http://eratostenes.info/index.php/ Articles at Eratostenes.info - Free Article Directory en-us http://eratostenes.info/index.php/food/cooking/kitchen-knives-why-quality-is-important.html http://eratostenes.info/index.php/food/cooking/kitchen-knives-why-quality-is-important.html Fri, 12 Feb 2010 23:04:13 -0800 No matter how you rate your cooking abilities, one thing holds true for everyone. The more efficiently you get the job done, the better the experience will be. To help ensure that efficiency you must have the right tools for the job at hand. A good set of kitchen knives is essential for all cooks and should be a high priority when equipping any kitchen.

Professional chefs know the value of buying good quality kitchen knives. While these knives may cost a little more they are an excellent investment, and the good ones will last a very long time. With the proper care some will even last a lifetime.
Choosing which kitchen knives to buy and how much money to spend is up to the individual. There are many types to choose from, and almost anyone can find a style that is pleasing to them. Most types come in several different blade lengths, and styles vary with each different manufacturer. There is also a large choice of handle material available. You can choose knives with handles made from exotic wood, ceramic, or stainless steel, just to mention a few.
If you don't want to collect your kitchen knives one at a time you can buy a complete set instead. There are some advantages to buying a knife set instead of making individual purchases. A block set offers the convenience of storing your kitchen knives together in one place and helps protect them from damage. It is also much safer to store knives in a block than it is to keep them in a drawer. Remember, these kitchen knives are very sharp!
No matter what method you use to provide your kitchen with these essential tools, just remember to make quality your first consideration. Don't waste your money on something that won't stand the test of time, or that won't do the job properly. It isn't necessary to buy the most expensive knives on the market, but always be sure to pick quality products.

Take your time and be selective when shopping for kitchen cutlery. Invest some time before you invest your money. Check out the vast selection of kitchen knives offered by the many name brand manufacturers that are on the market. Decide which knives would best fit your needs then compare products and prices. Always keep in mind that you are making an investment and aim for the best that your budget will allow. Spending a little more now can save you a lot more in the future. You will be glad you did.
]]> http://eratostenes.info/index.php/food/cooking/kitchen-knives-and-cutting-boards-go-hand-in-hand.html http://eratostenes.info/index.php/food/cooking/kitchen-knives-and-cutting-boards-go-hand-in-hand.html Sat, 06 Feb 2010 12:35:34 -0800 Your first consideration should be size. How much counter space do you have? Available space can also be a factor in deciding what shape to buy. Some basic shapes to consider are rectangular, square, and round. Choose the one that is most appealing to you and that will best fit your work area.
Once you have decided on how big or how small your cutting board needs to be, you must then decide on what material you want. Wood, glass, and plastic are some of the most common materials found in cutting boards. They each have different qualities, and before you make a purchase you should consider some of the advantages and disadvantages. Some materials need more care than others in order to keep them in prime condition. While others may be easier to care for, they may not be suitable for all chores, or may cause more wear on your kitchen knives.
Wooden cutting boards are very popular choices for some people. They are attractive and can be made from many different kinds of wood. Your kitchen knives will retain their sharpness better when used with a wooden board. However, there are very specific steps in the proper care of a wooden cutting board and you might prefer something easier.
Glass cutting boards can be purchased in different colors, making it an attractive choice for the style conscious cook. You can even get ones that are color coded for use with different food to prevent cross contamination. While glass may be easier to clean, it has a hard non-porous surface, and won't be as kind to your kitchen knives.
Plastic cutting boards have many of the same advantages that glass boards offer. They come in a variety of colors and styles to fit most any décor. Although they are not hard to care for, some manufacturers recommend that they not be used for certain cutting tasks, such as any chore that requires a meat cleaver.
If you don't own a cutting board, or if you have one that needs replacing, don't put off buying one any longer. I personally own several; three are wooden, one is plastic, and one is glass. None of mine are custom made, but that might be the perfect solution for you. No matter what you choose you can be sure that it will be a welcome addition to your kitchen, and I'm sure that if your kitchen knives could talk they would thank you.
]]> http://eratostenes.info/index.php/food/cooking/how-dinner-time-can-bring-families-together.html http://eratostenes.info/index.php/food/cooking/how-dinner-time-can-bring-families-together.html Wed, 18 Nov 2009 12:32:29 -0800
That's what the statistics show, and at least one chef can attest to it. According to a study released last week by The National Center on Addiction and Substance Abuse at Columbia University, the family dinner is linked to everything from better grades to teen use of alcohol. The study, called "The Importance of Family Dinners," said that teens who report typically receiving grades of C's or below in school are likelier to smoke, drink and use drugs compared to teens who typically receive all A's or A's and B's in school. Compared to teens who have five to seven family dinners per week, those who have fewer than three family dinners per week are one and a half times likelier to report getting mostly C's or lower grades in school.

Joe Fitzpatrick knows the value of family dinners, because it has become a tradition in his household every weekend. Fitzpatrick, author of the gourmet cookbook Strictly Sundays from Book Publisher's Network (www.strictlysundays.com), believes his Sunday dinners are what help keep his family close. It was part of how he was raised.

"Ever since I was a little boy I enjoyed helping my mother cook in the kitchen," he said. "She made it fun and I learned a lot. Of course that was in the 1960's when the only cook on television was Julia Child. There were no fancy spices or sauces used in our house and all the meals were pretty basic, but that didn't matter. I remember the time we spent together, and it helped shape my attitudes when I had children of my own."

Fitzpatrick's focus on mealtime evolved out of the experience most people are having today - working hard with a tight budget, and not having much time for family.

"I owned a business in the 1980's and spent little time at home," he said. "My wife and I would make it a point to go out to dinner every Saturday night to spend some time with each other. When the business went away so did the money. But I still liked good food. I subscribed to Bon Appetite magazine and started to make unique intimate dinners for the two of us on Saturday nights."

When the kids got wind of the Saturday night dinners, they felt like they were missing out on something good. They were right.

"Then our children got older, saw what we were having for our Saturday night gourmet dinner and asked why they didn't get special meals too," Fitzpatrick added. "So I started to explore and create both new and traditional dinners for them on Sunday nights. When the kids had jobs, I made a rule that Sunday was for faith & family, no exceptions. They almost never missed one of my Sunday dinners. And as they have grown and established their own lives, they still come home once a week to help in the kitchen and help me create these fabulous meals. It used to be about the food. Now, it's more about being together." ]]> http://eratostenes.info/index.php/food/cooking/how-to-fuel-faster-cheaper-meals-using-european-style-spices-and-condiments.html http://eratostenes.info/index.php/food/cooking/how-to-fuel-faster-cheaper-meals-using-european-style-spices-and-condiments.html Tue, 27 Oct 2009 14:28:54 -0700
According to a Consumer Reports poll, 71 percent of Americans said they purchased only what they absolutely needed since the economic crisis started last year. In addition, 61 percent said they went out to dinner less often, 53 percent put less on credit cards, 42 percent spent less on groceries, and 58 percent spent less on vacations.

Combine those results with another poll from The Express Employment Professionals Job Blog that shows nearly 56 percent of Americans are looking for a second job, and you get millions of Americans with very little money for groceries and less time to prepare meals with the groceries they buy.

However, one food industry expert claims that using European-style cooking spices, creams and pastes - instead of traditional American powders and flakes - can not only save money and time, but they taste better, too.

"The idea that people can make gourmet style meals when they are working two jobs and have less money for groceries may sound far-fetched, but it's true," said Bill Monsour, an executive advisor to Univer Foods USA (www.univerfoodsusa.com), a company that distributes European-style condiments and spices in the U.S. "The Europeans have known it for years, because they style many of their cooking products into pastes or creams, which last a lot longer than powders and extracts. A little bit of garlic cream, for instance, in a sauce or gravy goes a long way - much further than garlic salt, which also makes for a gritty texture. That's why the Europeans are known for their gourmet dishes, because their cooking products create richer flavor with a creamier, more pleasing texture."

A wide variety of flavors are possible with the combinations of the European products, Monsour added.

"A lot of people wouldn't expect to see paprika, garlic, and peppers in a paste form, but that's what the chefs use in Europe," he said. "They even infuse basic condiments like mayonnaise and ketchup with different flavors, making even traditional condiments more interesting."

Monsour, a former restaurateur whose establishments in Vail, Colorado competed with some of the top European eateries in town, is very familiar with the European style.

"Top gourmet chefs see these kinds of spices and condiments as staples," he said. "They wouldn't work in a kitchen without them. What many people don't know is that they are also economical, because you don't have to use a lot in order to really get the flavor to stand out. Because they are packaged in tubes, most of them don't need refrigeration, because they aren't exposed to air the same way powder spices are. Most of the products of this nature will last as long as 12 months without spending a minute in the fridge."

The other benefit of these products is that they can make cooking faster and easier when applied correctly.

"Most dinners from the recipes that we recommend on our Web site (www.judisuniverstore.com) can be ready to serve in fewer than 30 minutes," Monsour said. "It's also easier to follow recipes, because the creams and pastes are far easier to measure, and they don't make a mess like traditional powders or mixes." ]]> http://eratostenes.info/index.php/food/cooking/cookbook-author-annette-leeds.html http://eratostenes.info/index.php/food/cooking/cookbook-author-annette-leeds.html Mon, 26 Oct 2009 23:45:27 -0700
Annette Leeds published Hey! You Got Balls in the summer of 2009. She is an epicurean chef of creative proportions.

Q: How old were you when you knew you wanted to cook?

Around 10 years old. I used to watch my mom cook. She did it with such confidence. There was a time when I thought, "what is she doing?" But at the end we had a new innovative meal for dinner.

Q: What person would you watch growing up that influenced you?

My sister Kathie. She was so 'together'. She demanded the room always, and she is always so funny. Never did you know what was coming next from her. I love that in her.

Q: What does your family think about your cooking?

They always look forward to meals that I prepare... it is always somewhat of a surprise!

Q: What was your first major success as a cook?

Cooking for celebrities at my home.

Q: Where did you grow up?

Southern California.

Q: What is your favorite dish that made you famous?

I love Italian food. I could really live on it. Whether it is at night I make it, or cold in the morning. My home-made sauce, I must say is to die for. My son searches the house when he comes home knowing I have made it.

Q: Tell us about why you wanted to cook as an entertainment chef?

Actually that was not the goal...but I found that people are extremely intimidated at the thought of cooking-- so standing and showing them how to cook grew into the entertainment aspect.

Q: What are your favorite type of dishes to cook?

I don't think I really have a favorite dish, so much as what kind of food I am in the mood for. But, probably eggplant parmesan.

Q: What was your cooking secret that set you apart from anyone else?

Developing dishes with the ingredient that my guests as individuals preferred the most !

Q: What difficulties did you have in your life that you have overcome?

I think rejection is always the hardest thing to deal with, especially when you are being creative. I wrote a psychological drama about five years ago, and I thought the publishers would be knocking down my door. Didn't happen. But, that book had special meaning to me and still does. So if you can build your strength as you grow that is the best. I feel I can look at a situation and always learn or take something valuable from it.

Q: What daily practices do you?

Constantly combine recipes in my head. Especially when I am driving. I think of all sorts of good stuff that I want to make.

Q: Why did you make the leap from business entrepreneur to chef?

It just happened through the process of home entertaining....It was never the goal. But I think when you love something enough, it just comes out of you with ease.

Q: What was one of the first things you discovered as an chef that was different than your prior endeavors that you love?

You are the creator of whatever you are making, and there is no hard and fast rule on what goes in any recipe. I am always in control of what I develop and make...Sometimes they don't turn out and you just have to laugh. Most of all people love food, and no matter what mood someone is in you can always cheer them up with their favorite dish.

Q: Why did you decide to make these cookbooks?

I found that since most people are extremely intimidated at the thought of cooking, creating "theme foods" would draw their interest and show them that cooking can be fun.

Q: Was it easy for you, to come up with these fabulous recipes?

No,... it took quite sometime to make them healthy and to make sure all the ingredients were easy accessible for first time cooks.

Q: What is your long term future plans with cooking?

Keep developing interesting dishes with different tastes and appearances.

Q: What was it like working with your husband in the kitchen?

Easy.. we have common views on most things, and so with cooking we play off one another, we feed off ideas from each other.

Q: What type of show would you like?

I think an entertainment cooking show. Interactive with guests, and showing your viewers that anyone can be a part of their kitchen. Plus having a few laughs to me is everything, so cooking and sharing the kitchen is so much fun.

Q: What are you currently doing now?

Getting ready for the release of my first book and developing recipes for my 3rd.

Q: What is your goal for this upcoming year?

My goal is to share my cooking ideas with the world. I am not sure right now how I will become the next face of cooking, but I am confident it is in the near future.

Q: How do you have fun and relax?

I love the beach, it is so powerful, yet beautiful at the same time. Yoga is my new thing, too. My niece took me to Kundalini yoga. What an experience. I laughed at first, but, when the session was over, I felt so amazing.

Q: Tell us about your hobbies?

Working at the church feeding the homeless and helping my mother in her church kitchen at weekly events. I also love to write. I have written a few television sitcoms and they are funny. When I go back and read them I enjoy each word.

Q: Do you have any special thanks to give anyone in your life?

My parents and my family. My kids think I can do no wrong. They are always wondering what might be coming next from me. That makes me thankful. The smile on their faces when they are surprised or in awe is the best feeling ever.

Q: What message would you give people who think they can't cook?

Try it.....you'll love it. ]]> http://eratostenes.info/index.php/food/cooking/top-ten-reason-to-have-professional-cookware.html http://eratostenes.info/index.php/food/cooking/top-ten-reason-to-have-professional-cookware.html Sun, 18 Oct 2009 17:38:05 -0700
1. If your the person that cooks "just because", you'll want to make sure that cooking is as easy and simplified as it can be. Perhaps you still want your family to enjoy healthy nutritious meals rather than expensive takeout, processed foods, or ready made meals.

2. If your the one that likes to cook for fun and want to be able to show off your skills, perhaps cooking for friends or family, you will be using the right kind of cookware and be able to cook your favorite dishes with confidence and pride knowing you"ll have the best quality performance with best products.

3. When you're learning to cook you might think that inexpensive sets of pots and pans would be best. Wrong, poor quality pots and pans will hamper your performance and progress in the kitchen, so professional cookware will be well worth the investment for years and years to come.

4. If you've been using your old cookware for a while, they might be showing their age. It would make perfect sense to replace any old or dangerous pots and pans with professional cookware so that you will know that quality, durability and safety are always there.

5. By using professional cookware you can save both time and money. This is because quality cookware is more efficient, quicker and offers you a longer life span to cook on. This means that you will use less energy.

6. Although it might be slightly more expensive for you initially, it will outlast any of your lesser quality cookware hands down!

7. New kitchenware technology has come along way, so that means cookware is better than ever before. With better materials, environmentally friendly, and more energy efficient, investing in professional cookware will make your food taste better, and save you valuable time and money.

8. The reason professional cookware is designed to be used in a professional environment is it's easier to clean, and maintain. Professional cooking tools are subjected to a tough life in a kitchen, and the inexpensive products won't last, period.

9. You will be more likely to cook, if you have the right tools to do the job. Perhaps you've always wanted to cook that special meal, or want to be more adventurous in the kitchen but haven't had the confidence in your existing cookware. Why not try some professional equipment, and see how much of a difference it will make!

10. Lastly for buying professional cookware is because, its the right thing to do to invest in your family and active social life. Why say no!

Now that you know how much of a difference professional cookware will be, isn't it time you replaced your old pot and pans with some more efficient, effective, top quality new professional cookware? I believe it is, you will too. ]]> http://eratostenes.info/index.php/food/cooking/my-mothers-recipes.html http://eratostenes.info/index.php/food/cooking/my-mothers-recipes.html Thu, 24 Sep 2009 17:49:30 -0700
The other practical and healthy thing we are doing is buying fresh foods and preparing them at home in the kitchen or outside on the barbecue. Many of us want to eat in more healthy fashion and aren't visiting that greasy fast food restaurant around the corner as much as in the past. We want to have the best cookware, cutlery and silverware that we can within our budget to make this even easier and more enjoyable. Our store has fabulous premium cookware, cutlery and silverware (flatware) as well as barbecue tool sets. I want to share a couple old recipes of my Mother's who was a wonderful cook and spoiled us horribly with her wonderful cuisine. You can adapt many recipes to the Waterless grease control cookware and cut back on the amount of fats added to the meal.

VEAL SCALOPPINI:
Take 1 and a half pounds of veal thinly sliced. You can buy scaloppini cuts at the grocery store but my family has always bought veal shoulder roasts and sliced the amount we felt was needed for the numbers we were serving. Trim the fat, skin and gristle from the veal.

Ingredients:
2 Tablespoons butter for sautéing the mushrooms and onions
2 Tablespoons of oil (Olive oil is what I like)
A little Garlic powder but personally I have changed this to pressing a clove of garlic
1 sliced and cut medium onion
Mushrooms sliced (amount varies with your taste)
1 cup chicken broth
½ cup dry white wine (can drink the rest…)
¼ cup tomato juice

Drench the veal pieces in flour that has salt and pepper to taste added to it. Pre-heat skillet to 350 or medium heat if not electric. Sauté onions and then mushrooms in the 2 tablespoons of butter, remove from skillet. You can add the 2 tablespoons of olive oil (could use olive oil for the sautéing if you wish as well) then add the flour drenched veal to skillet and brown on both sides. Add back the sautéed onions and mushrooms along with the chicken broth, wine (can always use a little more wine according to taste), and tomato juice. Reduce heat to simmer, cover and cook for 30 minutes. You can add more chicken broth as needed so that you have nice gravy. Towards the end you can mix in a little more flour to thicken the gravy.

You can serve this with rice or small potatoes, or of course with pasta with butter only or white sauce. A good green salad with vinaigrette and fresh French or Italian bread would round out this meal to perfection. I would serve it with a nice Pinot Noir or dry Chardonnay, Pinot Griggio, Sauvignon Blanc or …you get the idea.

The recipe was used by my Mother over the years. My sister had a copy but has altered it a little. I have mentioned some healthy alterations that my wife and I lean towards. The less oil used the better but olive oil goes nicely with Mediterranean dishes and is healthier than most other oils. Any oil is 120 calories per Tablespoon and there are no exceptions to this. However olive oil actually breaks down unsaturated fatty acids and helps to lower cholesterol rather than add to the problems. Silvia and I tend to use natural fresh ingredients where possible (for example garlic cloves over garlic powder or garlic salt). They bring more flavors out.

This is a loose recipe with lots of opportunities to individualize. Have fun. Always use good quality cookware where possible.

Jay Mawhinney ]]> http://eratostenes.info/index.php/food/cooking/grilling-burgers.html http://eratostenes.info/index.php/food/cooking/grilling-burgers.html Mon, 31 Aug 2009 21:59:09 -0700
For the majority of the masters of the grill, there is no compromise. You are a gas grill kind of person or charcoal all the way! There are some major differences between the two. For example, gas fired grilling is much more convenient, and easy for grilling beginners. By the simple turn of a knob, you are good to go. Gas grills are fueled by liquid propane stored in refillable tanks. Many people prefer gas grilling because it is quick, clean and incredibly easy. Charcoal grilling on the other hand does not offer the same kind of convenience as gas grilling does. Charcoal grilling is liked by so many because of the distinct smoke flavor it adds to your food. The dry, white-hot heat of charcoal sears meat quickly and adds a crisp, caramelized exterior to your burger giving it a very distinctive smoky flavor unlike any other method of cooking can. Know that charcoal grilling requires much more time and attention than gas grilling does. From building and lighting briquettes, to waiting for the coals to get hot, to managing the flame, charcoal grilling can be a pretty tedious process. Many people respect the time and effort it takes when grilling with charcoal, they appreciate the outcome of all their hard work. So if you choose to charcoal grill then keep in mind to leave empty spaces on the lower grill grate. These cool spaces allow for better control, letting you sear food first over hot spots before transferring it to cooler parts to finish cooking. Note: If you are on a tight budget then you might want to consider going charcoal, because they are substantially cheaper than gas grills!

Hopefully you have decided, or already know, which type of griller you are. So now let us please take all the hassle out of summer cooking for you and take a look at some of the following tips on how to grill your summertime burger perfectly:

- Make sure your grill is at the appropriate temperature. Too hot, and your burgers will burn on the outside before getting done on the inside. Medium low to medium heat is the best for outdoor cooking.

- Remember to keep the lid closed while grilling, so your grill can retain heat. Retaining heat will shorten the cooking time and keep your burgers moist. You should only open the lid occasionally to check on the meat.

- If you're using ground turkey or chicken you can add a little broth or olive oil to keep them moist while grilling. These meats have less fat, therefore they become dry and tough when cooking. (Note: If you have a healthy conscious, then know that you may use lean meat to grill. So when using a leaner beef, remember there are always spices to add a little flare to your bland burger!)

- Gentle touch! Overworking the mixture will produce a tough burger. Mix ingredients slowly and once they are combined, you are done!

- Don't form patties too thick or too thin. A ¾ inch thick patty is ideal for even cooking throughout the burger. To keep your burgers from swelling in the middle, make a small indention in the center.

- Always clean and oil the grill grate. This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill marks on your burgers!

- Don't flip your burgers more than once. Turning them over only once is all that is necessary. Remember not to press the patty down with the back of a spatula; doing so releases all of the flavorful juices!

- Cook your burgers properly. For safety's sake my goodness and your own well being, cook ground beef to an internal temperature of 160 to 170 degrees F. To check the temperature, insert a thermometer into the patty horizontally for an accurate reading.

The hamburger has many possibilities. Kids love them and I rarely see an adult turn them down. Take some time to think about the potential a simple burger has. A couple cloves of garlic and a thick slice of feta cheese for instance can turn your simple burger into a delectable treat. Doing something as simple as that has turned your bland burger into a self-respecting piece of meat…literally! If you aren't into all the trimmings then go basic with a dash of salt and pepper if you please. You know what seasonings you like and which ones you don't. Test them out and try new things. Who knows, your taste buds just might love a new creation! Pick out whatever selections you like to add atop your delicious burger, whether it be pickles, lettuce, onion, tomato, ketchup or mustard, make your burger enjoyable. Select a good bun or roll of your liking to slap on both sides of your burger.

Grilling can be a great way to eat healthy when prepared properly. Look for a leaner beef, or try a ground turkey or chicken. When grilling you add flavor to your burgers without having to add excess seasoning. You also cook without adding excessive amounts of unhealthy fats and oils. When you cook meat at too high of a temperature, you chare them, making them not just distasteful but polluted with chemicals. Charring causes the formation of chemicals that have been linked to higher risk of some cancers. Follow these basic rules to also make your grilling experience a healthy one:

- Keep your grill clean
- Wash the grate each time you use your grill
- Avoid charring meats
- Choose healthier foods
- Cook meats to proper temperature, use a thermometer to be sure
- Do not overcook your meats
- Trim excess fat before cooking
- Choose leaner cuts of beef, fish, poultry or game meats

Consider thinking of other ways you can maintain a well-balanced healthy meal like substituting mayonnaise with avocado. Try new things that you normally would not in replacement of the things you add to your burger or to your plate! Grilling should be enjoyable and so should the food that comes off of one.
]]> http://eratostenes.info/index.php/food/cooking/ways-to-save-money-on-your-grocery-bill.html http://eratostenes.info/index.php/food/cooking/ways-to-save-money-on-your-grocery-bill.html Sun, 12 Apr 2009 19:51:17 -0700
One of the things that seem to be hitting family's pocket book is their grocery bill. Groceries have become expensive. Farmers have had to raise prices on their goods because of the price to raise and harvest, or the drought has made it hard for farmers to grow their crops, whatever the reason, the consumers are feeling the impact at the check out stand.

There are ways to save money when you buy groceries. Here are a few tips on how to save when it is time for that weekly shopping trip.

* Clip coupons. Manufactures place coupons in the paper weekly. Take the time to go through and clip out everything you or someone in your family uses.

* There are many online coupons. You can either print and cut out the coupons, or buy online and use the coupon immediately. If you buy groceries online, not only do you avoid the grocery store, you also save gas since the groceries to delivered right to your door.

* Shop at discount stores. Places like The Dollar Store, Dollar General and other discount stores have groceries. They are usually much cheaper than brand name stores and many carry name brand items.

* Try buying in bulk. It makes sense to buy in bulk if you are shopping for a large family. Places like Sam's or Costco are great places to buy in bulk. Even if you don't have a large family, you can buy in bulk and store the unused items until they are needed. Just make sure you pay attention to the expiration dates and use them before they expire.

* Many families buy bulk with other families. If you do have a small family, but have close friends who want to buy bulk, get together and split the cost.

* Don't buy items you don't need. You are just wasting money in the long run.

* Don't buy groceries when you are hungry. Everything looks good and you will buy more or buy things you don't need.

* HEB grocery store has "Free Meal Deals." You have to buy one item and you can get several other items free. For example, you have to buy a pack of hot dogs. You can get a package of buns, mustard, relish and a bag of chips free. The store usually has several "Free Meal Deals" at once. You just have to look for them and get what is on the coupon. Your family can save a lot of money this way.

There are many other ways of saving money when buying groceries. Many stores will run sales each week. Try to pick up a store flyer and catch their sales they are offering.
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