2 cups frozen mixed vegetables, thawed, or canned - drained
- 1 teaspoon garlic salt
Instructions
- Preheat your oven to 180° C (350° F), get out a 8 inch pie dish and grease with butter or cooking spray.
- In a mixing bowl, add the first 7 ingredients, mix together well.
- In a small bowl, mix together the egg and ½ of the tomato sauce. Mix into the meat mixture.
- Press mixture into the prepared pie dish on the bottom and sides to make the pie 'crust'.
- Bake for 10 minutes.
- Season the drained vegetables and place in the 'crust'.
- Spoon on remaining tomato sauce.
- Bake for 25 minutes.
- Let pie rest for 5 minutes, then slice, serve, and enjoy.
Notes
Fair cost per serving based on beef being used.
Shortcut: Tomato Sauce.
Deviled Egg & Ham Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- ¼ cup mayo
- 1 teaspoon prepared yellow mustard
- ½ teaspoon salt
- black pepper, as desired, to taste
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- 1 cup cooked ham, diced
- 1 cup frozen peas
- ½ cup dry bread crumbs
- 2 tablespoons butter, melted
- hot cooked rice, or toast points, for serving
Instructions
- Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
- Preheat your oven to 190° C (375°).
- Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
- Pour mixture over the eggs.
- In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
- Bake for 15 minutes.
- Serve with rice or over toast points, and enjoy.
Notes
Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
Swiss Pies
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.
Equipment
- Oven
Ingredients
- 6 slices bacon
- 1 cup onion, diced
- 2 eggs, lightly beaten
- ¾ cup sour cream, Shortcut
- ½ teaspoon salt
- dash black pepper
- 2½ cups Swiss cheese, cut into ½ inch cubes, (12 oz / 340 g)
- 6 tart shells, unbaked, (4 inch size)
- chives, chopped, for garnish
Instructions
- In a non stick pan, fry the bacon until crispy, drain on paper towels. Crumble the bacon.
- Pour out all but 2 tablespoons of bacon fat, add the onion and cook until tender but not browned, drain.
- Preheat your oven to 190° C (375° F), arrange 6 tart shells on a baking sheet.
- In a mixing bowl, add the crumbled bacon, onion, eggs, sour cream, cheese, salt, and pepper. Mix together.
- Divide mixture among the tart shells.
- Bake for 25-30 minutes, or until a knife inserted halfway from the edge to the center comes out clean.
- Sprinkle with chives, serve and enjoy.
Notes
Fair cost per serving based on the cheese. For the tart shells, I have not seen them in stores but I would assume they are here, and as last resort you can make yourself using tart pans and homemade pie crust.
Shortcut: Sour Cream.
Swiss Cheese Onion Pie
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.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 cup rusk, finely crushed
- 2 tablespoons poppy seeds
- ¼ cup butter, melted
- 3 cups onion, thinly sliced, (about 3-4 medium onions)
- ¼ cup butter, (½ stick / ¼ block)
- 2 cups Swiss cheese, shredded, (8 oz / 226 g)
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- dash black pepper
- 3 eggs, lightly beaten
- 1 cup milk, scalded
- chives, chopped, for garnish
Instructions
- Preheat your oven to 180° C (350° F), get out a 9 inch pie dish.
- In a mixing bowl, add the first 3 ingredients and mix together.
- Press mixture firmly in a 9 inch pie dish, bottom and sides.
- Bake for 10 minutes, let cool.
- In a large non stick pan, melt the ¼ cup butter, when hot, add all the onion. Cook until tender but not browned.
- Place onion in the cooled pie dish.
- Preheat the oven again, this time to 160° (325° F).
- In a mixing bowl, add the cheese, flour, salt, and pepper as desired. Mix together.
- Add the eggs and milk, mix together.
- Pour mixture on top of the onions.
- Bake for 40 minutes or until set. Sprinkle chives on the top and let casserole rest 5-10 minutes.
- Slice, serve, and enjoy.
Notes
Fair cost per serving due to the cheese.
Three-cheese Lasagna
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 170 grams dry wide egg noodles, (6 oz)
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- 1 egg, beaten
- 1½ cups cottage cheese, Shortcut
- 1 teaspoon salt
- 225 grams Mozzarella cheese, sliced
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the noodles in a pot of boiling salted water until just tender. Drain.
- Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
- In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Place ½ the drained noodles in the prepared baking pan.
- Top that with ½ the spaghetti sauce.
- Top that with ½ the cottage cheese mixture.
- Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
- Repeat in the same order, ending with the Parmesan.
- Bake for 30 minutes. Let rest for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix.
Swiss Onion Bake
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups onion, sliced
- 2 tablespoons butter
- 5 hard boiled eggs, peeled, sliced, Shortcut
- 2 cups Swiss cheese, shredded
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¾ cup milk
- ¼ teaspoon black pepper
- 8 slices French bread, ½ inch thick, buttered
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft but not browned.
- Spread onions in the bottom of the baking pan.
- Top onions with egg slices.
- Top eggs with the cheese.
- In a saucepan, add the soup, milk, and black pepper, heat, stirring until the mixture is smooth.
- Drizzle the soup mixture over the casserole, be sure some seeps down to the bottom.
- Arrange bread slices on top, overlapping them along the center of the pan.
- Bake for 20 minutes or until hot, then broil to toast the bread.
- Serve and enjoy.
Notes
Fair cost per serving.
