Sometimes the process of a recipe is much belabored, with many unnecessary steps. I have found most recipes turn out tasting just as good when you eliminate some of the process. For instance, when making cookies, just add everything, then beat it up well and bake. It really isn’t necessary to cream the fats and sugars, then add the liquids, then sift the dry ingredients together and add at the end.
When making soups, the same holds true. Sautéing vegetables before adding to the overall soup is an added step. Just put them all in together, let it cook for the allotted time, and then eat. You probably won’t notice any change in taste, but you’ll certainly notice how quickly it went together.
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This will not be any new advice, but it bears repeating. Each week when your grocery store flyers appear in your mailbox or on your driveway, sit down, pull out a black marker, and go through the ad circling the items that are on sale. Be careful, and know your prices, as the stores are good at fooling you into thinking it’s a good deal when it’s not. Just because it is in big, bold numbers or in a flashy circle doesn’t mean that item is really a good price.
However, when something is on sale, buy a few extra of that item and store it in your fridge, freezer or pantry. Here’s an example.
This week Boston Butt pork roasts were on sale for $.98/lb. I haven’t seen pork roasts this inexpensive for years; usually they run about $1.28/lb. So I purchased 3 of them, for future use. They averaged about seven pounds each, so on each roast I saved about $2.10 plus $.13 tax, for a total of $2.23 on each roast, coming to a savings of roughly $6.69 on just that item. Again, if you saved that much each week for an entire year, you would have an extra $347.88 at the end of the year. That is significant savings to think about!
Remember, every dime saved is a dime you don’t have to earn.
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How about some breakfast for dinner? This is one of my favorites.
Biscuits and Gravy
Use the biscuit recipe found in my cookbook. Mix with water and bake the biscuits on 425° for about 15-20 minutes.
Brown ½ lb. bulk sausage; drain off fat. Add cream gravy mix. Serve over hot biscuits. If you want to make your own gravy, just add 3 T. flour to the sausage and stir well until the sausage is frosty looking. Add 2 c. milk, cook and stir until thickened. Season with salt and/or pepper. Serves 4
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