Archive for the ‘* Best Value $1 or Less per Serving’ Category
Yankee Red Flannel Hash
August 14, 2021 Lee
Leave a comment

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
Leave a comment

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
Leave a comment

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
Leave a comment

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
Leave a comment

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
Supper Omelet
August 13, 2021 Lee
Leave a comment

Supper Omelet

Adapted from a recipe in the Casserole Cook Book, page 95.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 6 eggs
  • ⅓ cup milk
  • ¼ teaspoon salt
  • dash black pepper
  • 1 tablespoon butter
  • 1 recipe Chicken Sauce, Link in Notes

Instructions
 

  • In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.
    Prepare the Chicken Sauce as well.
  • Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
  • When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
  • Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Chicken Sauce.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Creole Rabbit
August 12, 2021 Lee
Leave a comment

Creole Rabbit

Adapted from a recipe in the Casserole Cook Book, page 67.
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

Ingredients
  

  • 4 slices bacon, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ⅔ cup milk
  • ⅔ cup sharp Cheddar cheese, shredded
  • 4-6 slices toast, for serving

Instructions
 

  • Cook the bacon in a large non stick pan until crisp.
  • Add the onion and bell pepper, cook until tender but not browned.
  • Add the tomatoes, salt, pepper, and Worcestershire sauce. Simmer uncovered for 15 minutes.
  • While that is simmering, melt the butter in medium saucepan, whisk in the flour. Slowly stir in the milk, stirring constantly until thickened.
  • Add the cheese and stir until it is melted in. Remove from heat.
  • Slow stir the hot tomato sauce into the cheese sauce.
  • Serve over toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Egg & Cheese Scallop
August 12, 2021 Lee
Leave a comment

Egg & Cheese Scallop

Adapted from a recipe in the Casserole Cook Book, page 67.
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
  

  • ¾ cup bread cubes, ½ inch cubes
  • ¼ cup butter, (½ stick / ¼ block)
  • 6 eggs
  • ⅓ cup milk
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • ¾ cup carrot, shredded
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Melt the butter in a large non stick pan, add the bread cubes and toast them, stirring often.
  • In a mixing bowl, crack in the eggs and beat them with a fork. Add the remaining ingredients and mix with the eggs.
  • Pour egg mixture over the toasted bread cubes. Cover and cook on low heat, stirring occasionally until the eggs are done.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Creamed Eggs a la Asparagus
August 12, 2021 Lee
Leave a comment

Creamed Eggs a la Asparagus

Adapted from a recipe in the Casserole Cook Book, page 66.
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 3 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1¾ cups milk
  • ½ teaspoon salt
  • dash black pepper
  • ½ cup Cheddar cheese, shredded
  • 5 hard boiled eggs, peeled, sliced, Shortcut
  • 1 package frozen asparagus, cooked and drained, (10 oz / 280 g)
  • paprika, as desired
  • toast points, for serving

Instructions
 

  • In a large non stick pan on low heat, melt the butter, whisk in the flour, the gradually stir in milk. Cook, stirring constantly until sauce thickens.
  • Stir in salt, pepper, and cheese, stir until cheese is fully melted.
  • Fold in the egg slices, arrange asparagus on top, sprinkle with paprika.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs a la King
August 11, 2021 Lee
Leave a comment

Eggs a la King

Adapted from a recipe in the Casserole Cook Book, page 66.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup celery, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 1 can condensed cream of celery soup, Shortcut
  • ½ cup milk
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
  • 4 hard boiled eggs, peeled, Shortcut
  • 6 stuffed green olives, sliced
  • hot buttered toast, for serving

Instructions
 

  • Heat the oil in a large non stick pan, add the celery, bell pepper, and onion. Cook until tender but not browned.
  • Stir in the soup, milk, and cheese. Stir until the cheese melts completely.
  • Slice 1 egg, reserve 4 nice slices for garnish, chop what is not reserved, and chop the rest of the eggs as well. Add the chopped eggs and olives to the sauce. Heat through.
  • Serve over hot buttered toast, and garnish servings with a egg slice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken