Archive for the ‘* Best Value $1 or Less per Serving’ Category
Buttered Dill Peas & Carrots
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sauté the carrots, I simmered them, both versions are listed in the steps.
Ingredients
- 1 teaspoon olive oil
- 2 large carrots, peeled and cut into ¼ inch slices
- 2 cups frozen peas
- 1 tablespoon butter
- ½ teaspoon dried dill weed
- salt and pepper, to taste, as desired
Instructions
Sauté Method
- Heat a non stick pan with the oil on medium heat. Add the carrots and sauté until tender yet crisp, about 5-6 minutes.
- Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
- Add the butter and mix in. Season with salt and pepper as desired, to taste.
Simmer Method
- Add the sliced carrots to a saucepan and cover with ½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
- Add the peas and continue to simmer until the peas are tender and heated through.
- Drain the water from the saucepan, stir in the dried dill and ½ tablespoon of butter. Pour into a serving dish and top with another ½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.
Notes
Low cost per serving.
No-knead Onion Bread
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Electric Mixer
- Casserole (1½ quart)
Ingredients
- Flour Option
- 2 tablespoons sugar
- 2 packets active dry yeast
- 1 can condensed French onion soup, (10½ oz / 298 g)
- ¼ cup butter
- 1 egg
- 1 cup Cheese Option
- 1 tablespoon water
- 2 teaspoons Topping Option
OPTIONS
Flour - Use 1 Item
- 3 cups all-purpose flour
- 2 cups all-purpose flour, plus 1 cup rye flour
- 1½ cups all-purpose flour, plus 1½ cups whole wheat flour
Cheese - Use 1 Item
- Romano cheese, grated
- Cheddar cheese, shredded
- American cheese, shredded
Topping - Use 1 Item
- sesame seeds
- poppy seeds
- dried minced onion
Instructions
- In a large mixing bowl, add 1 cup of the Flour Option, sugar, and yeast. Whisk to combine.
- To a small sauce pan add the soup and butter, place on medium heat. Heat until very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
- Using a mixer at low speed, slowly add soup mixture to the flour mixture, then at medium speed, beat for 3 minutes or until smooth.
- Add the egg, Cheese Option, and 1 cup of the Flour Option. Beat for 2 minutes more.
- Using a large sturdy spoon, stir in enough of the remaining Flour Option to make a stiff batter.
- Cover and place in a warm place until doubled, about 1½ hours.
- Grease a 1½ quart casserole dish. Stir down the batter and turn into the casserole dish.
- Cover and let rise until doubled, about 45 minutes to 1 hour. While the batter is rising, preheat your oven to 160° C (325° F).
- When the batter has doubled, uncover, brush with water and sprinkle with the Topping Option.
- Bake for 50 minutes or until loaf sounds hollow when tapped with your finger. Remove from oven and roll out from casserole dish and cool on a wire rack before slicing.
- Slice and enjoy.
Notes
Low cost per serving.
Double Cheese Ring
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 Sheet
Ingredients
- Flour Option
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ¾ cup shortening
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- ¼ cup milk
- 113 grams Cheese Option, thinly sliced, (4 oz)
- 1 egg yolk
- 2 teaspoons water
- Topping Option
OPTIONS
Flour - Use 1 Item
- 2 cups all-purpose flour, plus 1 cup whole wheat flour
- 3 cups all-purpose flour
- 2½ cups all-purpose flour, plus ½ cup rye flour
- 2½ cups all-purpose flour, plus ½ cup wheat germ
Cheese - Use 1 Item
- American cheese
- Cheddar cheese
- Swiss cheese
- Monterey Jack
Topping - Use 1 Item
- poppy seeds
- sesame seeds
- caraway seeds
- dried minced onion
Instructions
- Preheat your oven to 220° C (425° F), grease a large baking sheet with butter.
- In a large mixing bowl, add the Flour Option, sugar, and baking powder, and whisk together.
- Add the shortening and cut in with a pastry cutter or large sturdy fork, cut in until the mixture looks like coarse crumbs.
- In a small bowl, add the soup and milk, and stir to mix together.
- Add the soup mixture to the flour mixture and stir with a form just until a dough forms.
- Turn dough out onto a floured surface and knead 10 times, then divide dough in half.
- Roll out each dough half to a 12 inch circle, then cut each into 8 wedges.
- Cut sliced Cheese Option into 16 slices. Place 1 piece of cheese on the wide end of a wedge and roll up towards the pointy end. Repeat for each wedge of dough.
- Place rolls on the baking sheet side by side to form a ring.
- In a small bowl, mix together the egg yolk and water to make a wash, brush on each roll.
- Sprinkle each roll with the Topping Option.
- Bake for 25-30 minutes or until golden brown. Remove from oven and let cool 5 minutes.
- Serve warm, and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
Potato Doughnuts
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Food Processor / Blender
- Instant Read Thermometer
- Electric Mixer
- Doughnut Cutter or set of Biscuit Cutters
Ingredients
- Flour Option
- 1 cup sugar
- 2 packets active dry yeast
- 1 can condense cream of potato soup, (10½ oz / 298 g)
- 1 soup can Liquid Option
- ¼ cup butter, (¼ block / ½ stick)
- Flavoring Option
- 1 egg
- vegetable oil, for deep frying
- Coating Option
OPTIONS
Flour - Use 1 Item
- 6 - 6½ cups all-purpose flour
- 4 - 4½ cups all-purpose flour, plus 2 cups whole wheat flour, mixed together
- 5½ - 6 cups all-purpose flour, plus ½ cup wheat germ, mixed together
Liquid - Use 1 Item
- water
- milk
- orange juice
Flavoring - Use 1 Item
- ¼ teaspoon ground nutmeg
- ½ teaspoon lemon peel, grated
- 1 teaspoon orange peel, grated
Coating - Use 1 Item
- cinnamon/sugar
- confectioners sugar
- glaze
Instructions
- In a large mixing bowl, add 3 cups of the Flour Option, sugar, and yeast. Whisk together.
- Using a blender or food processor, blend soup until it is smooth.
- In a 2 quart saucepan add the soup, Liquid Option, butter, and Flavoring Option. Place on low heat and stir together. Heat mixture until it is very warm, 48° - 55° C (120° - 130° F). If the butter has not fully melted, no problem, perfectly fine.
- Using an electric mixer, mix the dry ingredients (flour, sugar, yeast mixture from Step 1) and gradually pour in the soup.
- Increase mixer speed to medium and beat for 2 minutes, occasionally scrapping down the sides. Add the egg and beat in, then add ½ cup of the Flour Option, and beat 2 more minutes, scrapping down the sides.
- Using a large spoon, mix in enough of the remaining Flour Option, about 2½ cups, to make a soft dough.
- Once the dough forms, place on a floured surface and knead until smooth and elastic, about 10 minutes.
- Shape dough into a ball and place in a large oiled bowl, turning the dough over once to oil the top. Cover and let set in a warm place until doubled in size, about 1 hour.
- Punch dough down and push the sides to the center.
- Place on a floured surface and roll out to about ¼ inch thick, using a floured doughnut cutter, or two different sizes of floured biscuit cutters, cut the doughnuts, remove the scrap dough, reshape, and continue to roll and cut doughnuts.
- Cover and let rise until doubled, about 30 minutes.
- In a pot or deep sided pan, add bout 1 inch of vegetable oil and heat to 190° C (375° F). When hot, fry doughnuts a few at a time until browned, about 1 minute on each side.
- Drain on paper towels.
- Decorate doughnuts with Coating Option. To make the glaze, combine 453 grams (1 lb) powdered sugar with 6 tablespoons water or orange juice and 1 tablespoon vanilla extract, mix until smooth. Dip doughnuts one at a time, on one side then the other to coat them.
- Serve and enjoy.
Notes
Low cost per serving.
Sausage Breakfast Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section. These photos are from one variant of this recipe, and it is delicious!
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 340 grams Sausage Option, (12 oz)
- 2 tablespoons water
- 1 can Soup Option, (10½ oz / 298 g)
- 2 eggs
- ¾ cup Liquid Option
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- butter, as needed for serving
- Topping Option, as needed for serving
OPTIONS
Sausage - Use 1 Item
- pork sausage links, Shortcut
- smoked sausage links
- Italian sausage, links, cut into 2 inch lengths, Shortcut
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
Liquid - Use 1 Item
- apple juice
- milk
- chicken broth
Topping - Use 1 Item
- honey
- maple syrup
- fruit preserves
Instructions
- Preheat your oven to 180° C (350° F) and grease a 7x11 baking pan with butter.
- In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
- In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
- To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
- In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
- To the flour mixture, add the soup mixture. Stir together until just moistened.
- Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
- Bake for 30 minutes or until the top springs back when lightly touched with your finger.
- Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.
Notes
Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Scrambled Eggs in Pita Pockets
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 pita bread rounds, halved so you have 8 half moons
- 8 eggs
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Vegetable Option
- Meat Option
- 2 tablespoons butter
- 1 cup Cheese Option, shredded
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
Vegetable - Use 1 Item
- fresh mushrooms, sliced
- tomatoes, diced
- green bell pepper, diced
- zucchini, diced
Meat - Use 1 Item
- 6 slices bacon, diced
- 1 cup cooked ham, diced, plus 2 tablespoons vegetable oil
- 113 grams bulk pork sausage, (¼ lb), Shortcut
- 113 grams pepperoni slices, diced, (¼ lb)
Cheese - Use 1 Item
- Cheddar cheese
- American cheese
- Monterey Jack cheese
- Muenster cheese
Instructions
- Preheat your oven to 180° C (350° F), wrap the pita bread in foil and bake for 15 minutes to warm the bread through.
- While the bread is warming, add the eggs to a mixing bowl and whisk until foamy.
- Stir in the Soup and Vegetable Options, then set aside.
- Heat a large non stick pan on medium heat then cook the bacon or pork sausage until done or cook the ham or pepperoni until heated through. Stir occasionally to prevent burning, then drain off fat.
- To same pan, with Meat Option still in it, add the butter and heat until foamy. Pour in the egg mixture.
- Cook until almost set, stir and lift eggs to let the uncooked eggs run to the bottom.
- Cook until the eggs are completely set.
- Stuff egg mixture into the pita pockets and top with the Cheese Option.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Bulk Pork Sausage.
Barbequed Beef Sandwiches
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- 1 can condensed tomato soup, (10½ oz / 298 g)
- 2 tablespoons vinegar
- Seasoning Option
- ¼ teaspoon black pepper
- Bread Option, split and toasted
OPTIONS
Soup - Use 1 Item
condensed Spanish-style vegetable soup- condensed golden mushroom soup
- condensed vegetarian vegetable soup
condensed chili beef soup
Seasoning - Use 1 Item
- 1 teaspoon dry mustard
- ¼ teaspoon hot pepper sauce
- 1 tablespoon fresh Jalapeno pepper, diced
- 1 teaspoon chili powder
Bread - Use 1 Option
- 8 hamburger buns
- 8 English muffins
- 8 hot dog buns
- 8 hard rolls
Instructions
- In a large non stick pan, add the ground beef, onion, bell pepper, and garlic. Cook, breaking up beef with your spatula, until meat is browned and vegetables are tender. Drain off fat.
- Stir in the Soup and Seasoning Options, tomato soup, vinegar, and black pepper. While stirring often, bring to a boil then reduce heat to low. Simmer uncovered for 20 minutes or until you reach desired consistency.
- Serve in or over Bread Option using about ⅓ cup per serving. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Tomato Soup.
Sausage Vegetable Rolls
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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
Ingredients
- 250 grams bulk pork sausage, (8 oz)
- 1 cup onion, diced
- 1 cup Vegetable Option
- 1 can Soup Option, (10½ oz / 298 g)
- 1 loaf frozen bread dough, thawed, (500 g / 1 lb)
- ½ cup Cheese Option
- 1 egg, beaten
- 1 tablespoon Topping Option
OPTIONS
Vegetable - Use 1 Item
- frozen broccoli, thawed, drained, chopped
- sauerkraut, rinsed, drained
- frozen spinach, thawed, drained, chopped
Soup - Use 1 Item
- condensed golden mushroom soup
- condensed cream of celery soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Cheese - Use 1 Item
- Romano cheese, grated
- Swiss cheese, shredded
- Cheddar cheese, shredded
Topping - Use 1 Item
- sesame seeds
- wheat germ
- poppy seeds
Instructions
- Preheat your oven to 180° C (350° F), grease a large baking sheet with cooking spray or butter.
- In a large non stick pan, add the sausage, cook until it starts to brown, breaking it up with your spatula.
- To the pan add the onion and Vegetable Option, cook another 5 minutes or until the vegetables are tender.
- Drain off fat, stir in the Soup Option. Remove from heat and allow to cool to room temp, about an hour.
- Cut the thawed dough into 6 equal parts.
- On a floured work surface, roll out 1 part of dough to a 6 inch circle.
- Place about ½ cup of the sausage mixture on the dough, spreading it out to within 1 inch of the edge.
- Sprinkle with 1 generous tablespoon of the Cheese Option.
- Fold dough over to form a half circle, pinch edges together to seal.
- Place on the prepared baking sheet, repeat steps 6 to 10 with remaining dough.
- Brush rolls with the beaten egg, sprinkle with the Topping Option.
- Bake for 25 minutes or until golden brown. Remove from oven and let rest 10 minutes.
- Serve warm, enjoy.
Notes
Low cost per serving overall. I will work up steps to use homemade bread dough, possibly kneaded by a bread machine.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
Cornbread
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
Equipment
- Oven
- Baking Pan (8 or 9 inch)
Ingredients
- 1¼ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup butter, melted, (½ stick or ¼ block)
- 1 cup milk
- 1 egg
Instructions
- Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
- In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
- In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
- Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
- Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Slice into squares, serve as a side dish. Enjoy.
Notes
Low cost per serving.
Salmon Dip
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- ¼ cup sour cream, Shortcut
- ¼ cup mayo
- 1 tablespoon lemon juice
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 teaspoons dried dill weed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons capers, drained
- assorted crackers, for serving
Instructions
- To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
- Mix with an electric mixer until well mixed.
- Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
- Mix with the mixer again to blend the salmon into the cream cheese mixture.
- Spoon mixture into a serving bowl and serve with assorted crackers.
Notes
Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
