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Thanks for all your terrific ideas for saving money the supermarket. This week's winner for the best idea is Sandra Alexander of Burbank, CA. She will receive a copy of Cheap. Fast. Good. from Workman Publishing. Sandra cooks in quantity so "there is always something in the freezer for dinner and I spend less time at the grocery store, which means I'm also using less gas!" Sandra's favorite cook in bulk recipe is chicken enchiladas.

Thanks for all your terrific ideas for saving money the supermarket. This week's winner for the best idea is Sandra Alexander of Burbank, CA. She will receive a copy of Cheap. Fast. Good. from Workman Publishing.
Sandra cooks in quantity so "there is always something in the freezer for dinner and I spend less time at the grocery store, which means I'm also using less gas!"

Sandra's favorite cook in bulk recipe is chicken enchiladas. She and her daughter will spend an afternoon making chicken enchiladas. "She and I get to spend time together, she gets some homemade enchiladas to put in her freezer and my husband gets a supply of one of his favorite dishes." Sandra does the same with pasta sauce, meatloaf, and meatballs, making them in quantity then freezing in dinner-size portions. She also buys produce and flowers at the farmer's market. The prices are cheaper, the merchandise is less expensive, and "I like making friends with the local growers."

Sandra says her ideas are not new, but "I like to think that I'm doing my share to help save where I can. I'm also putting in a small vegetable garden - mostly for the tomatoes, cucumbers, radishes - salad by itself if lettuce becomes too expensive. I'm of Greek descent so lettuce is not mandatory!"

And my Cheap tip of the week? After making tomato and cucumber sandwiches for the Steeplechase, the local horse race here in Nashville, I saved the scraps of bread and placed them in a big plastic bag in the freezer. I have toasted some of these and placed them in the food processor with a clove of garlic and a handful of grated Parmesan cheese for bread crumbs (to bread chicken or fish) and I have chopped some into bite-size pieces to saute in olive oil for crunchy croutons to top a salad. And the rest I have turned into an inexpensive strata or overnight souffle. Layer bread scraps or slices (4 cups) with cheese and ham in a 3-quart casserole. Beat eggs (about 6) with 3 cups milk and pour over the bread. Season with a little mustard or hot pepper if you like. Cover and let this "casserole" rest in the refrigerator at least 6 hours before baking. Bake at 350 degrees for nearly an hour, or until it puffs up and is golden. Serve at once with salad.

Keep those Cheap Eats ideas coming! Send your tips for saving cash to anne@cakemixdoctor.com. You might win a cookbook! You might help others save money at the supermarket.