Archive for the ‘* Best Value $1 or Less per Serving’ Category
Spicy Bean Spread
January 30, 2021 Lee
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Spicy Bean Spread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 23.
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. This makes about 3 cups.
Print Recipe
Prep Time 20 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • ½ cup vegetable oil
  • Flavoring Option
  • Seasoning Option
  • 1 clove garlic, minced
  • ⅛ teaspoon black pepper
  • 1 can chick peas, drained, (16 oz / 452 g)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 tablespoons fresh parsley, chopped
  • Accompaniment Option

OPTIONS

Flavoring - Use 1 Item

  • 3 tablespoons lemon juice
  • ¼ cup taco sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons red wine vinegar

Seasoning - Use 1 Item

  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons onion, finely diced
  • 2 tablespoons fresh chives, chopped
  • ¼ cup green chilies, diced

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed chili beef soup, no longer produced by Campbell's
  • condensed split pea with ham & bacon soup
  • condensed bean & bacon soup

Accompaniment - Use 1 Item

  • torn pita bread
  • tortilla chips
  • melba toast
  • assorted crackers

Instructions
 

  • To a blender, add the oil, Flavoring and Seasoning Options, garlic, and black pepper. Cover and blend until mixture is smooth.
  • Add the drained chick peas, cover, and blend until smooth. Stop and scrape down sides as needed.
  • Pour the chick pea mixture into a medium size mixing bowl, then add the Soup Option and parsley. Mix together until smooth. Cover and place in the fridge to chill.
  • Serve with Accompaniment Option, enjoy.

Notes

I cannot price this as I have not seen those soup flavors in Thailand, yet. When I find the soups I will price this, for now I will say this is Fair cost per serving.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Cheese-stuffed Vegetables
January 28, 2021 Lee
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Cheese-stuffed Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 21.
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. This makes about 2¼ cups of filling and about 36 appetizers. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Electric Mixer
  • Pastry Bag

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • 1 tablespoon lemon juice, plus to taste, up to 1 tablespoon more
  • 1 clove garlic, minced
  • ½ teaspoon Herb Option, crushed
  • ¼ teaspoon Spice Option
  • Vegetable Option
  • fresh parsley, chopped, for garnish

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Herb - Use 1 Item

  • summer savory
  • tarragon
  • thyme

Spice - Use 1 Item

  • black pepper
  • ground nutmeg
  • paprika

Vegetable - Use 1 Item

  • cherry tomatoes, tops and centers removed
  • celery stalks, cut into 2 inch lengths
  • snow pea pods, cut open

Instructions
 

  • Add the cream cheese to a medium mixing bowl, use a mixer on low speed and beat the Soup Option into the cheese until well blended together.
  • Then beat in lemon juice, garlic, Herb and Spice Options. Cover and place in the fridge for at least 4 hours.
  • Using two small spoons or a pastry bag, stuff the cheese mixture into the Vegetable Option. Sprinkle with parsley if desired.
  • Serve, enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Snappy Cocktail Dip
January 26, 2021 Lee
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Snappy Cocktail Dip

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 18.
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. This makes about 2¾ cups of dip. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • Seafood Option
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons onion, finely diced
  • Seasoning Option
  • Dipper Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed golden mushroom soup

Seafood - Use 1 Item

  • 1 can salmon, drained, flaked, (7½ oz / 212 g)
  • 1 can clams, minced, drained, (6½ oz / 184 g)
  • 1 can crab meat, drained, picked over, flaked, (7 oz / 170 g)
  • 1 can tuna, drained, flaked, (7 oz / 170 g)

Seasoning - Use 1 Item

  • ¼ teaspoon hot pepper sauce
  • 2 teaspoons prepared spicy brown mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared horseradish

Dipper - Use 1 Item

  • assorted raw vegetables
  • potato chips
  • melba toast
  • assorted crackers

Instructions
 

  • Add the Soup Option and cream cheese to a mixing bowl. Use an electric mixer on low speed and beat until just blended.
  • Stir in the Seafood Option, parsley, onion, and Seasoning Option, mix well. Cover and place in the fridge for at least 4 hours.
  • Serve with a Dipper Option, enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Avocado Dip
January 26, 2021 Lee
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Avocado Dip

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 15.
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. This makes about 2 cups of dip. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • 1 can Soup Option
  • 1 package Cream cheese, softened, (8 oz / 226 g)
  • Seasoning 1 Option
  • Seasoning 2 Option
  • 1 ripe avocado, peeled and seeded
  • Dipper Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery, Shortcut
  • condensed cream of shrimp soup
  • condensed cream of chicken soup, Shortcut

Seasoning 1 - Use 1 Item

  • 1 tablespoon onion, finely diced
  • 1 tablespoon shallot, finely diced
  • 1 clove garlic, minced

Seasoning 2 - Use 1 Item

  • 1 tablespoon chili powder
  • 2 teaspoons fresh Jalapeno pepper, seeded, finely diced
  • ¼ teaspoon hot pepper sauce

Dipper - Use 1 Item

  • tortilla chips
  • bagels, thinly sliced, and toasted
  • assorted raw vegetables

Instructions
 

  • To a medium size mixing bowl, add the cream cheese and using a electric mixer on low speed, beat the Soup Option into the cream cheese until smooth.
  • Beat in Seasoning 1 and Seasoning 2 Options.
  • In a mixing bowl, mash the avocado.
  • Beat the avocado mash into the soup mixture.
  • Serve with the Dipper Option of your choice. Enjoy.

Notes

Low cost for now, I will research this when I get cream cheese again and determine number of servings.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Caponata
January 24, 2021 Lee
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Caponata

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 14.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Servings 4 cups

Ingredients
  

  • ½ cup olive oil
  • 1 medium eggplant, cut into ½ inch cubes
  • 1 medium onion, sliced and separated into rings
  • ½ cup Vegetable Option
  • 1 clove garlic, minced
  • 1 can Soup Option, (10.5 oz / 298 g)
  • 1 bay leaf
  • ½ teaspoon Herb Option
  • Flavoring Option
  • 1½ teaspoons vinegar

OPTIONS

Vegetable - Use 1 Item

  • celery, sliced
  • green bell pepper, diced
  • artichoke hearts, diced
  • fresh mushrooms, chopped

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato bisque
  • condensed tomato rice
  • condensed Spanish-style vegetable soup, or condensed vegetable soup

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil
  • dried oregano

Flavoring - Use 1 Item

  • ½ cup pitted ripe olives, sliced
  • ½ cup green olives with pimento, sliced
  • 1 can green chilies, diced, drained, (4 oz / 113 g)
  • ½ cup artichoke hearts, drained, chopped, cooked

Instructions
 

  • Heat the oil in a large saucepan or pot, when hot, add the eggplant, onion, Vegetable Option, and garlic. sauté about 10 minutes or until the onion is tender.
  • Stir in the Soup Option, bay leaf, and Herb Option. Reduce heat to low and cover, simmer for about 15 minutes or until the eggplant is tender. Remove from heat.
  • Stir in the Flavoring Option and vinegar.
  • Serve hot or allow to cool and serve cold, and serve with crusty bread. Enjoy.

Notes

Low cost.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Appetizer Cheesecake
January 20, 2021 Lee
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Appetizer Cheesecake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 12.
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.
Print Recipe
Passive Time 2 hours
Course Appetizer
Cuisine American
Servings 16 servings

Equipment

  • Springform Pan (9 inch)
  • Electric Mixer

Ingredients
  

  • 2 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • Soup Option
  • 1 container ricotta cheese, (15 oz / 425 g)
  • 2 packages cream cheese, softened, (8 oz / 226 g each)
  • Cheese Option
  • 2 eggs
  • 1 clove garlic, minced
  • Seasoning Option
  • 1 cup sour cream, Shortcut
  • Topper Option

OPTIONS

Soup - Use 1 Item

  • 1 can condensed cream of celery soup, (10.5 oz / 298 g)
  • 1 can condensed Cheddar cheese soup, (10.5 oz / 298 g)
  • 1 can condensed tomato soup, (10.5 oz / 298 g)
  • 1 can condensed cream of chicken soup, (10.5 oz / 298 g)

Cheese - Use 1 Item

  • 1 cup Romano cheese, grated
  • 1 cup Cheddar cheese, shredded
  • 1½ cups Swiss cheese, shredded
  • 1½ cups Munster cheese, shredded

Seasoning - Use 1 Item

  • ¼ teaspoon dried thyme
  • 3 tablespoons fresh chives, chopped
  • ½ teaspoon dried basil
  • 1 teaspoon curry powder

Topper - Use 1 Item

  • caviar and sieved hard cooked egg yolk
  • sliced cucumber, spring onion, and dill sprigs
  • tomato roses and spring onion stems
  • chutney

Instructions
 

  • In a bowl, add the melted butter and graham cracker crumbs, mix together then press firmly into the bottom of a 9-inch springform pan. Preheat your oven to 165° C (325° F).
  • In a large bowl, add the Soup Option, ricotta cheese, and cream cheese. Beat with an electric mixer until smooth.
  • Add the Cheese Option, eggs, garlic, and Seasoning Option, beat until smooth.
  • Pour mixture into the prepared springform pan then place that on a baking sheet.
  • Bake for 1½ hours or until puffy and lightly browned. Cool completely in the pan on a wire rack. Once cooled, cover and place in the fridge until serving or at least 2 hours.
  • When ready to serve, remove springform, leaving the cake on the bottom.
  • Spread the sour cream on top of the cake, garnish with Topper Option.
  • Cut into 16 slices, serve as an appetizer, enjoy.

Notes

Low cost based on number of servings. Original recipe called for zwieback crumbs but that type of toast is no longer made and I substituted it with graham cracker crumbs.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup, Sour Cream.
Variant: 1. Use shortbread cookie crumbs in place of graham cracker crumbs.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Yogurt Dressing
January 17, 2021 Lee
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Yogurt Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 44.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1 cup of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground pepper
  • salt, as desired, to taste
  • ½ cup vegetable oil
  • 2 tablespoons white wine vinegar
  • ½ cup plain yogurt

Instructions
 

  • In a mixing bowl, add all the ingredients except the yogurt. Using a electric mixer on low speed, blend mixture together well.
  • Add the yogurt and beat on on low speed for 2 minutes or until thoroughly combined. Taste, and mix in salt as desired.
  • Pour into a screw type jar, cover, and place in the fridge until used.
  • Shake to mix before use, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Rum Flavored Dressing
January 17, 2021 Lee
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Rum Flavored Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 44.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about ⅓ cup of dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Cuisine American
Servings 0

Ingredients
  

  • 3 tablespoons vegetable oil
  • 4 teaspoons lime juice
  • 4 teaspoons rum
  • 2 teaspoons brown sugar, packed
  • ¼ teaspoon salt
  • black pepper, few grains

Instructions
 

  • Add all ingredients to a screw top jar, cover, and shake vigorously until well blended. Store covered in the fridge until use.
  • Shake well before using, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Marinated Mushrooms
January 17, 2021 Lee
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Marinated Mushrooms

Adapted from a recipe in the Salad Lover's Cookbook, page 44.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Passive Time 2 days
Cuisine American
Servings 0

Ingredients
  

  • 1 kilo fresh small button mushrooms, cleaned, whole, (2 lb)
  • ¾ cup Mild Garlic Marinade, Shortcut

Instructions
 

  • Prepare a batch of Mild Garlic Marinade using the Shortcut.
  • Add the mushrooms to a shallow container, pour on the marinade, stir the mushrooms to coat them. Cover and place in the fridge to marinate for 1-2 days, stirring occasionally.
  • Use the mushrooms as appetizers by themselves or added to salads. Enjoy.

Notes

Low cost.
Shortcut: Mild Garlic Marinade.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Salads - Dressings
Mild Garlic Marinade
January 17, 2021 Lee
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Mild Garlic Marinade

Adapted from a recipe in the Salad Lover's Cookbook, page 44.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about ¾ cup of dressing.
Print Recipe
Prep Time 10 minutes
Passive Time 1 day
Cuisine American
Servings 0

Ingredients
  

  • ¼ cup vegetable oil
  • 3 tablespoons white wine vinegar
  • ⅓ cup tomato juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 cloves garlic, peeled and cut in half

Instructions
 

  • Add all ingredients to a screw top jar, like a Mason jar, cover and shake well. Place in the fridge for 1-2 days to blend the flavors.
  • Remove the garlic before use, shake well, and use on any green or vegetable salads. Enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings