Weekly Penny Pincher

Weekly Penny Pincher This is one of my favorite parts of the Taste of home Weekly Menusaver Newsletter.

* When I need to close a bag of something in my pantry, I use the black clips that are used in offices. They come in multiple sizes and are easy to use even with one hand. I keep an assortment in a kitchen drawer for easy access—and keep the rest in my office! —Karen K., Bloomfield Hills, Michigan
* Whenever I cook elbow macaroni, I always cook extra. After it has cooled, I store it in a freezer bag or container in the freezer. Then when I want to stretch soup or chili, I simply take out what I need of the macaroni and add to the soup. I do the same thing when I make boxed macaroni and cheese. It adds a special flavor. —Louise D., Harbor City, California
* Extend the life of herbs by standing them up in a glass of water in the fridge. Go a step further by chopping some with kitchen shears and filling an ice cube tray half-full. Fill the rest with water and freeze. Take out a cube or two when needed for cooking. —Lynda C., Coventry, Rhode Island
* I often send cookies and treats to friends in other states and to nephews in the military. I've found that if I make cookies about the same size as the diameter of a potato chip can (like Pringles comes in), I can stack cookies inside the can and use them for shipping. This works particularly well with "slice and bake" types of cookies like shortbread. The cookies stay fresher because they are sealed in the can and don't get broken into crumbs as easily. —Angela M., White Cloud, Michigan

Shortcuts worth sharing (Taste of Home)

I have been getting the Taste of Home monthly newsletter for quite some time now (as demonstrated by the fact that the April 2006 email is still in my inbox???)

Shortcuts Worth Sharing
TRY these timely tips from fellow readers and you’ll be asking yourself, “Now, why didn’t I think of that?”

• Keep your steel wool scouring pad in a plastic bag in the freezer between uses. It won’t rust and thaws quickly under warm water. —Susan D., Oliver Beach, Maryland

• When using bulk chocolate to coat candies, set the bowl of melted chocolate into a larger bowl of boiling water to keep from having to reheat it. —Doris C., Minneapolis, Minnesota

• When making a lot of sandwiches for my family or for a potluck or gathering, I spread the mayonnaise or butter with a spatula instead of a knife. Broader strokes save time. —Connie S., Glennallen, Alaska

• Before putting uncooked meat or any sticky, drippy food into a resealable plastic bag, first fold down the opening to prevent clogging up the “zipper.” —Regina D., Angleton, Texas

• To make mini quiche appetizers, I use a turkey baster to fill tart shells with the egg and milk mixture. Then I sprinkle on chopped green onions, pimientos and shredded Swiss cheese. —Toni S., Loveland, Ohio

• For quick egg salad or potato salad, use an egg poacher. In minutes, you’ll have hard-cooked eggs without the time-consuming and tedious job of boiling water and peeling shells. —Pat P., Waukesha, Wisconsin

• By coating the saucepan and the inside of the lid with nonstick cooking spray before boiling chicken, I save a lot of scouring. The mess easily wipes out of the pan with a paper towel. —Pam L., Dallastown, Pennsylvania
~From the April 2006 Taste Of Home email Newsletter