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Old 05-12-2008, 09:33 AM
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Default Make it Yourself and Save a Little Dough ;)

The following are from Mary Hunt's "Everyday Cheapskate" newsletter. How many others of us have "homemade" recipes to share?



2 (6-ounce) cans tomato paste
4 tablespoons white vinegar
3 tablespoons brown sugar
4 teaspoons molasses
2 teaspoons garlic powder
2 teaspoons onion powder
1/8 teaspoon allspice
1 teaspoon salt (or more to taste)
2 tablespoons corn syrup (like Karo light)
2 1/2 cups water


Mix all ingredients and place in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

Clean your empty ketchup bottle, then pour this mixture in for a cheap and much tastier alternative to store-bought ketchup. Yield: About 3 cups; 24 ounces.

You should be able to make this ketchup for about half the price of the commercial variety. And once you taste homemade, chances are you won’t go back to any brand—it’s that good. Note: Heinz Ketchup at this writing: $3.56 for 32 ounces.

Raspberry Vinaigrette Dressing


1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper


In a jar with a tight-fitting lid, combine all the ingredients. Shake well. Yield: 1 1/2 cups dressing; 12 ounces.

Note: Marie’s Raspberry Vinaigrette Dressing at this writing: $4.49 for 11.5 ounces.

Never-Fail French Pastry Pie Crust


3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup solid vegetable shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons ice water


In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix only until dough forms a ball. Add one more tablespoon of water if necessary. Do not overwork or crust will become tough.

Allow dough to rest in refrigerator 10 minutes before rolling out. Yield: 2 pie crusts.

Note: Pillsbury Pie Crust at this writing is $4.19 for 15 ounces which contains two crusts.
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