Archive for the ‘* Best Value $1 or Less per Serving’ Category
Patsy’s Pizza
September 4, 2021 Lee
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Patsy's Pizza

Adapted from a recipe in the Casserole Cook Book, page 79.
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
Course Lunch, Main Dish
Cuisine American
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • 2 fresh tomatoes, peeled, sliced thin
  • 2 pizza crusts, 12 inch, Shortcut
  • 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
  • 1 can tomato paste, (6 oz / 170 g / ⅔ cup)
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano, crushed
  • 1 tablespoon dried parsley
  • salt and pepper, as desired
  • ¼ cup olive oil
  • ¼ cup Romano cheese, grated

Instructions
 

  • Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain on paper towels.
  • Place pizza dough rounds on pizza pans. Place a layer of tomato slices on dough.
  • Cover with ½ of the Mozzarella slices.
  • In a bowl, add the tomato paste and garlic. Spread over the Mozzarella.
  • Sprinkle with the oregano and parsley. Drizzle with ½ of the olive oil.
  • Sprinkle on the sausage and top with the remaining Mozzarella.
  • Sprinkle on the Romano cheese, drizzle with remaining olive oil. Sprinkle with salt and pepper as desired.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
* Best Value $1 or Less per Serving,PIZZA
Mushroom Pasta Sauce
September 4, 2021 Lee
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Mushroom Pasta Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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 50 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • ⅔ cup canned mushrooms, sliced, with liquid
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley, chopped
  • 1½ cups tomato juice, (concentrated if you find it), Shortcut
  • 1½ cups water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 teaspoon dried basil, crushed
  • hot cooked pasta, of your choice, for serving.

Instructions
 

  • Drain the mushrooms and reserve liquid.
  • In a large saucepan, heat the oil. Add the onion and garlic, cook until tender but not browned.
  • Add the parsley, mushroom liquid, tomato juice, water, and seasonings. Simmer 35 minutes uncovered, or until desired consistency is reached.
  • Prepare pasta of your choice while sauce is simmering.
  • Stir in the mushrooms.
  • Serve over hot cooked pasta, enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
* Best Value $1 or Less per Serving,PASTA
Fine Spaghetti with Green Sauce
September 4, 2021 Lee
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Fine Spaghetti with Green Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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 30 minutes
Course Lunch, Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 280 grams dry thin spaghetti, (10 oz)
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • ¼ cup butter, softened
  • 226 grams cream cheese, softened, (8 oz / 1 block)
  • ⅓ cup Parmesan cheese, grated, plus additional for serving.
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • ½ teaspoon black pepper
  • ⅔ cup boiling water

Instructions
 

  • Cook the pasta in a pot of boiling salted water, until just tender, do not over cook. Drain.
  • In a heatproof mixing bowl, add the butter, basil, and parsley, and cream together.
  • Mix in the cream cheese.
  • Mix in the Parmesan, olive oil, garlic, and black pepper.
  • Add the boiling water and mix together well.
  • Serve sauce over the hot pasta, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PASTA
Italian Meat Sauce
September 4, 2021 Lee
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Italian Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
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 2 hours 30 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • ½ cup onion, sliced
  • 2 tablespoons olive oil
  • 500 grams ground beef, (1 lb)
  • 2 cloves garlic, minced
  • ⅔ cup canned mushrooms, sliced, with liquid
  • 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
  • 2 cups tomato sauce, Shortcut
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup fresh parsley, chopped
  • 1½ teaspoons dried oregano, crushed
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 cup water
  • 1 recipe Italian Green Noodles, or hot cooked spaghetti, Link in Notes

Instructions
 

  • In a pot, heat the oil, add onion and cook until almost tender.
  • Add beef and garlic. Brown beef until almost no pink remains.
  • Add mushrooms and cook for a few minutes.
  • Stir in remaining ingredients.
  • Simmer uncovered for 2-2½ hours or until thick. Remove the bay leaf.
  • Serve over Italian Green Noodles or hot cooked spaghetti. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Italian Green Noodles. 
Shortcut: Tomato Sauce.
* Best Value $1 or Less per Serving,PASTA
Spaghetti & Meatballs
September 4, 2021 Lee
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Spaghetti & Meatballs

Adapted from a recipe in the Casserole Cook Book, page 77.
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 1 hour
Course Main Dish
Servings 6 servings

Ingredients
  

  • ¾ cup onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 1 cup water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1½ teaspoons dried oregano, crushed
  • 1 recipe Italian Meatballs, Link in Notes
  • hot cooked spaghetti

Instructions
 

  • In a pot, heat the olive, add the onion and garlic, cook until tender but not browned.
  • Add the next 8 ingredients. Simmer uncovered for 30 minutes. Remove the bay leaf. Prepare meatballs during this time.
  • Add the meatballs to the sauce, simmer for another 30 minutes. Prepare the spaghetti during this time.
  • Serve sauce and meatballs over the spaghetti, enjoy.

Notes

Low cost per serving.
Additional recipe: Italian Meatballs.
* Best Value $1 or Less per Serving,PASTA
Hungarian Gulyás
September 2, 2021 Lee
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Hungarian Gulyás

Adapted from a recipe in the Casserole Cook Book, page 72.
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 1 hour 15 minutes
Course Main Dish
Cuisine Hungarian
Servings 6 servings

Ingredients
  

  • 2¼ kilo pork, or veal or beef, (2½ lb), cut into ½ inch cubes
  • 1 tablespoon cooking oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ tablespoons paprika
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 3½ cups canned tomatoes
  • 1 cup sour cream, Shortcut
  • 1 recipe Spätzle, Link in Notes

Instructions
 

  • Heat the oil in a pot, add the pork, and brown, stirring often to get most of the cubes browned.
  • Add the onion and garlic and cook until onion is softened.
  • Stir in the flour and seasonings.
  • Add the tomatoes and stir together. Cover and simmer on low heat until the pork is tender and the sauce thickened, about 1 to 1¼ hours. Stir occasionally.
  • When the meat is tender and sauce thickened, stir in the sour cream and remove from heat.
  • Serve with spätzle, enjoy.

Notes

Low cost per serving if using pork, beef or veal may be a bit higher cost.
Additional Recipe: Spätzle.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,: HUNGARIAN,BEEF,PORK,SOUPS, STEWS, CHILI,VEAL
Swedish Cabbage Rolls
September 2, 2021 Lee
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Swedish Cabbage Rolls

Adapted from a recipe in the Casserole Cook Book, page 70.
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 1 hour 15 minutes
Course Main Dish
Cuisine Swedish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 egg
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • ¼ cup onion, finely diced
  • ⅔ cup milk
  • 250 grams ground beef, (8 oz / ½ lb)
  • 250 grams ground pork, (8 oz / ½ lb)
  • ¾ cup cooked rice
  • 6 large cabbage leaves
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 soup can water, (1¼ cups)
  • 1 tablespoon brown sugar, packed
  • boiled potatoes, for serving.

Instructions
 

  • In a large mixing bowl, add the first 6 ingredients and mix well.
  • Add the beef, pork, and rice, and mix together.
  • Steam cabbage leaves for for 3 minutes or just until wilted and flexible.
  • Slit the heavy vein in each leaf about 2½ inches, to make them easier to fold.
  • Place ½ cup meat mixture on a leaf, fold in sides, and roll ends over meat. Place roll in an ungreased 7x11 inch baking pan. Repeat with remaining leaves.
  • Preheat your oven to 180° C (350° F).
  • In a mixing bowl, add the soup, water, and brown sugar. Mix together.
  • Pour soup mixture over the cabbage rolls.
  • Bake for 1¼ hours or until meat is cooked through.
  • Serve with boiled potatoes, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,: SWEDISH,BEEF,PORK
Turkish Zucchini Dolmas
August 31, 2021 Lee
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Turkish Zucchini Dolmas

Adapted from a recipe in the Casserole Cook Book, page 70.
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. If nothing else, these sound interesting.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine Turkish
Servings 8 servings

Equipment

  • Apple Corer

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • ⅓ cup cooked rice
  • ¾ cup milk
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried mint, or 1 teaspoon fresh chopped mint
  • ¼ teaspoon dried dill weed, or 1 teaspoon fresh chopped dill
  • 8 medium zucchini squash
  • 2 cups seasoned tomato sauce

Instructions
 

  • In a mixing bowl, add the first 8 ingredients, mix together well.
  • Cut each end off the zucchinis, use an apple corer and scoop out the centers of each zucchini.
  • Fill the center of each squash with the meat mixture. Leftover meat mixture, roll into small meatballs. Chop the centers of the squash.
  • Heat the tomato sauce in a large non stick pan, place the zucchinis in the pan and add the chopped centers and any meatballs you made. Cover and simmer 30-40 minutes or until the squash are tender.
  • Serve with sauce from the pan. Enjoy.

Notes

Low cost per serving.
Variant: 1. Use green bell peppers in place of zucchini and steam or bake them.
* Best Value $1 or Less per Serving,: TURKISH,BEEF
Midnight Snack Rabbit
August 31, 2021 Lee
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Midnight Snack Rabbit

Adapted from a recipe in the Casserole Cook Book, page 112.
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 Lunch, Main Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups sharp Cheddar cheese, shredded
  • ¼ cup stuffed green olives, sliced
  • ¼ cup green bell pepper, diced
  • toast points, or sliced rye bread, for serving

Instructions
 

  • In a saucepan on very low heat, add the soup and cheese. Heat and stir until cheese melts in and mixture is hot.
  • Stir in the olives and bell pepper. Heat through.
  • Serve over toast points or slices of rye bread, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES
Welsh Rabbit Sandwiches
August 31, 2021 Lee
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Welsh Rabbit Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 112.
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 30 minutes
Course Lunch
Servings 4 servings

Ingredients
  

  • 250 grams sharp Cheddar cheese, shredded, (8 oz / ½ lb)
  • ½ cup milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 dashes cayenne pepper
  • 1 egg, well beaten
  • 4 slices hot buttered toast
  • 4 slices tomato

Instructions
 

  • In a saucepan on very low heat, add the cheese and milk, stir constantly until melted and smooth.
  • Stir in the mustard, Worcestershire sauce, and cayenne.
  • Stir some cheese mixture into the beaten egg, then add the egg to the cheese sauce and stir in. Stir until mixture thickens and is smooth and creamy.
  • Serve over hot buttered toast that is topped with tomato. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES