Frugal Friday

What’s for lunch today?  School has been in for a few months now and your kids are probably getting tired of the same sandwiches.  If you think you have to buy school lunch for your kids everyday, I have a great idea for you!  We carry a great line of containers called Fit-N-Fresh.  We offer several options for keeping things hot and cold.  I love the soup container!  How cool is the spoon!  And, it even has a place for crackers!  So, who says you can’t send you kids to school with a hot lunch? 

And, if you’re tired of buying a million baggies, try this for a great way to send snacks and keep them cold, too.

We have a wide variety of sizes and containers for you to choose from.  So, make lunchtime more exciting.  And, you’ll have a healthier, happier, lower cost lunch!

Chef Terrey Appearing at Barney’s

Homemade Holiday Cookie Contest

Holiday Food Fair

Hump Day Humor- Happy Halloween

Here is my Hump Day Humor tribute to Halloween!  Happy trick-or- treating!

I found all of these costumes here.

Frugal Friday- The Wonders of Peanut Butter!

        

 

Who doesn’t love peanut butter?  It goes great on toast, with jelly, celery, or in cookies!  And, combine it with chocolate and you have the best food combination known to mankind!  But, here are a few more uncommon uses for peanut butter that I just found out about.  Have one that isn’t on here?  Leave a comment and share your peanut butter uses!

1) Peanut Butter is great for removing crayon off of wallpaper. It won’t fade the color.” — June

2) “30-some years ago, I remember going to a 50’s style dance and putting an incredible amount of Vaseline in my hair to keep it slicked back. Well, the next day trying desperately to get the Vaseline out, we called a beauty shop and they recommended PEANUT BUTTER. And by golly it worked.” — CK

3) “Peanut Butter is great for removing crayon off of wallpaper. It won’t fade the color.” — June

4) “If you place a small amount of peanut butter on a boil that won’t come to a head (or any white-head for that matter) and cover with a bandaid overnight, it should be raised by morning.” — Ali

5) “Peanut butter is great for taking rings and age spots off of wooden furniture. Just smear on area, let stand a bit and then wipe off. Do not use fat free; only the real thing will do.” — Alice

6) ” Peanut butter (creamy) is an excellent product for removing tar from the areas on your car. Just apply to a soft cloth and rub to dissolve the tar. Remove any leftover residue with soap and water.” — Don

7) “Does pitch from pine trees ever get on your car? It’s so hard to get off — unless you rub peanut butter over it. Usea paper towel, rub in a circular motion and to get the peanut butter off your paint finish, just wash the area with warm sudsy water.” — Marianne

8 ) “Peanut butter makes a great quick fix for the hiccups. Eating 1/2 to 1 tablespoon should do the trick. Used it for years and it works every time!” — Amy

9) “Polish stainless steel with peanut butter. Smear a thin layer of peanut butter on the stainless steel. Let dry thoroughly and then buff out with a cloth, exactly like you would use paste wax topolish a car.” — Ron

10) “Try rubbing peanut butter on leather furniture to get out pen marks, grease and dirt stains. Works great on leather car seats as well.” — Rick

11) “Peanut butter removes the scratches out of Plexiglas. I had a boat and used it to rub minor scratches out of the windshield and it works great.” — Tammi

12) “Peanut butter is great for removing gum from shoes, shirts, and even from your hair.” — Cathy

13) The Peanut Butter Tip: To get gum out of a carpet, scrape up what you can, using an ice cube to stiffen it if necessary. Then rub a small glob of peanut butter into the fibers, and wipe up the whole mess with a cloth. To get rid of any left-behind PB, just dab it up with a mixture of 1 tsp of dishwashing liquid in 1  cup of lukewarm water.

14) It can also be used to help remove glue/silly putty from fabrics or to clean the sticky surface that price tags leave behind.

15) Most cats and dogs love the taste of peanut butter so if you need to give your pet medication, hide the pill in peanut butter. It will be swallowed quickly and he/she will be asking for more.

Hump Day Humor

Foods Named After People: Which Really Came First? (Part One) by Marjorie DorfmanDid you ever wonder about how many foods there were in the world that are named after people, like Bananas Foster, and vice versa? No, well maybe now is the time to think about it, for there are many, so many in fact that we will need three articles to cover most of them. Read on, no matter how familiar you may be with the alphabet.

For those who might at first think this is a conundrum piece akin to the question of which came first, the chicken or the egg, allow me to say that you are probably right. I am not sure of many things, but I can tell you that there are an amazing number of foods and drinks out there that have been named after famous people, so many in fact that we will only tackle those foods and drinks beginning with the letters A-F in this particular piece. Why this is important is up for grabs, but I can assure: wit, humor, research and a bit of education along this rocky path to useless understanding. Read on, if you dare.APrince Albert Filet of Beef: This method of preparing a beef filet was named in honor of Queen Victoria’s significant other, Prince Albert. It is considered a part of classic English cuisine and appears on menus in British hotels and restaurants. It is a pounded beef filet, rolled around a filling of pate de foie gras (poor little duck) and then wrapped with bacon and braised in stock.   Fettucini Alfredo: Alfredo di Lelio was an early 20th century Italian chef who invented this dish for his wife that cardiologists today refer to as a “heart attack on a plate.” He invented sometime between 1914-1920 and served it in his restaurant in Rome. The dish became famous when Mary Pickford and Douglas Fairbanks praised it to the skies after their visit to Rome in 1927. The original recipe contained no cream sauce, only several types of butters.   B Baldwin Apple: While working as a surveyor and engineer on the Middlesex Canal in Massachusetts, Colonel Loammi Baldwin (1745-1807) found this apple between 1784 and 1793. In between, he served as a commander of militia at the Battle of Lexington during the American Revolution.   Eggs Benedict: There are two stories associated with this delicious breakfast. One version credits Lemuel Benedict, a New York stockbroker who went for breakfast at the Waldorf Astoria one day in 1894 while suffering from a hangover. He asked for a special dish of toast, bacon, poached eggs and Hollandaise sauce on the side. As the story goes, Oscar the maitre d’ adapted it for the Waldorf menu by substituting English muffin and ham, adding truffles and christening it after the sodden stockbroker.   Another version dates back to 1893 when Charles Ranhofer, head chef at Delmonico’s Restaurant, created the dish especially for Mr. and/or Mrs. LeGrand Benedict, New York stockbroker and socialite. A Germanic variation of the dish exists as well named Eggs Benedict XVI after Pope Benedict XVI. His version calls for rye bread and sausage or saubrauten replacing the English muffins and Canadian bacon. Bing Cherry: This cherry was developed around 1875 by a horticulturist from Oregon named Seth Luelling. His assistant, a Manchurian named Bing, was immortalized for his help (but he couldn’t sing like another Bing of later years).   C Caesar Salad: This salad has absolutely nothing to do with the Roman Emperor, Julius Caesar except perhaps as the source of the creator’s first name. Caesar Cardini immigrated to San Diego after World War One and opened a restaurant in Tijuana to avoid the prohibition laws in the US. He is thought to have originated this dish without anchovies in 1924. Others claim to be the salad’s inventor including Cardini’s business partner, his brother and one of his young chef apprentices who swore it was his mother’s recipe.         Chateaubriand:     Vicomte Francois René de Chateaubriand (1768-1848) was a French writer and diplomat who once served as ambassador to England. Chateaubriand refers to both a cut and a recipe for steak created round 1822.   Clementines: Although this fruit may have originated centuries ago in Asia, this natural mutation of the mandarin orange is named for Pére Pierre Clément, a French monk living in North Africa at the beginning of the 20th century. It is not known whether he found the orange in its natural state or created a hybrid of the mandarin and Seville oranges. It is known this fruit bears no relation to the miner’s daughter who drowned in that American folk song, Clementine.   Cobb Salad: The owner of the Brown Derby restaurant, Robert H. Cobb, is said to have invented this salad in 1836-37 as a late night snack for himself.   D DuBarry Cream Soup: Madame DuBarry, consort of Louis XV of France, had several dishes named after her, often involving cauliflower as in this soup. The cauliflower is said to have been a reference to her most elaborate powdered wigs.   Salad à la Dumas: The noted French author, Alexander Dumas, was a favorite of Delmonico’s chef, Charles Ranhofer. There are also timbales, stewed woodcock and mushrooms named after the creator of the Three Musketeers and the Man In The Iron Mask.   E Mamie Eisenhower Fudge: This candy, unique for its addition of Marshmallow Crème (or Fluff), was named after the wife of Dwight D. Eisenhower when she revealed that it was a White House favorite during her husband’s term in office (1952-1960).   F Bananas Foster: The dessert, topped with dark rum, banana liqueur and vanilla ice cream, was created in 1951 and named after Richard Foster, long time friend of proprietor Owen Brennan and customer of Brennan’s restaurant in New Orleans. The rest of the alphabet will soon follow. Stay tuned for Part Two of Foods Named After People.   Are you getting hungry?     G Earl Grey Tea: This tea’s namesake was Charles Grey, Second Earl Grey, Viscount Howick and British Prime Minister from 1830-1834. This tea bears no relation to author Zane Grey or that businessman who used to parade around in the flannel suit of the same color.       Graham Crackers: These crackers are named after a 19th century Presbyterian minister named Sylvester Graham. They epitomize his belief in a puritan lifestyle based on tee-totaling, vegetarianism and whole wheat. (He ate the crackers often, but how many parties he was invited to in his lifetime remains a moot point.)   Bombe Grimaldi: This frozen, kummel flavored dessert was probably named after a 19th century member or relative of Monaco’s Grimaldi family.   Cherry Garcia Ice Cream: Ben and Jerry created this ice cream flavor in homage to Jerry Garcia (1942-1995), who was the leader of the Grateful Dead rock band.   Garibaldi Biscuits: These English biscuits, named after the famous patriot and leader of the drive to unite Italy, were created after his very popular visit to England in 1864. There is also a French sauce with mustard and anchovies and a consommé named after him.   H Hass Avocado: Rudolph Hass was a postal worker from California who back in the 1920s set out to grow a number of avocado trees in his backyard. One of the seedlings he bought was a variant that produced fruit, which was a bit unique. In 1935 he patented this variety of avocado, which now comprises 75% of US avocado production.   Heath Bar: This American “English toffee” bar is named for Bayard and Everett Heath, two Illinois confectioners who developed it back in the 1920s. It eventually became very popular throughout the country.   Oh Henry! The Williamson Candy Company of Chicago introduced this candy bar back in 1920. It was named for a young man who did odd jobs for the company store who was summoned by those words.   I Timbales à la Irving The chef at Delmonico’s (Charles Ranhofer), named this dish of meat or fish in a creamy sauce baked and served in a pastry shell after American author, Washington Irving.   J Apricots with Rice à la Jefferson: The famous chef from Delmonico’s struck again with this special dessert named after the third president of the United States, Thomas Jefferson (1743-1826). This dish is made with Jefferson rice, a strain indigenous to Texas. Jefferson was very interested in improving the rice culture in the United States and he actually smuggled Piedmont rice out of Italy!   John Dory: This is the English name for a saltwater fish that is also known as Saint Peter’s fish. It is said to be a reference to St. Peter’s job as doorkeeper to the pearly gates of heaven. Legend claims that the spots on the fish are either the apostle’s fingerprints or part of a story from the Gospel of Luke, which tells of a coin St Peter found in the fish’s mouth. (References to gift horses and mouths were from a later version of yet another book.)   K Kaiser Rolls: About 1497 a Viennese baker made these rolls for Emperor Frederick IV whose profile was stamped on the top.   Chicken à la King: There are several claims to this dish, none of which can be authenticated. One legend claims that William King of Philadelphia created this dish in 1915. Another insists that the original name was “Chicken à la Keene,” and that it was named after a London-born American staying at the Claridge Hotel in London in 1881, just after his horse had won a major Parisian race. Two American chefs, our friend at Delmonico’s and chef George Greenwald of the Brighton Beach Hotel, claim to have created this dish for two wealthy Americans; one named Keene and the other King back in the 1890s. Whoever invented this dish, its true creator is full of chicken (and also another animal with horns that sometimes fights and sees red with a matador in a ring).   M Margarita: This tequila/lime orange liqueur cocktail has been claimed by many sources and no one can say for sure which one of them is the truth. One legend attributes the cocktail to Dallas socialite, Margarita Samas, who claimed she invented it in 1948 for one of her Acapulco parties. Enrique Bastate Gutierrez boasted that he invented the drink in the 1940s as a tribute to actress, Rita Hayworth, whose real name was Margarita Cansino. Still another unfounded tale connects the drink to an earlier time when Hayworth (who was the daughter of Flamenco dancers) was performing in Tijuana nightclubs under her original name.     Graham Crackers: These crackers are named after a 19th century Presbyterian minister named Sylvester Graham. They epitomize his belief in a puritan lifestyle based on tee-totaling, vegetarianism and whole wheat. (He ate the crackers often, but how many parties he was invited to in his lifetime remains a moot point.)Bombe Grimaldi: This frozen, kummel flavored dessert was probably named after a 19th century member or relative of Monaco’s Grimaldi family.       Cherry Garcia Ice Cream: Ben and Jerry created this ice cream flavor in homage to Jerry Garcia (1942-1995), who was the leader of the Grateful Dead rock band.   Garibaldi Biscuits: These English biscuits, named after the famous patriot and leader of the drive to unite Italy, were created after his very popular visit to England in 1864. There is also a French sauce with mustard and anchovies and a consommé named after him.           N Napoleon: This light pastry filled with rich cream, which is also known as mille foglie (many leaves) in Italy, most likely originated in Naples. The French term, à la Napolitaine may have garbled in translation. No one can say for sure. The little emperor would have enjoyed it though, judging from his rather stocky stature. The Danish have laid claim to this pastry, stating unequivocally that it was invented after a visit to Denmark by Napoleon.  Lord Nelson Apple: This apple gets its namesake from Admiral Horatio Nelson (1758-1805), the British hero of the Battle of Trafalgar. The admiral also had a dish of mutton cutlets named after him as well as a boiled sweet hard candy known in circles not so delicate as “Nelson’s Balls”.   Lobster Newberg: Spelled either Newburg or Newburgh, this dish is today applied to other seafood besides lobster. As the story goes, this creation is attributed to Captain Ben Wenberg, who brought this recipe, which he discovered in his many travels to Charles Ranhofer, the chef at Delmonico’s in the late 19th century. Ranhofer reproduced the dish and put it on the restaurant menu as “Lobster Wenberg.” Allegedly, the two men fell out of favor and Ranhofer removed the dish from the menu, but it was so popular among customers that he brought it back and changed the name to Newberg.   O Veal Orloff: Count Gregory Orloff, paramour of Catherine The Great, is often cited as the source of this dish but it more likely comes from noted 19th century chef, Urbain Dubois, who is said to have created it for his veal-hating employer, Prince Nicolas Orloff, minister to Tsar Nicolas I. That would explain the multiple sauces and seasoning inherent in the dish.   Veal Oscar: This dish is attributed to Sweden’s King Oscar II (1829-1907) who was very fond of this combination of veal, white asparagus, lobster and béarnaise sauce. Sometimes this dish is made with chicken or crab.   P Dr. Pepper Soft Drink: Charles Atherton, a pharmacist, invented this soft drink in 1885. According to legend, it was born in a Waco, Texas, drug store owned by Wade Morrison and named after Morrison’s first employer who owned a pharmacy in Virginia.   Dom Pérignon: This fine wine gets its name from Pierre Dom Pérignon, a blind, French Benedictine monk (1638-1715) who was an expert wine maker. He is credited with having developed this first true champagne in the late 17th century when there wasn’t much else for a blind monk to do for fun.   R Reuben Sandwich: This sandwich has two possible origins. One legend claims it dates back to 1914 and was named after New York restaurant owner, Arnold Reuben (1883-1970). Still another tale claims the creator was one Reuben Kolakofsky (1874-1960) who is said to have invented the sandwich to serve for his “poker group” which gathered at his Omaha, Nebraska, grocery.   Oysters Rockefeller: This dish was first made for John D. Rockefeller by the son of Antoine Alciatore in New Orleans at Antoine’s restaurant. The original recipe remains a secret, but the mixed greens were not the spinach that now characterizes most versions of this dish.   Baby Ruth: There are two versions concerning the origins of this famous candy bar but the former is by far the most likely to have occurred. One source claims that baseball hero, Babe Ruth, was the inspiration behind the name. From the very beginning, the developer of the bar, the Curtiss Candy Company, insisted that the candy bar was named after a daughter of President Grover Cleveland (Ruth Cleveland) who died in 1904 at the age of 12. It’s a moot point, however, as the candy bar was first introduced to the public in 1921 just when George Herman Ruth was at the apex of his baseball career. In all probability, Babe Ruth is the source, as not only did the early versions of the bar wrapper offer a baseball glove for 79 cents, the Babe himself announced his intent to sue the company for using his name without permission.   S Salisbury Steak: Dr. James Salisbury (1823-1905) was an early advocate of health food and he had that in mind when he created this dish of steak and onions and advised his patients to eat it three times a day, while limiting their intake of “poisonous” vegetables and starches. (It is not known how many arteries clogged in the process of this regimen and the issue must remain a moot and very clogged high cholesterol point to this day.)   The Sandwich: Meat between slices of bread has been eaten since the dawn of time but there is no question that the 4th Earl of Sandwich, John Montagu (1718-1792) popularized the idea among English gambling royalty. His name was applied to the concoction circa 1762, when in a desire to not interrupt a card game by the summoning the forks, he began serving this type of food at his gambling tables. (It is not known how much he won or lost, or if he had a lucky meat and bread type as well as lucky and unlucky numbers!)   Crepes Suzette: Said to have originated in Monte Carlo at the Café de Paris in January of 1896, this special dessert was served to the then Prince of Wales, Edward VII. According to legend, Henry Charpentier, the chef, produced this flaming crepe dish on the spot when the prince ordered a “special dessert” for himself and a female dining companion. Reportedly, Edward asked the chef to name the dish after his companion rather than himself.   T Shirley Temple: This drink named after child star, Shirley Temple, was created by Chasen’s Hollywood restaurant in the late 1930s. Its ingredients include: club soda, grenadine and a maraschino cherry. A slice of orange and a straw is suggested, but the paper parasol is definitely optional.     Chicken Tetrazzini: Luisa Tetrazzini, operatic soprano also known as the “Florentine Nightingale,” is the source of this chicken dish, which was created circa the late 1930s in San Francisco.    Tootsie Roll: Clara “Tootsie” Hirschfield, the small daughter of Leo Hirschfield, developer of the first paper-wrapped penny candy in New York in 1896, is the source of this candy’s name.   W Beef Wellington: The personal chef of Arthur Wellesley, the First Duke of Wellington and British hero of the Battle of Waterloo is most likely the originator of this beef dish with pâté, mushrooms, truffles and Madeira sauce encased in a pastry sauce. Legends vary, but some say the shape of the dish resembles the famous Wellington boot.   And so my friends, we have reached the end of the alphabet, which can also be translated into meaning that this is the end of this rather impromptu chronicle. The next time you bite into a Reuben sandwich or sip on a Margarita, think of the people these foods and drinks were named after and smile. (After all, they are dead and you are the one enjoying the food!) Click here to see more fun food facts!         Lobster Newberg: Spelled either Newburg or Newburgh, this dish is today applied to other seafood besides lobster. As the story goes, this creation is attributed to Captain Ben Wenberg, who brought this recipe, which he discovered in his many travels to Charles Ranhofer, the chef at Delmonico’s in the late 19th century. Ranhofer reproduced the dish and put it on the restaurant menu as “Lobster Wenberg.” Allegedly, the two men fell out of favor and Ranhofer removed the dish from the menu, but it was so popular among customers that he brought it back and changed the name to Newberg.   O Veal Orloff:   Count Gregory Orloff, paramour of Catherine The Great, is often cited as the source of this dish but it more likely comes from noted 19th century chef, Urbain Dubois, who is said to have created it for his veal-hating employer, Prince Nicolas Orloff, minister to Tsar Nicolas I. That would explain the multiple sauces and seasoning inherent in the dish.   Veal Oscar: This dish is attributed to Sweden’s King Oscar II (1829-1907) who was very fond of this combination of veal, white asparagus, lobster and béarnaise sauce. Sometimes this dish is made with chicken or crab.   P Dr. Pepper Soft Drink: Charles Atherton, a pharmacist, invented this soft drink in 1885. According to legend, it was born in a Waco, Texas, drug store owned by Wade Morrison and named after Morrison’s first employer who owned a pharmacy in Virginia.   Dom Pérignon: This fine wine gets its name from Pierre Dom Pérignon, a blind, French Benedictine monk (1638-1715) who was an expert wine maker. He is credited with having developed this first true champagne in the late 17th century when there wasn’t much else for a blind monk to do for fun.   R Reuben Sandwich: This sandwich has two possible origins. One legend claims it dates back to 1914 and was named after New York restaurant owner, Arnold Reuben (1883-1970). Still another tale claims the creator was one Reuben Kolakofsky (1874-1960) who is said to have invented the sandwich to serve for his “poker group” which gathered at his Omaha, Nebraska, grocery.   Oysters Rockefeller: This dish was first made for John D. Rockefeller by the son of Antoine Alciatore in New Orleans at Antoine’s restaurant. The original recipe remains a secret, but the mixed greens were not the spinach that now characterizes most versions of this dish.   Baby Ruth: There are two versions concerning the origins of this famous candy bar but the former is by far the most likely to have occurred. One source claims that baseball hero, Babe Ruth, was the inspiration behind the name. From the very beginning, the developer of the bar, the Curtiss Candy Company, insisted that the candy bar was named after a daughter of President Grover Cleveland (Ruth Cleveland) who died in 1904 at the age of 12. It’s a moot point, however, as the candy bar was first introduced to the public in 1921 just when George Herman Ruth was at the apex of his baseball career. In all probability, Babe Ruth is the source, as not only did the early versions of the bar wrapper offer a baseball glove for 79 cents, the Babe himself announced his intent to sue the company for using his name without permission.   S Salisbury Steak: Dr. James Salisbury (1823-1905) was an early advocate of health food and he had that in mind when he created this dish of steak and onions and advised his patients to eat it three times a day, while limiting their intake of “poisonous” vegetables and starches. (It is not known how many arteries clogged in the process of this regimen and the issue must remain a moot and very clogged high cholesterol point to this day.)   The Sandwich: Meat between slices of bread has been eaten since the dawn of time but there is no question that the 4th Earl of Sandwich, John Montagu (1718-1792) popularized the idea among English gambling royalty. His name was applied to the concoction circa 1762, when in a desire to not interrupt a card game by the summoning the forks, he began serving this type of food at his gambling tables. (It is not known how much he won or lost, or if he had a lucky meat and bread type as well as lucky and unlucky numbers!)   Crepes Suzette: Said to have originated in Monte Carlo at the Café de Paris in January of 1896, this special dessert was served to the then Prince of Wales, Edward VII. According to legend, Henry Charpentier, the chef, produced this flaming crepe dish on the spot when the prince ordered a “special dessert” for himself and a female dining companion. Reportedly, Edward asked the chef to name the dish after his companion rather than himself.   T Shirley Temple: This drink named after child star, Shirley Temple, was created by Chasen’s Hollywood restaurant in the late 1930s. Its ingredients include: club soda, grenadine and a maraschino cherry. A slice of orange and a straw is suggested, but the paper parasol is definitely optional.     Chicken Tetrazzini: Luisa Tetrazzini, operatic soprano also known as the “Florentine Nightingale,” is the source of this chicken dish, which was created circa the late 1930s in San Francisco.    Tootsie Roll: Clara “Tootsie” Hirschfield, the small daughter of Leo Hirschfield, developer of the first paper-wrapped penny candy in New York in 1896, is the source of this candy’s name.   W Beef Wellington: The personal chef of Arthur Wellesley, the First Duke of Wellington and British hero of the Battle of Waterloo is most likely the originator of this beef dish with pâté, mushrooms, truffles and Madeira sauce encased in a pastry sauce. Legends vary, but some say the shape of the dish resembles the famous Wellington boot.   And so my friends, we have reached the end of the alphabet, which can also be translated into meaning that this is the end of this rather impromptu chronicle. The next time you bite into a Reuben sandwich or sip on a Margarita, think of the people these foods and drinks were named after and smile. (After all, they are dead and you are the one enjoying the food!) Click here to see more fun food facts!

Menu Monday

Fall brings chilly weather- or should I say chili weather?  One of the joys of cooler days is that I can throw all the chili ingredients in my crock pot and come home after work to the wonderful aroma of a hot bowl of chili! 

Main Course

 Start off by browning a pound of 90% Lean Ground Round.  Drain the browned meat and put it in your crock pot (or you can put it in a pot and cook it on your stove top).  Add a can of Brooks Chili Beans- your choice of mild, medium, or hot.  Add a can of Just For Chili Diced Tomatoes, and a can of Contadina Tomato Paste, season to taste with chili powder.  And, voila!  Dinner is soon ready!  Make it complete with Our Family Saltines.

Main Course Total- $6.35

       

Dessert 

So many desserts- so little time!  This week, I just can’t choose!  So, here are your options.  Betty Crocker Brownie Mixes are on sale.  And, don’t forget the coupon for eggs if you buy 3 mixes.  Or, a 3 pack of Affy Tapples- a perfect fall treat.  And, last but not least, a Pumpkin Pie from our own bakery.  See?  I told you it would be hard to choose just one!

   

Shopping List

Meat

90% Lean Ground Round- $2.79

Produce

*Affy Tapples- $1.89

Bakery

*Pumpkin Pie- $3.99

Grocery

Brooks Chili Beans- 5/$4

Just For Chili Diced Tomatoes- 5/$4

Contadina Tomato Paste- 3/ $2

Our Family Saltines- $1.29

*Betty Crocker Brownie Mix- $2.00

*Optional deserts

Hump Day Humor

Menu Monday

Main Course

As fall weather sets in, it’s time to get back to the comfort foods.  This week, we’ve got a great deal to help get you started.  You get your choice of a Beef Bottom Round Roast or a Center Cut Pork Loin Roast.  What goes great with either of those?  How about carrots, onions, potatoes, and some Our Family Gravy to top it off?  And, here’s the best part.  When you buy either roast, you get everything else FREE!  How cool is that?!  My favorite way to cook a roast is to put it in the crock pot with all the vegetables and some water, and set it to low for the day.  Then, when I get home, dinner is ready!  The wonderful aroma when I walk in the door makes my mouth water!

Main Course total- Varies by Roast Cost

Dessert

For dessert, you can have your choice of Mrs. Smith Pumpkin or Mrs. Smith Fruit Pie.

Dessert total- $3.00 

Shopping List

Produce-

Carrots

Potatoes

Onions

Frozen

Mrs. Smith Pie

Meat

Pork Loin Roast

Beef Bottom Round Roast

Grocery