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Show 10W The Salt Lake Tribune, Sunday, January 5, 1986 Ease pinched food budget left from holiday spending. Serve sassy, delicious Grilled Chicken Tacos, easy-d- o specialty that is nutritious and inexpensive. Warm-U- p Winter Stew, below, is a budget-soothetoo. r, if., Mi 4 ''uLin.t rw..?1 f?r A LiAlfca i Myh 134 Jh? HMMmw iiimna&jrvstii V .2 By DONNA LOU MORGAN . Tribune Food Editor When you arrive home from the supermarket, turn into a real cook, using precious commodities purchased to best advantage. Many people find it convenient to make food purchases once a week. Others buy more frequently, as needs arise or when money is available. The amount of money spent for food varies because of differences in income, family size, ethnic background and locations. When planning how much you can realistically spend, consider the following: personal preferences of individuals in your family; nutritional needs; number of meals eaten away from home; amount of entertaining you do; stores where you shop; other demands on your income. fter weeks of planning and preparation, the delightful holiday in a twinkling, leaving behind lots of nice memseason partied-bories plus lots of miserable bills. Now the piper must be paid. The party's over. Its tighten-the-betime! to aid first the Administering sagging food budget will be the first order of business. 'Tis the time to recoup and economize by planning and shopping carefully to provide appetizing and nutritious meals at lower cost. Good shopping skills can be as helpful as money in the bank. To keep track of your spending and to control costs, Whether you shop for one, two or many, youll find that investing a you need a plan. The first step in developing one is to estimate how e little time in planning budgets, menus and shopping strategies will much money you have to spend. What is your monthly add extra value to your food dollar. Follow a smart shoppers pay? Next, determine how much you must spend to meet monthly plan to improve your shopping sense thereby saving dollars and expenses. These include fixed expenses, those which you must cents. pay on specific dates and in specific amounts, such as rent or Estimate your food budget, the number of people to be fed, mortgage payments, utilities, installment debts and flexible extheir ages and activities. penses, those which are paid on an irregular basis m varying amounts, such as clothing, food, transportation and entertainPlan weekly menus which offer nutrition and variety. Include ment. leftovers and use food that has been stored the longest first. How much do you plan to spend for food? of Make a shopping list but always take advantage moneyFor the next several weeks save all cash register receipts or saving specials. refer to your checkbook if you make food purchases by check. Scan newspaper ads and supermarket displays for specials Then, record what you have actually spent for food. and product information. Use coupons and refund offers when they represent a real Remember, it takes time and practice to become a skillful manager of food dollars and keep food costs within set limits. savings. From time to time, adjustments in spending will have to be made, Limit shopping trips to save time, energy and transportation as food prices andor needs change costs when there is Use unit pricing. Consider Trendy Mexican fare fits comfortably into the strained food waste such as bone and fat. When there is no waste, buy food by budget. It can be a cook's best friend when money and time ounce or pound or other units. are short. Read product labels for information such as net quantity, Grilled Chicken Tacos are a special simplified chicken variapreparation instructions, nutrition labeling and open dating tion of beef skirt steak fajitas. They can star nicely such as of food available forms Consider alternate fresh, s set or menu in whether planning for the plans January frozen or canned. Substitute one for another if it offers better the black-tibrigade. value. That old standby, inexpensive and delicious stew, is another Handle food with care. Remember, wasted food is wasted food budget pleaser that is hearty, nutritious and delicious money' y lt food-doll- take-hom- RECIPES Grilled Chicken Tacos 2 pounds poblano peppers or green beU peppers Vegetable oil whole chicken breasts, split, skinned and boned 4 Salt and pepper 2 tablespoons butter or margarine 12 flour tortillas (6- - to diameter), heated lVi cups freshly shredded Monterey Jack cheese cups picante sauce li Wash and dry peppers. Brush skin evenly with oil; place on cookie sheet. Bake in preheated oven at degrees until skin blisters, about 20 minutes, turning once. Remove from oven and place in plastic bag; close bag and let stand 15 minutes. Remove peppers from bag, one at a time; peel and cut into thin strips. 450 (Enchiladas De Polio) blue-jean- (Nina Glinberg, Summit e corn tortillas 20 pounds cooked 2 chicken, h cup milk No-bak- pound Cheddar cheese, grated pound process cheese, grated h pound Monterey Jak or Mozzarella cheese, grated 1 tablespoon grated Parmesan cheese Sauce 5 ; J ur-M- Sauce can 1 (1034 ounces) cream of chicken soup cup milk 1 very small red dried chile, 1 crushed Salt to taste d cup finely chopped onion cup finely chopped bell pepper W cup diced green chihes t teaspoon basil leaf, crumbled Warm-U- p In a saucepan, combine cream of chicken soup, milk, onion, bell pepper, h cup diced green chilies, basil and crushed red dried chile. Bring mixture to a boil; reduce heat and simmer 15 minutes. Winter Stew lh pounds stew beef cubes 2 2 1 tablespoons flour tablespoons oil envelope dry onion soup mu teaspoon caraumy weds 2 cups water 4 medium potatoes, quartered H 4 1 I Park) Grease 8xl0-incpan. Dip tortillas in hot fat for five seconds on each side. Combine chicken with milk and a bit of chicken broth just to hold together. PLee aLoi t 2 to 3 table- spoons chicken mixture on each tortilla; roll. Place rolled tortillas down. in pan, seam-sid- e Ladle Sauce over filled and rolled tortillas; spiead to cover all Lrt.Ilas. Combine cheese u.nd aCe at 375 sprinkle over Sauce l degrees about la to 20 minutes, chese is melted. h shredded Mae Thoreson is hoping good cooks will share recipes for Braised Sirloin Tips. She joins with Cassandra Chidester, West Valley City, in requesting German Potato Salad recipes. Recipes for Lady Lions Rich Fudge Brownies are requested by Marilyn Hughes Claudia Macklin, Taylorsville, is requestAcing recipes for Chinese Hot Sour Soup. cording to Mrs. Macklin, This delicious soup is served in fine Oriental restaurants. Recipes for Chicken Malibu are requested by Elaine R. Thomas, Logan. J. Johnson is requesting recipes for homemade lunch meats. e (.onkies are in the spotlight with by Connie Robb, Rooserequested recipes velt. Mrs. S, Toth, West Jordan, is requesting recipes for "good baked zita dishes." She would also appreciate receiving recipes for candied carrots. Wanda Christensen is requesting recipes for Mexican Meat Loaf. Recipes for Potato Bread are requested by Anne Watkins Ruth Latimer is requesting recipes for pasta casseroles which include tuna, ground beef, chicken, etc. Prune Cake is in the spotlight with recipes requested by St. George Reader. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. through, about six to eight minutes, turning once. Cut chicken diagonalslices. ly into Melt butter in large skillet or grill over medium heat. Add peppers and chicken; heat through, stirring constantly. Spoon about Vt cup chicken mixture down center of each tortilla; top with about 2 tablespoons cheese and 2 tablespoons picante sauce. Roll tightly and serve immediately with additional picante sauce. Makes six servings. Note: To heat tortillas, stack and wrap securely in foil; place in 350 degree oven about 15 minutes. Or, wrap loosely in plastic wrap; cook in microwave oven at high setting about Ms to 1 minute. Chicken Enchilada Casserole ever-popul- READER REQUESTS thickPound chicken to ness; cut each breast half in half lengthwise. Brush with oil; sprinkle with salt and pepper. Place chicken strips on grill over hot coals or in a skillet; grill until just cooked carrots, cut into pieces package (10 ounces) zen cut green beans Coat beef with flour. In large skillet, heat oil; brown beef. Add onion soup mix, caraway seeds and water. Bring to a boil; simmer, covered, 30 minutes. Add potatoes and carrots, simmer, covered, 30 minutes. Add green beans. Simmer, covered, 10 minutes or until beef and vegetables are tender. Makes about fur servings. If desired, thicken broth with fro- - flour-wate- r mixture t |
