We didn’t really do any shopping on our recent trip except for a few groceries that we ate in our condo rental.
We stopped at the College of the Ozarks as we left Branson. We had their very fancy brunch buffet which was truly first rate and just delicious.
In their gift shop area, we bought a bag of stone ground cornmeal. They raise the corn and grind it there at the college.
It’s even in a muslin bag.
I wanted to try it so I baked cornbread muffins for our supper.
I used our favorite recipe, this cornbread is just slightly sweet and perfect to eat with soup or stew.
It was easy to find my recipe since I redid my recipes a month or so back.
Most of the recipes are ones I’ve had a while. I prefer recipes that just use ingredients, over recipes that call for a package of something or prepared storebought ingredients. Basic recipes are usually the thriftiest and they are also best for homemakers like me that keep a pantry.
Below are the finished cornbread muffins and the pot of vegetable beef soup.
Close up of the soup - I used some cooked roast beef from the freezer, onion, celery, carrots, cabbage, potatoes, corn, canned diced tomatoes and some beef bouillon.
Thrifty tip - some produce is priced per pound and some is priced per item.
Aldi’s cabbage was $1.19 a head. It was very obvious that the heads were very different sizes so I picked out the biggest one I saw.
My head was marked as weighing 2.5 pounds. I knew it was bigger so I weighed it when I got home.
It weighed almost 4 pounds!
So when produce is priced per item, look them over and pick out the biggest or heaviest one to get the most for your money.