Cooking Hints and Tips   
Money Savers

Rescue an overbaked cake by drizzling with a simple sugar syrup spiked with a little orange juice, lemon juice, Grand Marnier, Kahlua, Tia Maria or brandy. Stock your shelves with budget-wise canned fish, such as tuna. Compare prices; canned seafood prices vary with brand and variety. Swiss and round steak are usually less expensive than other beef steaks. These meat cuts work best for braising and stir-frying but don't work well for broiling or grilling. The leaner the ground meat the more it costs. When buying higher fat meat (70% or 80% lean), drain off excess fat after cooking to make it more healthful. Or, extend lean meat with low-fat, low-cost fillers such as bread crumbs or oatmeal. Bread stale? Don't toss it out, cut it into cubes or process into crumbs; place in a freezer bag and freeze for later use in recipes. Every time the door of the oven is opened, the oven temperature drops 25 to 30 degrees? Use the oven window to conserve energy. For chicken, whole fryers are a wise choice. Precut whole fryers cost about 20 cents more per pound. Other cheap cuts include drumsticks and hindquarters. Boneless, skinless poultry cuts have the highest price tags per pound. Don't throw rock-hard dried raisins or currants away. Instead, reconstitute them by covering with cold water, bringing to a boil, then removing from the heat and letting stand for 5 minutes. Drain well before using. Recycle the plastic containers you get at the deli or salad bar. They're great for storing leftovers or freezing small portions. Check prices on deli meats and the prepackaged brands. Figure the cost per ounce and go with the least expensive option. Save all kinds of leftover bread — bagels, baguettes, biscuits, crackers, rolls, sandwich bread — and process into very fine crumbs in your food processor or blender. Store in the freezer in self-sealing plastic bags to use for stuffings and toppings. Cut a roll of clear plastic wrap in half to use for individually wrapping brownies, cookies and other small items. You end up with two narrow rolls of the perfect size wrap. Precut produce, such as salads in a bag, and prepared melons are more costly than the whole vegetables or fruits. Purchase basic produce such as onions, potatoes, and apples in the largest quantity you can use. Larger packages are generally less expensive. Canned and frozen fruits and vegetables offer greater year-round availability than fresh produce, more consistent prices, and convenience. Common cheese varieties, such as mozzarella, Swiss, American, and cheddar, usually have better prices than specialty cheeses such as Brie, Havarti, and feta. Unless shredded cheese is on sale, it is usually more expensive than block cheese. Stock up on frozen bread dough; it's considerably less expensive than purchased bread. Better still, bake bread and cookies from scratch. Purchase day-old bakery items and freeze or use immediately. Canned beans cost about three times more than dry beans. Protein-packed lentils are great for a meatless meal. Instead of the seasoned mixes, buy plain long-grain rice and use your own seasonings. Dried pasta is a less expensive choice than frozen or fresh. The fancier the shapes and colors, the more expensive. Buy plain white or cider vinegar and add your own flavorings and herbs. Make your own salad dressings. After all, how long does it take to shake vinegar, oil, and seasonings together? The simple canned condensed soups such as chicken noodle, cream of mushroom, and tomato cost less than the heartier or heat-and-serve kinds. Make them hearty with leftover meats, legumes, and vegetables. Plain hot oatmeal costs just pennies per serving, much less than the hot cereal mixes and cold cereals. Add your own fruits. Clip and use money-off coupons. Place a slice of bread in hardened brown sugar to soften. Instead of throwing away heels of bread, freeze them and use to make your own bread crumbs or croutons.

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