Everyday Cheapskate

Buying groceries on sale and cooking meals at home are excellent ways to keep the cost of food under control, but there are other things we can do. Here, for your enjoyment, are simple ways other "Everyday Cheapskate" readers make food and kitchen supplies last longer and stretch further.

SUGARCOATED. Last year, I asked for a tea infuser for Christmas, and I got two. I use one for tea and the other one for powdered sugar. The infuser is perfect for sprinkling powdered sugar on cakes, French toast and other sweets. I store it in a plastic zip-close bag, so it's always ready to go. — Elicia P., Ohio

BERRY BREAKFAST. Our favorite low-sugar blueberry syrup was discontinued by the manufacturer, so I bought a bag of frozen blueberries, put a handful in a bowl and sprinkled them lightly with sugar. Then I warmed them in the microwave for one minute and mashed them. They made delicious syrup, complete with all the health benefits of blueberries. It was better than the syrup I had been buying, and I knew what was in it. — Raine W., South Carolina

CONTAINER SAVER. I love to make pasta, chili and other tomato-based recipes in bulk. I freeze them in single-sized servings in plastic containers. Before I pour the meals into the containers, I spray them with cooking spray. It saves the containers from getting stained, so they last longer! — Rhonda S., North Carolina

DESSERT DIPLOMACY. If your family can't agree on chocolate or vanilla pudding, make the vanilla flavor. When you serve the desserts, stir a little chocolate syrup into the portions for the chocolate lovers.

PERFECT PIE. Years ago, I needed to make a pumpkin pie for a holiday dinner, but I didn't have a pie pan handy. Instead, I unscrewed the wooden handle from a cast-iron skillet and made the pumpkin pie in it. It looked a little unorthodox, but it was the most delicious pumpkin pie I ever have eaten. Now when I make that pie, my family requests that it be made in the cast-iron skillet. — Eileen D., Tennessee

BACON STRETCH. I only cook three or four pieces of bacon at a time for two people. To make a package last longer, I place two servings of bacon on separate sheets of waxed paper. I store the sheets in a plastic freezer bag in the freezer. That way, the pieces don't stick together and I can pull out just what I need for one breakfast. They last a long time in the freezer. — Jean R., California

SOUP SUPPLEMENT. When I get a dark green lettuce, such as romaine or chicory, I always save the outer leaves that are too tough for salads. I wash them, let them dry and cut them into large pieces including the stems. They go into a bag in the freezer for winter soups. A handful of green lettuce in soup adds color and healthy benefits, and nothing is wasted. — Susan A., Michigan

Would you like to send a tip to Mary? You can e-mail her at mary@everydaycheapskate.com, or write to Everyday Cheapskate, P.O. Box 2135, Paramount, CA 90723. Include your first and last name and state. Mary Hunt is the founder of www.DebtProofLiving.com and author of 18 books, including "Debt-Proof Living" and "Tiptionary 2." To find out more about Mary and read her past columns, please visit the Creators Syndicate Web page at www.creators.com.

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