Archive for the ‘* High Cost $1.51+ per Serving’ Category
Beef Potage
August 18, 2021 Lee
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Beef Potage

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

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. 
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Tomato Chili Stew
August 17, 2021 Lee
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Tomato Chili Stew

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 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed bean with bacon soup, (10½ oz / 298 g)
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can chili, without beans, or 1½ cups of leftover chili, (10½ oz / 298 g)
  • 1¼ cups water
  • corn chips, for serving

Instructions
 

  • Add the first 4 ingredients to a saucepan. Heat to boiling, stirring often.
  • Serve and top with corn chips as desired, enjoy.

Notes

High cost as I have not seen the bean with bacon soup, maybe available in the high end stores.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Chipped Beef & Egg Patties
August 12, 2021 Lee
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Chipped Beef & Egg Patties

Adapted from a recipe in the Casserole Cook Book, page 67.
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 15 minutes
Passive Time 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup milk
  • 6 hard boiled eggs, peeled, chopped, Shortcut
  • ½ cup dried beef, chopped
  • 1 tablespoon onion, finely diced
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ cup dry bread crumbs
  • cooking oil, for frying

Instructions
 

  • Melt the butter in a saucepan, whisk in the flour and salt. Add the 1 cup of milk all at once and whisk until thickened. Remove from heat.
  • Stir in the dried beef, eggs, and onion. Place mixture in the fridge for 1½ hours.
  • In shallow bowl, mix together the beaten egg and 1 tablespoon of milk. Places bread crumbs in another shallow bowl.
  • Heat some oil in a large non stick pan.
  • Shape chilled mixture into 3 inch patties, coat with egg mixture then with crumbs.
  • Fry patties until browned, then flip and fry other side, remove.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on the dried beef, which I have not seen, maybe it is available in high end western markets (for probably high end prices).
Shortcut: Hard Boiled Eggs.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned,EGGS - ALL,Eggs - Chicken
Veal Parmesan
August 10, 2021 Lee
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Veal Parmesan

Adapted from a recipe in the Casserole Cook Book, page 62.
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 1 hour
Course Main Dish
Servings 4 servings

Ingredients
  

  • ¼ cup dry bread crumbs
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika
  • dash black pepper
  • 4 veal chops, ¾ inch thick
  • 1 egg, beaten
  • 3 tablespoons vegetable oil
  • 4 medium potatoes, peeled, quartered
  • 1 cup seasoned tomato sauce
  • ½ cup water
  • 1 teaspoon dried oregano, and as needed
  • 4 slices Mozzarella cheese, thin sliced preferred, any slice will work

Instructions
 

  • In a shallow bowl, combine the first 6 ingredients. Beat the egg in another bowl.
  • Heat the oil in a large non stick pan.
  • Dip chops one at a time in the egg, then in the crumbs mixture, then place in the pan. Brown chops on both sides.
  • Place potatoes around the chops.
  • Mix together the tomato sauce and water, pour into the pan around the chops and potatoes. Sprinkle with oregano. Cover and simmer 45-50 minutes or until the chops and potatoes are tender.
  • Place a slice of cheese on each chop, lightly sprinkle with oregano, cover for 5 more minutes.
  • Serve and enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL
Veal Chop Dinner
August 9, 2021 Lee
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Veal Chop Dinner

Adapted from a recipe in the Casserole Cook Book, page 62.
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 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 veal chops, ½ inch thick
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 medium potatoes, sliced thin, about 4 cups
  • 2 medium onions, sliced thin, about 2 cups
  • 3 beef bouillon cubes
  • ¾ cup hot water
  • 1 tablespoon lemon juice

Instructions
 

  • Coat chops in flour on both sides. Heat the oil in a large non stick pan, when hot, brown slowly both sides of the chops.
  • In a bowl, mix together the Parmesan, salt, and black pepper. Sprinkle 2 tablespoons of mixture over the chops.
  • Cover meat with the potato slices and sprinkle with another 2 tablespoons of cheese mixture.
  • Cover the potatoes with the onion, and sprinkle the remainder of the cheese mixture.
  • Measure out the ¾ cup hot water, drop in the beef cubes and dissolve them, stir in the lemon juice, pour over the chops.
  • Reduce heat to low, cover and simmer 40 minutes or until chops and potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL
Steak ‘n Potato Dinner
August 9, 2021 Lee
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Steak 'n Potato Dinner

Adapted from a recipe in the Casserole Cook Book, page 61.
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 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 gram round steak, ½ inch thick, (1½ lb)
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 4 medium potatoes, peeled, cut into ¼ inch slices
  • 2 medium onions, thinly sliced

Instructions
 

  • Cut steak into serving size pieces. Mix together the flour, salt, and pepper, coat the meat in flour mixture.
  • Melt the butter in a large non stick pan, add the beef and brown slowly on medium low heat, takes about 20-30 minutes.
  • Add the broth, cover, and simmer 30 minutes or until the beef is almost tender. Add a little water if needed.
  • Add the potatoes and onion over the meat, season with salt and pepper as desired. Cover and cook on low heat for 35 minutes or until potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

I will say High cost per serving as I am not sure how much a round steak is, I have seen them in high end butcher shops and everything in there was pricey, and I have never seen one in say, a Tesco. I will research this or have a local butcher cut one for me.
* High Cost $1.51+ per Serving,BEEF
Lazy-lady’s Casserole
August 6, 2021 Lee
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Lazy-lady's Casserole

Adapted from a recipe in the Casserole Cook Book, page 139.
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 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon butter
  • 2 cans pork and beans, (16 oz / 454 g)
  • ¼ cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 can luncheon meat
  • 3 slices pineapple, cut in half
  • 1 tablespoon pineapple juice
  • ¼ cup brown sugar
  • 1 tablespoon prepared yellow mustard

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 7x11 baking pan.
  • In a large non stick pan, melt the butter, when hot, add the onion and cook until tender but not browned.
  • Add the pork and beans, ketchup, and the 1 tablespoon of mustard. Bring to a boil.
  • Pour into the baking pan.
  • Cut the luncheon meat into 6 slices, cut slices in half lengthwise to give you 12 strips. Arrange the strips on top of the beans.
  • Arrange the pineapple slices down the center of the pan.
  • In a bowl, mix together the brown sugar, 1 tablespoon of mustard, and the pineapple juice. Spread over the meat and pineapple.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat.
Variant: 1. Place 6 biscuits on each end of the pan and they will cook while the casserole is heating. 
* High Cost $1.51+ per Serving,CASSEROLES,PORK,Pork - Canned
Busy-day Barbecue
August 6, 2021 Lee
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Busy-day Barbecue

Adapted from a recipe in the Casserole Cook Book, page 139.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • ¾ cup onion, diced
  • 2 tablespoons butter
  • 1 cup ketchup
  • ¼ cup sugar
  • ¼ cup Worcestershire sauce
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • dash black pepper
  • 1 can luncheon meat, cut into strips, (12 oz / 340 g)
  • hot cooked rice, for serving

Instructions
 

  • Cook onion in hot butter in a large non stick pan, cook until tender but not browned.
  • Stir in the ketchup, sugar, Worcestershire sauce, vinegar, salt, and pepper as desired.
  • Stir in the luncheon meat. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes to heat through.
  • Serve with hot cooked rice, enjoy.

Notes

High cost per serving based on the luncheon meat.
* High Cost $1.51+ per Serving,PORK,Pork - Canned
Squaw Corn
August 6, 2021 Lee
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Squaw Corn

Adapted from a recipe in the Casserole Cook Book, page 139.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can luncheon meat, cut into cubes, Shortcut
  • 1 tablespoon butter
  • 3 eggs
  • 1 can creamed corn, (16 oz / 454 g)
  • ¼ teaspoon salt
  • dash black pepper

Instructions
 

  • Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
  • Brown the luncheon meat in hot butter in a large non stick pan.
  • Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
  • Serve and enjoy.

Notes

Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,PORK,Pork - Canned
Quick Spanish Rice
August 6, 2021 Lee
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Quick Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 139.
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
  

  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • 1⅓ cups dry par boiled rice, such as Minute Rice
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 cube beef bouillon
  • 1¼ cups hot water
  • 2 cups seasoned tomato sauce
  • 1 can luncheon meat, cut into strips or cubes, (12 oz / 340 g)

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the bell pepper, onion, and rice. Stir constantly until the rice is lightly browned.
  • Dissolve the beef cube in the hot water, add to the pan along with the tomato sauce and luncheon meat. Bring quickly to a boil, then reduce heat to a simmer.
  • Simmer uncovered until the rice is tender, about 5 minutes.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat. I will research this to use hot cooked rice and not par boiled or minute rice.
* High Cost $1.51+ per Serving,SEASONED RICE