Who's Who In The Kitchen
Consumer Credit Counselor Advises
' V' A . ,*. „ » 1,1 1
Bow To Save Money In The Kitchen
By Audrey C. Lodato
Poat Staff Writer
When it comes to budgeting and
saving money, consumer credit
counselor and former home econo
mics teacher Oneida Pauley is a pro.
“I do my food shopping weekly,”
this mother of an 18 year old son
relates. “I look at the food ads and
plan my week’s menus. I do not go to
more than two stores when I shop. I
don’t stick to my shopping list if I go
to more than two." Ms. Pauley also
sticks to ha- planned menus, al
though she may end up having the
tuna casserole planned for Friday,
say, on Wednesday instead.
She also cooks ahead whenever
possible. “I try to choose a few hours
on weekends to prepare thing* that
take time, such as spaghetti sauce or
vegetable soup, and then freeze
them,” she notes. “With winter
coming on and staying in the house
more, this is easier to do than in
summer when the sunshine is call
ing.” Preparing ahead is especially
helpful now that her son, Harold,
works in the evening*
A resident of Charlotte for six
years and a consumer credit coun
selor- for five, Ms. Pauley has
degrees in both home economics and
banking and finance^Sbe worked
four years as a home ec teacher
before Joining Consumer Credit
Counseling Service, a division of
United Family Services.
It is not Just her professional
credentials which qualify Ms.
Pauley to advise consumers on ways
to save money. When her marriage
of 19 years broke up earlier this
year, she had to put into practice
money-saving methods herself in
order to survive on a. drastically.
reduced income. It wasn’t easy. As
part of her Job, Ms. Pauley re
cently began writing a money man
agement column for the Monroe
Enquirer. Not surprisingly, her first
column was on how divorce affects
women financially.
Buying and cooking for two in
stead of three took a little adjusting
tot “Stows often package for larger
quantities,” she remarks. “It was
hard for me to cut down. But I also
find that now I can be more flex
ible in what I buy and fix.”
Junk food is one category of foods
that have had to go. “Sometimes you
have to make a decision - is it going
to be cookies or meat?” Eating out is
another luxiiry that is now rarely
indulged in. “It’s much more eco
nomical to prepare, food at home,”
she emphasizes.
The credit counselor notes that
often single men eat out, when they
could easily prepare food at home.
“That’s one thing I’ve taught my
son,” she says. “He knows bow to
cook and how to shop.” Harold, a
student at Garinger, is enrolled in a
home ec course entitled “Life After
High School.” Pauley 1* convinced
that nowadays borne economics
classes are more important Hum
ever. “We grow up mumming we’ll
know how to cook and budget and
spend our money wisely, but without
prior practice, you don’t know how.
These aren’t inborn instincts; they
are learned.” She adds, "With so
many single parents and so many
latch-key kids, the home doesn’t
lend itself any more to teaching how
to cook and budget wisely.”
Besides shopping the ads and
planning menus ahead, Ms. Pauley
abides by several other “helpful
hints” to save money in the kitchen.
- Never shop hungry, she advises.
“I went once when I was hungry,”
she recalls. “When I got up to the
check-out counter, I had two carts
full of things I don’t even use. I had
to go back and put everything away
except what I needed.”
- Never shop with children, no
matter what their age. Her son is a
great one for adding unnecessary
items to the food cart.
- Use coupons, even if you can’t
invest a great deal of time in
clipping them. “I clip what I see that
I know I can use. Then I take
advantage of double-couponing,”
she relates.
- Save money by using generic or
house brands. With some products,
you may prefer a name brand, but it
doesn’t hurt to try a leas expemlve
brand. Often, you can’t tell the
difference in taste or quality.
- I-ook for mark downs. Often
■tores mark down items if the
expiration data is approaching. If
It’s an item you can use promptly,
you’ll save money.
- Buy staple items that store well
In larger quantities. Smaller quan
tities usually coat more per pound.
Likewise, if meat is on sale and
there’s room in your freezer, buy
extra. Non-food items, such as paper
towels or toothpaste, also take a
large chunk out of the money nor
mally spent in the supermarkets.
Buy extra items on sale or look for
them in discount stores.
If it sounds like a lot of work,
you’re right. “It takes being on your
toes to be an efficient shopper,” Ms.
Pauley admits. “It takes h«m to
shop wisely.”
At this time of year, especially,
It’s easy to let your food budget get
out of hand. Not only does Christmas
gift shopping cut into people’s in
come, but buying the ingredients to
bake and prepare special foods for
the holidays cost extra.
Just in case the holidays are
pinching your food budget, here are
some tasty, inexpensive dishes that
Ms Pauley recommends.
Oneida Pauley cuts up frankfurters for economical dish.
FRANKS AND KRAUT*
1 lb. frankfurters 1 c. beef broth
2 lbs. sauerkraut (drained) Vi c. brown sugar
1 can tomatoes Vi c. raisins
...J^ace drained sauerkraut in a casserole, top with
chunks Tranks: Mix tomatoes, beef broth, brown su
gar. Pour over franks and sauerkraut. Sprinkle with Vi
cup raisins. Bake for 45 minutes at 350 degrees and
serve with potatoes and thin- sliced dark bread.
TACOS MEXICANOS'
2 ids. ground beef. 24 taco shells *
c. chopped green pepper shredded Cheddar cheese
i can uampbell's Chill Bee!—shredded lettuce
Soup chopped onion
l can tomato soup tomato
In a skillet brown beef and cook green pepper until
tender; stir to separate meat. Add soups and cook
over low heat for five minutes. Stir occasionally. Fill
each taco shell with 3 to 4 tablespoons of meat mixture,
jop filling with remaining ingredients. Makes 24 tacos.
The first layer of franks and kraut casserole is sauerkraut.
••• CABBAGE-BEAN SOUPM
2 tbsp. oil
1 c. chopped onions (l large)
2 c. coarsely shredded cab
bage (8 oz.)
4 c. hot water
1 beef bouillon cube
1 tsp. salt (or to taste)
% tsp. oregano (or to taste)
Vi tsp. pepper (or to taste)
1 can (20 oz.) red kidney
beans, drained and rinsed
2 frankfurters, sliced
In hot oil in large kettle
over medium heat,/saute
onion stirring occasionally
until tender, about 5
minutes. Stir in cabbage and
saute 5 minutes longer. Add
water and bouillon cube, salt,
Oregano, arid pepper. Cover
and simmer 15 minutes or
until flavors have developed.
Add beans and franks and
simmer 5 minutes longer.
Good served with hot, crusty
garlic bread Makes 4 ser
vings. ■ ,y. .
" *. — _ v* " 1 . ■ ■■■ - ... - —
— TTHI PBFAM OF-TTTTt
POTATO SOUP
12 green onions with tops
minced (about % c.)
2 tbsp. margarine
1% lbs. potfttoes, peeled ;
and diced fine (3% cups)
1 small carrot sliced thin
diagonally (^ cup)
Salt
3 c. water
1 can (13 oz.) evaporated
milk
% tsp. pepper .
In large saucepan $aute.
onions in margarine until
tender, stirring occasion
ally. Stir in potatoes, carrot,
-1 Vi tcaspoono salt and the
water. Bring to boil. Cover;
simmer about 15 minutes or
until vegetables are tender.
Stir in undiluted milk and
pepper. Heat until hot. Add
salt to taste. Makes 4 ser
vings.
mm SPAGHETTI WITH rrTT,
•COTTAGE CHEESE
1 c. cottage cheese
4 green onions with tops
. .sliced (about Vz c.)
1 small clove garlic
2 tbsp. parsley
Vz tsp. salt
% lb. spaghetti; hot, cooked
& drained, reserving about
one-third cup water for
cooking
Pepper to taste
In blender container,
whirl cottage cheese, onions,
garlic, parsley, and salt
until smooth. Toss with
cheese mixture, spaghetti,
and reserved spaghetti
water. Sprinkle with pepper.
makes 4 servings.
GOT A HOLIDAY
RECIPE TO SHARE?
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