You can recycle the bay leaves for another use and save some money, too. Simply rinse the leaves, then pat them dry with paper towels. Use again in a savory soup or stew.
You can cut your cost by purchasing a king sandwich size loaf of bread. Cut 3 rounds from each slice of bread. Use the leftover bread scraps to make a great bread pudding.
Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
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.
Here's a perfect place to use up small amounts of leftover shredded cheese. Cheddar, Parmesan, mozzarella-measure out 1 cup of whatever you have available for a penny-pinching appetizer.
Brown-shelled eggs are often more expensive than the white-shelled variety. Save your money. Egg shell color, determined by the breed of hen that laid the egg, affects neither the taste nor nutritive value.
Different salad greens go on sale throughout the season as each one reaches its peak season. Shop around for the most plentiful greens; these will be the freshest and the least expensive for your mix.
Purchasing pre-shredded Cheddar cheese from the supermarket may be a convenience, but you will save money if you buy the cheese in block form and shred it yourself.
You can make use of the liquid in which canned beans are packed. It will add flavor when used in place of water in this recipe, as well as in your favorite soup or stew recipe.
Homemade lemon-pepper seasoning costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 tablespoons cracked black peppercorns.
Make your own sweet pickle relish and save money and possibly a trip to the grocery store. Finely chop any variety or mixture of sweet pickled vegetables, including cucumbers, onions or peppers.
