Frugality Challenge #4

Create a family budget and find ways to save money.

The church suggests that we use a budget:

"Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for nonessentials.

Use this information to establish a family budget. Plan what you will give as Church donations, how much you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on.

Discipline yourself to stay within your budget plan."
-providentliving.org

Yes, I used the big bad B word! I don't like living on a budget but doing so helps me to know exactly what our expenses are, determine how much we can save, plan for the future and be wise with any discretionary money. For those of you who already have a budget, good job! Take a few minutes and see if there's any expenses in your budget that you can cut or lower. For the rest of you who are dreading this challenge--accept it. You'll be happy that you did!

The church has a nice budget worksheet you can use to begin. Click or copy and paste the following address:

http://providentliving.org/pfw/multimedia/files/pfw/pdf/72727_FamilyBudgetWorksheet_pdf.pdf

For more help with budgeting, here's a link to about.com which has links to many websites which can help you with budgeting:

http://financialplan.about.com/msubbudg.htm

Financial Preparedness: Frugality Challenge #3

Frugality Challenge #3

Designate one day this week as a spend-free day. Be creative and do not make any discretionary purchases that day. Estimate the amount of money you didn't spend and deposit it in savings. If you're really brave, try it once a week for a month.

Should you accept this challenge, please feel free to share the ways you avoided spending money. Good luck!

Cooking with Basic Food Storage: Homemade Pancake Mix

How many of us use a boxed or bagged pancake mix to make pancakes? I know I do! They're quick and easy to use but the pancakes never taste quite as good as the ones you get from a restaurant. Here's a little secret: Many restaurants make their own dry pancake mix and add the wet ingredients just before baking. So here's a mix developed by a restaurant chef that you can make from scratch and store in an airtight container. Whenever you feel like pancakes, add the wet ingredients and. . .Voila! You have your own delicious restaurant-style pancakes in no time for just a fraction of the cost of a prepared mix from the store!

Homemade Pancake Mix
10 c flour
1/4 c baking powder
1 T salt

Mix flour, baking powder and salt well in a large bowl. Transfer to a four quart plastic container with a tight fitting lid. Store in a cool, dark, dry place until ready to use.

To make pancakes (about 20): Put 3 cups of the pancake mix into a bowl; stir in sugar to taste (from 2 Tablespoons to 1/2 cup). Whisk 4 eggs in a medium bowl; whisk in 2 c milk and 1/4 c melted butter into the eggs. Add the dry ingredients; stir until just incorporated. Heat a griddle or skillet over medium heat. Add 1/2 tsp vegetable oil; swirl to coat. Ladle 1/4 c batter for each pancake into the skillet. cook until bubbles appear, about 2 1/2 minutes. Turn pancakes. Cook 1 1/2 to 2 minutes. Repeat with remaining batter.

Source: Bill Daley and Christopher Prosperi of Connecticut's Metro Bis restaurant, McClatchey Newpapers.

Cooking with Basic Food Storage: Rice Recipes

Browned Rice

1 c rice

1/4 c shortening

1/4 c chopped onion, meat, celery, or other vegetables (optional)

1 tsp salt

3 1/2 c water

Heat shortening in skillet. Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned. Add vegetables and continue cooking 2-3 minutes (optional). Add salt and water. Simmer over low heat 20-25 minutes or until rice is tender and excess liquid is evaporated. Makes 6-8 servings.

Rice Risotto

1 large onion, chopped

3 T butter

4 c water

2 c white rice (not instant)

3 T oil

4 tsp chicken bouillon plus 1 tsp salt

Saute onion in oil and butter, then add rice and saute until yellow. Add water, chicken bouillon and salt. Bring to a boil, then reduce heat, cover and simmer until liquid is absorbed (about 20 minutes.)

Spanish Rice Au Gratin

1/2 c uncooked rice

1 c water

1/2 c onion, chopped

1/3 c green pepper, chopped

1/2 c celery, chopped

1/2 tsp Worcestershire

1 1/2 T margarine

1 c tomatoes

1/2 tsp salt

1 tsp sugar

1 tsp chili powder

1 c cheese, grated

Combine rice, water and salt. Bring to a boil, stir, cover, reduce heat and simmer 15 minutes. Meanwhile, saute onions, peppers and celery in margarine. Add tomatoes, sugar, chili powder. Add Worcestershire. Add cooked rice and simmer until thick. Pour into buttered casserole and top with cheese.

Rice Pilaf

2 c rice

4 T butter or margarine

4 c liquid (chicken broth if served with fowl; beef broth if served with beef)

1 c slivered almonds

3/4 c chopped celery

3/4 c chopped green onions

3/4 c chopped carrots

Salt and pepper to taste

Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake one half hour at 375 degrees. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for one half hour. Makes 8 servings.

Parsley Rice

2 c precooked rice

1 large onion, finely chopped

1 c parsley chopped

1 1/2 c grated sharp cheese

3 eggs

2 1/2 c milk

2 1/2 tsp salt

1/2 c oil

1 T Worcestershire sauce

Beat eggs well. Add oil, onion, parsley and grated cheese. Combine with rice, salt and milk. Bake in 350 degree oven for 45 minutes. Very good served with chicken gravy.

Oven Baked Rice

2 c rice

1/2 c butter

1 medium onion, chopped

2 cans beef consomme

1 can water

1 c mushrooms

1/4 tsp rosemary

1/4 tsp sweet basil

Salt and Pepper to taste

Melt butter and saute rice until lightly browned. Add onion and mushrooms and saute until tender. (If mushrooms are canned, add later.) Put into buttered casserole and pour beef consomme and water over the top of the rice. Cover and bake at 350 degrees for 45 minutes. Serves 12.

Brown Rice

1 c rice, unwashed

1 pkg onion soup mix

6 T butter or margarine

1 small can mushrooms

2 c water

Handful of slivered almonds (optional)

Brown rice in melted butter in frying pan. Grease casserole and add browned rice and other ingredients. Cover and cook in 300 degree oven for about one hour. Sprinkle almonds on top.

Broccoli Rice

1/2 c rice (or 1 1/2 c precooked rice)

1/4 c margarine

1 onion, chopped

2 c chopped broccoli, cooked and drained

2/3 c grated cheese

1/2 c milk

Cook rice (or use precooked rice). Saute margarine and onion in a small skillet. Add broccoli, cheese, milk and cooked rice. Bake in covered casserole at 350 degrees for 35 minutes. Serves 4.

Pizza Rice Casserole

2/3 c rice (or 2 c precooked rice)

3/4 lb. ground beef

1 onion, chopped

2 c tomato sauce

1/4 tsp garlic salt

1 tsp sugar

1 tsp salt

Dash pepper

1/4 tsp oregano

1 tsp parsley flakes

1 1/2 c cottage cheese

1/2 c shredded cheese

Cook rice (or use precooked rice). Brown ground beef and onion in a large skillet. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano and parsley flakes. Cover and simmer 15 minutes. Combine cottage cheese and cooked rice. Put 1/3 of rice mixture in a buttered 2 quart casserole. Top with 1/3 of meat-tomato sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with shredded cheese. Bake at 325 degrees for 30 minutes, or until hot and bubbly. Serves 6.

Fried Rice

3 c cooked rice

3 strip bacon, chopped fine

3 eggs, slightly beaten

1 1/4 c cooked meat, diced fine

2 T green onions, minced

1/2 c sliced mushrooms, sauteed

2 T soy sauce

Salt to taste

Fry bacon until slightly brown. Remove bacon from skillet. Empty grease from pan--set aside. Scramble eggs in skillet used to fry bacon. Remove eggs and set aside. Use bacon drippings to fry cooked rice for approximately 5 minutes, stirring constantly. Add remaining ingredients and combine well. Continue cooking for 10 minutes. Serve hot.

Ham Fried Rice

6 unbeaten eggs

1 onion, diced

4 T butter or margarine

2 c frozen peas, cooked

1 c diced ham

6 c prepared rice

2-3 T soy sauce

Cook rice according to package directions. In a large skillet, melt butter and cook onions until tender, but not brown. Add eggs and scramble. Add rice and soy sauce. Stir in peas and ham. Heat through.

Source: Traverse Mountain 1st Ward Pantry Cookbook