Text 7783, 99 rader
Skriven 2011-02-27 00:30:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: couponing
=====================
 -=> On 02-25-11  22:05,  Jim Weller <=-
 -=> spoke to Hap Newsom about couponing <=-

 JW> Same here. Coupons are generally for brand name processed foods that
 JW> I either don't want or can get the generic version of cheaper
 JW> without a coupon.

We don't bother with those, unless it is something we normally use --
such as brand name cereals.  We've tried some generic store brands and
never found one we like as much as the brand names.  In a few other
products, the opposite is true.  Our local Safeway has their own brand
of jelly, jam and preserves.  We think that they are as good or better
than the brand name versions.  I especially like their Seville Orange
Marmalade.

 JW> As well one has to buy a newspaper or magazine to get them, take the
 JW> time to find, clip and organize the coupons (time is money) just to
 JW> buy something which has too high a regular price in the first place.

We buy the newspaper anyhow.

 JW> Have any of the coupon clippers figured out how much they make per
 JW> hour? I'd rather work some overtime and pay a little more to get my
 JW> food faster.

Doesn't really take all that long to scan a packet of coupons and pick
out the few we really want.   And money is money.

 JW> Menu planning around weekly flyer specials OTOH does pay off
 JW> handsomely with a very small time investment.

That too.  We shop the specials all the time.  We don't always use them
right away, but stock up for the future.  There are many things that we
never buy unless they are on a sale, usually at 50% of "regular" price.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beinenstich (Beesting Cake)#1
 Categories: Cake, German
      Yield: 10 servings
 
MMMMM----------------------GOURMET MAGAZINE---------------------------

MMMMM-------------------------CAKE LAYER------------------------------
    1/2 c  Butter
      1    Egg
      2 ts Baking powder
      2 tb Milk
    1/3 c  Sugar
      2 c  Flour;sifted
    1/2 ts Salt

MMMMM------------------------ALMOND LAYER-----------------------------
    1/2 c  Butter
    1/2 c  Sugar
      2 ts Vanilla
      1 c  Almonds;unblnch;finely grnd
      2 tb Milk

MMMMM--------------------BUTTER CREAM FILLING-------------------------
    1/4 c  Sweet butter
      1 c  Confectioners' sugar
      1    Egg yolk
      1 ts Vanilla

MMMMM---------------------RASPBERRY FILLING--------------------------
      1 c  Raspberry Jam
 
  FOR CAKE: cream butter with sugar until it is smooth and slowly beat
  in egg. Sift flour with baking powder and salt twice. Add the dry
  ingredients to the butter mixture alternately with the milk. Spoon
  batter into a well buttered 8-inch springform pan.

  FOR ALMOND LAYER:In a saucepan melt butter. Blend in almonds, sugar,
  milk, and vanilla, and bring the mixture to a boil. Remove the pan
  from the heat, let the mixture cool, and pour it over the batter,
  spreading it evenly with a knife or spatula. Bake the cake at 400-
  degrees for 25 minutes. Let the cake cool, remove it from the pan, and
  slice it in half horizontally.

  FOR BUTTER CREAM FILLING: Cream butter until it is soft and beat in
  egg yolk. Add confectioner's sugar, 2 tablespoons at a time, and beat
  the mixture until it is blended and fluffy. Beat in vanilla. If the
  filling is too thick to spread, add a little heavy cream.

  FOR RASPBERRY FILLING: Heat the raspberry jam, put it through a fine
  sieve, and let it cool slightly.

  Formatted for MM by Karen Adler, Prodigy ID# FNGP13B.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:38:11, 27 Feb 2011
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