Archive for the ‘* High Cost $1.51+ per Serving’ Category
Ham & Eggs en Casserole
July 9, 2021 Lee
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Ham & Eggs en Casserole

Adapted from a recipe in the Casserole Cook Book, page 16.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups cooked ham, cubed
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • 1⅓ cups mushrooms, sliced, sautéed
  • 1 can condensed cream of celery soup, Shortcut
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded
  • 5 drops hot pepper sauce
  • 1½ cups soft breadcrumbs

Instructions
 

  • In a 2 quart casserole, layer the ham, eggs, and mushrooms, starting with ham on the bottom and ending with ham on the top.
  • Preheat your oven to 190° C (375° F).
  • In a sauce pan, stir together the soup and milk on medium heat until hot.
  • Add the cheese and stir until it is melted in. Stir in the hot sauce.
  • Pour soup mixture over the casserole.
  • Top with the breadcrumbs.
  • Bake for 25 minutes or until heated through and the crumbs are golden brown.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcuts: Hard Boiled Eggs, Condensed Cream of Celery Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Asparagus Ham Bake
July 9, 2021 Lee
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Asparagus Ham Bake

Adapted from a recipe in the Casserole Cook Book, page 16.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ⅔ cup evaporated milk
  • 2 cups cooked ham, cubed
  • 2 cups cooked rice
  • ½ cup Cheddar cheese, shredded
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 3 tablespoons onion, finely diced
  • 283 grams asparagus spears, fresh or frozen, steamed, drained, (10 oz)
  • ½ cup corn flakes, crushed
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan.
  • Measure the evaporated milk and add water until the measuring cup reads ¾ cup. Pour into a mixing bowl.
  • To the mixing bowl, add the ham, rice, cheese, soup, and onion. Mix together.
  • Spoon ½ of mixture into the baking pan and spread out evenly.
  • Top with the asparagus spears.
  • Add remaining soup mixture onto of the asparagus in an even layer.
  • In a small bowl, mix together the crushed corn flakes and butter. Sprinkle on top of casserole.
  • Bake for 25-30 minutes or until heated through and the top is lightly browned.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Pork Apple Bake
July 9, 2021 Lee
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Pork Apple Bake

Adapted from a recipe in the Casserole Cook Book, page 15.
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
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 4 pork steaks, 1 inch thick
  • salt and pepper, as desired
  • 3 medium apples, unpeeled, cored, cut into 3rds
  • 3 medium onions, cut into ½ inch slices
  • 1 can sweet potatoes, drained, (16 oz / 454 g)

Instructions
 

  • Trim fat from pork steaks, heat the fat in a large non stick pan, cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • Brown the pork steaks in the hot fat on both sides, seasoning with salt and pepper as desired while browning.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • As the pork steaks are browned, place them in the baking pan, overlapping slightly.
  • Place apple pieces and onion slices on each pork steak.
  • Add sweet potatoes on top. Season with salt and pepper as desired. Pour in ½ cup water into the baking pan.
  • Cover and bake for 1 hour. Uncover and bake for another 5-10 minutes or until pork is cooked through.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving as I have not seen canned sweet potatoes, yet. I think the way to make this would be to use homemade sweet potatoes first and use that in this recipe, that would make this Low cost per serving. I do not have a homemade recipe for the sweet potatoes but will be adding one.
Variant: 1. I think pork chops would work well in this recipe, I will try this as well.
* High Cost $1.51+ per Serving,CASSEROLES
Round Steak Supper
July 8, 2021 Lee
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Round Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 14.
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 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (3 quart)

Ingredients
  

  • 1 kilo round steak, 1 inch thick, (2 lb)
  • 2 teaspoons salt
  • dash black pepper
  • all-purpose flour, as needed
  • 6 medium onions, sliced
  • ¼ vegetable oil
  • 3 large potatoes, scrubbed, halved
  • 1 bay leaf
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can French cut green beans, drained, (15 oz / 425 g / 2 cups)

Instructions
 

  • Cut steak into serving size pieces, season with salt and pepper both sides. Roll in flour to coat.
  • Heat the oil in a large non stick pan, when hot, add the onions and cook until tender but not browned, remove onions.
  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Brown the steak on both sides in the pan.
  • Add the steak to the casserole, top with the onions, then potatoes and bay leaf.
  • Pour soup over the top.
  • Cover and bake for 1 hour and 15 minutes.
  • Add the drained green beans and bake another 10-15 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,BEEF
Foil-wrapped Steak Supper
July 8, 2021 Lee
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Foil-wrapped Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 13.
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 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams chuck steak, 1 inch thick, (1½ lb)
  • 1 envelope onion soup mix, Shortcut
  • 3 medium carrots, quartered
  • 2 stalks celery, cut into sticks
  • 3 medium potatoes, scrubbed, halved
  • 2 tablespoons butter
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a baking sheet.
  • Lay out a long sheet of wide foil, about 2½ feet long by 18 inches wide. Place steak in the center of the foil.
  • Sprinkle the soup mix all over the steak.
  • Pile the vegetables on top of the steak.
  • Dot with butter and sprinkle with the salt.
  • Fold the foil up over the vegetables and secure tightly to hold in the moisture.
  • Place on a baking sheet and bake for 1 to 1½ hours or until tender.
  • Serve with sides of your choice.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Beefy Onion Soup Mix.
Variant: 1. To cook on a grill, use two layers of foil and cook over indirect heat. 
* High Cost $1.51+ per Serving,BEEF
Spareribs & Caraway Kraut
July 8, 2021 Lee
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Spareribs & Caraway Kraut

Adapted from a recipe in the Casserole Cook Book, page 13.
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 15 minutes
Cook Time 3 hours
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Dutch Oven

Ingredients
  

  • 1½ kilos pork ribs, cut between each bone
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 3½ cups sauerkraut
  • 2 medium carrots, shredded
  • 1 Granny Smith apple, unpeeled, cored, finely diced
  • 1½ cups tomato juice
  • 2 tablespoons brown sugar
  • 2½ teaspoons caraway seeds

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a Dutch oven or a heavy walled oven safe pot with lid.
  • Season ribs with salt and pepper and set aside.
  • Add all other ingredients to the Dutch oven or pot, stir to mix.
  • Add the ribs, spoon mixture over them.
  • Cover and bake for 2½ to 3½ hours or until ribs are tender. Basting ribs with juices during the last hour.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving but would be great for a once in a while meal. Cost is based on sauerkraut, which is available, I will order through Lazada.
Variant: 1. Replace ribs with pork sausage or brats and serve on buns.
* High Cost $1.51+ per Serving,PORK
Chopstick Veal & Rice
July 8, 2021 Lee
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Chopstick Veal & Rice

Adapted from a recipe in the Casserole Cook Book, page 13.
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 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams veal, (1½ lb)
  • 2 tablespoons shortening
  • 1½ cups onion, diced
  • 1½ cups celery, sliced
  • 1 cup green bell pepper, diced
  • ¼ cup pimento, diced
  • ½ cup dry white rice
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup milk
  • 2 tablespoons light soy sauce
  • 2 cups chow mein noodles

Instructions
 

  • Cut veal into strips 2 inches long and ½ inch wide.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole.
  • Heat the shortening in a large non stick pan, when hot, brown the veal quickly.
  • Add remaining ingredients except the chow mein noodles, stir together.
  • Pour mixture into the casserole.
  • Cover and bake for 1 hour and 15 minutes.
  • Uncover, sprinkle with the chow mein noodles, bake another 5 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use half veal and half pork in place of all veal. 2. To make this low cost per serving, use all pork in place of the veal.
* High Cost $1.51+ per Serving,CASSEROLES,VEAL
Veal Ham Foldovers
July 8, 2021 Lee
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Veal Ham Foldovers

Adapted from a recipe in the Casserole Cook Book, page 13.
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 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Meat Tenderizer Mallet
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 8 veal cutlets, ⅛ inch thick, (about 1¼ lb / 570 g)
  • 8 thin slices ham
  • 8 thin slices Swiss cheese
  • 3 tablespoons butter, melted
  • ½ cup corn flakes, crushed
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup half and half cream
  • 2 tablespoons dry white wine, optional
  • hot cooked rice, for serving

Instructions
 

  • Pound each cutlet to a thin rectangle about 4x7 inches.
  • Cut ham and cheese slices in half. Stack 2 slices of each in the center of each cutlet.
  • Fold veal over to cover ham and cheese.
  • Brush with melted butter and roll each in crushed corn flakes.
  • Preheat you oven to 180° C (350° F), get out a 7x11 baking dish.
  • Place foldovers in the ungreased baking pan.
  • Bake for 30 minutes.
  • While foldovers are baking, in a mixing bowl, mix together the soup, cream, and wine.
  • Pour soup mixture over foldovers, bake for another 30 minutes or until tender.
  • Serve with rice on the side, enjoy.

Notes

High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,VEAL
Sausage Stuffing Towers
July 7, 2021 Lee
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Sausage Stuffing Towers

Adapted from a recipe in the Casserole Cook Book, page 12.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 750 grams bulk pork sausage, (1½ lb), Shortcut
  • 1 cup packaged stuffing, (I need to make this recipe to see how this works and how this is going to work in this.)
  • ¼ cup water
  • 2 tablespoons butter
  • 1 cup Granny Smith apples, peeled, cored, finely diced
  • ½ cup celery, finely diced
  • ¼ cup onion, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons chili sauce
  • ¼ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • 6 spiced crab apples, (I don't think I will find these in Thailand, but I will search for them.)

Instructions
 

  • Shape the sausage into 12 patties, ¼ inch thick.
  • Prepare the stuffing using the water and butter. (I need to verify this step, but if you make before me, please let me know how this step goes.)
  • To the stuffing, add the apple, celery, onion, and seasonings. Toss together.
  • Preheat your oven to 190° C (375° F), get out a shallow baking pan.
  • Place 6 sausage patties in the baking pan.
  • Top each patty with ½ cup stuffing mixture.
  • Place another patty on top of the sausage, use a toothpick in the center of each to help them in place.
  • Bake for 45 minutes or until the sausage is cooked through.
  • Place on serving plates, top each with a spiced crab apple. Serve and enjoy.

Notes

High cost per serving for now as I think the spiced crab apples are going to be very elusive. I will have to research some specialty/Western shops.
Shortcut: Bulk Pork Sausage.
* High Cost $1.51+ per Serving,Pork - Sausage
Stuffed Manicotti
July 6, 2021 Lee
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Stuffed Manicotti

Adapted from a recipe in the Casserole Cook Book, page 9.
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 1 hour
Cook Time 30 minutes
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Sauce

  • 500 grams ground beef, or pork, (1 lb)
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 2 cups water
  • 1½ teaspoons salt
  • dash black pepper
  • 2 tablespoons fresh parsley, chopped
  • 4 teaspoons dried basil
  • 1 teaspoon anise seed

For the Filling

  • 1½ cups cottage cheese, Shortcut
  • ⅓ cup Parmesan cheese, grated
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • dash black pepper

For the Manicotti

  • 250 grams dry manicotti shells, (8 oz)
  • Parmesan cheese, grated

Instructions
 

  • To make the sauce, heat a large non stick pan on medium heat, brown the ground beef or pork until no pink is visible. Drain off excess fat.
  • To the pan add the rest of the Sauce ingredients. Stirring occasionally, simmer uncovered for 45 minutes.
  • In a large mixing bowl, add all the Filling ingredients and mix to combine, set aside.
  • Heat a pot of salted water to boiling, add the manicotti and cook until just tender, drain, run under water to stop the cooking.
  • Preheat your oven to 180° C (350° F), get out a 7x11 baking pan.
  • Pour ½ the Sauce into the baking pan and spread out evenly by gently shaking the pan.
  • Stuff the manicotti pasta using a long spoon or pastry bag, place manicotti in the baking pan on top of the sauce making a single layer.
  • Top with remaining Sauce, sprinkle with Parmesan as desired.
  • Bake for 30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

I call this High cost per serving as I have yet to find manicotti shells in any store I have been to so far, maybe next time up in Bangkok I will look there as there is some gourmet shops that may carry it.
Shortcut: Cottage Cheese.
* High Cost $1.51+ per Serving,PASTA