Category Archives: Budget Dishes

Sausage-Bean Casserole

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1 package (10 ounces) frozen lima beans
3 cans (about 19 ounces each) baked beans (6 cups)
3 cans (about 15 ounces each) kidney beans, drained (5 cups)
1 pound Italian link sausages or pork link sausages
½ pound smoked ham, cut into ½-inch cubes
½ cup chopped onion
1 can (8 ounces) tomato sauce
½ cup catsup
½ brown sugar (packed)
1 tablespoon salt
½ teaspoon pepper
½ teaspoon dry mustard

Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.

A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Ostpanerad Spätta (Cheese Breaded Spit)

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Preparation: approx. 10 min.
Cooking time: approx. 10 min.

Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)

Garnish:
1 lemon
anchovy fillets
olives or herbs

Preparation:

  1. Divide the fillets if they are too large.
  2. Rub them with salt and leave them to soak for a while.
  3. Mix the beaten eggs with a little melted butter and season with white pepper.
  4. Brush the fish with the mixture.
  5. Mix the flour and grated cheese. Turn the fish fillets in the mixture.
  6. Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
  7. Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
  8. In the absence of olives, fill the anchovy roll with chopped herbs.
  9. Serve freshly boiled potatoes and preferably a fresh green salad too.

Poorly translated from the original Swedish using Google Translate

©️Hemmets Journal AB S/K/2

Carol’s Ham Casserole

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Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.

For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese

Preparation:

  1. Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
  2. In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
  3. Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
  4. Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
  5. Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.

Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.

For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Baked Tuna-Stuffed Potatoes

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8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

  1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
  2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
  3. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
  4. Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.

Makes 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Oats ‘n Peanuts Meat Loaves

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Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Quick Chesed Beef Hash

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Preparation time: 12 min.
Cooking time: about 20 min.

Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.

For 4 servings you will need:
2 Tbsp. butter or margarine
¾ cup chopped onions
⅔ cup chopped green pepper
2 cans (15 oz. each) roast beef hash
Salt and black pepper
1¼ cups shredded Cheddar cheese
4 warm hard-cooked eggs, shelled, quartered
Paprika
¼ cup chopped parsley

Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.

Preparation:
1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat.
2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed.
3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts.
4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.

Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.

For 2 servings: Half of the ingredients. Use an 8-inch skillet.

For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Teriyaki Chuck Roast

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4 to 5-pound chuck roast
Salt and pepper
2 tablespoons oil
1 medium onion, chopped
¼ cup soy sauce
¼ cup Sherry wine
1 tablespoon brown sugar
&Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed
¼ cup canned brown gravy sauce
6 carrots, cut in half
1 small can water chestnuts

Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.

SERVES 6
PREPARATION TIME: 2 HR. , 30 MIN.
Approximate Calories per serving… 500

SUGGESTED MENU

Tossed Green Salad
Teriyaki Chuck Roast
Pineapple Wedge and Sesame Cookies

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Chili Beans with Corn Muffins

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350°

1 package corn bread mix
2 pounds chili and beans (canned or frozen)
½ cup shredded Cheddar cheese
½ cup chopped onions

Prepare cornbread according to the directions on the package. Cool and cut into 5-inch round or square muffins. Preheat oven to 350°. Place muffins in a baking pan. Warm chili and beans following directions on the package. Place ¼ of the chili, cheese and onions on each muffin. Heat in the oven for 10 minutes.

Serves 4
Preparation time: 1 HR.
Approximate calories per serving… 500

SUGGESTED MENU
Fruit Cup
Chili Beans with Corn Muffins
Garden Salad
Applesauce Spice Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y.

Bologna Biscuits with Vegetables

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¼ cup sliced onion
2 tablespoons shortening
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 can (16 ounces) tomatoes
½ pound bologna, cut into cubes (2 cups)
¾ cup cooked diced carrots
¾ cup cooked cut green beans
Bologna Biscuit Dough (below)

Heat oven to 425°. In large skillet, cook and stir onion into shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling.

Pour into ungreased baking pan, 8x8x2 inches; place in oven. Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls dough on hot vegetable mixture. Bake uncovered 25 to 30 minutes or until biscuits are golden brown. 5 servings.

BOLOGNA BISCUIT DOUGH

1 cup Gold Medal flour*
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
¼ pound bologna, cut into ¼-inch cubes (1 cup)
½ cup milk

Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.

*If using self-rising flour, omit baking powder and salt.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Quiche Monaco

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QUICHE
6 slices bacon, quartered
10-inch unbaked pie shell
1 cup grated natural Swiss cheese
4 eggs
1½ cups light cream
½ teaspoon salt
⅛ teaspoon nutmeg
⅛ teaspoon pepper
½ teaspoon dried oregano leaves

PIZZA SAUCE
3 medium white onions, sliced
1 can (8 oz) whole tomatoes, undrained
¼ teaspoon sugar
½ teaspoon dried thyme leaves
¼ lb mozzarella cheese
12 pitted black olives

  1. Preheat oven to 375F.
  2. Make Quiche: Sauté bacon until crips; drain on paper towels. Reserve 2 tablespoons bacon fat.
  3. In bottom of pie shell, sprinkle two-thirds of bacon with grated cheese.
  4. In medium bowl, beat eggs with cream, salt, nutmeg, pepper, and organ until smooth. Pour into pie shell. Bake 30 minutes, or until golden and sharp knife inserted near center comes out clean.
  5. Meanwhile, make Sauce: In reserved bacon fat in medium skillet, sauté onion several minutes, until tender. Add tomatoes, sugar, and thyme. Simmer, stirring, 15 minutes, or until mixture is slightly thickened. Slice mozzarella into 3½-by-½-inch slices.
  6. Garnish top of Quiche with mozzarella strips, spoke fashion, alternating with tomatoes mixture. Sprinkle with rest of bacon. Spoon remaining tomato mixture into center. Decorate with olives.
  7. Bake 5 minutes longer to melt cheese slightly. Serve warm. Makes 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. printed in U.S.A.