Archive for the ‘* Best Value $1 or Less per Serving’ Category
Quick Chicken a la King
August 29, 2021 Lee
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Quick Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¾ cup canned mushrooms, sliced,
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup pimento, chopped
  • ¼ teaspoon MSG
  • toast points, for serving

Instructions
 

  • Drain mushrooms and reserve ¼ cup liquid.
  • In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
  • Stir in the soup and mushroom liquid.
  • Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
The Original Chicken a la King
August 28, 2021 Lee
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The Original Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
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 American
Servings 8 servings

Ingredients
  

  • ¼ cup green bell pepper, diced
  • 1 cup fresh mushrooms, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • 2 cups half and half cream
  • 2 cups cooked chicken, skinless, cubed
  • 3 egg yolks, beaten
  • ½ teaspoon paprika
  • ¼ cup butter, softened
  • 1 teaspoon onion juice
  • 1 tablespoon lemon juice
  • 2 tablespoons dry white wine
  • ¼ cup pimento, diced
  • toast points, for serving

Instructions
 

  • Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
  • Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
  • Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
  • In a bowl, mix together the egg yolks, paprika, and softened butter.
  • To the chicken mixture, stir in the onion juice, lemon juice, and wine.
  • When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
  • Stir in the pimento.
  • Serve over toast points.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
New England Creamed Codfish
August 28, 2021 Lee
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New England Creamed Codfish

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Easy recipe that comes together rather quickly, a basic dish of a homemade white sauce and steamed fish. Add a couple of sides and you have a delicious meal. This recipe was written originally using salt cod, I have changed the recipe to reflect the use of any whitefish, and the unsalted variety of cod as well.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams whitefish, cod, pangasius, or barramundi would be good, (1 lb)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 egg yolks, beaten
  • 2 tablespoons onion, grated
  • 2 teaspoons lemon juice
  • toast, for serving

Instructions
 

  • Steam the whitefish your preferred way, I use my rice cooker for this. For a rice cooker, simply add 1-2 cups of water to the pot, place the steamer tray on top and cover with the lid. Press cook, when the water is boiling, remove the lid and place fish in the steamer tray and cover with the lid.
  • Steam until cooked through, about 5-10 minutes.
  • Remove fish, drain, flake apart meat, remove any bones or skin.
  • Melt butter in a medium saucepan, stir in flour until smooth, slowly stir in milk, cook and stir until thickened.
  • Add a small amount of sauce to the egg yolks and stir together, then add all the egg yolks to the sauce and stir in.
  • Add the fish, onion, and lemon juice. Heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Creamed Oysters on Toast
August 27, 2021 Lee
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Creamed Oysters on Toast

Adapted from a recipe in the Casserole Cook Book, page 107.
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 American
Servings 6 servings

Ingredients
  

  • 1 pint oyster meat, (2 cups)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup half and half cream
  • 4 egg yolks, beaten
  • 2 teaspoon lemon juice
  • 2 tablespoons fresh parsley, minced
  • 6 Toast Rings, Link in Notes

Instructions
 

  • To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
  • In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
  • Stir in the cream.
  • Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
  • Add the drained oysters and stir in and heat through.
  • Stir in the lemon juice and parsley.
  • Serve over Toast Rings, enjoy.

Notes

Low cost per serving.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Tuna a la King
August 27, 2021 Lee
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Tuna a la King

Adapted from a recipe in the Casserole Cook Book, page 107.
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
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box corn muffin mix, Shortcut
  • ¼ cup green bell pepper, diced
  • 1 teaspoon onion, minced
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • 1 can tuna, drained, (about 1 cup or standard can)
  • ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
  • ¼ cup pimento, diced
  • ¼ teaspoon salt
  • ¼ teaspoon paprika

Instructions
 

  • Prepare the corn muffins per the package instructions.
  • In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
  • Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
  • Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
  • Serve over warm split corn muffins, enjoy.

Notes

Low cost per serving.
Shortcut: Corn Muffin Mix.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Crabmeat Newburg
August 26, 2021 Lee
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Crabmeat Newburg

Adapted from a recipe in the Casserole Cook Book, page 107.
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 American
Servings 6 servings

Ingredients
  

  • 1 recipe Popovers, Link in Notes
  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, lightly beaten
  • 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 2 tablespoons dry white wine
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • paprika, as desired, for garnish

Instructions
 

  • Prepare the Popovers following that recipe.
  • In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
  • Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
  • Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
  • Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Hash Peppers
August 24, 2021 Lee
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Hash Peppers

Richard Thayer, United States.
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 bell peppers, any color you want
  • 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)

Instructions
 

  • Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
  • Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
  • Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
  • Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
  • Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
  • Serve and enjoy.

Notes

I will say Low cost per serving as this can be a leftover dish made with homemade hash.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,Beef - Canned,LEFTOVERS
Lobster Newburg
August 24, 2021 Lee
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Lobster Newburg

Adapted from a recipe in the Casserole Cook Book, page 106.
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 American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, beaten
  • 1 cup cooked lobster meat, cubed
  • 3-4 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • salt, as desired
  • paprika, for garnish
  • 4 Toast Rings, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
  • Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
  • Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
  • Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
  • Spoon over Toast Rings, enjoy.

Notes

Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Lobster
Classic Beef Stroganoff
August 23, 2021 Lee
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Classic Beef Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 103.
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
Servings 4 servings

Ingredients
  

  • 4 tablespoon all-purpose flour, divided
  • ½ teaspoon salt
  • 500 grams beef, cut into ¼ inch strips, (1 lb)
  • 4 tablespoons butter, divided
  • 1 cup fresh mushrooms, thinly sliced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1¼ cups beef stock
  • 1 cup sour cream, Shortcut
  • 2 tablespoons dry white wine
  • hot buttered noodles, for serving

Instructions
 

  • In a shallow bowl, add 1 tablespoon of flour and the salt, mix together. Coat the beef strips with the flour.
  • In a large non stick pan, melt 2 tablespoons of butter, when hot, add the beef strips and brown on each side.
  • Add the mushrooms, onion, and garlic. Cook for 3-4 minutes or until onion is just barely tender. Remove beef, mushrooms, and onion from pan to a plate.
  • Add 2 more tablespoons of butter to the pan, when melted, stir in 3 tablespoons until smooth. Stir in tomato paste. Slowly stir in beef stock, stir until mixture thickens.
  • Return the beef, mushrooms, and onion to the pan.
  • Stir in the sour cream and wine. Heat through for just a few minutes or until hot.
  • Serve over hot buttered noodles. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BEEF
Creamed Mushrooms
August 22, 2021 Lee
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Creamed Mushrooms

Adapted from a recipe in the Casserole Cook Book, page 103.
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 American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 250 grams fresh mushrooms, sliced, (8 oz)
  • 2 tablespoons all-purpose flour
  • 1¼ cups milk
  • 1-2 teaspoons light soy sauce
  • salt and pepper, as desired
  • 4 Toast Cups, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, add the mushrooms, cook until tender and lightly browned. Remove to a bowl, leaving as much of the butter in the pan as you can.
  • Stir in the flour, mix until smooth. Slowly stir in the milk. Cook until thickened. Stir in the soy sauce. Taste, season as needed with soy sauce, salt, and pepper.
  • Return the mushrooms to the pan and mix. Heat through on low heat.
  • Prepare Toast Cups.
  • Place a Toast Cup on each serving plate, Divide mushroom sauce among the cups, serve and enjoy.

Notes

Low cost per serving, can make this many ways depending on the mushrooms you use. I think this will be delicious with Straw Mushrooms.
Additional Recipe: Toast Cups.
* Best Value $1 or Less per Serving,MUSHROOMS