Thanksgiving on a Power Budget

 

1. Join the Club - Membership has it's benefits. Don't have time to fill out the form while shopping? It's 2008, do it online. Here are some websites of local grocers and the benefits they offer.

 

Shoprite.com - free turkey, free gas card offer and online shopping

Pathmark.com - turkey price promise

TheFoodEmporium.com - online shopping w/ free delivery over $50, price comparison

AssociatedSupermarkets.com - online coupons, newsletter

DeanDeluca.com - online shopping and price comparison

DagNYC.com - online shopping w/ $6.99 delivery over $50, price comparison

Freshdirect.com - online shopping and price comparison

 

2. Know Where to Cut Corners -

            Make Substitutions - Milk, cream, cheese and flour are now high ticket items that can blow a budget, using store brands here on ingredients saves money for the stand alone items, usually the protein.

            Use What You Have - Buying paper plates and plastics for guests to use is not only expensive, but costly to the environment. If you don't have enough place settings, try a B.Y.O.Plate dinner and encourage people to bring their favorite plate from home to not only eat on, but take a plate of food home. This can be fun for conversation and also leaves you with less dishes to wash when the dinner is over. The same can be done with plastic storage containers, have people bring them if they want to leave with something.

            Serve an inexpensive alcoholic beverage - Drinks can send a budget soaring. You can still be festive and frugal at the same time. Explore recipes online for "Mulled Wine", this drink tastes rich, but requires the cheapest of wines to be done right.

 

3. Walk Around Corners - New Yorkers, when we need a soda at 2 in the morning, the bodega is our friend, but not when we need to feed a family and friends. Prices may seem low because for many, the grocery store is a bit further walk and prices there are foreign. Supply and demand are in order here, shopping at a grocery store can save you money because they have a larger stock and higher volume of turnover.

 

4. Use Leftovers - Don't forget, those leftovers cost you money too. What good is all the saving if you lose half your budget on leftovers that die in the refrigerator? Below are two recipes perfect for saving your bottom line. Catch them on the premiere of Food Network's Dear Food Network -Thanksgiving Leftovers, Thursday, November 20th at 9pm.

 

Second Day Turkey & String Bean Pot Pies

Recipe courtesy Sunny Anderson, 2008

2 puff pastry sheets, thawed

1 cup roasted turkey meat, chopped

1/2 cup milk

1/2 cup turkey, beef, or chicken stock

5-6 cups Leftover Green Bean Casserole, recipe follows

Preheat oven to 350 F.

In a medium bowl lightly blend leftover casserole with milk, stock and turkey. Using the pastry sheets, cut out 5 large circles that will rest in a muffin cup and go all the way up the sides with room to pinch to a close at the sides. Then make 5 more circles that are the size of the top opening of your muffin tin. Fill each muffin cup with the larger circle making sure to press into the cup firmly. Evenly scoop turkey and casserole mixture into each cup with the turkey mixture level with the top and cover with another cut out circle of the crust. Secure the edges by pinching together. Bake for 30 minutes or until crust is golden brown.

Green Bean Casserole:

1 can (10 3/4 oz.) cream of mushroom soup

1/2 cup milk

1 teaspoon soy sauce

2 cans french cut beans, drained

1/4 cup onions. chopped

1 cup French's french-fried onions

freshly ground black pepper

 

 

 

2nd Day Fried Stuffing Bites with Cranberry Sauce Pesto

Recipe courtesy Sunny Anderson, 2008

 

2 eggs

2 teaspoons milk

1 cup seasoned bread crumbs

1 cup cranberry sauce

1/2 cup walnuts

1/2 teaspoon freshly ground black pepper

Oil for frying

Leftover Casserole Stuffing

Preheat oil to 350 degrees F.

Cut left over stuffing into bite-sized cubes and, if moist enough roll each cube into balls a size smaller than golf balls, set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

 

---

YOUR VOICE COUNTS!

WHO SAID SO?

ED LOVER

OPRAH

DIDDY

T.I.

& MORE!

~

CLICK HERE TO SEE HOW YOUR VOICE
CAN MAKE A DIFFERENCE!

---