Savvy shopping, freezing can cut costs

[Guest guest]

>

> Savvy shopping, freezing can cut costs

> By Sharon Maasdam

>

> The rising cost of food -- much of it staples -- has consumers looking for

> ways to trim their grocery bills.

>

> Food prices increased 1.4 percent in April, on top of a 1.5 percent

> increase

> in March. More than half of April's increase was because of a 10.4 percent

> jump in prices for dairy products, the biggest rise since July 1946, the

> U.S. Labor Department said.

>

> Buying staples when they go on sale can save you money. You can also opt

> for

> store brands, although sometimes another brand that's on sale will be

> cheaper. On a recent trip to a Portland, Ore., Safeway, for instance, a

> 2-pound package of Lucerne cheddar cheese was $6.99, while a 1-pound block

> of Tillamook brand sold for $3 a pound. You could buy two 1-pound packages

> of Tillamook for $6, a savings of 99 cents. Although it takes time to

> figure

> out which is the best buy, you'll save money.

>

> While eggs have risen in cost just like other staples, they're still a

> relatively inexpensive source of protein. Since eggs have a long shelf

> life,

> buy them when they go on sale. You can use them four to five weeks after

> the

> date on the carton. If you can't use them in that time, freeze them. Beat

> the whites and yolk together without incorporating too much air. Freeze in

> ice cube trays, transfer to freezer bags and freeze for up to three months.

> (One egg equals about 3 tablespoons.)

>

> Buying cheese in larger quantities can also save money. An 8-ounce package

> of cheddar cheese can cost nearly $7 a pound. Buy the 2-pound brick when

> it's on sale and it can be as low as $2.50 a pound. Cut the larger blocks

> of

> cheese in half or thirds and rewrap so that when using one part the rest

> doesn't dry out.

>

> If 2 pounds is too much to eat before turning moldy, consider freezing it.

> Hard cheese tends to become crumbly when frozen, but if it's shredded

> before

> freezing, it works well as a topping or in baked dishes. Use the shredded

> cheese within three months. Unopened cheese will keep in the freezer nine

> months to a year. Do not freeze in just the wrapper it comes in; place in

> freezer bags or wrap in aluminum foil for extra protection. Otherwise, it

> could dry out.

>

> Substituting margarine for butter can cut costs. If you are concerned about

> the potential cholesterol-raising effects of trans-fatty acids in

> margarine,

> use half butter and half margarine for cooking. When baking, be sure to use

> stick margarine rather than a lower-fat spread.

>

> When butter or margarine goes on sale, buy extra and freeze. Wrap it in

> aluminum foil or place it in a freezer bag.

>

> Because butter is 80 percent fat and vegetable oil is 100 percent fat,

> substituting oil in baked goods doesn't always work, and can even make them

> greasy. For best results, use recipes that have been formulated for oil. If

> you choose to substitute oil for butter, use less oil: 1/3 cup oil for 1/2

> cup butter or margarine or 2/3 cup oil for a cup of butter. Be aware that

> the other liquid ingredients in the recipe may also need to be slightly

> reduced.

>

> Not everyone knows that you can freeze milk. When a store has a " buy one

> get

> one free " offer, you can purchase the extra gallon and freeze it.

>

> Freezing causes ice crystals to form, which will give the milk a flaky

> appearance. However, this doesn't affect the flavor and the nutritional

> value, and if the milk is shaken, the crystals will dissipate somewhat. For

> best quality, do not freeze longer than three months.

>

> Because liquid expands when it freezes, be sure there's enough head space

> so

> the container won't crack. Take at least 1 cup of milk out of each gallon

> to

> leave enough room for expansion. When you defrost the milk, do it in the

> refrigerator. This will take several days, so plan ahead.

>

>

[Guest guest]

Marilyn,

These are valuable pointers here. I have learn somethings here but I

have always lived from my freezer. That is the way I was brought up.

We have been stocking the freezer with beef from the farm. It sure

helps cut costs. Everything in the grocery has go up in price so fast

that if not for the freezer I do not know what we would do.

Debi~~*~~

>

> >

> > Savvy shopping, freezing can cut costs

> > By Sharon Maasdam

> >

> > The rising cost of food -- much of it staples -- has consumers

looking for

> > ways to trim their grocery bills.

[Guest guest]

Marilyn,

These are valuable pointers here. I have learn somethings here but I

have always lived from my freezer. That is the way I was brought up.

We have been stocking the freezer with beef from the farm. It sure

helps cut costs. Everything in the grocery has go up in price so fast

that if not for the freezer I do not know what we would do.

Debi~~*~~

>

> >

> > Savvy shopping, freezing can cut costs

> > By Sharon Maasdam

> >

> > The rising cost of food -- much of it staples -- has consumers

looking for

> > ways to trim their grocery bills.

[Guest guest]

In a message dated 6/12/2004 7:43:56 PM Pacific Standard Time,

debi_oliver_2004@... writes:

> Marilyn,

> These are valuable pointers here. I have learn somethings here but I

> have always lived from my freezer. That is the way I was brought up.

> We have been stocking the freezer with beef from the farm. It sure

> helps cut costs. Everything in the grocery has go up in price so fast

> that if not for the freezer I do not know what we would do.

> Debi~~*~~

>

>

Hi Deb, I also have a book with " make a mix " cookery that gives lots of

recipes made from one simple mix. A good idea for growing families. Hugs,

Marilyn