Archive for the ‘PORK’ Category
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
Hot Dog Bar-B-Q
August 4, 2021 Lee
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Hot Dog Bar-B-Q

Adapted from a recipe in the Casserole Cook Book, page 134.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 bottle spicy ketchup, (14 oz / 306 g / 1¼ cups)
  • 2 tablespoons pickle relish
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • ¼ teaspoon salt
  • dash black pepper
  • 500 grams quality hot dogs, (1 lb, 8-10 count)
  • 8-10 hot dog buns, split and toasted

Instructions
 

  • Cook onion in hot butter until soft but not browned.
  • Stir in ketchup, relish, sugar, vinegar, salt, and pepper.
  • Score the hot dogs, add to the sauce. Simmer until heated through and hot.
  • Serve on toasted buns, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Weiner Towers
August 4, 2021 Lee
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Weiner Towers

Adapted from a recipe in the Casserole Cook Book, page 134.
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. if nothing else, this sounds interesting.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • vegetable oil, as needed
  • 8 slices onion
  • 8 slices tomato, skinless, ½ inch thick slices
  • salt and pepper, as desired
  • 1 small green bell pepper, cut into strips
  • ½ cup celery, sliced on a bias
  • 8 quality hot dogs, sliced in half lengthwise, then crosswise
  • 1 cup sharp Cheddar cheese, shredded
  • paprika
  • French bread, hot, for serving

Instructions
 

  • Add a tablespoon or two of vegetable oil to a large non stick pan, arrange the 8 onion slices in a large non stick pan in a single layer.
  • Top each with a slice of tomato. Top each tomato with 2-3 strips of bell pepper.
  • Divide the sliced celery up among the 8 stacks.
  • Place 2 strips of hot dog on top, then 2 more crossways.
  • Cover and heat the pan slowly for 10-15 minutes. Sprinkle each stack with Cheddar and paprika.
  • Serve with hot French bread, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Bologna Rice Barbecue
August 4, 2021 Lee
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Bologna Rice Barbecue

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

Ingredients
  

  • 1⅓ cups dry par boiled rice, such as minute rice
  • 250 grams bulk bologna, diced to ½ inch cubes, (8 oz)
  • ½ cup spicy ketchup
  • ⅔ cup hot water
  • ⅔ cup mushrooms, sliced, undrained, sautéed or canned
  • ¼ cup onion, finely diced
  • 2 tablespoons green bell pepper, diced
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Add all ingredients to a large non stick pan, cook over medium heat stirring occasionally until hot.
  • Cover, reduce heat and let set for 5 minutes or until the rice is tender.
  • Fluff rice with a fork.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
* Fair Value $1.01 to $1.50 per Serving,PORK,Pork - Sausage
Speedy Chop Suey (Pressure Cooker)
August 4, 2021 Lee
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Speedy Chop Suey (Pressure Cooker)

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. This is written for a 11-12 psi (80 kpa) pressure cooker which are common in Asia, and for those in the US with a 13-15 psi (100 kpa) cooker, the time stated below will still apply. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams pork, or beef, cut into ½ inch cubes, (1 lb)
  • 2 tablespoons butter
  • 1 cup celery, sliced
  • 1 cup onion, sliced
  • 1 cup water
  • ½ teaspoon salt
  • 1⅓ cups mushrooms, sautéed or canned
  • ¼ cup light soy sauce
  • 3 tablespoons cornstarch
  • 2½ cups bean sprouts
  • hot cooked rice, for serving

Instructions
 

  • In a pressure cooker, melt the butter, when hot, brown the pork.
  • Add the celery, onions, water, salt and dash of pepper. Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 5 minutes. After 5 minutes, remove from heat and allow to cool naturally.
  • When zero pressure remains inside pressure cooker, remove the lid. Stir in the mushrooms with their liquid.
  • In a bowl, mix together the soy sauce and cornstarch, slowly stir into the pork mixture. Cook and stir constantly until thickened.
  • Stir in beans sprouts. Cook until sprouts are just wilted.
  • Serve over hot rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Pressure Cooker
Sausage & Sweets
August 4, 2021 Lee
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Sausage & Sweets

Adapted from a recipe in the Casserole Cook Book, page 43.
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 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 6 medium sweet potatoes, cooked, sliced, or 2 cans (16 oz / 454 g each)
  • 2 tablespoons butter, softened
  • ⅓ cup brown sugar

Instructions
 

  • Form sausage into 6 thin patties, brown lightly on each side, drain.
  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 inch baking pan, and grease with butter or cooking spray.
  • Place sweet potatoes in the prepared baking pan.
  • Dot with butter and sprinkle on the brown sugar.
  • Arrange sausage patties on top.
  • Bake for 30-35 minutes or until the sausage is cooked through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Honey Baked Squash
August 3, 2021 Lee
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Honey Baked Squash

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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • butter, melted, as needed
  • ¼ cup honey
  • 12 links sausage, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
  • Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Squash Sausage Bake
August 3, 2021 Lee
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Squash Sausage Bake

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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 2 cups applesauce, Shortcut
  • ground cinnamon, to taste, optional
  • apple slices, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, form the sausage into small balls.
  • Brown the meatballs until almost cooked through. Drain excess fat.
  • Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
  • Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Add a slice of apple to each squash, serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
* Best Value $1 or Less per Serving,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PORK,Pork - Sausage
Squash Casserole
July 24, 2021 Lee
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Squash Casserole

Favorite Recipes page 752, Phyllis Tapp, Little Rock, AR.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 4 cups yellow squash, or zucchini, sliced
  • ½ cup dry bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 eggs, lightly beaten

Instructions
 

  • Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
  • Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
  • To the mixing bowl, add remaining ingredients and mix together well.
  • Spoon into the prepared baking pan and spread out evenly.
  • Bake for 20-25 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES,PORK,Pork - Sausage
Pork Chop Oven Dinner
July 9, 2021 Lee
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Pork Chop Oven Dinner

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 6 servings

Equipment

  • Oven
  • Oven Safe Skillet

Ingredients
  

  • 6 pork chops, ¾ inch thick
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • ½ cup water
  • ¼ cup dry sherry
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon ground cloves
  • 3 peppercorns
  • 1 bay leaf
  • 6 small carrots, peeled, halved lengthwise
  • 6 small potatoes, peeled, halved
  • 1 medium onion, thinly sliced

Instructions
 

  • Trim fat from chops, heat the fat in a large oven safe skillet (cast iron would be perfect for this), cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • In a shallow bowl, mix together the flour, salt, pepper as desired, and garlic powder.
  • Coat chops with flour mixture, add to the skillet and brown each side well. Remove chops as they are browned, work in batches.
  • Preheat your oven to 180° C (350° F).
  • Pour off the excess fat from pan, then add the water, sherry, parsley, cloves, peppercorns, and bay leaf.
  • Add the carrots and potatoes to the pan, season generously with salt and pepper.
  • Arrange the chops on top of the vegetables.
  • Add the onion slices on top of the chops.
  • Cover and bake for 1 to 1¼ hours or until the vegetables are tender.
  • Remove the chops and vegetables to a serving plater.
  • Skim off excess fat, remove the bay leaf and peppercorns. Pour the gravy into a serving bowl.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK