Archive for the ‘* Best Value $1 or Less per Serving’ Category
Crab Meat Pie
I found this recipe on the internet. This can be made with canned crab, fresh cooked and picked crab, or imitation crab. I made this on 25 Aug 2021 and used imitation crab. Excellent flavor, highly recommended.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 unbaked pie crust
- 226 grams crab meat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 1 cup celery, finely diced
- 2 tablespoons onion, grated
- 2 tablespoons green bell pepper, diced
- ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
- 2 eggs, beaten
- 1 cup mayo
- ½ cup dry bread crumbs
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F). Get out a 9 inch pie dish and place pie shell in the dish, flute the edge as desired.
- In a mixing bowl, add the crab meat, celery, onion, bell pepper, eggs, mayo, salt, lemon juice, ½ the mushrooms, and all but 1 tablespoon of bread crumbs.
- Mix lightly together.
- Pour into the prepared pie dish and spread out evenly.
- Add remaining mushrooms to top.
- Sprinkle with remaining bread crumbs and the Cheddar cheese.
- Bake for 30-35 minutes or firm and browned.
- Slice and serve with sides of your choice. Enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Brunswick Stew
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.
Ingredients
- 2 kilos chicken quarters, legs and thighs separated, (4-4½ lb)
- 1 quart water, (4 cups)
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- dash dried thyme
- 1 cup onion, diced
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can cream style corn, (16 oz / 454 g)
- 1½ cups green lima beans, drained, canned or frozen - thawed
- 1 cup fresh okra, sliced
Instructions
- To a pot, add the first 7 ingredients, place on medium low heat, cover, and simmer 3-4 hours until the chicken is tender.
- Remove the chicken from the broth, cut all chicken from the bones and cut into bite size pieces. Return chicken to the broth, discard the bones and cartilage.
- To the broth add the tomatoes, corn, and lima beans. Simmer uncovered for 1 hour. Skim off fat. Taste and season with salt and pepper as desired.
- Remove the bay leaf, serve, and enjoy.
Notes
Low cost per serving.
Chili con Carne
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.
Ingredients
- 1 large onion, sliced
- 1 green bell pepper, diced
- 500 grams ground beef, (1 lb)
- 1 tablespoon vegetable oil
- 2 cans red Kidney beans, drained, (16 oz / 454 g each / 4 cups), Shortcut
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 cup seasoned tomato sauce
- 1 tablespoon chili powder, and as desired
- 1½ teaspoons salt
- dash paprika
- dash black pepper
- 1 bay leaf
Instructions
- Heat the oil in a pot, add the onion, bell pepper, and ground beef. Cook until the beef is no longer pink and the onion and pepper is tender. Drain most off most of the fat but not all.
- Add remaining ingredients, stir together, cover and simmer for 30 minutes. Stir occasionally. If chili is too thick, stir in a little water.
- Remove bay leave, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Red Kidney Beans (Pressure Cooker).
Pacific Chowder
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.
Ingredients
- 4 slices bacon
- ¼ cup onion, diced
- 2 tablespoons green bell pepper, diced
- 1 can condensed cream of potato soup
- 2 cups milk
- 2 cans tuna, drained, (5 oz / 142 g each / 1¼ cups)
Instructions
- In a medium saucepan, cook the bacon until crisp, remove to paper towels, drain excess fat but leave 2 tablespoons fat in the saucepan.
- In the bacon fat, cook the onion and bell pepper until just tender.
- Add the soup and milk, heat to just boiling, turn off the heat, reduce to low.
- Crumble the bacon and flake the tuna, add to the saucepan and stir in and heat through.
- Serve and enjoy.
Notes
Low cost per serving.
Oyster Stew
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.
Ingredients
- 1 pint fresh oyster meat, plus their liquid, (2 cups)
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon Worcestershire sauce
- dash hot pepper sauce
- 2 tablespoons water
- 1 quart milk, scalded, (4 cups)
- ¼ cup butter, melted
Instructions
- Drain the oysters, reserving their liquid. Pour liquid through a coffee filter. Place the oysters and the filtered liquid into a large saucepan or pot.
- In a bowl, mix together the flour, salt, Worcestershire sauce, hot sauce, and the 2 tablespoons of water to make a smooth paste.
- Stir the paste into the oysters. Place on low heat for 10 minutes, stirring gently, until the edges of the oysters curl.
- Pour in the scaled milk, stir, remove from heat and cover, let stand 15 minutes.
- Stir in the melted butter.
- Serve and enjoy.
Notes
Low cost per serving as I get fresh oyster meat from local fishermen, but oyster meat is also available at Tesco most times.
Variant: 1. Use 3 cups milk and 1 cup half and half cream, scalded, in place of the 4 cups of scalded milk.
Manhattan Clam Chowder
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.
Ingredients
- 3 cans minced clams, (6½ oz / 185 g each / about 2⅓ cups)
- 3 slices bacon, finely diced
- 1 cup celery, finely diced
- 1 cup onion, diced
- 2 cups diced tomatoes
- 2 cups potatoes, diced
- 1 cup carrot, finely diced
- 1½ teaspoons salt
- ¼ teaspoon dried thyme, crushed
- black pepper, as desired
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Drain clams, reserving liquid. Strain liquid through a coffee filter and add liquid to a 4 cup measuring cup, add water to make 4 cups total liquid.
- In a pot, add the bacon, onion, and celery. Cook until the onion and celery are tender but not browned.
- Add the 4 cups of clam liquid, tomatoes, potatoes, carrot, salt, pepper, and thyme. Stir together. Cover and simmer on low heat for 35 minutes.
- In a small bowl, mix together the 2 tablespoons flour and the 2 tablespoons cold water to make a smooth paste. Stir the paste into the pot. Increase heat to medium, cook and stir the chowder until it comes to a boil.
- Add the clams, reduce heat to low, simmer to heat the clams and chowder through.
- Serve and enjoy.
Notes
Low cost per serving using fresh steamed and minced clams.
Supper Corn Chowder
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.
Ingredients
- 5 slices bacon
- 1 medium onion, sliced, separated into rings
- 2 cups whole kernel corn, cooked or canned - drained
- 1 cup cooked potato, diced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 2½ cups milk
- 1 teaspoon salt
- dash black pepper
- butter, for serving
Instructions
- Cook the bacon in a large saucepan until crisp, remove to paper towels, drain fat leaving 3 tablespoons in the saucepan.
- Add onion to the saucepan and cook until lightly browned.
- Add remaining ingredients except the butter. Heat to boiling, then reduce heat and simmer 1-2 minutes.
- Crumble the bacon, sprinkle over the chowder.
- Ladle into serving bowls and place a pat of butter on each bowl. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Vegetable Soup with Tiny Meatballs
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.
Ingredients
- 1 recipe Tiny Meatballs, Link in Notes
- 6 cups beef broth
- 1 can diced tomatoes, (16 oz / 454 g)
- 3 stalks celery, plus tops, diced
- 1 carrot, diced
- 1 teaspoon dried oregano, crushed
- ½ cup fine egg noodles
- salt and black pepper, to taste
- Parmesan cheese, grated, for serving
Instructions
- Prepare the recipe of Tiny Meatballs, set them aside.
- In a large saucepan, heat the broth to boiling.
- Add the tomatoes, celery, carrot, and oregano. Reduce heat to low, cover, and simmer 12 minutes.
- Add the egg noodles to the soup, simmer until the noodles are almost done.
- Add the Tiny Meatballs to the soup, simmer for 2 minutes to heat them through. Taste and season with salt and pepper as desired.
- Serve with Parmesan for topping, enjoy.
Notes
Additional recipe: Tiny Meatballs.
Hearty Bean Soup
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.
Ingredients
- 454 grams dry Navy Beans, (1 lb)
- 2 quarts water, (8 cups)
- 1 meaty ham bone, or ham hocks
- ½ teaspoon salt
- 4-6 black peppercorns
- 1 bay leaf
- 1 medium onion, sliced
Instructions
- Rinse beans and remove any bad ones or debris, place in a container and add water to cover by 1 inch. Set aside and let soak overnight.
- Drain and rinse the beans, add to a pot, add the ham bone, salt, peppercorns, and bay leaf. Add the 2 quarts of water. Bring to a boil, then reduce to low heat, cover and simmer for 3 to 3½ hours or until the beans are tender.
- Add the sliced onion during the last 30 minutes of simmering.
- When the beans are tender, remove the ham bone and bay leaf, mash the beans slightly, cut off meat from the bone, dice, and return the meat to the soup and discard the bone and bay leaf. Taste and season with salt as needed.
- Serve and enjoy.
Notes
Low cost per serving using ham hocks as they are very common.
Split Pea Soup
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.
Ingredients
- 454 grams dry split peas, (1 lb)
- 2 quarts water, (8 cup)
- 1 meaty ham bone, or ham hocks
- 1½ cups onion, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried marjoram
- 1 cup celery, diced
- 1 cup carrot, diced
Instructions
- Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
- Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
- Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
- Serve and enjoy.
Notes
Low cost per serving using ham hocks as they are very common.
