Archive for the ‘LEFTOVERS’ Category
Hash Peppers
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 bell peppers, any color you want
- 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)
Instructions
- Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
- Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
- Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
- Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
- Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
- Serve and enjoy.
Notes
I will say Low cost per serving as this can be a leftover dish made with homemade hash.
Easy Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream
- 1 tablespoon butter
- ¼ cup green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 1½ cup cooked chicken, diced
- 1 teaspoon Worcestershire sauce
- 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes
Instructions
- In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
- In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
- When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
- Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
- Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.
Notes
Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
Chicken Balls with Mushrooms
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
- Parchment Paper
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk, or chicken broth, Shortcut
- 2 cups cooked chicken, diced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon salt
- dash black pepper
- 6-8 slices white bread
- 1 egg, beaten
- 1 recipe Mushroom Sauce, Link in Notes
Instructions
- Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
- When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
- Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
- Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
- Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
- Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
- Bake for 20 minutes or until heated through and the bread crumbs are toasted.
- While the balls are baking, prepare the Mushroom Sauce.
- To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
Turkey Salad Soufflé
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 Pan (8x8 inch)
Ingredients
- 6 slices white bread
- 2 cups cooked turkey or chicken, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- ½ cup mayo
- ¾ teaspoon salt
- dash black pepper
- 2 eggs, beaten
- 1½ cups milk
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Cube 2 slices of bread, place in the bottom of an 8x8 inch baking dish.
- In a large mixing bowl, add the turkey, vegetables, mayo, salt, and pepper. Mix together.
- Spoon mixture over the bread cubes in the baking pan.
- Trim crusts off the remaining 4 slices of bread and arrange them on top of the turkey mixture.
- In a mixing bowl, mix together the eggs and milk. Pour over the bread in the baking pan. Cover the pan and place in the fridge for at least 1 hour or as long as overnight.
- When ready to bake, preheat your oven to 160° C (325° F).
- Spoon the soup over the top of the bread.
- Bake for 1 hour or until set, sprinkle cheese on top during the last few minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Creamed Turkey
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 butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- 2 cups cooked turkey or chicken, cubed
- 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes
Instructions
- Melt butter in a medium saucepan, whisk in flour. Slowly add milk while whisking. Cook and whisk until sauce thickens.
- Stir in salt, pepper, Worcestershire sauce, and turkey. For a thinner sauce, stir in a little milk at a time.
- Serve in a Hot Corn Ring or over toast points, enjoy.
Notes
Low cost per serving.
Additional recipe: Hot Corn Ring.
Chicken 'n Chips 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.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 cups cooked chicken, cubed
- 2 cups celery, sliced
- ½ teaspoon salt
- ½ teaspoon MSG
- 2 teaspoons onion, grated
- 2 tablespoons lemon juice
- 1 cup mayo
- ½ cup sharp Cheddar cheese, shredded
- 1½ cups potato chips, slightly crushed
Instructions
- Preheat your oven to 220° C (425° F), get out a 1½ quart casserole and grease with butter or cooking spray.
- Add all ingredients, except the cheese and chips, to a mixing bowl, and mix together.
- Pour mixture into the prepared casserole.
- Sprinkle with cheese, and sprinkle the chips around the edge.
- Bake for 15 minutes or until heated through and hot.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Turkey Chop Suey
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
Ingredients
- 1 can bean sprouts, (14 oz / 396 g)
- ½ cup onion, sliced
- 2 tablespoons butter
- 3 cups cooked turkey or chicken, diced, canned - drained
- 1 cup celery, sliced
- ⅔ cup water chestnuts, sliced, drained
- ½ cup turkey or chicken broth
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon MSG
- ¼ cup water
- 2 tablespoons light soy sauce
- hot cooked rice, for serving
Instructions
- Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
- Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
- In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
- Add the bean sprouts and heat through.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Updated on 30 August 2021.
Turkey Curry with Crisp Noodles
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
- 3 tablespoons butter
- 1½ cups apple, peeled, finely diced, Granny Smith or Fuji would be good
- ⅓ cup onion, diced
- 2 tablespoons all-purpose flour
- 1-2 teaspoons yellow curry powder
- 1 teaspoon salt
- 3 cups cooked turkey, coarsely chopped
- chow mein noodles, warmed, for serving
Instructions
- In a large saucepan, melt the butter. Add the apple and onion, cook until tender but not browned.
- Stir in the flour and curry powder.
- Slow stir in milk, cook, stirring constantly until mixture thickens.
- Stir in the salt and turkey. Cook and heat through.
- Serve over warmed chow mein noodles. Enjoy.
Notes
Low cost per serving.
Turkey or Chicken Tetrazzini
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 226 grams dry spaghetti, (8 oz)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup all-purpose flour
- 2½ cups chicken broth, Shortcut
- 1 cup half and half cream
- ¼ cup dry white wine, or chicken broth
- 1¼ teaspoons salt
- ½ teaspoon MSG
- dash black pepper
- ⅔ cups mushrooms, canned, sliced, drained
- ¼ cup green bell pepper, diced
- 2 cups cooked turkey or chicken, diced, Shortcut
- ½ cup Parmesan cheese, shredded
Instructions
- Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
- In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
- Pour that mixture into the baking pan.
- To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
- Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker) provides the broth and chicken.
Creamed Ham
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this in 31 Aug 2021, easy to prepare and excellent in flavor.
Equipment
- Toaster
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- 2½ cups cooked ham, diced
- ¼ cup stuffed green olives, sliced
- 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried.
- 1 teaspoon Worcestershire sauce
- toast, or toast points, for serving
Instructions
- In a saucepan, melt the butter, stir in the flour. Slowly add the milk while stirring. Cook while stirring until sauce thickens.
- Add remaining ingredients, heat through, stirring occasionally.
- Serve over toast or toast points, enjoy.
Notes
Low cost per serving if using leftover ham, Fair cost per serving using ham specifically for this recipe.
Updated on 31 August 2021.
