I agree totally!

I've used it in place of yellow mustard (to which turmeric provides the color and flavor) , a bit shredded into potato salad.

Canned spinach at my mother's always reminded me of the black, slimy bacteria laden hair that gets caught in the bathtub or sink in the crossbars of the drains. Disgusting!

I just got almost 5 lbs. of heated dip leftover from a catered event, and it's sitting in my fridge. I'd guess it is made up of cream & Swiss cheeses, artichokes, and spinach with maybe a tad of onion in that order.

Other than bringing it to a gathering on Sat., how can I use it up? Recipe suggestions, please!

Thanks in advance!

Small amounts of leftover vegies and meats that weren't highly seasoned. And, hill food, the people involved were very responsible and not adding moldy oldies from the back of their fridge.

Which reminds me: One day I ate leftover mincemeat pie from the work fridge that had been sitting in there almost a week. Tasted OK, a little dry near the crust. Got bad food poisoning - or maybe not, ha, ha? A week later I learned I was pregnant! (Had no significant nausea during my pregnancy...)

I used to work where we had a stove, and everyone would bring leftovers in from home to combine with pack of ramen noodles into "Must-go Soup" for lunch for the contributors. Never the same ingredients twice!

To add to others' great ideas:

Check out "dented can" discount food stores for exotic spices at a fraction of the price. (Make sure all items are reasonably within date and unopened). Dented cans are OK if not bulging or badly dented on a side sealing seam.

Big Lots stores sells discounted, good bread at bargain prices.

In the mornings, supermarkets mark down close to "Sell By" dated meat. If it's a good price, buy, prepare for cooking, and freeze what you don't need right away.

Freeze leftovers rather than get tired of eating them night after night.

Some stores (like health food) sell spices in bulk. That's the cheapest way to buy many of them.

Best wishes and good luck!

That's how my mother used to make it, which she called Bavarian Jello. What's fun is to add tiny marshmallows and crushed pineapple before the final set. The marshmallows get super foamy overnight.

Oh, it's fun to put mini-marshmallows in the whipped Jello. The next day, they become little foamy pockets. Crushed pineapple is also great.

Sometimes flecks of white could be cream cheese that doesn't get thoroughly mixed up in it.

You'd hate boiled okra, cooked Malabar spinach and also natto. Natto takes so long to eat, because you're always having to wind up/wipe away the strings of amino acids the soybeans have decomposed into. (but yum.)