Use grocery store club cards and then compare prices to store brands.
Buy fresh items, instead of processed items.
Consider buying frozen vegetables, they are picked fresh, flash frozen immediately and are less expensive and will keep longer.
When planning your menu think of ways to maximize the use of the “Stretch Your Food Dollar” menu as a springboard to create your own menu. Create meals around the items down in price. If you feel you can’t build a menu using an item that is down in price such as orange juice …use citrus slices instead.
Buy in bulk, but don’t buy more than you can eat.
Clip and use coupons. Put a ‘C’ next to items on your list that you have a coupon for, it will help you remember to use it at the checkout stand.
Shop the edges of the store avoiding the items at the ends of the aisles.
When shopping meat sales items, consider stocking your freezer.
Combine sugar and water in a saucepan, stirring over low heat until sugar is dissolved: bring to a boil and boil for 5 minutes.
Peel and core apples. cut into quarters or eighths. Drop into cold water to prevent discoloration until ready to cook.
Drain apple sections a few at a time and poach gently in the sugar-water syrup until transparent and tender. Add a little water as necessary to prevent syrup from becoming too thick. After all the apples have been cooked pour remainder of syrup over the fruit and chill.
Serve with vanilla ice cream and a dollop of whipped cream.