Saving and cutting corners get good

a

Barbara _

BUDGET BEATERS

January is a. promising
month. It's a fresh start,
another beginning. I's a
relief, after December excess-
es, fa cut back, tighten belts,
purse strings or anything else
that’s come a bit loose.

- Austerity hus a nice ring to it, for
“afew weeks at least. Skimping a lit-
tle makes us all feel good.

Saving and cutting corners get
good responses — January is one
‘month that you-can turn down an
expensive outing without turning
_ “off your friends.

You can diet. You can risk being -

Arampled by other joggers.
You.can serve pot roast, maca-

o-' voni and hash. If anyone’ gripes

about leftovers, silence them with a
December Srocery tape.
a If you're a bit short of ‘cash
“(made.any good Visa payments
lately?) or Jooking forward to a treat
. like summer vacation, the grocery
bill is the place to work wonders.
‘Read your Sunday flyers. The
News.has the best selection — the .
dailies don't ave much food adver-
tising anymore...
Learn your prices. eS
How.can you: tell you're getting
“a good deal if you don't know the
regular prices of items? :.- :
"Phe. supennarkets chose to elim
nate individual pricing — and
“don’t think it was to cut labor costs!
Was. it done. to, ‘hoodwink the!
“constimer, just as package size _
«reductions: were’ ‘done to screw us -
‘up? And we're stupid enough io"
“allow iLto happen
Don’t put up with bad products. .
"Bake back old, bread sold as
fresh, off-smelling. Seafood ‘and |
“lmeat, and-any jar or package that
“isn " properly ‘sealed. _
Quit wasting food.
Get cracking and clean out your

- fridge. M's: easy-to lose leftovers in

a crowded, mess. °° wn}
\.Keep your Jeftovers;in visible
~ packaging. and’ make positive plans:
to use them ‘Up, ve
Make’ soups, casseroles and:
stews. Freezé bits of bread for stuf f-
"ing and breading. : i
.Plan‘ahead. oh
Use’ your flyers ‘and: plan a.
“, week’s' meals, Then, list in hand,
“. shop for everything you need. Shop °
on a full stomach — hungry shop-
"Pers buy, stupidly. *)3...

-. Make your. own, “food. It's:so,
easy: to, dump a'mix into’a pan- and”
call it “dinner”. ‘That mix — a few
“noodles and some spices - —_ can

cost you two bucks. <5."

“Plan several ‘meals: around one

* major ‘cook-up.-For example, sim-
imering a big pot of stewing beef
“ean yield a stew;‘a meat-pie, a pot -
of chili and:'some soup oF & casse-
: role. met
« Pack your 6 own iunches.
: The cost of feeding a hungry kid
“or. Workes al 2 cafeteria is'a budget-
: breaker. Kids will: happily pack
their-own lunches if you've the
“right stuff on hand.

There are so many other big
savers — buy bulk, use powdered
skim milk, use house brands, keep
records, clip coupons, look al
marked-down produce (some of it is
perfectly useable), entertain with
potlucks, cul down on meats, avoid
junk (ood.

oe

Here's a one-dish combo that
you cun alter to suit what you've
goton hand, It dikes about 45 min-
utes to bake but you save time by
roasting the vegetables mostly
unpeeled,

The cleanup is easy, too —
either line your baking dish with tirt
foil or spray it with non-stick spray.

QUICK ROAST CHICKEN

DINNER

Put this together based on how
nuny people you're teeding.
Increase as needed.

4 chicken legs, disjointed and
skluned if you like

THE

4-6 medium red potatoes, split

P bunch new carrots, trimmed
but not peeled

1-2 medium onions, peeled and
split

2-3 Thsp. olive oil

2 claves garlic, crushed

Seasoned salt and cracked
pepper to taste

Arrange the meat and vegetables
ina single layer ti shallow roaster.

Stir the gactic into the off and
pour over,

Rub all sides of the chicken and
vegetables with the oil, sprinkle
with scusonings and roast, uncoy-
ered, at 350°F for 45 minutes, turn.
ing occasionally.

You can substitute big meathalls
for the chicken or do some of each,
(tried this with pork cheps and they
dried out too much,

eee

if you can’t find ground lamb,

try a mixture of pork and veal.

AE TAMIN

onnection at EATON'S & CITY §

EATON'S PACHIG CENTRE 661-4666, EATON'S BRENTWOOD 299-5511, CITY SQUA.

MOUSSAKA

This will stretch a pound of lamb
lo feed 6-8. [Ureheats well,

2 medium eggplants (1 Ub.)
sliced 4"

Salt

1 ‘Thsp. oil plus 1 ‘Thsp. mar-
gurtae

1 lurge onion, diced

2 cloves garlic, crushed

{ tb. ground lamb
pork/veal mixed)

ftsp, clnnamon

Chopped parsley — % ¢. or
more

2 tins (small — 6 02.) tomato
suuce

i tb. petatoes, cooked whole
and peeled (about 3 medium)

2 Thsp. butter

Ke, flour

2c. milk

Pinch allspice

Sale and cracked pepper

Eepy yolk

Sprinkle the eggplant stices with

(or

responses

salt and set aside. Melt the mur
guring with the ail.

Squeeze the eggplant slices and
wipe dry. Fry on both sides until
browned,

Remove from pat and set aside.

Cook the onion, garlic and famb
in the frying pan until the lamb is
no longer pink and the onion is soft,

Stir in the cinnanion, parsley and
tomato sauce. Cook geatly until
thickened.

Puttabout 4 of the meal mixiure
on the bottom of a deep sprayed
casserole. Top with half the egg-
plant, then meat etc. Top with poti-
toes, sliced 4",

In a saucepan, melt the butter,
stir in the flour and whisk in the
milk. Season and cook, whisking, :
until thickened.

Whisk egg yolk. Whisk in a bit
of hot suuce and then return to
sducepan. Pour over potatoes. Bake
at 375°F about a half-hour or until
well browned and the top is puffy.

ORE

872-8123

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: SQUARE

872.8123