Archive for the ‘* Best Value $1 or Less per Serving’ Category
Curried Egg Biscuit Topper
August 11, 2021 Lee
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Curried Egg Biscuit Topper

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 tube refrigerated biscuits, or feel free to make your own
  • ¼ cup shortening
  • 1 tablespoon onion, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon yellow curry powder
  • ½ teaspoon sugar
  • 2½ cups milk
  • 1 can peas, drained, (16 oz / 454 g / 2 cups)
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • ½ teaspoon lemon juice

Instructions
 

  • Prepare the biscuits according to the package instructions.
  • In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
  • Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
  • Stir in the peas, egg slices, and lemon juice. Heat through.
  • Serve over hot split biscuits, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Creamed Chicken or Turkey
August 10, 2021 Lee
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Creamed Chicken or Turkey

Adapted from a recipe in the Casserole Cook Book, page 64.
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 8 servings

Ingredients
  

  • ½ cup onion, finely diced
  • ⅓ cup butter, (⅓ block)
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth, or turkey broth, Shortcut
  • 1½ cup half and half cream
  • 2 teaspoons salt
  • 1 teaspoon MSG
  • 2 egg yolks, slightly beaten
  • 3 cups cooked chicken, or turkey, diced
  • 1⅓ cups mushrooms, sliced and drained, canned or sautéed
  • 1 Confetti Rice ring or Parsley Rice ring, Links in Notes

Instructions
 

  • In a large non stick pan, melt the butter. Cook onion until soft but not browned.
  • Stir in the flour, then slowly stir in the broth and cream. Stir in seasonings. Cook and stir on medium heat until mixture thickens.
  • Light beat yolks in a bowl, scoop out a small amount of mixture from the pan and stir into the yolks, then stir yolks into the pan and cook for 1 minute.
  • Add the chicken and mushrooms, cook until just heated through.
  • Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.

Notes

Low cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Liver Stroganoff
August 10, 2021 Lee
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Chicken Liver Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 63.
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 18 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups onion, thinly sliced
  • 250 grams chicken livers, cut each liver in half, (8 oz / ½ lb)
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • dash black pepper, as desired
  • 1 cup sour cream, Shortcut
  • cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the onion, cook until softened but not browned.
  • Add the chicken livers, season with the paprika, salt, and black pepper as desired. Cover and cook on low heat until livers are tender and just cooked through, a little pink inside is actually perfect.
  • Stir in the sour cream, heat through.
  • Serve over rice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,Chicken - Giblets
Company Chicken & Potatoes
August 10, 2021 Lee
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Company Chicken & Potatoes

Adapted from a recipe in the Casserole Cook Book, page 63.
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 45 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • 1 cup chicken broth, Shortcut
  • 2 tablespoons all-purpose flour
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 4 medium potatoes, peeled, quartered, cooked
  • 3 tablespoons dry white wine, or sherry
  • black pepper, as desired

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the chicken pieces and brown on all sides.
  • Push the chicken to one side of the pan, blend in the flour into the fat, then stir in the broth. Cook and stir until mixture thickens.
  • Add the onion and garlic and mix with the chicken. Cover and simmer 30 minutes or until chicken is tender.
  • While the chicken chicken is simmering, cook potatoes in a pot of boiling water until fork tender, drain.
  • When the chicken is tender, add the potatoes to the pan and stir in the wine and season with black pepper as desired. Cook to warm through the potatoes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spanish-style Chicken Skillet
August 10, 2021 Lee
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Spanish-style Chicken Skillet

Adapted from a recipe in the Casserole Cook Book, page 63.
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 4 servings

Ingredients
  

  • 1 kilo chicken quarters, legs and thighs separated, (2 lb)
  • salt and black pepper, as desired
  • 3 tablespoons cooking oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup tomato juice
  • 2 cups chicken broth, divided, Shortcut
  • 1 cup dry white rice, rinsed
  • 2 cups frozen peas, thawed
  • ¼ cup pimento, coarsely chopped

Instructions
 

  • Heat the oil in a large non stick pan. Season chicken with salt and pepper as desired, brown in hot oil.
  • Add the onion and garlic, cook until the onion is tender.
  • Add the tomato juice and ½ cup of broth. Cover and simmer 20 minutes.
  • Add the rice and remaining 1½ cups of broth. Cover and simmer an additional 20 minutes.
  • Add the peas and pimento, simmer another 5 minutes or until the peas are tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Gourmet Chicken with Noodles
August 10, 2021 Lee
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Gourmet Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 63.
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
  

  • ⅓ cup onion, diced
  • 1 tablespoon butter
  • 3 cups dry egg noodles
  • 2¾ cups chicken broth, Shortcut
  • ½ teaspoon lemon peel, grated
  • ½ teaspoon MSG
  • 1 teaspoon salt
  • 2 tablespoons dry white wine, or sherry
  • 1 cup sour cream, Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup toasted slivered almonds
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a pot, melt the butter. Add the onion and cook until tender but not browned.
  • Add the noodles, broth, lemon peel, MSG, and salt. Stir together, bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until noodles are tender.
  • Stir in the wine, sour cream, and chicken. Heat through.
  • Sprinkle with almonds and parsley, serve and enjoy.

Notes

Low cost per serving, and the broth shortcut is a 2 for 1, as you can cook the chicken at the same time.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Spanish Tomato Rice
August 9, 2021 Lee
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Spanish Tomato Rice

Adapted from a recipe in the Casserole Cook Book, page 60.
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 Lunch, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 slices bacon
  • 1 cup onion, diced
  • ¼ cup green bell pepper
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1½ cups water
  • ¾ cup dry white rice
  • ½ cup chili sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon brown sugar
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Cook the bacon in a large non stick pan, cook until crisp. Remove bacon, pour out ½ the fat.
  • To the remaining hot fat, add the onion and bell pepper. Cook until soft but not browned.
  • Add remaining ingredients, reduce heat to a simmer, cover, and cook 45 minutes or until the rice is tender. Stir occasionally.
  • Crumble the bacon, sprinkle on top of the rice, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEASONED RICE
Sausage Creole
August 9, 2021 Lee
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Sausage Creole

Adapted from a recipe in the Casserole Cook Book, page 59.
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
  

  • 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • ½ cup water
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon Worcestershire sauce
  • salt, to taste
  • hot cooked rice, for serving

Instructions
 

  • Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
  • Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
  • Add the sausage to the pan, simmer to heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Sausage with Parsley Noodles
August 8, 2021 Lee
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Sausage with Parsley Noodles

Adapted from a recipe in the Casserole Cook Book, page 59.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • ⅔ cup onion, diced
  • 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • dash black pepper
  • 170 grams dry wide egg noodles, (6 oz)
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
  • Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
  • Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
  • Serve sausage sauce beside buttered noodles, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Saucy Franks
August 8, 2021 Lee
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Saucy Franks

Adapted from a recipe in the Casserole Cook Book, page 59.
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 6 servings

Ingredients
  

  • 5 slices bacon, chopped
  • ½ cup onion, diced
  • 1 cup pineapple juice, unsweetened
  • ¾ cup ketchup
  • ⅛ teaspoon chili powder
  • 12 quality hot dogs
  • ¼ green bell pepper, diced
  • hot cooked rice, for serving

Instructions
 

  • Cook bacon in a large non stick pan but do not crisp.
  • Add onion and cook until tender but not browned.
  • Stir in juice, ketchup, and chili powder.
  • Score the hot dogs every 1 inch, and add to the pan. Cover and bring to a boil.
  • Reduce heat to low, add bell pepper, simmer 8-10 minutes.
  • Serve over hot cooked rice, enjoy.

Notes

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