Tightwad tips when cooking

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Ok let's get back to tightwad tips today. I spent too much money in February for groceries! So let's see if I can stretch all of that food. Put your favorite tips here. Even if it is something you do all the time, it may be new to someone else.

I like to make all of my own broth. Whatever bones and little pieces of meat I have left, I boil well add some garlic and maybe a few other spices, and then I strain it. I put it in conatiners in the freezer. This saves money as canned broth is expensive,and salty.

-- Melissa in SE Ohio (me@home.net), March 04, 2002

Answers

When making hamburger dishes, I stretch the meat by adding mashed beans. The beans take the flavor of whatever you are cooking and is a healthy protein (esp if you are adding some corn and cheese to the menu).

Melissa: I also save bones and meat. When I have a turkey or chicken carcass after eating roast chicken or turkey I make a minestrone soup.

Cook the bones and meat in one large can of V-8. Add whatever you have : veggies, pasta, garlic, onions....But the big thing is a couple of tblsp of Worchester sauce. That's what makes it. I know you could add your canned tomatoe juice but I've never been able to duplicate the taste of V-8.

Oh--I take out the bones before I add any ingredients and after it's simmered for a 1/2 hr. in the V-8. Add water to the amount you wish.

-- Ann Markson (tngreenacres@hotmail.com), March 04, 2002.


If you buy garlic--save the largest two cloves and plant them--do this each time and you'll not have to buy them anymore!

I'm planning a perennial garden with Multiplying onions, asparagus, rhubarb and Jerusalem artichokes (especially if anyone can tell me more about these: how they taste, how you eat them...)

-- Ann Markson (tngreenacres@hotmail.com), March 04, 2002.


Good idea on the garlic. I grow my own and Ihope to get a regualer garlic bed started this year. I have it planted in my herb bed, and it is a little too wet there. I usually harvest in August and re- plant the end of September.

-- Melissa in SE Ohio (me@home.net), March 04, 2002.

I make pizza every week or two, and put leftovers on it. That dab of spagetti sauce with meat in it, that heel of cheese, the red peppers from that partially wilted salad that no one finished, a sprinkling of bacon bits, a generous dollop of mozarrella with a dusting of parmissan, and a home made crust make a good meal for growing kids. Any leftover meats are slivered and added as well, of course.

-- Terri (hooperterri@prodigy.net), March 04, 2002.

I buy smoked turkey legs, Usually three in package. I take the meat off one, and grind it up, add pickle relish, sweet, or sour, which ever, add mayonaise, a little mustard, and put on rye bread for sandwiches for lunch, Then use some of the meat for supper, and then take the bones, and boil in quart of water, actually simmer. take out bones, pick off what ever meat is on them, put back into water, and put lentels or dried split peas in water, for another meal.

-- Irene texas (tkorsborn@cs.com), March 04, 2002.


Melissa,

Try this site. www.kurtsaxon.com/ Then click on "survival foods". He has a lot of good ideas.

-- Ed Copp (OH) (edcopp@yahoo.com), March 04, 2002.


Okay, being out of last year's potatoes, and having decided I like red potatoes much better than white for just about everything, I only buy red ones anymore. They are so expensive!

When I bought my potatoes last week for seed, I got them home and noticed that I had paid $3.95 for 10# of red pontiac potatoes. If I buy 5# (they don't have them in 10# bags) of red potatoes at the grocery, I can't get them cheaper than $2.50. Sooooo....Next time I go by the feed store, I am buying 25# of red potatoes (even cheaper per lb.), and just using them!

-- Christine in OK (cljford@mmcable.com), March 04, 2002.


I buy the large powdered milk, I think 22 quart size for 8.79. I use it for all my cooking milk needs like gravy, pudding, custards, creamed soups, etc. If I can find regular milk for 1.79 a gallon or less, I mix it half and half with powdered milk (reconstituted) to stretch it longer. My freezer and pantry are usually well stocked, so mostly I buy groceries to replenish my stock, or to stock up on sale. For instance tuna was 3/.99 last week, and I was almost out, so I got 21 cans which will last me several months. When chicken parts are on sale for .29 lb, I buy 30 or 40 lbs. If I have plenty, I know it will usually be on sale again in six weeks. For my canning jars, I put an ad in our local shopper paper saying canning jars wanted. I had so many calls, I couldn't possibly have taken all the jars that were offered along with 3 pressure canners, 2 water bath canners, funnels, dippers, jar lifters, etc. Most wanted to just give them away!! I helped a friend put on a garage sale, and she gave me her Excalibur dehydrator that she was going to sell. I know thats not really groceries, but it saves on my grocery bill by letting me can and dry surplus goods from the store or garden or farm.

-- Gina NM (inhock@pvtnetworks.net), March 04, 2002.

I know this probably sounds too simplistic, but I just don't let myself go into the grocery store. We can and freeze all our own fruits and veggies, have our eggs and goats milk and raise our own meat. We go to the feed store every two weeks and I go to Sam's club every couple of months. Twice a year I go about 80 miles to Shipshewana, a predominantly Amish town and buy stuff like bulk jello, a few puddings etc.

Every time I allow myself to go into a regular grocery store, I come out with stuff I just really don't need. Sam's Club has rice, sugar, flour etc. in very large sizes. I bring them home and put them into those big buckets. I buy those great big cans of mushrooms and then break them down into smaller amounts and freeze them. Every few years I make an order to Walton's for stuff like cream of wheat in the huge buckets and some of the grains etc. that we don't grow that I like for my breads. Yeast is bought in the large bags and then kept in the refrigerator where it lasts and lasts. I have never had to throw any out.

-- diane (gardiacaprines@yahoo.com), March 04, 2002.


Hi Everyone, I just got my first newsletter from the About Frugal site. it has lots of cooking money stretching ideas.

http://home.about.com/newsletter1.htm

Sign up and enjoy!

-- Jo in Central Wa. (countryjo16@hotmail.com), March 05, 2002.



I buy pasta for 39 cents a lb. at Big Lots.

I freeze all left-over veg, meats, etc. and use for soup.

Stock up on sales. Keep records.

We are eating less meat. More pasta with vegs, and stir-fry veg with rice. More salads. I keep angel biscuit dough in the refrigerator all the time and make it for dinner and some breakfasts. Cheap and easy.

-- connie in nm (karrelandconnie@msn.com), March 05, 2002.


Connie, what is angel biscuit dough? How do you make/use it?

-- Elizabeth (ekfla@aol.com), March 09, 2002.

You can make all your own cream soups, which will be much cheaper and healthier. 2 tablespoons melted butter or oil 2 tablespoons flour 1 cup milk - any kind - skim to cream OR broth (chicken, beef, vegetable 1/4 to 1/2 cup: chopped mushrooms OR celery OR corn OR chicken etc.

cook and stir until thickened over medium heat, then use in your recipe

-- Jean (schiszik@tbcnet.com), March 12, 2002.


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