Your article caught my eye because I have been pinching pennies on groceries since I was feeding a family of 6 on $35 per week in the '60s! My advice -- SHOP THE SALES! In a recent television broadcast, my philosophy was endorsed. Markets put major sellers on sale in 12-week cycles. If you buy enough of what you regularly use for the sale price, you will always have a good supply at the cheapest cost. Back in the '60's I lived within 2 miles of 3 major markets, so it was easy. What's not easy is to "stick to your list" and not buy impulsively. This worked for me, and still does. I use coupons, too, but nowadays they are mostly aimed at gimmicky foods, and not at staples. This tempts people to buy things they do not need, and thus wastes valuable money.

I keep things in the house that will make a nutritious meal in minutes, like pasta, rice, chicken and beef broth and bouillon, olive oil, garlic, canned tomatoes, canned and frozen vegetables, lots of spices and herbs, canned fish and many forms of beans. The secret of good tasting food is to start with a "base" of good ingredients. I sauté garlic and onion in good olive oil, add some Mrs. Dash and fresh herbs when available, then add to that. I like to cook a little white wine into the mix. To make Italian "Soul Food", add to that base a lb. of fresh spinach (or other dark greens) and a can of cannelloni beans, with a little chicken broth and bouillon, put the lid on and shut off the burner. In 10 minutes you have a great meal with only the addition of Italian bread. A half head of cabbage (cooked longer) and a half pound of macaroni is good, too. With macaroni, I add some canned tomatoes -- a small can of diced -- and whatever spices you prefer. I use that same base for my homemade soup, adding carrots and celery into the sauté, then meat, starch and lots more broth.

Using my base, I adapted a recipe from Mike Moskwa -one of the first local TV chefs- for peas and macaroni: to the base add 1 small pk. frozen peas, with a can of broth and cook 5 minutes. Then add: ½ lb cooked spaghetti, ½ cup seasoned breadcrumbs and ½ cup good Parmesan cheese. Filling!

Another of my favorites is a "put-together" concoction. I cook a lb of elbow macaroni, add 1 lb of imitation crabmeat (thawed and broken) and a jar of Tostitos cheese dip. If you like your food a little on the spicy side, this is a great, quick dish.

About eating out -- Dine Out books are fantastic. I wouldn't be without one. And, I find that local eateries are the best in times like these. Look around for your neighborhood diners. They are a warm gathering place for locals and usually offer good home cooking for reasonable prices. Sometimes there is no substitute for getting out to eat!

Paula Bradley