Cheap eating can be good eating, several new cookbooks show.
" Expense has more to do with rarity than anything el;se,says Andrew Schloss, co-author of " Fifty Ways to Cook Most Everything" ( Simon & Schuster ). " If good means flavor,a lot of the most flavorful things are cheaper."
His recipes -- from Tuscan chicken legs to Cheddar corn souffle -- showcase inexpensive but tasty ingredients and cost roughly 50 cents per serving.
Pat Edwards, the author of " Cheap Eating" (Upper Access Books), feeds her family of four on $ 175 per month.She urges shoppers to:
* Try house brands and generics
*Never serve the same dish more than twice a month.
*Avoid costly convenience foods
* Purchase the largest -size packages of non-Perishables you can store.
* Start, She says,by " finding the best place to shop." Running around weekly from store to store wastes time,energy and gas.And one store's sale may be another store's everyday prices,she says.
Instead,she suggests,prepare a shopping list of frequently used items.Take the list to the various grocery stores in your area and note the prices each store charges for those items.then shop the store with the overall lowest prices.Repeat this process every few months to check for price fluctuations.
Melanie Barnard,Co-Author of " Cheap Eats" (Harper Perennial), says " never shop without a list."
A List " keeps you from buying things you don't want and keeps you from forgetting things you want." Each return trip,she
warns,offers new temptations and ways to spend money.
Stores often place expensive and attractive impulse items,such as cookies and candy,at eye level on the middle shelves. So you'll need to look high and low for the best buys.