Archive for the ‘* Best Value $1 or Less per Serving’ Category
Curried Chicken in Peppers
August 2, 2021 Lee
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Curried Chicken in Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium green bell peppers
  • 1½ cups cooked rice, I need to verify this amount
  • 2 cups chicken, drained, diced, (canned, or fresh cooked)
  • 1 cup celery, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 cup mayo
  • 1 teaspoon yellow curry powder
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
  • Add the rice and all remaining ingredients to a mixing bowl and mix together.
  • Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Old-time Stuffed Peppers
August 2, 2021 Lee
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Old-time Stuffed Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these for the family and they are very well liked, these are excellent peppers! I halved the recipe but still made 5 peppers. If you like stuffed peppers, these are highly recommended.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 medium green bell peppers
  • 1 kilo ground beef, (2 lb)
  • ½ cup onion, diced
  • 1½ cups canned corn, drained, or fresh cooked and drained
  • 1 cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon salt
  • ½ teaspoon MSG
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 227 g)
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane. I halved the recipe when I made this so I started with 4 peppers but ended up using 5.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5-10 minutes, drain. Sprinkle insides with salt.
  • In a large non stick pan, brown the ground beef and onion.
  • To the pan, add the corn, tomato sauce, Worcestershire sauce, salt, and MSG, simmer until heated through, about 5 minutes.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan. If cutting the recipe in half, use a 8x8 or 7x11 inch baking pan.
  • Add the cheese to the beef mixture and stir until melted.
  • Fill peppers and place upright in the baking pan. Mix together the bread crumbs and melted butter and sprinkle on top of each pepper.
  • Bake for 40 minutes or heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use ground pork in place of beef. 2. Use fiesta corn in place of regular whole kernel corn.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Jumbo Cornburger
August 2, 2021 Lee
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Jumbo Cornburger

Adapted from a recipe in the Casserole Cook Book, page 39.
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

  • Oven
  • Pie Dish (8 or 9 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 egg, lightly beaten
  • ½ cup seasoned tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 can whole kernel corn, drained, (16 oz / 454 g)
  • ½ cup saltine crackers, crushed, medium crumbs
  • 1 egg, lightly beaten
  • ¼ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • ½ teaspoon salt
  • ¼ teaspoon sage
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8-9 inch pie dish (round baking pan).
  • In a mixing bowl, add the first 6 ingredients and mix together.
  • Spread ½ the beef mixture in the pie dish.
  • In another mixing bowl, add the remaining ingredients except the cheese, mix together.
  • Spoon corn mixture over the beef.
  • Top with remaining beef mixture.
  • Bake for 40 minutes.
  • Let rest for 5 minutes, sprinkle with cheese.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Sunday Supper Egg Cups
July 29, 2021 Lee
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Sunday Supper Egg Cups

Adapted from a recipe in the Casserole Cook Book, page 35.
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 25 minutes
Course Lunch
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Custard Cups (5-10 oz, 6), I need to research the size.
  • Baking Pan (shallow)

Ingredients
  

  • ⅔ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded, and as desired
  • 6 eggs

Instructions
 

  • To a saucepan on low heat, add the mayo, salt, pepper, and Worcestershire sauce and mix together.
  • Slowly add the milk, stirring until smooth.
  • Add the 1 cup of cheese and stir until the cheese is melted in and the mixture has thickened and is smooth, about 5 minutes. Remove from heat.
  • Preheat you oven to 180° C (350° F), get out 6 custard cups, between 5 and 10 oz size each, and a shallow baking pan that will hold all 6 cups.
  • Add 2 tablespoons of cheese mixture to each cup.
  • Break an egg into each cup.
  • Add 2 tablespoons on top of the egg, sprinkle with additional cheese if desired.
  • Place cups in the shallow pan and add 1 inch of hot water to the pan.
  • Bake for 2-30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs in Spanish Sauce
July 29, 2021 Lee
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Eggs in Spanish Sauce

Adapted from a recipe in the Casserole Cook Book, page 34.
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 40 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
  • ½ cup onion, diced
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • dash black pepper
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
  • Fill whites with yolk mixture, set deviled eggs aside.
  • Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
  • Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
  • Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
  • Pour sauce into the baking pan.
  • Arrange the deviled eggs on the sauce.
  • In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 10 minutes or until hot.
  • Serve over toast or buttered egg noodles, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Budget Crab Cakes
July 28, 2021 Lee
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Budget Crab Cakes

Food TV with Lily and the original recipe is here.
I found this recipe on a YouTube cooking channel and I absolutely love the use of imitation crab. I made these on 1 Aug 2021, this will be a regular for us now!
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams imitation crab sticks, chopped, (1 lb)
  • 1 egg, beaten
  • 1 cup spring onion, sliced
  • ½ cup mayo, and as needed
  • 1 cup saltine crackers, crushed
  • 1 teaspoon smoked paprika
  • 1 cup dry bread crumbs
  • vegetable oil , as needed, for frying

Instructions
 

  • To a mixing bowl, add the first 6 ingredients.
  • Mix together, if mixture is too dry, mix in mayo 1 tablespoon at a time until you get the consistency to shape mixture into patties.
  • Set out a plate and add the breadcrumbs. Set out 2 more plates or a tray to place patties on.
  • Shape mixture into 9-12 patties, roll each in bread crumbs and place on the parchment. Place in the fridge to chill for 1 hour. (I made 9 patties.)
  • When you are ready to cook, heat some vegetable oil in a large pan, when hot, fry patties, working in batches.
  • Fry until golden brown, turn them over and brown the other side. Drain on paper towels.
  • Serve and enjoy.

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab - Imitation
Oven Spanish Rice
July 28, 2021 Lee
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Oven Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 33.
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 Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 tablespoons butter
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
  • 2 cans diced tomatoes, (14½ oz / 411 g)
  • 1 cup dry white rice, rinsed
  • ½ teaspoon salt
  • ½ cup water
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • In a large non stick pan, sauté the onion and bell pepper in the 2 tablespoons of butter until soft but not browned.
  • Stir in the packet of spaghetti sauce mix, then stir in the tomatoes, rice, salt, and water. Simmer 10 minutes.
  • While the rice mixture is simmering, preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Pour rice mixture into the prepared casserole and bake for 30 minutes or until rice is tender.
  • Sprinkle with the cheese, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Spaghetti Sauce Mix.
* Best Value $1 or Less per Serving,CASSEROLES
Parsley Rice Squares with Chicken
July 27, 2021 Lee
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Parsley Rice Squares with Chicken

Adapted from a recipe in the Casserole Cook Book, page 33.
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.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 cups cooked rice
  • 1 cup fresh parsley, chopped
  • ¾ cup Cheddar cheese, shredded
  • ⅓ cup onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • 3 eggs, beaten
  • 1½ cups milk
  • 1½ teaspoons Worcestershire sauce
  • 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts

Instructions
 

  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
  • In a large mixing bowl, add the first 6 ingredients and mix together.
  • In another mixing bowl, mix together the eggs, milk, and Worcestershire sauce, add to the rice mixture and stir together.
  • Pour mixture into the prepared baking pan.
  • Bake for 40 minutes or until just set.
  • Just before the casserole is done, add the 2 cans of chicken a la king to a saucepan and place on medium low heat and heat through until hot, stirring occasionally.
  • Cut into squares and place on plates, spoon over chicken a la king, enjoy.

Notes

I am going to say Low cost per serving when using one of the shortcuts for chicken a la king, as the canned variety may prove difficult to locate in Thailand. Maybe the larger western stores carry it, it is not something I have looked for myself.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker), Casserole Chicken a la King.
* Best Value $1 or Less per Serving,CASSEROLES
Hungarian Noodle Bake
July 27, 2021 Lee
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Hungarian Noodle Bake

Adapted from a recipe in the Casserole Cook Book, page 33.
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 25 minutes
Course Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 113 grams fine egg noodles, (4 oz)
  • 1 cup cottage cheese, Shortcut
  • 1 cup sour cream, Shortcut
  • ¼ cup onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon poppy seeds
  • ½ teaspoon salt
  • dash black pepper
  • paprika
  • Parmesan cheese, grated, for serving

Instructions
 

  • Cook noodles in boiling salted water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 baking pan and grease with butter or cooking spray.
  • Place noodles in a mixing bowl, add remaining ingredients except paprika and Parmesan, and mix together.
  • Pour mixture into the prepared baking pan.
  • Bake for 25-30 minutes or until hot.
  • Sprinkle with paprika, serve and enjoy. Top with grated Parmesan as desired.

Notes

Low cost per serving.
Shortcuts: Cottage Cheese, Sour Cream.
Variant: 1. Add 1½ cups of drained, flaked tuna.
* Best Value $1 or Less per Serving,CASSEROLES
Pizza Supper Pie
July 27, 2021 Lee
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Pizza Supper Pie

Adapted from a recipe in the Casserole Cook Book, page 32.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 pie crust, your choice, from scratch or store bought, Shortcut
  • 250 grams bulk breakfast sausage, (8 oz), Shortcut
  • ¾ cup onion, diced
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4 eggs
  • ½ cup milk
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • ⅔ cup pizza sauce, Shortcut
  • 3 slices Cheddar cheese, optional

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
  • Prepare the crust and place in the pie dish, flute as desired, and bake for 7 minutes or until the crust is just lightly browned. Reduce oven temp to 160° C (325° F).
  • In a non stick pan, brown the sausage and onion, breaking up the sausage with your spatula, until cooked through and no pink is visible. Drain excess fat. Stir in the oregano and black pepper.
  • In a mixing bowl, add the eggs and milk and beat together.
  • Stir in the sausage and cheese.
  • Pour mixture into the prepared crust.
  • Bake for 20 minutes or until a knife inserted in the center comes out clean.
  • Spread pizza sauce on top and bake for another 5 minutes.
  • Optional, cut each slice of cheese in half to make triangles, arrange on top of the pizza sauce, and bake for another 5 minutes or until the cheese melts.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Bulk Breakfast Sausage, Jimmy Dean Sausage, Pizza Sauce.
* Best Value $1 or Less per Serving,CASSEROLES