If you are uncertain about the freshness of your eggs, try this simple test before you purchase any more. Place the egg in a bowl of cool, salted water. If the egg sinks, it is fresh. If it floats, discard it.
With a mini muffin pan and a box of piecrust mix, you can make your own bite-size quiche crusts. Homemade crusts cost just a fraction of the price of refrigerated pie pastry.
Dried cranberries give this breakfast favorite a new taste. If you prefer a traditional granola that saves a little money, too, substitute raisins or currants for the dried cranberries.
Save yourself the expense of the half-and-half by substituting 1/4 cup sour cream and 1/4 cup milk instead. Reduce the lemon juice to 1 tablespoon since the sour cream provides sufficient tang.
Plan ahead when you make mashed potatoes. Potato pancakes are a thrifty way to use leftovers. You can even freeze the leftovers and make the pancakes another day.
You can make good use of leftover oven fries. They are a delicious addition to any egg dish-such as quiches, omelettes, or frittatas-or chop and add to savory main-dish pies or casseroles.
Turn leftover skillet potatoes into a quick and tasty main dish. Reheat on the stove top with cooked and crumbled turkey or pork sausage. Add sautéed diced bell peppers for extra color and flavor.
Onions and potatoes should not be stored together because the potatoes will spoil quickly. To keep these vegetables fresher longer, store away from heat or light in separate areas.
Buying a small bag of potatoes can be more economical than buying large potatoes. Use 5 medium potatoes instead of the 2 large russet potatoes and pocket the savings.
For another a low-cost dish, double the turkey-vegetable mixture in steps 1 and 2. Spread leftover mixture over a flour tortilla. Add cheese, top with another tortilla. Broil until the cheese is melted.
