Archive for the ‘* High Cost $1.51+ per Serving’ Category
Garden Skillet Meal
August 6, 2021 Lee
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Garden Skillet Meal

Adapted from a recipe in the Casserole Cook Book, page 138.
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 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • 3 tablespoons butter
  • 1½ cups fresh cut corn
  • 2-3 onions, cut into thick slices
  • 2 green bell peppers, cut into strips
  • 2-3 tomatoes, quartered
  • dash dried basil, as desired
  • salt and pepper, as desired

Instructions
 

  • Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
  • Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
  • Stir in the bell pepper, cover and cook 3 minutes.
  • Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
  • Serve and enjoy.

Notes

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

Adapted from a recipe in the Casserole Cook Book, page 138.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups applesauce, Shortcut
  • ¼ teaspoon ginger
  • 1 can luncheon meat, (12 oz / 340 g)
  • whole cloves, as needed
  • 3 cups yams, canned, drained
  • ½ cup apricot jam
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 7x11 inch baking pan.
  • Mix together the applesauce and ginger, spread on the bottom of baking pan.
  • Cut the luncheon meat into 8 slices, lightly score each slice, and stud with cloves as desired.
  • Arrange the yams and meat slices on top of the applesauce.
  • Mix together the jam, mustard, salt, and water. Spread over meat and potatoes.
  • Bake for 25 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost based on the luncheon meat, still researching that as well as a shortcut for the yams.
Shortcut: Applesauce (Slow Cooker).
* High Cost $1.51+ per Serving,PORK,Pork - Canned
13-minute Banquet
August 5, 2021 Lee
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13-minute Banquet

Adapted from a recipe in the Casserole Cook Book, page 138.
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

Ingredients
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • whole cloves, as needed
  • 1 tablespoon butter
  • 1 can yams, drained, (11 oz / 311 g)
  • salt, as desired
  • ⅓ cup peach preserves, or pineapple preserves

Instructions
 

  • Slice luncheon meat into 8 slices, stud with whole cloves as desired.
  • Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
  • Push the meat to the side and add the yams. Sprinkle with salt as desired.
  • Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
  • Serve and enjoy.

Notes

High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.
* High Cost $1.51+ per Serving,PORK,Pork - Canned
Pizza Hash
August 5, 2021 Lee
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Pizza Hash

Adapted from a recipe in the Casserole Cook Book, page 137.
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

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 cup seasoned tomato sauce
  • ⅔ cup mushrooms, canned or fresh sautéed
  • ½ teaspoon garlic salt
  • ½ teaspoon dried oregano, crushed
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Chill the can of corned beef hash to firm it up, makes for easier slicing.
  • Preheat your oven to 190° C (325° F), get out a 7x11 inch baking pan.
  • Slice the corned beef hash into 6 pieces, and arrange in the baking dish. Sprinkle each slice with the cheese.
  • In a bowl, mix together the tomato sauce, mushrooms, garlic salt, and oregano. Spoon over each slice of hash. Sprinkle with Parmesan cheese.
  • Bake for 20 minutes or until hot.
  • Serve two 'pizzas' per serving, and enjoy

Notes

High cost based on the price of the hash. 
* High Cost $1.51+ per Serving,Beef - Canned
Baked Corned Beef Burgers
August 5, 2021 Lee
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Baked Corned Beef Burgers

Adapted from a recipe in the Casserole Cook Book, page 137.
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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef, finely chopped, (12 oz / 340 g)
  • ½ cup green bell pepper, finely diced
  • ½ cup onion, finely diced
  • ½ cup mayo
  • dash black pepper, as desired
  • 1 egg, beaten
  • 1 tablespoon water
  • ¾ cup dry breadcrumbs, Shortcut
  • ¼ cup vegetable oil
  • 3 slices American cheese
  • 1 can condensed cream of mushroom soup, Shortcut
  • ⅓ cup milk
  • 3 large English muffins, split and toasted

Instructions
 

  • in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
  • Shape into 6 patties.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
  • Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
  • Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
  • In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
  • Pour the hot soup in the baking pan around the patties.
  • Bake for 12-15 minutes or until heated through.
  • Serve on hot toasted English muffins, enjoy.

Notes

High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
* High Cost $1.51+ per Serving,Beef - Canned,BURGERS & SANDWICHES
Ham Sandwich, Spring Style
August 5, 2021 Lee
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Ham Sandwich, Spring Style

Adapted from a recipe in the Casserole Cook Book, page 136.
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 8 open face sandwiches

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 8 slices bread, thick sliced, toasted
  • prepared yellow mustard
  • 2 cans deviled ham, (4½ oz / 127 g each)
  • 8 slices American cheese
  • 1 packages frozen asparagus, cooked, drained, buttered, (10 oz / 283 g each)
  • ½ cup mayo
  • 1½ teaspoons prepared yellow mustard

Instructions
 

  • Trim off crusts from toasted bread, spread with yellow mustard, spread with deviled ham.
  • Top each with a slice of cheese, cut in half diagonally and place on a baking sheet.
  • Preheat your oven to 200° C (400° F), while oven is heating, add the mayo and 1½ teaspoons of mustard to a small saucepan. Place on very low heat, stir continuously until until heated, remove from heat.
  • Bake the sandwiches for 3-5 minutes or until the cheese starts to melt.
  • Arrange the buttered asparagus in the center of a serving plater, place sandwiches around the edge of the plater.
  • Serve with the mustard sauce, enjoy.

Notes

High cost per serving due to the deviled ham but I am going to work up a shortcut for that and will post here.
* High Cost $1.51+ per Serving,BURGERS & SANDWICHES
Deviled Ham Hot Lunch
August 5, 2021 Lee
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Deviled Ham Hot Lunch

Adapted from a recipe in the Casserole Cook Book, page 136.
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 Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Snack
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 can tiny whole potatoes , drained, (16 oz / 454 g)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 1 can deviled ham, (4¼ oz / 120 g), Shortcut

Instructions
 

  • Melt the butter in a non stick pan, add the potatoes and move them around to coat with butter.
  • Sprinkle the celery and onion over the potatoes.
  • Drop deviled ham spread by teaspoonfuls in between potatoes. Heat until hot throughout.
  • Serve and enjoy.

Notes

Fair cost per serving using the shortcut.
Shortcut: Andy's Devilish Ham Spread.
* High Cost $1.51+ per Serving,5 Ingredients or Less,POTATOES
Chipped Beef Chow Mein
August 4, 2021 Lee
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Chipped Beef Chow Mein

Adapted from a recipe in the Casserole Cook Book, page 133.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 jars dried beef, coarsely torn, (2.25 oz / 63 g each)
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed chicken with rice soup, (10½ oz / 298 g)
  • 1 package frozen asparagus, cooked and drained, (10 oz / 283 g)
  • 2 cups chow mein noodles, heated, for serving

Instructions
 

  • Cook the dried beef in butter until slightly crisp.
  • Stir in the soups and simmer 5 minutes.
  • Stir in asparagus and cook to heat through.
  • Serve over heated chow mein noodles. (For the US, the noodles would normally be the fried hard noodles that come in a cannister, for Asia, go with hot cooked egg noodles or lo mein noodles.)

Notes

I will say high cost as I have not seen jarred dried beef in stores I go to, it may be available in larger western markets. For the US, the noodles would normally be the fried hard noodles that come in a cannister and I have not seen them in Asia, go with hot cooked egg noodles or lo mein noodles.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned
Hash-stuffed Onions
August 2, 2021 Lee
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Hash-stuffed Onions

Adapted from a recipe in the Casserole Cook Book, page 41.
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 Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium Bermuda onions, or red onions, I need to research this
  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sweet pickle, diced
  • 1 can seasoned tomato sauce, (8 oz / 227 g)

Instructions
 

  • Cut of root end of onions and cut off just a bit of the top end then peel them.
  • Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
  • Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
  • Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
  • Stuff onions with the hash and place them upright in the baking pan.
  • Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
  • Pour sauce over the onions in the pan.
  • Bake for 30 minutes or until onions are tender.
  • Serve and enjoy.

Notes

I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.
* High Cost $1.51+ per Serving,5 Ingredients or Less,CASSEROLES
Artichokes with Crab Stuffing
August 2, 2021 Lee
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Artichokes with Crab Stuffing

Adapted from a recipe in the Casserole Cook Book, page 41.
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 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups crab meat, canned or fresh cooked and picked, drained
  • 1 cup Swiss cheese, cubed
  • ⅓ cup green bell pepper, diced
  • ¼ cup onion, finely diced
  • 1 teaspoon salt
  • ½ cup mayo
  • 2 teaspoons lemon juice
  • 5 cooked medium artichokes

Instructions
 

  • In a mixing bowl, break the crab meat up, toss with the cheese, bell pepper, onion, and salt.
  • Mix together the mayo and lemon juice, add to the crab mixture and toss together.
  • Remove the small leaves from the center of the artichokes, then carefully remove the choke (the center, feather part at the bottom, but not the heart - I had to research what the 'choke' was). This will make the artichoke like a cup.
  • Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan, you may need a larger one depending on how big the artichokes are.
  • Fill artichokes with the crab mixture and place in the baking pan. Add 1 inch of water to the pan.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I am going to say High cost per serving as I have never seen artichoke in Thailand in any of the stores I have been in, but they may be available in the larger western markets.
* High Cost $1.51+ per Serving,CASSEROLES