Archive for the ‘* High Cost $1.51+ per Serving’ Category
Salmon Salad II
I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish so I experimented and made this for my dinner. This is the second version I came up with and made this on 19 Jan 2022, and it is delicious.
Ingredients
- ½ can salmon, drained, (15 oz / 425 g can)
- ¼ medium onion, diced
- 2 teaspoons Dijon mustard
- ⅛ teaspoon black pepper
- 1 tablespoon cappers, drained
- mayo, about 2 heaping tablespoons, or as desired
- 4 slices bread, plain or toasted and buttered, totally up to you
Instructions
- First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
- Add the mustard, black pepper, and capers, and add about a heaping tablespoon of mayo. (I took the photo before adding the capers, my mistake.)
- Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
- Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.
Notes
High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.
Variant: 1. Add a chopped hard boiled egg.
Salmon Salad I
I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish or yellow curry powder, so I got to experiment with this. This is the first version I came up with, made on 19 Jan 2022, and this is tasty!
Ingredients
- ½ can salmon, drained, (15 oz / 425 g can)
- ¼ medium onion, diced
- ½ teaspoon yellow curry powder
- ⅛ teaspoon garlic powder
- mayo, about 2 heaping tablespoons, or as desired
- 4 slices bread, plain or toasted and buttered, totally up to you
Instructions
- First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
- Add the curry powder and garlic powder, and add about a heaping tablespoon of mayo.
- Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
- Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.
Notes
High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.
Variant: 1. Add a chopped hard boiled egg.
Smoked Cornish Game Hens
My Dad recently purchased a smoker, so I figured a great way to help break it in is to smoke some Cornish game hens. I found a few recipes and settled on tailoring the one here. I made these on 15 Sep 2021, and they are absolutely delicious hens!
Equipment
- Smoker
Ingredients
- 4 Cornish game hens, whole, thawed
For the Brine - this is for 1 container for 2 hens
- 2 quarts water, (8 cups)
- ½ cup kosher salt
- ½ cup brown sugar, packed
For the Rub - this is for 4 hens.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt, table or kosher works fine
- 2 tablespoons black pepper
- 1 tablespoon dried thyme
- 2 tablespoons smoked paprika
Instructions
- Rinse the thawed hens inside and out, remove giblets if they come with those. Cut off any excess has around the cavity opening. This is 2 of the 4 hens I used, I was checking the size of the mixing bowl to brine them.
- For the brine, I used a 3 quart mixing bowl that held 2 hens. To the empty container, add the water, salt, and brown sugar listed for the Brine and stir until the salt and sugar are dissolved, add 2 hens to the brine. Repeat with the second bowl and the brine ingredients as listed. Let hens brine for 2 hours.
- While the hens are brining, add the Rub ingredients to a bowl and mix together. Set aside until the hens are brined.
- About 20-30 minutes before the time is up for the brining, preheat your smoker to 225° F (110° C), use wood chips of your choice, I used apple wood chips.
- Remove the hens from the brine and rinse under running water. Pat dry with paper towels place breast side up on a tray. Rub all over with the dry rub mix you prepared, turn hens over and rub the backside, place hens breast side down on a tray.
- Place the hens in the smoker, breast side down, exactly as they were sitting on the tray.
- Smoke for 1½ to 2 hours, checking the internal temp of a hen at 1½ hours, target temp is 74° C (165° F), continue smoking for another 30 minutes if the temp is below the target.
- Carefully remove the hens from the smoker and place in a baking pan, let hens rest for 5-10 minutes.
- Place a hen, breast side up for presentation, on each serving plate. Serve with sides of your choice, and enjoy.
Baked 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 (9x13 inch)
Ingredients
- 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
- 1 clove garlic, minced
- 1 tablespoon dried parsley, crushed
- 1 tablespoon dried basil, crushed
- 1½ teaspoons salt
- 1 can whole tomatoes, (16 oz / 454 g / 2 cups)
- 2 cans tomato paste, (6 oz / 170 g each)
- 280 grams dry lasagna noodles, (10 oz)
- 3 cups cottage cheese, Shortcut
- 2 eggs, beaten
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons dried parsley, crushed
- ½ cup Parmesan cheese, grated
- 500 grams Mozzarella cheese, thin sliced, (1 lb)
Instructions
- In a large saucepan, add the sausage and brown until no more pink is visible, pour off fat.
- Add the next 6 ingredients. Stir together. Simmer uncovered for 30 minutes to blend flavors, stir occasionally.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under up cold water, drain.
- In a mixing bowl, add the cottage cheese, eggs, seasonings, salt, pepper, parsley, and Parmesan cheese. Mix together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Spread ½ the cottage cheese mixture over the noodles.
- Add ½ the Mozzarella slices over the cottage cheese.
- Spread ½ the meat sauce over the Mozzarella slices.
- Repeat the layers.
- Bake for 30 minutes. Let rest for 10 minutes for the filling to start to set up.
- Cut into squares, serve, and enjoy.
Notes
This is borderline between Fair and High cost per serving based on the cheese used, but with 12 servings, that stretches it out pretty good. The cottage cheese shortcut will certainly save you money, and it is easy.
Shortcuts: Italian Sausage, Cottage Cheese.
Jiffy Tamale Chili
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.
Ingredients
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon butter
- 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcuts
- 1 can tamales, (16 oz / 454 g)
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
- Add the chili and mix in.
- Remove the wrappers from the tamales, arrange on top of the chili like a wagon wheel. Cover for 10-15 minutes to heat through.
- Sprinkle with the cheese.
- Serve and enjoy.
Notes
High cost per serving based on the canned tamales. For the chili, here is three shortcuts or feel free to use your own.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
Lobster Supreme
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.
Ingredients
- 1 package frozen artichoke hearts, (10 oz / 283 g)
- 1 bay leaf
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup half and half cream
- 2 tablespoons dry white wine
- ½ cup sharp Cheddar cheese, shredded
- 1 tablespoon onion, diced
- dash garlic salt
- 1 cup cooked lobster meat, cubed
- 4 recipe Pastry Petal Cups, for serving, Link in Notes
Instructions
- Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
- Prepare the pastry petal cups.
- In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
- Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
- Add the artichoke hearts and lobster meat, heat through.
- Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.
Notes
High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
Chafing Chuck
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.
Ingredients
- 1 package frozen lima beans, cooked, drained, (10 oz / 283 g)
- 500 grams ground beef, (1 lb)
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 1½ tablespoons sugar
- 1 teaspoon MSG
- 2 tablespoons light soy sauce
- 2-3 drops hot pepper sauce
- ½ cup water
- 1 tablespoon prepared horseradish
- hot buttered French bread, for serving
Instructions
- Cook the lima beans per package instructions, drain, set aside.
- In a mixing bowl, add the beef, garlic, cornstarch, sugar, MSG, soy sauce, hot pepper sauce, and water. Mix together.
- Heat a large non stick pan, cook the meat mixture, breaking it up with a spatula until browned. Drain excess fat.
- Mix in the lima beans and horseradish, stir until heated through.
- Serve with hot buttered French bread, enjoy.
Notes
High cost per serving based on the beef and lima beans.
Variant: 1. Serve over toast points.
Veal Stew with Cornmeal Dumplings
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.
Ingredients
- 750 grams veal stew meat, cut into 1 inch cubes, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups, tomato juice, Shortcut
- 2 teaspoon salt
- 1½ teaspoons MSG
- 4-6 dashes hot pepper sauce
- dash black pepper
- 1 cup potatoes, peeled, diced
- ½ cup celery, sliced
- ½ cup onion, diced
- 1 recipe Cornmeal Dumplings, Link in Notes
Instructions
- Place the flour in a shallow bowl, flour all the veal cubes. Heat the oil in a pot, when hot, brown the veal on all sides.
- Add the tomato juice and seasonings, stir. Set heat to low, cover, and simmer for 1 hour.
- Add the vegetables, cover and simmer another 30 minutes or until the vegetables are almost done.
- Just before the 30 minutes is done, prepare the Cornmeal Dumplings.
- Drop dumpling batter by rounded tablespoons onto the hot stew. cover and steam for 10 minutes or until dumplings are cooked.
- Serve and enjoy.
Notes
High cost per serving, I am not sure where veal is sold or even how much it costs.
Additional Recipe: Cornmeal Dumplings.
Shortcut: Tomato Juice.
Fish Chowder
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.
Ingredients
- ¼ cup bacon, diced
- 1 cup potato, finely diced
- ¾ cup onion, finely diced
- 570 grams whitefish fillets, cut into ¼ to ½ inch cubes, (1¼ lb)
- 2 cups water
- 2-3 cups half and half cream
- salt and black pepper, to taste
Instructions
- In a mixing bowl, add the onion and potato, mix together.
- In a pot, add the bacon and fry until browned, remove the bacon to a plate, leave fat in the pot.
- Ad a layer of potato mixture to the pot, then a layer of fish, repeat until all is used and in the pot.
- Top with the bacon and a black pepper as desired. Pour in the water.
- Place the pot on low heat, cover, and simmer for 1 hour.
- Stir and then stir in 2-3 cups of cream depending on the consistency you desired. Taste and season with salt and black pepper as desired.
- Serve and enjoy.
Notes
High cost per serving just based on the amount of cream.
Variant: 1. Run the potato, onion, and fish through a grinder with a coarse (wagon wheel) plate attached then proceed as directed.
Beef Potage
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.
Ingredients
- ½ cup fresh mushrooms, sliced
- ½ cup green bell pepper, cut into strips
- 1 tablespoon butter
- 1 can condensed beef noodle soup, (10½ oz / 298 g)
- 1 can condensed beef vegetable soup, (10½ oz / 298 g)
- 1¾ cups water
Instructions
- In a saucepan, melt the butter, cook the mushrooms and bell pepper until soft but not browned.
- Add the soups and water, stir to mix. Heat to just boiling.
- Ladle into bowls, serve and enjoy.
Notes
High cost per serving due to the soups, not sure of their availability.
