Archive for the ‘* Best Value $1 or Less per Serving’ Category
Celery Seed Dressing
January 5, 2021 Lee
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Celery Seed 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 1⅔ cup dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • ½ cup sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 4½ tablespoons cider vinegar
  • 1 teaspoon onion, grated
  • 1 cup vegetable oil
  • 1 tablespoon celery seed

Instructions
 

  • In a small mixing bowl, add the sugar, mustard, and salt. Stir together.
  • Stir in 2 tablespoons of cider vinegar and the onion.
  • With an electric mixer, slowly beat in the oil, beating until thick and light.
  • Slowly beat in the remaining 2½ tablespoons of vinegar.
  • Stir in the celery seed.
  • Pour dressing into a screw top jar, like a Mason jar, cover and shake to blend the dressing. Store covered 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
White Wine Dressing
January 5, 2021 Lee
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White Wine Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
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 ⅔ cup of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ½ cup vegetable oil
  • ¼ cup dry white wine, a good Chardonnay would be perfect
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil

Instructions
 

  • Add all ingredients to a screw top jar, close tightly, and shake to mix well. Store covered in the fridge until use.
  • Shake well before using. Enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Red Wine Vinegar Dressing
January 5, 2021 Lee
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Red Wine Vinegar Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 9.
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 ¾ cup of dressing.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • ⅛ teaspoon dried oregano
  • black pepper, to taste, as desired

Instructions
 

  • Add all ingredients to a screw top jar, such as a Mason jar. Cover and shake to mix contents thoroughly. Store covered in the fridge until used.
  • Shake well before using. Enjoy.

Notes

Low cost.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,Salads - Dressings
Italian Dressing
January 5, 2021 Lee
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Italian Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 9.
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
  

  • 1 cup vegetable oil
  • ⅓ cup vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic salt
  • 1 teaspoon sugar
  • ½ teaspoon dry mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • black pepper, to taste, as desired

Instructions
 

  • Add all ingredients to a screw top jar, such as a Mason jar. Cover tightly and shake well to thoroughly blend the dressing. Store covered in the fridge until used.
  • Shake well before use.

Notes

Low cost per serving.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,Salads - Dressings
Aromatic French Dressing
January 4, 2021 Lee
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Aromatic French Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 25.
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 10 minutes
Cuisine American
Servings 1 cup

Ingredients
  

  • ⅔ cup vegetable oil
  • ¼ cup lemon juice
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon aromatic bitters
  • ½ teaspoon dry mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 3 drops tobasco sauce
  • 1 clove garlic, peeled, cut in half
  • 1 very small onion, cut in half

Instructions
 

  • Add all ingredients to a screw top jar, like a Mason jar, cover tightly and shake well. Place in the fridge to chill.
  • Remove the garlic and onion before serving, then cover and shake just before serving. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Salads - French Dressings
Oatmeal Mint Chocolate Cookies
January 3, 2021 Lee
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Oatmeal Mint Chocolate Cookies

Lee
I adapted several recipes and came up with this, and they are excellent cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup butter, room temp, (2 sticks / 1 block)
  • 1 ¾ cups dark brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups quick cooking rolled oats, (or old fashioned oats)
  • 1 bag Andes Crème de Menthe candies, (8.5 oz / 241 g)

Instructions
 

  • Place the Andes mint chocolate candies in the fridge for 30 minutes to chill. Remove from the fridge, remove each candy from its foil wrapper, break in half and put in a bowl. When all the candies are unwrapped and broke, place the bowl back in the fridge until needed. Don't worry about measuring, just use the entire 241 g / 8.5 oz bag of candies.
  • Preheat your oven to 180° C (350° F). Line a baking sheet with parchment paper or lightly grease a baking sheet with butter.
  • In a large mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
  • In a medium mixing bowl add the butter and sugar and cream together. Add the eggs and vanilla, and mix together.
  • Add the wet mixture to the dry mixture and mix together until well combined.
  • Add the oats and broken candies and mix together until mixed throughout the cookie dough.
  • Drop by heaping tablespoons onto the prepared baking sheet.
  • Bake for 13-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes then remove to a wire rack to cool completely.
  • Serve and enjoy.

Notes

Low cost.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Meatballs in Brown Gravy (Slow Cooker)
January 1, 2021 Lee
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Meatballs in Brown Gravy (Slow Cooker)

Amy Herald - Just A Pinch Recipe Club
This is hands down the most flavorful gravy I have made with meatballs, the entire family loved this dish. Highly recommended! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 packages frozen meatballs, such as Kroger or Great Value brand, about 26-32 oz each
  • 2 packets brown gravy mix, Shortcut
  • 2 cans condensed cream of mushroom soup, Shortcut
  • 1 can beef consommé
  • 1 tablespoon onion powder

Instructions
 

  • Place the meatballs in your slow cooker if using store bought or prepared meatballs you cooked and froze. If wanting to use fresh homemade meatballs, brown them in a pan or bake them first, then add them to the slow cooker. (I used two bags of Kroger brand Homestyle meatballs.)
  • Prepare the gravy following the instructions on a packet.
  • To the gravy, stir in the soup, consommé, and onion powder.
  • Pour the gravy mixture over the meatballs.
  • Set the slow cooker to Low setting for 4 hours or High setting for 2 hours.
  • Serve as is or over hot cooked noodles, mashed potatoes, or rice and sides of your choice. Enjoy.

Notes

Low cost per serving if using the shortcuts, and using homemade meatballs.
Shortcuts: Italian Meatballs, Chicken Meatballs, Gravy Mix, Condensed Cream of Mushroom Soup.
Variants: 1. Add sliced mushrooms. 2. Use 1 can condensed cream of mushroom soup and 1 can of condensed cream of celery. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,MEATBALLS
Chocolate Chip Banana Bread
December 27, 2020 Lee
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Chocolate Chip Banana Bread

Holly - Spend with Pennies
This is excellent banana bread, easy to make and my family loved it. Perfect way to use those bananas that turned brown on you.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf

Equipment

  • Oven
  • Bread Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup chocolate chips
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ cup brown sugar, packed
  • ¼ cup sugar
  • 2 eggs, chicken or duck, room temperature
  • 1 teaspoon vanilla extract
  • 1⅓ cup banana, ripe, mashed, 3 average bananas
  • ½ cup chocolate chips, for topping, optional

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
  • In a large mixing bowl, add the flour, baking soda, salt, and cinnamon. Whisk together. Add the chocolate chips and mix in with a spoon. Set aside.
  • In another mixing bowl, stir together the melted butter and both sugars. Mix in eggs and vanilla. Mix in the mashed banana.
  • Add the dry ingredients to the wet ingredients and mix together until just combined to make the batter, do not overmix.
  • Pour batter into the prepared loaf pan. Optional, top with the additional ½ cup of chocolate chips, along the center of the loaf.
  • Place in the oven and bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted in the center of the loaf. If the toothpick comes out clean, it is done. Cool on a wire rack 5 minutes. The toothpick may come out with chocolate, it is wet batter you are looking for.
  • After 5 minutes, run a butter knife along the edges of the loaf, it will be lose. Gently turn out the loaf and allow the loaf to cool completely.
  • Slice, and enjoy!

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Layered Vegetable Salad
December 21, 2020 Lee
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Layered Vegetable Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 14.
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. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 12 hours
Total Time 12 hours 30 minutes
Course Salad
Cuisine American
Servings 12 servings

Equipment

  • Large Glass Salad Bowl

Ingredients
  

  • 1 head lettuce, torn into bite size pieces
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 1 can water chestnuts, drained, sliced, (5 oz / 141 g)
  • 1 bag frozen peas, unthawed, (10 oz / 284 g)
  • 1½ cups mayo,
  • 1 tablespoon sugar
  • 2 large tomatoes
  • 4 hard boiled eggs, chicken or duck, Shortcut
  • 6 slices bacon, cooked crisp and quartered
  • Cheddar cheese, shredded, as desired

Instructions
 

  • Using a large glass salad bowl, first add the lettuce as the bottom layer and spread it out evenly. The use of the glass bowl is for a visual effect of the layers.
  • Mix together the onion and celery, then spread that out as an even layer on top of the lettuce. Add the water chestnuts in a even layer on top of the onion and celery layer.
  • Add the peas, still unthawed, in an even layer on top of the water chestnuts. Spread the mayo over the peas in an even layer, then sprinkle the sugar over the mayo. Cover with plastic wrap and place in the fridge overnight.
  • The next day, you will need to fry up the bacon until it is crispy, chop into quarters, and let it cool, and you will need to hard boil some eggs, peel, and allow to cool, then slice them.
  • Add the tomatoes in an even layer on top of the mayo. Top the tomatoes with the sliced eggs, keeping them about ½ inch away from the edge.
  • Add the bacon over the top of the eggs, keeping the bacon about ½ inch away from the edge of the eggs. Top the bacon with shredded Cheddar cheese as desire, in the center of the bacon.
  • Serve by scooping out the salad in layers, enjoy.

Notes

Low cost per serving.
Shortcuts: Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Sweet & Tart Salad
December 20, 2020 Lee
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Sweet & Tart Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 12.
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
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups cabbage, shredded
  • 1½ cups apple, cored and chopped
  • ½ cup celery seed dressing, Shortcut

Instructions
 

  • In a large mixing bowl, add the cabbage and apple and toss together.
  • Pour on the dressing and toss to coat evenly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Celery Seed Dressing. 
* Best Value $1 or Less per Serving,5 Ingredients or Less,SALADS,Salads - Vegetable