REVISITING DOLLAR STORES
A few things happened in the past weeks that have made me resolve, even if I win the lottery, to keep The Dollar Store on my go-to list. First, I grabbed a jar of pickles from the pantry to serve
with sandwiches. They were so good that everyone asked the brand, but it was unfamiliar and I couldn’t remember where I bought them. Then during a trip to the supermarket I checked out some foods I knew I’d restock soon with the change of seasonal menus, dried beans and rice for example, and was shocked at the price jumps since last spring. Finally, my bedroom smoke alarm battery gave out on schedule—at 3 A.M.—and chirped the rest of the night.
The next morning, I was waiting to buy batteries when The Dollar Store opened, and, as usual, had list of items I always pick-up while I’m there; gift-wrap, rawhides, seasonings and paper products. Of course browsing the aisles to see what’s new is half the fun, and I was out to gather some information. I found the pickles that had made such a hit, and saw the potato chips were the same brand in the market that week at 2/$6 with similar expiration dates. I bought three bags of beans, red, black and white as well as a 2.5lb.bag of rice at considerable savings. I also replenished my supply of pot holders, dish towels and wooden spoons—all my dog’s favorite chew toys.
When I left, I had my batteries, 1 pkg. of (2) 9 V, (3) 1 lb. bags of beans, (1) 2.5 lb. bag of rice, 1 bottle of dried oregano, (2)1 lb. bags of frozen vegetables, (1) 28 oz. can of diced tomatoes, 1 Jumbo roll of towels, 1 roll of gift-wrap, 1 pkg. of rawhides, 1 micro fiber dish towel, 1pkg. of 2 potholders and 1 pkg. of (3) wooden spoons. The total was $15.00, and though I didn’t run around comparing prices, I’m sure I saved at least a third of that amount, for goods of comparable quality to what I would have found in mainstream stores.
Let’s be clear about one thing first. As I write in my book How to Control Food Bills, all dollar stores are not created equal. Some are mini emporiums which sell, in addition to edible products, clothing, small appliances even decorative household items and furniture. The prices can range from low to in excess of supermarkets and regular stores. A friend thought she was saving by stopping in one such place on her way to work, to buy a microwavable meal for lunch, until she realized her favorite supermarket carried the same brand for less. So do check out the type of dollar store you are dealing with. Not that anything is wrong with the others, but don’t count on realizing the same amount of savings I described above in every store with “dollar” in the name. The best assurance you can have of dependable availability and quality for the price is to stay with the ones affiliated with the larger chains.
The fact that all of these stores are franchises, can affect stock and pricing. Geography, climate, and demographics are also factors in the type of merchandise to be found in different locations. The large chains have subsidiary import firms which can be assumed to purchase in bulk lots, and the distribution of said lots can affect the goods found in a given store. In spite of all the variables, the dollar stores generally, and the large chains in particular, do maintain a standardized level of merchandise, especially in regard to the food products.
Condiments have always been among the best items found in dollar stores; pickles, relishes, olives, jarred peppers, garlic, and my favorite brown mustard are reliable choices. Herbs and seasonings are other good buys, often at real savings. Crackers, chips, pretzels and other dry snacks are also excellent. Cookies are good values, but fair quality compared to supermarket stocks of name brands. Jams, jellies, as well as most spreads and syrups fall into this category too. Baking supplies are another “pass” for me. They may be of good quality but are usually of lesser quantity and make measuring and calculating servings difficult.
Canned and/or bottled juices I found quite good, bottled sodas depend on the choice. Canned vegetables are another product I usually prefer to buy in supermarkets with the exception of prepared items like baked beans, which I “doctor” at home anyway. For many years dollar stores didn’t carry tomato products, but now they have a very good line of canned tomatoes including sauce, usually tomato juice, and occasionally ketchup, but never tomato paste.
Dried packaged products like beans, rice and pasta are also good values, but though always available in general, constantly change varieties. If you have a special black bean recipe or plan on making lasagna, for example, in the near future, get those items when you see them because they may not be in stock next time you shop. Tortillas wraps are another constant and very real saving over supermarket prices.
Many dollar stores have a frozen food section. I understand this is an option offered by the parent company to individual store owners who have shown a steady profit for one year. These sections can be very helpful. I especially like the 16 oz. bags of frozen vegetables although “Steamables” are taking over here too. These sections are great for quick, easy answers to food dilemmas, but again the products are subject to frequent change. Often there are 4 oz. packages of a name brand sliced ham, which calculates at almost the per pound price from a regular Deli. The single 4 oz. portions of fish are a staple and just enough for one serving or with the salmon the right amount to make into an appetizer dip for 6-8 people. Again the per pound price is near the regular market one but for the single person or for a specific recipe these are good alternatives.
The dollar stores have had to change with the rising prices, just as regular markets have. The bread racks are a good example. The white, wheat and rye loaves are the same, but the heat-and-serve rolls and the excellent English muffins have been replaced by potato rolls. Similarly, most of the bagged dried fruits, canned or jarred nuts, cheese products, the peanut butter and bakery made pound cakes, have disappeared. The jellies and the name brand crackers are packaged in smaller quantities, the same as they are everywhere else.
The main point here is that if you haven’t explored your local dollar stores as yet, you are missing a good thing. They offer some real opportunities to save if you are familiar with them. Though my subject is food, I can add that I am devoted to the gift wrap. Every time I watch the presents torn open, I am thankful that the paper was only $1.00 per roll. As I said, even if I were to win the lottery, some things I wouldn’t change.
The secret is to familiarize yourself with the stores of this type in your area. Separate the mini-emporiums from the true dollar stores, where nothing costs more, and know which will best suit your needs each time you consider one. Also take time to compare prices and weights when you visit your regular supermarket, to determine the true values. I’m including a few recipes which illustrate the fact that whole meals can be created using only ingredients from dollar stores.
I think you’ll be glad you gave this type of store a try and you’ll probably have fun doing it. If you go to a guaranteed dollar price one take a child with you and tell them they can have any toy in the store. That’s really a thrill for both of you! There’s usually a dollar store near a supermarket, so if you’re a stressed parent, buy the toy on the way into the supermarket. You can focus better when children are occupied.
Salmon Spread -: Serves 6-8
(1) 5 oz. salmon – poached, drained, skinned if needed and flaked
½ tsp. grated onion
½ Tbs. lemon juice
Pinch red pepper
1 Tbs. chopped chives
Kosher salt
2 Tbs. butter
4 Tbs. cream cheese
Mash butter and cheese together until smooth. Mash salmon until pasty, add gradually to butter mixture. Beat in other ingredients. Pack into crocks or covered serving containers and chill well. Makes 1 cup
Black Bean Soup – Serves 8
2 large onions diced
(1) 14 oz. can diced tomatoes
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1 Tbs. garlic powder
1 Tbs. oil
1 lb. bag of dried black beans
8 cups water
Vinegar to taste
Sprinkle red pepper flakes
Salt, cumin and coriander to taste
Sour cream or plain yogurt –optional toppings
Soak the beans in the water 8 hrs., or overnight OR boil for 2 min. cover, and let stand for 1 hour. I cut some corners here. Rather than do them separately, I sautéed the onions in the oil, added the garlic and the tomatoes with juice before boiling the beans in water for 2 min. When I resumed cooking, I added the other seasonings to taste after about 30 min; continued cooking until the beans were soft, about an hour. Now I’m ready to puree the soup to desired texture, correct seasoning, cool and store it in plastic containers. I’ll serve it topped with a dollop of yogurt.
White Bean Soup—Serves 4 in bowls
Also called Tuscan, cannellini or navy beans, I think these beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types.
Soak them in water over-night or bring them to a boil, then let them stand for an hour, drain them, cover them with liquid and simmer them until they’re soft, usually between 45 to 90 min. Leave them in enough of their liquid to cover- add more as needed as the soup cooks.
Or use canned.
3 large onions, chopped and sautéed in
1 to 2 Tbs. oil
1 envelope bouillon powder
Red pepper to taste
Lemon pepper to taste
White vinegar – -see note*
1 cup canned dice tomatoes— juice reserved
Sauté the onions and add to the beans along with the other ingredients except for the vinegar and tomatoes before simmering. When beans are soft taste broth and add vinegar. Allow to cool and then blend about half the soup, Add the tomatoes to the other half and blend slightly Return to pot, reheat and adjust seasonings. Use the reserved tomato juice as a garnishing swirl.
.* NOTE: One ingredient I learned really gives life to any bean soup is vinegar; red for the darker, more robust beans and lighter ones, even white for the white and pink beans. Don’t be shy. It may absorb up to a ½ cup. Keep tasting.
Penne with Ham and Peas in Creamy Sauce: Serves 4
(1) 1lb. box of penne – or similar pasta
2 cups frozen or fresh peas – not canned
5-6 oz. Sliced ham cut in 1 inch squares OR 2 cups leftover ham in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup skim milk, Half and Half or heavy cream (whole milk and light cream curdle)
¼ cup pasta water
Shredded or grated Parmesan cheese.
STEP 1) Cook the pasta according to box directions until just al dente= about 8-9 mins. Drain over a bowl saving the pasta water.
STEP 2) Return the pot to the stove, Add the oil and ham and stir over medium heat until ham pieces separate. Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min total)
STEP 3) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.)
STEP 4) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve piping hot.
*** Smoked turkey or turkey ham are excellent dietary substitutes
