Archive for the ‘LEFTOVERS’ Category
Barbecued Pork Sandwiches
August 15, 2021 Lee
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Barbecued Pork Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 148.
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup seasoned tomato sauce
  • ⅓ cup steak sauce
  • 2 tablespoons brown sugar, packed
  • dash salt
  • 2 cups roast pork, thinly sliced, Shortcut
  • 6 hamburger buns, split and toasted

Instructions
 

  • In a medium saucepan, heat the oil, add the onion and cook until tender but not browned. Stir in the tomato sauce, steak sauce, brown sugar, and salt. Bring to boiling.
  • Add the pork and reduce heat to low, simmer 10 minutes.
  • Serve in toasted hamburger buns, enjoy.

Notes

Low cost per serving.
Shortcut: Pork Shoulder/Butt (Pressure Cooker).
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Monday Meat Pie
August 15, 2021 Lee
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Monday Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 148.
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 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2½ cups cooked beef, cut into ½ inch cubes
  • 1½ cups cooked potatoes, cubed, Shortcut
  • 1 cup cooked carrots, sliced, Shortcut
  • ½ cup onion, diced
  • 1 cup sharp Cheddar cheese, shredded
  • 1 tablespoon pimento, chopped
  • ¾ cup beef gravy, leftover if possible, Shortcut
  • ⅔ cup mayo
  • 1 recipe Spoon-bread Topper, Link in Notes

Instructions
 

  • In a large saucepan, add all ingredients except the Topper, mix together and heat to bubbling.
  • Preheat your oven to 200° C (400° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • Prepare the Spoon-bread Topper recipe, link in Notes.
  • When the meat mixture is bubbly, pour into the prepared casserole.
  • Pour the Topper over the hot meat mixture.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Additional Recipe: Spoon-bread Topper.
Shortcuts: Potatoes (Pressure Cooker), Fresh Carrots (Pressure Cooker), Beef Gravy Mix.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Savory Ham & Tomato Casserole
August 15, 2021 Lee
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Savory Ham & Tomato Casserole

Adapted from a recipe in the Casserole Cook Book, page 147.
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 Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 170 grams dry macaroni, (6 oz)
  • 2½ cups diced tomatoes
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ cups cooked ham, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 cup sharp Cheddar cheese, shredded, divided

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until just before tender. Drain well and place in a large mixing bowl.
  • To a medium saucepan, add the tomatoes, celery, onion, bell pepper, salt and pepper. Cook on low heat for 30 minutes, stirring occasionally.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • To the mixing bowl with the macaroni, add the simmered tomatoes, ham, parsley, and ¾ cup of cheese. Mix together.
  • Pour mixture into the prepared casserole.
  • Bake for 1 hour. Sprinkle the remaining ¼ cup of cheese on the casserole, and bake 5 more minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Ham Patties with Sour Cream
August 14, 2021 Lee
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Ham Patties with Sour Cream

Adapted from a recipe in the Casserole Cook Book, page 147.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This flavor of these is very good, but I will make these again and test out using dry bread crumbs. Link to the Shortcut is listed in the Notes section.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Meat Grinder

Ingredients
  

  • 2 cups ground ham, (about 325 g / 11-12 oz ham)
  • ½ cup soft bread crumbs
  • ¼ cup spring onion, sliced
  • ⅓ cup milk
  • 1 egg, lightly beaten
  • dash black pepper
  • vegetable oil, as needed
  • 1 cup sour cream, Shortcut

Instructions
 

  • Since this is a leftover dish, this assumes you have leftover ham. Go ahead and grind your preferred way, I use my electric grinder for this.
  • In a large mixing bowl, add all ingredients except the vegetable oil and sour cream. Mix together.
  • Mix together.
  • Shape mixture into 4 patties and place on a plate, cover and place in the fridge to chill for 1-2 hours.
  • When ready to cook, heat 1-2 tablespoons of oil in a non stick pan, when hot, add patties, working in batches if needed, and brown on both sides.
  • While the patties are browning, heat the sour cream in a small saucepan on low heat until just hot.
  • Serve patties and top with the heated sour cream as desired, enjoy.

Notes

Low cost per serving.
Nice ham slices can be bought at Makro if you do not have ham on hand. If using sliced ham from Makro, the type that comes 6 slices in a package of 1 kilo, use 2 slices. 
Shortcut: Sour Cream.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,LEFTOVERS
Yankee Red Flannel Hash
August 14, 2021 Lee
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Yankee Red Flannel Hash

Adapted from a recipe in the Casserole Cook Book, page 147.
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 4 servings

Ingredients
  

  • 1½ cups cooked corned beef, finely chopped
  • 3 cups cooked potatoes, finely chopped
  • 1½ cups cooked beets, finely chopped, Shortcut
  • ⅓ cup onion, finely diced
  • ⅓ cup milk
  • 1 teaspoon salt
  • 2-3 drops hot pepper sauce
  • 3-4 tablespoons shortening

Instructions
 

  • In a large mixing bowl, add all ingredients except the shortening, lightly toss together.
  • Melt the shortening in a large non stick pan. When hot, add the hash from the mixing bowl, spread out in an even layer.
  • Cook on medium heat until the bottom gets browned and crusty, turn occasionally.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Fresh Beets (Pressure Cooker).
* Best Value $1 or Less per Serving,LEFTOVERS
Sandwiches Stroganoff
August 14, 2021 Lee
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Sandwiches Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 147.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon onion, diced
  • 1 tablespoon butter
  • 1 can beef gravy, ((10½ oz / 298 g / 1¼ cups)
  • ¼ cup sour cream, Shortcut
  • 1 tablespoon dry white wine
  • ¼ teaspoon MSG
  • dash dried basil
  • 6 slices roast beef, leftovers
  • 6 slices toast

Instructions
 

  • In a saucepan, melt the butter, add the onion and cook until tender but not browned. Stir in the gravy, sour cream, wine, and seasonings.
  • Add the roast beef slices and mix together. Cook until heated through, 5-10 minutes.
  • Serve over toast, enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Ham Puffs
August 14, 2021 Lee
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Ham Puffs

Adapted from a recipe in the Casserole Cook Book, page 146.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Meat Grinder
  • Custard Cups (six 6 oz)
  • Oven
  • Baking Sheet

Ingredients
  

  • 1½ cups cooked ham, ground
  • 226 grams sharp Cheddar cheese, ground, (8 oz)
  • 1 small green bell pepper, ground
  • 1 small onion, ground
  • 1¼ cups milk
  • 2 egg yolks, beaten
  • ½ cup saltine crackers, crushed
  • 2 egg whites, beaten to form stiff peaks
  • 1 recipe Mushroom Sauce, Link in Notes

Instructions
 

  • Setup your meat grinder and grind the first 4 ingredients.
  • Preheat your oven to 180° C (350° F), get out six 6 oz custard cups and grease them with butter or cooking spray.
  • In a mixing bowl, add the first 4 ground ingredients and mix together.
  • Stir in the milk, egg yolks, and cracker crumbs.
  • In another mixing bowl, beat the egg whites until stiff peaks form.
  • Fold the egg whites into the ham mixture.
  • Divide mixture among the 6 custard cups.
  • Place cups on a baking sheet and bake for 40-50 minutes or until set.
  • Turn out puffs onto serving plates, top with Mushroom Sauce.
  • Serve and enjoy.

Notes

Low cost per serving.
Additional Recipe: Mushroom Sauce.
* Best Value $1 or Less per Serving,LEFTOVERS
Skillet Hash
August 14, 2021 Lee
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Skillet Hash

Adapted from a recipe in the Casserole Cook Book, page 146.
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 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 cups cooked beef, cut into ½ inch cubes
  • 2 cups potatoes, scrubbed, cut into ½ inch cubes
  • ⅓ cup onion, finely diced
  • ½ cup beef broth
  • ½ teaspoon salt

Instructions
 

  • Melt the butter in a large non stick pan, add remaining ingredients and mix together. Cover and cook on low heat until potatoes are tender, about 15-20 minutes, turning occasionally.
  • Uncover and cook 5 mire minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,LEFTOVERS
Best Oven Hash
August 14, 2021 Lee
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Best Oven Hash

Adapted from a recipe in the Casserole Cook Book, page 146.
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 4 servings

Equipment

  • Meat Grinder
  • Coarse Grinding Plate (aka Wagon Wheel)
  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1½ cups cooked beef, coarsely ground
  • 1 cup cooked potatoes, coarsely ground
  • ½ cup onion, coarsely ground
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon salt
  • dash black pepper
  • 2 teaspoons Worcestershire sauce
  • ⅔ cup evaporated milk
  • ⅓ cup corn flakes, slightly crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • To a mixing bowl, add everything except the corn flakes and butter. Lightly mix together.
  • Pour into the prepared casserole.
  • In a small bowl, mix together the corn flakes and melted butter, sprinkle on top of the hash.
  • Bake for 30 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,LEFTOVERS
Quick Tuna Bake
August 7, 2021 Lee
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Quick Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 142.
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 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 box mac and cheese dinner
  • 3 tablespoons butter, softened
  • 1 cup tomatoes, diced
  • ½ cup milk
  • 2 tablespoons onion, minced
  • 1 egg, lightly beaten
  • 1 can tuna, drained, average size can, up to you
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • dash black pepper
  • 2 tablespoons cornflakes , crushed

Instructions
 

  • Cook macaroni according to package instructions, drain, then mix in the cheese packet from the box and the 3 tablespoons of butter.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • Add remaining ingredients except the crumbs, to the macaroni and mix together.
  • Pour mixture into the prepared casserole, sprinkle with the cornflake crumbs.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I will say low cost as you can use 3 cups of of your homemade mac & cheese in this recipe instead of the much higher cost of the boxed (imported) version. You could even use 3 cups of leftover mac & cheese from another meal. 
 
* Best Value $1 or Less per Serving,LEFTOVERS,Pasta - Mac & Cheese