Archive for the ‘* Best Value $1 or Less per Serving’ Category
Green Goddess Salad Dressing
January 14, 2021 Lee
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Green Goddess Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
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 2½ cups. Links to the Shortcut are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 3 hours
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • 1 cup mayo, Shortcut
  • ½ cup sour cream, Shortcut
  • 3 tablespoons tarragon vinegar
  • 1 tablespoon lemon juice
  • ⅓ cup fresh parsley, finely chopped
  • 3 tablespoons onion, finely chopped
  • 3 tablespoons anchovy fillets, mashed
  • 1 tablespoon fresh chives, chopped
  • 2 teaspoons capers, drained and chopped
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Add all ingredients to your blender, blend to combine the ingredients thoroughly.
  • Pour into a screw top jar, like a Mason jar, place in the fridge to chill for 3-4 hours before use.
  • Serve and enjoy.

Notes

Low cost.
Shortcuts: Mayonnaise, Sour Cream.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Herb Salad Dressing
January 13, 2021 Lee
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Herb Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 33.
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.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • ½ cup vegetable oil
  • 2 tablespoons onion, minced
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons salt
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar
  • black pepper, to taste, as desired
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice

Instructions
 

  • Add all ingredients, except the vinegar and lemon juice, to a blender. Blend for 30 seconds.
  • Add the vinegar and lemon juice and blend for another 30 seconds.
  • Pour into a screw top jar and place in the fridge until use.
  • Shake before using, enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Macaroni Frank Salad Bowl
January 13, 2021 Lee
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Macaroni Frank Salad Bowl

Adapted from a recipe in the Salad Lover's Cookbook, page 31.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dry macaroni
  • 1 cup sour cream, Shortcut
  • ¼ cup French Dressing, Shortcut
  • ½ teaspoon salt
  • 2 medium tomatoes, cut into wedges
  • 2 cups curly endive, torn into pieces
  • 1 cup celery, diced
  • ¼ cup red radish, thinly sliced
  • ¼ cup spring onion, sliced
  • 2 hot dogs, sliced

Instructions
 

  • Heat a pot of salted water to boiling, then add the macaroni and cook until tender. Drain and place in a mixing bowl.
  • To the hot pasta, add the sour cream, French dressing, and salt. Mix together then place in the fridge for at least an hour to chill.
  • In a large salad bowl, add the endive, celery, radish, spring onion, and hot dogs. Toss together.
  • Add the chilled macaroni mixture and toss together.
  • Add the tomato wedges to the top.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Sour Cream, French Dressing.
Variant: 1. Use arugula or rocket in place of endive. 
* Best Value $1 or Less per Serving,SALADS,Salads - Main Dish
Caesar Salad
January 13, 2021 Lee
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Caesar Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 30.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 clove garlic, peeled and sliced in half
  • ¾ cup vegetable oil, divided
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups croutons, Shortcut
  • 12 cups Romaine lettuce, torn into bite size pieces, (3 quarts)
  • ¼ cup Parmesan cheese, grated
  • 3 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 1 egg, slightly beaten
  • 10-12 anchovy fillets

Instructions
 

  • Add all the oil to a small bowl, add the garlic, let this sit for 2-3 hours. When ready to start preparing, remove and discard the garlic.
  • In a small bowl, add ½ cup of the oil, salt, pepper, and Worcestershire sauce. Mix together and set aside.
  • Heat the remaining ¼ oil, remove from heat, stir in the croutons, set aside.
  • Place the lettuce in a large salad or mixing bowl, sprinkle with the Parmesan cheese.
  • To the ½ cup oil mixture, stir in the lemon juice and vinegar, then pour over the lettuce.
  • Pour the beaten egg over the lettuce, gently toss the salad until all of the egg is mixed in.
  • Add the croutons and toss again. Top with the anchovy fillets.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Croutons.
* Best Value $1 or Less per Serving,SALADS,Salads - Main Dish
Vinaigrette Dressing
January 10, 2021 Lee
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Vinaigrette Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 28.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. This makes about 1 cup of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ¾ cup vegetable oil
  • ¼ cup white wine vinegar
  • 1½ teaspoons seasoned salt, Shortcut
  • ¼ teaspoon black pepper
  • 1 teaspoon dry mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil

Instructions
 

  • Add all ingredients to a screw top jar, such as a Mason jar. Close tightly and shake to blend well. Store covered in the fridge until use.
  • Serve serve with Green Salad Bowl with Tuna or even a simple salad of tomato, onion, cucumbers, and lettuce. Enjoy.

Notes

Low cost.
Shortcut: Seasoned Salt.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Peanut Butter Cookies III
January 10, 2021 Lee
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Peanut Butter Cookies III

Favorite Recipes page 562, Connie Fitzner, Plymouth, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. These are excellent cookies, and moist. Very well liked by the entire family. Highly recommended.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • Oven

Ingredients
  

  • ½ cup butter, room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ teaspoon salt
  • 1 egg
  • ½ cup peanut butter
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda

Instructions
 

  • Preheat your oven to 190° C (375° F), line a baking sheet with parchment paper.
  • To a mixing bowl, add the flour and baking soda, whisk together and set aside.
  • In another mixing bowl, add the butter, sugar, white sugar, egg, and salt, and mix together.
  • Add the peanut butter and mix in.
  • Add the flour and mix in.
  • Roll dough into walnut sized balls and place on the prepared baking sheet.
  • Add spoon or two of sugar to a small bowl, dip the tines of a fork into the sugar and press down the ball of dough slightly, dip the tines again into the sugar and press crosswise on the dough to make a crisscross pattern. Repeat with all the balls.
  • Bake for 9-10 minutes or until set slightly browned on the edges and starting to crack on the top. Remove from the oven and let cool on the sheet for 10 minutes, then remove to a rack to cool completely.
  • After the cookies are completely cooled, place on a serving tray. Serve and enjoy.

Notes

Low cost.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Deluxe Creamy Dressing
January 10, 2021 Lee
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Deluxe Creamy Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 27.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. This makes about 1½ cups of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • ¾ cup vegetable oil
  • 2 tablespoons wine vinegar
  • 1 teaspoon garlic salt, Shortcut
  • ½ teaspoon black pepper
  • ¼ cup Roquefort cheese, or Bleu cheese
  • 1 tablespoon onion, grated
  • 3 tablespoons cream

Instructions
 

  • In a mixing bowl, add the oil, vinegar, garlic salt, and pepper. Beat with a mixer until thoroughly combined.
  • In a small bowl, mash together the cheese and onion, then mix in the cream.
  • Add the cheese and cream mixture to the first bowl and beat with the mixer until fully combined. Store in the fridge until used. Keep in mind that the dressing will harden in the fridge and will soften at room temperature.
  • Take out dressing shortly before using to come up to room temperature, then stir together, enjoy.

Notes

Low cost.
Shortcut: Garlic Salt.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Fruit Salad Dressing
January 9, 2021 Lee
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Fruit Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 17.
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. Perfect for fruit salads and salad greens. This makes about ⅔ cup of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 2 tablespoons sugar
  • ¼ teaspoon paprika
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice
  • ¼ cup vegetable oil

Instructions
 

  • Add all ingredients to a screw top jar, like a Mason jar, cover tightly and shake to blend well. Store covered in the fridge until use.
  • Shake well before using.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Shaker Salad Dressing
January 7, 2021 Lee
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Shaker Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 13.
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. Makes about 1 cup of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ⅔ cup sweetened condensed milk
  • ¼ cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 tablespoon parsley, minced
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • cayenne pepper, a few grains, to taste

Instructions
 

  • Add all ingredients to a screw top jar, like a Mason jar, cover tightly, and shake until dressing is 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
Celery Seed Onion Dressing
January 5, 2021 Lee
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Celery Seed Onion Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 13.
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. Makes about 1½ cups of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ½ cup sugar
  • 1 tablespoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ¼ cup onion, grated
  • ⅓ cup vinegar
  • 1 cup vegetable oil

Instructions
 

  • Add all ingredients to a screw top jar, like a Mason jar. Cover and shake to blend dressing. Store in the fridge until used.
  • Shake before use, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings