Saturday, 14 October 2017

Shipwreck Casserole II - Updated Version

Okay, so I talked to my mom on the phone before I baked the Shipwreck Casserole recipe, and here is the version as she makes it - also, I am halving the size of the recipe, since my pot looks to be about half the size of hers. She assured me that making half as much should not burn the casserole with the same cooking times - I hope she's right! She also told me that it freezes well, which is what I want.
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Ingredients:
- 2 sliced raw potatoes ($0.42)                                  
- 1 sliced onion ($0.71) - I don't much like onions. Don't get me wrong, I like the flavour they give off, but I hate the dark taste it leaves on my breath for the next day or two. In fact, something wierd goes on, in that if I am borderline on having a cold, eating onions will almost certainly set it off. I added onions to this recipe according to instruction... but in the future, I suspect I will halve, quarter, or eliminate the onions altogether - but that is only according to my personal anti-onion preference.                                          
- 1lb hamburger (browned) ($2.74 - Med. Ground Beef) - Okay, I made the recipe with 1lb of hamburger instead of 3/4lbs - I mean, really, can a little more hamburger be a bad thing? Plus, I buy 4lbs of medium ground beef at $11.00, and then break it up into 1lb ziploc bags. Yeah, the lean ground beef is getting way too expensive for me!              
- 3 stalks sliced celery ($0.45) - Okay, I also added a 3rd stalk of celery, as it looked like too little to me - I remember Shipwreck Casserole with lots of celery, so I made 250g of celery (1 cup = 3 stalks) instead of 2 stalks - sue me!
- 300ml of ketchup ($1.20) - This is a little more expense ($0.20) than the required 1 can of tomato soup, which costs only a dollar - but trust me, it tastes much better this way!
- 150ml of water

Directions:
Place ingredients in a greased baking dish, layered in the order given. Season with salt and pepper. Cover. Bake for 2 hours @ 325 degrees.

Alternative Cooking Times & Temperatures: 
- 1 & 1/2 hours @ 350 degrees
- 1 & 1/4 hours @ 375 degrees

Cost to Make:
$5.52 (2017 Prices)
3 MEALS (Not servings) = $1.84/meal
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The Review!
Okay, it looks like I remember Shipwreck Casserole, and indeed, only cooking half the ingredients did not make it burn with the same cooking times - good call Mom!

To me, it looks like 3 servings - but I mean "Man Meals" - not the paltry "4 servings per box of Mac&Cheese Servings." I mean, it looks like 3 servings that I could take to lunch at work each day and give me the fuel to go on. (If I remember right, one of her full sized pots fed a family of two adults and four kids, so, a half-recipe ought to be three full meals, and it looks bang on!)
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Shipwreck Casserole

Ingredients:
- 4 sliced raw potatoes ($0.85)                                  
- 2 sliced onions ($1.40)                                            
- 1 & 1/2 lbs. hamburger (browned) ($4.15 - Med. Ground Beef)              
- 4 stalks sliced celery ($0.60)
- 1/4 cup cooked rice
- 1 tin tomato soup ($1.00)
- 1 tin water

Directions:
Place ingredients in greased baking dish, layered in the order given. Season with salt and pepper. Cover. Bake for 2 hours @ 325 degrees.

Alternative Cooking Times & Temperatures: 
- 1 & 1/2 hours @ 350 degrees
- 1 & 1/4 hours @ 375 degrees

Cost to Make:
$8.00 + 1/4 cup Rice (2017)
? Servings = $
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Sunday, 23 April 2017

Bacon and Cheese Omelette

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Recipe Tips: Bacon and Cheese Omelette
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Prep Time: 5mins
Cook Time: 10mins
Ready In: 15mins
  • 4 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon butter
  • 4 slices bacon, cooked, diced
  • 1/4 cup shredded cheddar cheese
In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
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Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.
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Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately.
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