Table of Contents

Introduction

Beverage Tips

Bread Tips

Coupon Tips

Cake Baking Tips

Cleaning & Maintenance Tips

Condiment Tips

Dairy Tips

General Tips

Freezing Tips

Fruit & Veggie Tips

Loyalty Card Tips

Meat Tips

Miscellaneous Tips Using Kitchen Products

Recipe Tips

Snack Food Tips

Speedy Sauces

Storage Tips

Substitutions

Introduction

In today's unstable economy, saving money is more important than ever before. Studies show that frugal living is becoming a necessity in many households.

The good news is that being frugal is no longer as frowned upon as it once was. In fact, in many circles practicing frugality is actually the "in" thing to do.

Whether you NEED to save money because of your current financial situation or simply WANT to save money on groceries and other kitchen related items, 101 Frugal Kitchen Tips is here to help!

The book includes tips on saving money on groceries, correcting botched recipes, using low-cost substitutions and more.

It is my sincere hope that the majority of these tips are new to you. I'm sure a few are probably familiar. However, great lengths were taken to provide you with fresh and interesting information.

Happy Saving,

~ Mary Gail

P.S. Do you have comments, feedback or frugal tips you'd like to share? Please email me at marygailstanley@gmail.com. 

Visit My Blog for More Great Tips!

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Beverage Tips

Frozen Juice Concentrate – Ounce for ounce, frozen juice concentrate is less expensive than its bottled counterpart. In addition to drinking it, use it to replace ingredients like maple syrup or sugar in your favorite baking recipes.

       (Note: Save money on expensive baby juice. Simply buy 100%, no sugar added, juice concentrate and add twice as much water as the directions indicate.

Coffee – If you brew your coffee one cup at a time, make it a habit to re-use your grounds to make a second cup. Add ½ t. fresh coffee to the old grounds and brew as directed.

       You can take advantage of the lower price of whole bean coffee, even if you don't have a coffee grinder. Use your blender instead. It works just as well and is typically large enough to grind a whole bag at a time.

Cola – Do you ever find yourself wasting cola or other soda, because it's watered down? Solve the problem by rinsing your ice cubes with cold water, before adding them to your glass. This removes frost, which plays a big role in making the cola watery.

Bread Tips

Baking Stone Alternative – If you're interested in trying your hand at baking on a baking stone, there's no reason to pay the retail price (usually $20+) for one. Purchase an unvarnished quarry tile, from your local home improvement store, instead. The cost is typically in the $5 range.

Biscuits – When making homemade biscuits, roll out the extra dough pieces into 2 or 3 thinner circles. Top them with meat, cheese or other leftovers that are taking up space in your fridge. Fold circles over, crimp and bake them along with the rest of the biscuits. They are perfect for a sack lunch or afternoon snack.

       If you happen to burn your biscuits, all is not lost! Rub the burnt area over a grater, just until the blackened layer is removed.

Quick Garlic Bread – The credit for this simple recipe goes to my brother. I think it's an ingenious idea. Toast your choice of bread. Butter. Sprinkle with garlic and Parmesan cheese, if desired.

Freeze Half – If you know you won't eat an entire loaf of bread before it gets stale, freeze half of it until needed.

Coupon Tips

Using coupons is one of the best ways to be frugal in the kitchen. I am proud to admit that I've been a coupon addict for over 25 years, long before Extreme Couponing ever became a reality. (Over 2.1 million viewers tuned into the show, which premiered on December 29, 2010.)

Better Late Than Never - If you’re in the checkout line and realize you’ve forgotten your coupons, there is a simple solution.  Most stores will issue a credit when you bring in the coupons and your receipt, either at your convenience or the next time you go shopping.

Rainchecks – You'd be surprised at the number of shopper's who don't ask for a raincheck, when something is out of stock. It usually happens for one of two reasons… either they're in a hurry or unaware that they exist.

Avid coupon users often consider a rain check to be sort of a perk. It allows them to get the sale price on an item, whenever they need it.

Cake Baking Tips

Egg Substitute – If you are craving cake and are one egg short, add 1 t. of cornstarch in its place.

Quick Bread – Salvage a loaf of over-baked quick bread by poking holes in the top with a skewer. Drizzle it with honey, maple syrup or fruit juice.

       If you find that your cooled quick bread is under-baked, carefully cut it into thick slices, place on a cookie sheet, cover with aluminum foil and bake at 300°F until a toothpick inserted in the middle comes out clean.

Three Ingredient Lemon Squares – Mix together one boxed angel food cake mix and one can of lemon pie filling. (Buy these items when they're on sale, using coupons, to bring down the cost.) Transfer to a 13 x 9 pan. Bake at 350° for 20 minutes. While still warm, sprinkle the bars with powdered sugar.

Transporting Cake – There is no need to purchase an expensive cake carrier to transport a cake. Carefully stick several toothpicks into the frosted cake. Place a mini marshmallow on the end of each toothpick. Cover with plastic wrap. (The marshmallows prevent to toothpicks from poking through the plastic.

Cleaning & Maintenance Tips

Aluminum Foil – Use a small ball of foil along with a squirt of dish detergent, instead of a steel wool pad, to clean baked-on grease from glass pans. To save the most money, gently used aluminum is recommended.

Clogged Garbage Disposal – Unclog your garbage disposal with ½ cup vinegar and ½ cup baking soda. Pour both ingredients into disposal, let set for approximately 15 minutes. Turn on hot water and plunge disposal until clog dissipates. It typically takes about 5 minutes.

Painters Tape – If you frequently roll out pastry dough on your table top, place painters tape over the center crack. This will keep the crevice flour-free.

Condiment Tips

Curdled Mayo – If your mayonnaise curdles or separates, there is no need to throw it away. Mix 1 T. curdled mayo and 1 t. mustard in a small bowl. Whisk the mixture back into the jar and beat until smooth.

Quick Homemade Pickles – Never throw away pickle juice, when the jar is empty. Slice a fresh cucumber and add it to the juice. Allow the "new pickles" to age a few days, before eating.

       (Note: You can do the same thing with an empty jar of peppers. Add banana peppers to the juice, allowing them to set for a few days. In both cases, the longer you let them set, the tastier the end product will be.

Too Much Salt – If you accidently add too much salt to a recipe, you can often correct the problem by adding a small amount of vinegar and sugar to the dish. Taste test before serving.

Dairy Tips

Dry Milk – It isn't a secret that, because of the taste, many people don't drink reconstituted dry milk. However, it's perfect to use in recipes that call for milk. You'll save money and honestly won't notice a difference.

       (Note: If you happen to be one of the people who don't like the taste, try mixing equal amounts of reconstituted milk and whole milk together. Chill it until its VERY cold. You just might find it to your liking.

Prevent Moldy Cheese – Prevent cheese from getting moldy simply by wrapping it (along with a sugar cube) up securely and storing it in the fridge.

Eggs – Buy eggs when they're on sale and freeze them. Break one egg into each section of a plastic ice cube tray. Once frozen, remove eggs from tray and transfer to a freezer bag. Thawed out eggs should be used immediately. They are great for scrambled eggs and omelets.

Yogurt – If you eat a lot of yogurt, buy a large carton and divide it into smaller containers. Add fruit, as desired.

General Tips

Express Your Opinion - Don’t be shy! When you love a product or even hate it, let your opinion be known. All food manufacturers list a customer service number, on their labels. Many of these companies are more than willing to send out manufacturers coupons, just for the asking… especially if you have a complaint.

Inventory – Take a few minutes to take inventory of your pantry cupboards, refrigerator and freezer. Attach corresponding inventory sheets to each. (The side of your fridge and the inside of your cupboards is recommended.) As you use products, cross them off the list. You'll always know what you have on hand and what you need.

Go Generic – If you've never tried generic products, I encourage you to do so. You may be pleasantly surprised. The overall quality of store brands has improved a great deal, in the last few years. Many times the store brand variety of a product is made by a name brand manufacturer. The only difference is the packaging. You really have nothing to lose. If you don't care for the generic brand, simply switch back to what you purchased previously.

Paper Products – If you use a lot of napkins and paper towels, the cost can add up quickly. Buying cloth napkins is a suitable solution. They last for months (or longer) and save trees in the process.

Pay With Cash - Take a pre-determined amount of cash with you to the grocery store. Add up your purchases, as you shop. When you’ve reached your spending limit, you’ll know it’s time to check out. (This way, you won’t have your credit cards or checkbook, to fall back on.)

Recipe Cards – To keep a recipe card or small cookbook spatter-free (when baking) place it on the counter and cover it with an upside-down glass pie pan. Not only with it keep the card clean, the glass will automatically magnify the text.

Freezing Tips

Butter Paper – If you use sticks of butter, freeze the wrappers they come in. They come in very handy when you need to butter a pan or dish.

Freezing Individual Portions – Save money on storage bags, by flash-freezing individual portions of foods such as soup, macaroni and cheese and tuna casserole in single serving size (freezer safe) bowls that have been sprayed with cooking spray. Once frozen, remove from freezer and let sit for 5 minutes. Pop the food out of the bowls with a table knife and stack in freezer bags. To use: Remove from freezer. Place in bowl or bowls. Allow to thaw at room temperature or defrost in the microwave.

Fruit & Veggie Tips

If you eat lots of fruits and vegetables… good for you! On the downside, fresh produce can be quite expensive. Taking advantage of the following tips will help to reduce the cost of your fruits and veggies dramatically.

Blueberries – Soft blueberries can still be used, as long as they aren't moldy. Freeze them for 20 minutes, before serving. Roll them in sugar, for a frosted look. Another option is to mash them and add them to foods such as yogurt, oatmeal or milkshakes.

Broccoli – Make the most of your broccoli. Cut off the very end of the stalk and then peel the rest of it with a vegetable peeler. Slice it thin and add it to stir-fry, a pot of homemade veggie soup or your favorite recipe.

       Are you aware that it's possible to revive limp broccoli? Cut off all but ½ inch of the stalk. Place florettes in a bowl of cold water and refrigerate overnight.

Brussels Sprouts – Give new life to overcooked Brussels Sprouts. Cut the tiny cabbages in half. Place on a baking sheet. Generously sprinkle with bread crumbs and Parmesan cheese. Dot with butter and broil until bread crumbs are golden.

Corn on the Cob – There is no way to test the flavor of corn on the cob, prior to purchase. To avoid throwing out bland-tasting corn, add ½ cup sugar to 4 quarts of water and re-boil the corn until heated through.

Farm Markets - It is always less expensive to buy locally and in season. Always try to get there early in the day, for the best selection. Shop later in the day, close to closing time, usually means you'll get reduced prices.

Grapes – Make super simple grape juice granita (a.k.a. frozen Italian ice) with just one ingredient… grape juice. Pour 1 cup of juice into a somewhat shallow 3 cup rectangular dish. Cover and freeze for approximately 3 hours, stirring every 30 minutes. When the juice is the consistency of a thick slush, it's ready to eat.

Green Onions – If you love green onions, consider growing them indoors. Simply plant the root end in a pot. Place in a sunny window. Water when the top ½ inch of soil feels dry.

Lettuce – Before you throw away limp lettuce, try this first. Mix the juice of half a lemon in a bowl of cold water. Add lettuce. Refrigerate for 1 hour.

Mushrooms - Do you love mushrooms? Discarding the plastic container they are packed in and storing them in a paper bag will help to extend their shelf life. It should be noted that mushrooms should never be stored in a crisper drawer or placed near foods that emit strong odors.

Potatoes – For baked potatoes with a twist… try this easy recipe. I make it at least once a week. Slice potatoes in thick slices (length-wise). In a small bowl, mix olive oil, Parmesan cheese, garlic powder and seasoned salt into a semi-thick paste. Spread this paste over the potatoes. Bake until the spuds are cooked through and the cheese is golden brown.

       The next time you bake potatoes, bake an oven full. Cool the leftovers and freeze. You'll save energy and the frozen potatoes thaw out and heat up quickly, in the microwave.

       If you run out of cooking oil, cut a potato in half and rub it over the bottom of your frying pan. Not only will the pan be "greased," the potato starch won't smoke when subjected to high temperatures.

The Best Time to Rinse and Shake – Never rinse produce until you are ready to use it. Rinsing beforehand can cause it to get slimy or moldy.

       Always shake the excess water off of fresh greens, sold by weight, before adding them to your cart. The extra weight raises the overall cost.

Weigh In - Always weigh bags of fruit and vegetables such as apples, potatoes and oranges, before buying them. You might get more than you actually paid for. A bag of produce has to weigh at least as much as advertised. Many times, they typically weigh up to a pound and a half more.

Loyalty Card Tips

Most grocery store chains have a loyalty card program. Enrolling in this type of program is free and definitely to your advantage.

Home Alone – If you inadvertently leave your card at home, don't despair! Simply ask your cashier to take a minute to look up your account details and you'll be good to go.

Meat Tips

Bacon – Save time and eliminate the possibility of throwing out spoiled bacon. Cook 1 package of bacon ¾'s of the way done. Flash freeze, so the strips won't stick together when placed in a freezer bag. To use: Microwave 2 to 3 pieces, for 30 to 40 seconds.

County Fair Auctions – Contact your local county fair office and ask if they auction off 4-H animals, at some point during the event. If so, chances are that they can put you in contact with a local licensed processing facility that will process the meat for you for a very reasonable price.

       (Note: Venison lover's can usually get a good deal during hunting season, WITHOUT touching a firearm. Contact local processors, asking if they sell the venison that never gets picked up.)

Homemade Meat Tenderizer – Add approximately 1 T. of white vinegar to cooking liquid, when you are preparing cuts such as steak, roast and stew meat. The acid in the vinegar breaks down fibers in the meat, making it tender and more flavorful.

Tofu – Cooking this affordable meat substitute in a crock-pot enhances the flavor. The longer the tofu cooks, the more it soaks up the flavor of spices and other ingredients.

Miscellaneous Tips Using Kitchen Products

Car Window De-Icer – In a spray bottle, mix three parts vinegar and one part water. Spray on your car windows and watch the ice melt. You can also spray the windows at night and they'll be ice-free by morning. (Acetic acid in the vinegar actually raises the melting point temperature of water, so it doesn't freeze.)

Recipe Tips

Cut Back On Certain Ingredients – Experiment with using less of an ingredient, such as sugar or cocoa, when baking. For example: if the recipe calls for 1 cup, use ¾ cup. Chances are you won't be able to tell much of a difference. You'll be surprised at the money you'll save, over a 12 month period.

USDA Recipe Finder – (http://recipefinder.nal.usda.gov/) Brought to you by the US Department of Agriculture, the purpose of the site is to provide anyone who is searching for healthy, inexpensive, recipes a means in which to find them.

As you search the database, you will find many creative ways to use leftovers. There are also many recipes that can typically be prepared in 30 minutes or less.

There are many convenient ways to search the recipe finder… far too many to mention here. Once you get started, you may even find it difficult to stop.

Snack Food Tips

Peanut Butter- Homemade peanut butter is delicious and less expensive than store bought. Mix together 1 ½ cup unsalted roasted peanuts and 1 T. peanut oil. Transfer to food processor and process until smooth. Store in the refrigerator, for up to 2 weeks.

Popcorn – When you make homemade popcorn, always top it with real butter… if your diet allows. Margarine contains water and will turn the popcorn to mush

Speedy Sauces

Lemon Sauce – Combine 1 c. ranch dressing, the juice of 1 lemon and 1 clove of crushed garlic. Mix well. This is especially good served with artichokes.

Storage Tips

Cling Wrap Alternative – Instead of buying expensive cling wrap, purchase several elasticized shower caps. They fit snugly on almost any size bowl and can be washed and used over and over again.

       If you prefer plastic wrap, the best place to store it is in the freezer. It tears much easier and then quickly regains its clingy capability.

Soda Bottle Bag Sealers – Cut the top 2 inches off of a plastic soda bottle. To seal leftovers, place them in a plastic bag. Remove bottle cap and pull the plastic bag through the neck of the bottle. Replace cap tightly. Bag will remain air tight.

Substitutions

Chili Sauce – Combine 1 cup tomato sauce, ¼ cup brown sugar, 2 T. vinegar, ¼ t. cinnamon, a pinch of allspice and a pinch of cloves. Recipe makes 1 cup of sauce.

Confectioner's Sugar – Process 1 cup granulated sugar and 1 T. cornstarch in a food processor (with a metal blade). Blend until sugar is powdery.

Corn Syrup – For the equivalent of 1 cup of light corn syrup mix 1 ¼ cup sugar and ¼ cup water. For the equivalent of 1 cup of dark corn syrup mix 1 ¼ cup brown sugar and ¼ cup water.

Pimento – Three T. of fresh red pepper is equal to 2 T. pimento.

Rum – Mix 1 part rum extract with 3 parts water.

Sweetened Condensed Milk – Mix together1 cup + 2 T dry milk, ¾ cup sugar and ½ cup warm water. It may be necessary to put the bowl in hot water, so the sugar dissolves properly.

White Wine – If you don't want to buy an entire bottle of white wine, the next time you need to use it in a recipe, use chicken stock. It's less expensive and yields similar results.

Yogurt – For 1 cup of yogurt use 1 cup sour cream OR 1 cup buttermilk OR 1 cup cottage cheese, well-blended.

Frugal Kitchen Tips - Volume 1

© 2012 by Mary Gail Stanley

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means – electronic, mechanical, photographic (photocopying), recording, or otherwise – without previous written consent from the author.

Table of Contents

Introduction

Other Books

Beverage Tips

Bread Tips

Coupon Tips

Cake Baking Tips

Cleaning & Maintenance Tips

Condiment Tips

Dairy Tips

General Tips

Freezing Tips

Fruit & Veggie Tips

Loyalty Card Tips

Meat Tips

Miscellaneous Tips Using Kitchen Products

Recipe Tips

Snack Food Tips

Speedy Sauces

Storage Tips

Substitutions

Copyright