5. Before weekly grocery shopping, choose seven entrees for week. Check your freezer inventory. Buy in bulk during sales to save money and time.

6. Keep in stock basics you use regularly: broth, mushroom soup, rice, pasta sauce and jars of gravy. You will always be able to whip up a quick meal.

7. When your inventory is low on any item, add it to your grocery list. Buy more than one at a time to avoid running out.

8. Since your pantry/kitchen stays well-stocked, you can easily make a meal using your list. Throw some chops on grill, heat up oven for dinner rolls and warm a bag of frozen corn on stove. Bon appetit!

2 cups sugar

1/2 cup cider vinegar 2 tsp. salt

1 tsp. celery seed

1 tsp. mustard seed

1/2 tsp. fresh tarragon, chopped (Optional) Combine vegetables in a bowl (cabbage, celery, onion, bell pepper, 1/2 of chopped parsley). In another bowl, combine sugar, vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to dissolve sugar completely. Pour dressing over combined vegetables, cover with plastic wrap, and refrigerate for at least 5 hours, or preferably overnight. When serving, sprinkle remaining parsley on top. *****

PICNIC SLAW

1 head green cabbage, shredded

1/4 cup chopped white onion

1/4 cup finely chopped red/green bell pepper 1/4 cup shredded carrot

1/3 cup sugar

1/3 cup spicy ketchup 1/3 cup white vinegar

1/4 cup chopped parsley

Combine sugar, ketchup, and vinegar in a pan. Bring to a boil, stirring constantly until sugar is completely dissolved. Pour this dressing over shredded cabbage. Combine gently but thoroughly. Cover with plastic wrap and chill in refrigerator for 3-4 hours. When serving, sprinkle with parsley for garnish. *****