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I’m getting hungry reading all this. It all sounds so yummy, makes me wish we had a Freepers cookbook! I bet with all the Freepers from all over the country we would have quite a selection of recipes!

I learned how to streatch the cost of meals when I was growing up as my parents and grandparents lived through the depression and learned how to make the most out of everything they had.

I have a family of 6 to cook for, and I cook a whole roasted chicken one night and then boil down the carcas the next day and make soup. The same thing with turkeys, hams, pork sholder roasts. Almost everything I cook is stretched to at least two meals for the family, if not more. Turkey leftovers become turkey turkey sandwiches, pot pies, Latin style arroz con pavo,and the carcas gets boiled down for soup. Pork roasts become pulled pork sandwiches, burittos, and the ajus from cooking it becomes a hearty bean or lentil soup. Corned beef and cabbage becomes corned beef hash and split pea soup. Hams become casseroles, crepes, eggs benedict, and a bean or lentil soup. A beef roast becomes beef stroganoff, beef stir fry, french dip sandwiches, and beef stew.

I use mostly fresh vegetables, so the cost stays low too.