Store-bought salsa can put a dent in the weekly budget. Make your own salsa by mixing canned tomatoes and hot sauce with chopped onion, bell pepper and fresh cilantro.
Green onions come in batches of six or eight. Keep the remaining onions from drying out by storing them in a self- sealing plastic bag with a damp paper towel. Chop them as needed.
Buy sesame seeds in small portions because the high oil content can cause them to turn rancid quickly. Keep seeds in a dark, cool area or in the refrigerator for no longer than 3 months.
Make your own chicken broth and save a bundle. When you cook chicken, freeze the bones and skin in a large plastic bag. Once full, cover with water and simmer for 2 hours. Strain and freeze.
Most mushrooms are sold by the pound, so when slicing them don't throw away the stems. Wash the stems and freeze them in plastic storage bags for use in future soups, stocks and sauces.
Mango salsa is sold in specialty food shops and can be pricey. Look for frozen or jarred mango and add your own chopped bell peppers and lime juice. The flavor will be fresher and the cost will be lower.
Turkey cutlets are usually sliced from the sides of a turkey breast. Save money by purchasing the whole turkey breast and slicing cutlets yourself to the desired thickness. Freeze the remainder for later use.
To extend the freshness and flavor of dried seasonings, such as garlic salt, store in the freezer. They will retain their potency for up to a year. This will also help stretch your food budget.
Instead of buying a whole can of tomato paste, look for the paste in handy tubes in either the gourmet or canned goods section of the supermarket. Then you can just squeeze out the exact amount needed.
Ethnic markets will usually carry imported Hungarian sweet and hot paprikas. These taste richer than those sold at the local grocer, which means you don't have to use as much to achieve the same result.
Some stores charge a premium price for the delicate texture of angel hair pasta and its super-short cooking time. Save money by substituting thin spaghetti or vermicelli, which are widely available.
This classic, crispy-coated recipe works deliciously with many meats. Try pork cutlets, veal cutlets-even fish fillets. Purchase the weekly supermarket bargain to use in this recipe.
