Archive for the ‘* Best Value $1 or Less per Serving’ Category
Macaroni Omelet
August 17, 2021 Lee
Leave a comment

Macaroni Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
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 Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • ½ cup dry macaroni
  • ½ cup sharp Cheddar cheese, shredded
  • 4 egg yolks
  • ¼ teaspoon salt
  • 4 egg whites
  • 2 tablespoons butter
  • 1 recipe Creole Sauce, Link in Notes

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
  • Prepare the recipe for Creole Sauce if you are going to use that.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
  • Mix the egg yolks into the macaroni.
  • Fold in the egg whites.
  • Preheat your oven to 160° C (325° F).
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
  • Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
  • Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.

Notes

Low cost per serving: 
Additional recipe: Creole Sauce.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sour Cream Ham Omelet
August 17, 2021 Lee
Leave a comment

Sour Cream Ham Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
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 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • 5 egg yolks
  • 1 cup sour cream, divided, Shortcut
  • ¼ teaspoon salt
  • 5 egg whites
  • 1 cup cooked ham, finely diced
  • 2 tablespoons butter
  • 1 recipe Glazed Apples, for garnish, Link in Notes

Instructions
 

  • Prepare the recipe for Glazed Apples if you are going to use them.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks, beat with an electric mixer until lemon colored. Beat in ½ cup sour cream and the salt.
  • Preheat your oven to 160° C (325° F).
  • Fold in the egg whites and ham.
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture and gently level. Cover and cook on low heat until lightly browned on the bottom, about 5-7 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 12 minutes.
  • Loosen omelet with a spatula and slide onto a serving plate. Cut into wedges.
  • Garnish with the remaining ½ cup sour cream and Glazed Apples if desired.

Notes

Low cost per serving.
Additional Recipe: Glazed Apples.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL
Olympia Oyster Hangtown Fry
August 17, 2021 Lee
Leave a comment

Olympia Oyster Hangtown Fry

Adapted from a recipe in the Casserole Cook Book, page 96.
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 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • ⅓ cup fresh oyster meat, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon water
  • ⅓ cup dry bread crumbs
  • 2 slices bacon
  • salt and pepper, as desired

Instructions
 

  • In a bowl, add the eggs and water and lightly beat. Set out a shallow bowl with the crumbs.
  • Fry bacon in a small non stick pan until crisp. Remove bacon and drain all but 1 tablespoon of fat. Chop bacon.
  • Dip the oyster meat in the egg and then roll in the crumbs to coat.
  • Fry oyster meat until browned, turning them often.
  • Add the bacon and remaining egg mixture into the pan, season with salt and pepper as desired.
  • Cook until egg is just set and bottom slightly browned, turn over and lightly brown other side.
  • Serve and enjoy.

Notes

Low cost per serving. I can source fresh oyster meat directly from local fishermen.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mexican Scramble
August 17, 2021 Lee
Leave a comment

Mexican Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
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 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 cup diced tomatoes, drained
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • dash black pepper
  • 1 cup Cheddar cheese, shredded
  • 3 eggs, beaten
  • hot butter toast, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
  • Stir in tomatoes and simmer 5 minutes.
  • Add seasonings and cheese, stir until cheese is melted in.
  • Pour in beaten eggs and stir to mix together. Cook, as eggs start to set, lifting edges, and scramble until all the egg is set.
  • Serve over hot buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sausage & Egg Scramble
August 17, 2021 Lee
Leave a comment

Sausage & Egg Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
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 20 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 226 grams small link sausage, breakfast, pork, or Jimmy Dean, (8 oz), Shortcuts
  • 8 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • dash black pepper
  • ¼ cup pimento, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup spring onion, sliced

Instructions
 

  • Brown the sausage links in a hot large non stick pan.
  • In a mixing bowl, add the eggs, salt, and pepper. Beat with a fork.
  • Remove the links from the pan, cut each into 2 or 3 pieces, depending on the size of the links you are using. Return the pieces to the pan.
  • Pour in the beaten eggs, sprinkle with the pimento, bell pepper, and spring onion.
  • As the eggs start to set, left of the edge to let egg run underneath. Stir and scramble the eggs until just set and shinny.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Breakfast Sausage, or Jimmy Dean Sausage.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage
Herbed Scrambled Eggs
August 17, 2021 Lee
Leave a comment

Herbed Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
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 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Salad
Servings 2 servings

Ingredients
  

  • 4 eggs
  • ¼ cup half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • dash dried thyme, crushed

Instructions
 

  • Add the first 4 ingredients to a mixing bowl and beat with a fork.
  • Melt the butter in a non stick pan, when hot, pour in egg mixture, sprinkle with parsley, chives, and thyme.
  • As the mixture starts to set, lift edges and scramble, cook until the eggs are just set and shiny.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Extra-special Scrambled Eggs
August 17, 2021 Lee
Leave a comment

Extra-special Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
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 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Servings 3 servings

Ingredients
  

  • 6 eggs
  • ½ teaspoon salt
  • ¼ teaspoon MSG
  • dash black pepper
  • 1 teaspoon prepared yellow mustard
  • ⅓ cup half and half cream
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley
  • 2 tablespoons onion, minced
  • 2 tablespoons butter

Instructions
 

  • In a mixing bowl, add first 5 ingredients, beat together.
  • Stir in the cream and parsley.
  • Melt the butter in a large non stick pan, add the onion and cook until tender but not browned.
  • Pour in egg mixture.
  • Cook on medium low heat, stirring often and scramble the eggs until just set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Easy Chicken a la King
August 16, 2021 Lee
Leave a comment

Easy Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 151.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup half and half cream
  • 1 tablespoon butter
  • ¼ cup green bell pepper, diced
  • 2 tablespoons red bell pepper, diced
  • 1½ cup cooked chicken, diced
  • 1 teaspoon Worcestershire sauce
  • 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes

Instructions
 

  • In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
  • In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
  • When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
  • Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
  • Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.

Notes

Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Chicken Balls with Mushrooms
August 16, 2021 Lee
Leave a comment

Chicken Balls with Mushrooms

Adapted from a recipe in the Casserole Cook Book, page 151.
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
Cook Time 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk, or chicken broth, Shortcut
  • 2 cups cooked chicken, diced, Shortcut
  • 1 tablespoon fresh parsley, chopped
  • ¾ teaspoon salt
  • dash black pepper
  • 6-8 slices white bread
  • 1 egg, beaten
  • 1 recipe Mushroom Sauce, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
  • When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
  • Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
  • Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
  • Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
  • Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
  • Bake for 20 minutes or until heated through and the bread crumbs are toasted.
  • While the balls are baking, prepare the Mushroom Sauce.
  • To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Turkey Salad Soufflé
August 15, 2021 Lee
Leave a comment

Turkey Salad Soufflé

Adapted from a recipe in the Casserole Cook Book, page 150.
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 1 hour
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 6 slices white bread
  • 2 cups cooked turkey or chicken, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • ½ cup mayo
  • ¾ teaspoon salt
  • dash black pepper
  • 2 eggs, beaten
  • 1½ cups milk
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Cube 2 slices of bread, place in the bottom of an 8x8 inch baking dish.
  • In a large mixing bowl, add the turkey, vegetables, mayo, salt, and pepper. Mix together.
  • Spoon mixture over the bread cubes in the baking pan.
  • Trim crusts off the remaining 4 slices of bread and arrange them on top of the turkey mixture.
  • In a mixing bowl, mix together the eggs and milk. Pour over the bread in the baking pan. Cover the pan and place in the fridge for at least 1 hour or as long as overnight.
  • When ready to bake, preheat your oven to 160° C (325° F).
  • Spoon the soup over the top of the bread.
  • Bake for 1 hour or until set, sprinkle cheese on top during the last few minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,LEFTOVERS