Archive for the ‘* Best Value $1 or Less per Serving’ Category
Weiner Bean Pot
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 9 Aug 2021, very quick to put together and the dry soup mix gives an excellent flavor.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 cans pork and beans, (16 oz / 454 g each)
- 1 envelope onion soup mix
- ⅓ cup ketchup
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon prepared yellow mustard
- 500 grams quality hot dogs, sliced, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Add all ingredients to a large mixing bowl. I did use chicken hot dogs, still turned out great.
- And mix together.
- Pour into the casserole.
- Bake for 1 hour. And I totally forgot to get the 'out of the oven' photo.
- Serve and enjoy.
Notes
Low cost per serving.
Hot Dog Bar-B-Q
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
- 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.
Weiner Towers
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.
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.
Sausage-top Casserole
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
- Casserole (1½ quart)
Ingredients
- 170 grams dry medium egg noodles, (6 oz)
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 cup peas, cooked and drained, fresh, canned, or frozen
- 1 cup pimento cheese, grated, this is block cheese, not the spread
- 285 grams cocktail sausage, such as Little Smokies, (10 oz)
- ½ cup dry bread crumbs
- 1 tablespoon butter, melted
Instructions
- Cook the noodles in a pot of boiling salted water until just tender, drain.
- While the noodles are cooking, add the soup, peas, and cheese to a mixing bowl. Mix together.
- Preheat your oven to 200° C (400° F), get out a 1½ quart casserole, and grease with butter or cooking spray.
- When the noodles are drained, add them to the mixing bowl and toss.
- Pour mixture into the prepared casserole.
- Top with sausage. Mix together the bread crumbs and melted butter, sprinkle around the edge of the casserole.
- Bake for 25 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
10-minute Spaghetti Sauce (Pressure Cooker)
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. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Equipment
- Pressure Cooker
Ingredients
For the Sauce
- 2 tablespoons vegetable oil
- 500 grams ground beef, (1 lb)
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups seasoned tomato sauce
- 1 can tomato paste, (6 oz / 170 g)
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- dash black pepper
For Serving
- 227 grams dry spaghetti, (8 oz)
Instructions
- Add the ground beef to your pressure cooker, break it up with a spatula, add remaining Sauce ingredients and stir together.
- 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 10 minutes. After 10 minutes, remove from heat and allow to cool naturally.
- When zero pressure remains inside pressure cooker, remove the lid. Stir sauce.
- While the sauce is cooking, cook the pasta in a pot of boiling salted water until tender, drain.
- Serve sauce over hot spaghetti, enjoy.
Notes
Low cost per serving.
Speedy Chop Suey (Pressure Cooker)
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.
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.
Sausage & Sweets
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 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.
Ham & Potato Scallop
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
- Mandoline
- Casserole (3 quart)
- Oven
Ingredients
- 5 cups potatoes, peeled, thinly sliced
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 2 cups cooked ham, cut into ½ inch cubes
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup milk
- dash black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
- Peel and slice the potatoes (a mandoline works perfect for slicing), and dice the onion, bell pepper, and cube the ham.
- In a large mixing bowl, mix together the soup, milk, and black pepper.
- Add the potatoes, ham, onion, and bell pepper. Mix together.
- Pour mixture into the casserole, dot the top with the butter. I also added some black pepper as well.
- Bake uncovered for 1 hour. Cover and bake for another 45 minutes or until the potatoes are tender. This is after the cover was removed, perfect golden brown color.
- Serve and enjoy.
Notes
Hot Potato Salad with Franks
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
- Round Baking Pan (8 inch)
Ingredients
- 8 slices bacon, chopped
- ¼ cup onion, diced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- dash black pepper
- ⅓ cup vinegar
- ¼ cup water
- 3 tablespoons mayo
- 4 cups cooked potatoes, diced, Shortcut
- 500 grams hot dogs, cut in half crossways
- 2 hard boiled eggs, peeled, sliced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery seed
Instructions
- Cook the bacon until crisp, add the onion and cook until onion is tender but not browned.
- Stir in the flour, sugar, salt, and add pepper as desired.
- Stir in water and vinegar, cook and stir until thickened.
- Remove from heat and stir in the mayo.
- Add the potatoes to a large mixing bowl, sprinkle with ¾ teaspoon salt, toss to mix together. Pour sauce from the pan on to the potatoes, toss to coat.
- Preheat your oven to 180° C (350° F), get out a 8 inch round baking dish.
- Stand the hot dog pieces up around the outer edge of the pan, and pile the potatoes into the center.
- Bake for 20 minutes or until hot.
- Decorate with the egg slices and parsley.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cubed Potatoes (Pressure Cooker), Hard Boiled Chicken Eggs.
Squash Sausage 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. Links to the Shortcuts are listed in the Recipe Notes section.
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).
