CHEAPER MILK - Buy fresh milk at a supermarket or retail dairy store and not at convenience stores, where it is usually more expensive.
Also, milk sold in larger half gallon and gallon containers is lower in unit cost than milk sold by the quart or pint. If you can use that much milk without waste, you will save money.
NONFAT DRY MILK - Nonfat dry milk has as much calcium, riboflavin, and protein as whole milk, but has no fat and about half as many calories as whole milk. In some areas, nonfat dry milk is also cheaper. Try nonfat dry milk in cooking and as a beverage. Some families mix equal amunts of fresh whole milk and reconstituted nonfat dry milk for drinking.
MILK PRESERVATION - Use can use water instead of milk for scrambled eggs or omelets. Water makes the eggs fuffy, milk makes them watery.
GRATING CHEESE - Grated cheese cost more than equal amounts of the same cheese in wedges or sticks.
CHEESE IN BULK - Cheeses in larg boxes and jars and cottage cheese in large cartons cost less per pound than the same products in smaller containers.
KEEP IT SIMPLE - Flavored yogurts and cottage cheese cost more than plain yogurts and cottage cheeses.
ICE CREAM - Ice cream, which costs abut three times more than milk for the equivalent amount of calcium, also costs more than ice milk.
CHEAPER MEAT DOESN'T MEAN BEST DEAL - Keep in mind that the economy of a cut of meat depends on the amount of cooked lean meat it provides as well as its price per pound. Often the cut with a low price per pound is not the best buy in food value or in servings or meat provided. it is the amount of cooked lean meat, or the number of servings for the price, that matters. If average amounts of waste are assumed and you count 3 ounces of cooked lean meat as a serving, you will get the following returns on your meat purchase: * Three to four servings per pound from items with little or no fat such as flank steak, grund meat, round steak, lean stew meat, boneless roast with little fat, liver, a center cut of ham, veal cutlet and fish steaks and fillets. * Two to three servings per pound from items with a medium amount of bone, gristly, or fat such as most roasts, some chops and steaks, ham, poultry, and dressed fish. *One to two servings per pound from items with much bone, gristly, or fat such as rib chops of lamb, pork, or veal, plate and breast of lamb or veal, porterhouse steaks, T-bone steaks, club steaks, spareribs, shanks, short ribs, and chicken wings and backs.
POULTRY IS A GOOD BUY - One of the least costly main dishes, poultry is also one of the most popular. The form in which poultry is purchased often determines whether it is a bargain. A whol chicken, for example, is usually a better buy than chicken pieces.
SOME FISH ARE BETTER THAN OTHERS - Compared with many cuts of meat, certain kinds of fish are lower in cost. Canned tuna is an economical main dish; light flaked or chunk tuna is less expensive than solid white tune. Frozen fish fillets are often moderate in cost all year.
Canned sardines, mackerel, and herring are usually thrifty purchases but are high in sodium.
MEAT ALTERNATES - Dry beans, dry peas, peanut butter and eggs provide the same protein and many of the same nutrients found in meat. To ary meals at low costs, try these alternatives, which are usually as good or better buys than the less expensive cuts and kinds of meat.
LIGHT ON THE MEAT, HEAVY ON THE FILLER - Use small servings of meat, poultry and fish and rely on more economical foods; potatoes, rice, macaroni products, and breads to fill in meals.
SHOPPING CAREFULLY - Before selecting your meat, look over the entire counter. You may find the same type of meat in different packaging that is better in quality and less expensive.
STRETCHING YOUR MEAT DOLLAR - Get all the flavor and value from a piece of meat by using leftover meat in casseroles, salads, sandwiches, and as flavoring for cooked vegetables. Cook meat bones with beans or sup. Use broth to moisten meat.
LONG LASTING MEALS - Plan up to a week's worth of meals around a large single piece of meat. For example, you can cook a leg of lamb on the first day, have a sliced hot lamb sandwich the next day, shepherd's pie on day 3 and a barley and vegetable soup with stock from the bone on the fourth day.
Origin: Household Hints + Formulas, by Erik Bruun. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 09-20-95
Random recipe of the day