You're a good shopper if . . .

• You keep a pad handy in the kitchen for listing items that are running low.

   

• You plan tentative menus ahead and use them as a guide when making a shopping list.

   

• You divide your list according to food types (canned, frozen, fresh, staples, baked goods) to save you steps when shopping.

   

• You list quantities, sizes and brands you prefer.

   

• You keep up to date on foods in season when they are usually less expensive and hence good buys.

   

• You watch newspaper ads and store window displays for food specials and seasonal sales.

   

• You encourage other members of the family to help with the shopping.

   

• You give yourself more time to shop, thereby reducing hasty and unwise buying decisions.

   

• You try to shop when the stores are least crowded.

   

• You buy according to your family's needs and preferences, considering how much money you have to spend and how much storage space you have.

   

• You buy for longer periods; additional trips to the store increases the chances of impulse buying of items not necessary.

   

• You compare prices of the same food in various forms - fresh, frozen, canned, and dried; and then buy accordingly.

   

• You note the weight on packages because the size may not be a true guide to amount of contents.

   

• You know that nutritive value does not depend on price. For example, beef liver, while high in nutritive value, is low in price and a good meat buy.

   

• You consider the amount of edible meat per pound rather than price alone; some cuts have more waster than others.

   

• You recognize the signs of quality in foods. For example, you avoid wilted, bruised or over-ripe fruits and vegetables.

   

• You buy economical large-size containers when you can use the quantity conveniently. For example purchasing "family packs" you can divide the package into family size meals and freeze for future meals.

   

• You know that ready-to-bake goods are usually more expensive than homemade products, but their convenience may make them well worth the extra cost.

   

• You keep your eyes open for new foods and your mind open for trying them.

   

• You know the store personnel and are courteous to them :)

FOR PRINTABLE RECIPE CLICK HERE

Chunky Potato Soup

Ingredients:
3 medium red potatoes
2 c. water
1 small onion
3T. butter
3 T. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 c. milk
½ t. sugar
1 c. shredded Cheddar cheese
1 c. cubed cooked ham

Directions:

1. Peel potatoes and cut into 1- inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 c. cooking liquid, adding water, if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

FOR PRINTABLE RECIPE CLICK HERE

Creamed Chicken Biscuits

Ingredients:
½ large onion
1 ½ tsp butter
4 Cups chopped cooked chicken
1 (10 ¾ oz) Cream of Chicken soup
1 Cup Sour Cream
½ Milk
½ Cup chopped Pimiento
1 Cup shredded Cheddar Cheese, divided
6 frozen biscuits thawed

 Directions:

1.      Preheat oven to 350 F. grease the bottom and sides of an 11 x 7 inch baking dish.

2.      Chip the onion, heat the butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.

3.      Combine onion, Chicken, and Soup, Sour Cream, Milk and Pimientos in a medium bowl. Spoon mixture into prepared baking dish, bake for 15 minutes. Remove from oven.

4.      Sprinkle baked layer with ¾ cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.

5.      Bake until biscuits are golden brown, and the sauce is bubbly, about 20 minutes longer. Serve immediately.

FOR PRINTABLE RECIPE CLICK HERE

Drop Sugar Cookies

Ingredients:
2 Cups All Purpose Flour, sifted
2 tsp Baking Powder
½ tsp Salt
2 Large Eggs
¾ Cups Sugar plus additional Sugar for topping
2/3 Cup Vegetable Oil
2 tsp Vanilla Extract
1 tsp grated Lemon Zest

 Directions:

1.     Sift flour, baking powder, and salt into a medium bowl mix well.

2.     Wisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest And mix well. Stir the dry ingredients into egg mixture until blended. Chill covered, for 30 minutes or longer.

3.     Pre heat the oven to 400 F.

4.     Drop the cookie dough by rounded teaspoonfuls  two inches apart onto un-greased baking sheets. Mist the bottom of a 3 inch flat bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and sugar between each cookie.

5.     Bake cookies until lightly brown, about 8 minutes.  Cool on baking sheets for 2 minutes.  Remove to wire racks to cool completely. Store in air tight containers or freeze for future use.

FOR PRINTABLE RECIPE CLICK HERE

Hour Chicken Stew


One large chicken fryer
10 medium carrots
10 small white potatoes
2 cups mushrooms
6 celery stalks cut in 3 sections each
1 cup of wild rice uncooked
3 cups of chicken broth (canned)
3 cups of water
2 Tbs sugar (melted slowly until caramelized)
Fresh or dried Cilantro

Put all ingredients into a large covered pot and cook on 225° for 6 hours. Your kitchen will smell heavenly and this stew makes its own gravy - delicious!!!

FOR PRINTABLE RECIPE CLICK HERE