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Tips Celery- Cut up the leafy tops of the celery you buy, and put it in the oven to dry when you turn it off after baking.  Use it in soups and sauces. Creamed Soup -  Save a little money on creamed soups by making your own dry starter mix. For the equivalent of several cans, here are the proportions: 2 1/2 cups flour 2 cups dry milk 1/2 cup bouillon 2 Tbsp onion powder 1 tsp each of salt, pepper, basil, and oregano. Add 1 1/2 cups of water to each 1/2 cup of soup mix. Leftovers -- Keep a canister in your freezer for leftover vegetables and pasta.  Add them to your soups and sauces.  Soup Broth - To make your own chicken or beef broth, dissolve 1 1/2 tsp of granulated bouillon (or one cube) in a cup of boiling water. This will substitute for 1 cup of bouillon soup. Potato Water - Save the water you use when boiling potatoes. Keep it and use it when you need water for soups, stews, sauces, pancakes, etc. Tomato Sauce - All tomato based products can substitute for each other.  Tomato sauce, whole tomatoes, or tomato paste can be used in most recipes by just adjusting the liquid in the recipe.

 

 

 

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