Savvy shoppers seek magic number

Have you just about exhausted your ideas for trimming your grocery bills? Maybe it's time to add regular stops at the local stores that sell items priced at no more than 99 cents, or no more than $1.

While you may not realize it, the stores -- which in the Las Vegas Valley appear to be pretty much confined to the 99? Only Stores and Dollar Tree chains -- do sell food, and in the case of 99? Only, that includes fresh produce.

Consider this: A recent stop at a local 99? Only revealed a refrigerated case stocked with piles of 6-ounce packages of very fresh, plump raspberries. The packages were priced at 99 cents each, and were comparable to packages that are routinely sold in local supermarkets for $3.98 or more.

There also were large yellow bell peppers, three to a 99-cent package. And honeydew melons. Packages of two mangoes. Fresh ginger, three large pieces to a package. Two pounds of Key limes. A pound of kiwifruit. Large heads of romaine, and 18-ounce packages of romaine hearts. Heads of cauliflower, broccoli and even the hybrid broccoflower.

A stroll down the aisles of nonperishable goods showed high-demand regional and specialty items usually found in the "gourmet" sections of supermarkets. There was Zatarain's New Orleans Fish Fry baking mix and Zatarain's Creole Seasoning. Jars of marinated artichoke hearts. Hazelnut- and vanilla-flavored syrups for coffee. Snow's clam chowder and corn chowder. Soy milk and rice milk. Trendy energy drinks and bars. Crushed, chopped and minced garlic. Pickled carrots. Cans of guava chunks, mango slices, papaya, Fuji apple and lychees. Kiwi preserves.

The availability -- and bargain prices -- even inspired a book, "The 99? Only Stores Cookbook: Gourmet Recipes at Discount Prices," by Christiane Jury. It's available at bookstores nationwide.

Like anything else, however -- and especially concerning any hunt for bargains -- shopping at 99 cents and $1 stores carries a de facto set of caveats. Among them:

* If you see something -- especially if it's a perishable item -- don't wait to buy it. Those containers of fresh raspberries were nowhere to be found the next day. Likewise for a big display of three-packs of yellow bell peppers.

* Shop early and often. An early stop found stacks and stacks of tortillas at a 99? Only store, but there were none -- with the exception of a few stray packages of the whole-wheat variety -- in the late afternoon the next day. And since availability can vary (such as in the case of the raspberries and yellow peppers), you may or may not find what you're looking for from one day to the next.

* Availability -- both in quantity and variety -- can vary greatly among stores, even in the same chain. It may be a good idea to regularly check a few that are in proximity to your regular wanderings to decide which is the best fit.

* Be especially careful of fresh produce. These stores are not equipped with as many refrigerated cases as a conventional supermarket, so much of the produce was sitting in shipping crates in the aisles, unchilled, during our visits. Less-perishable foods hold up better under such conditions, but give that mango or head of romaine a good going-over before you purchase it.

* If you're picky about your country of origin, these may not be the stores for you. While many of the items they sell are familiar national brands and many others are less-familiar American regional brands, a great number of items come from outside the country.

* Pay attention to package size. A 48-ounce container of fruit drink may seem like a good buy at $1, but not if a 64-ounce container is available for $1 or even 98 cents at local supermarkets. A 64-ounce -- or even 96-ounce -- container in the supermarket may be a better buy, but not if you'll only drink 48 ounces and throw the rest away.

* If you do see a good deal and can store the food, stock up. Four-ounce, 99-cent packages of shredded Sargento mozzarella also had disappeared by a next-day visit. Someone who spotted them and recognized them for the bargains they were would've been smart to load up a whole pile of packages and store them in his or her freezer.

Here are a few recipes from "The 99? Only Stores Cookbook" -- four courses, suitable for entertaining, for $22.72.

NUT-STUFFED DATES WRAPPED IN BACON

1 8-ounce container dates

1 4-ounce can mixed nuts

1 16-ounce package hardwood-smoked bacon

Stuff each date with any of the mixed nuts except peanuts (save those and eat later).

Slice bacon (or use ham, if bacon's unavailable) into strips long enough to cover dates, preferably twice around. Wrap each date with a piece of bacon or ham.

Secure with a water-soaked toothpick and bake on ungreased (or foil-lined, for easier cleanup) cookie sheet for 5 to 10 minutes for ham, 12 to 15 minutes for bacon. Serve hot or at room temperature.

Makes 20.

Approximate cost: $2.99

MAINE CORN CHOWDER

2 cups dried chopped onions (or use fresh when unavailable)

8 slices bacon

3 cans (about 3 cups) whole white potatoes, diced

2 cups water

1 teaspoon salt

Pepper, to taste

1 14-ounce can cream-style corn

2 cups milk

Soak dried onions in hot water for 5 to 10 minutes; drain (skip this step when using fresh onions). Cook bacon in a Dutch oven until crisp. Remove and drain on paper towels, reserving drippings.

Saute drained onions in drippings until golden, 1 to 2 minutes.

Add potatoes, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender but not mushy. Add corn and milk; heat through.

Garnish with crumbled bacon. Serve hot.

Serves 8.

Approximate cost: $6.99

JAMBALAYA

1 cup dried chopped onions (use fresh onions when unavailable)

2 tablespoons lard

3 teaspoons crushed garlic

2 packages (16 total) uncooked small pork sausage links

2 5-ounce cans cooked ham

2 5-ounce cans cooked chicken

21/2 cups diced tomatoes, undrained

1 cup white rice, uncooked

11/2 cups canned chicken broth

1/2 teaspoon ground sage

1 tablespoon dried parsley

1 teaspoon Mexican chili powder

11/2 teaspoons salt

1 teaspoon pepper

Preheat oven to 350 degrees. Soak dried onions in hot water for 5 to 10 minutes; drain (skip this step when using fresh onions). Melt lard in a frying pan and saute onions and garlic until golden. Add the sausage and break up while stirring. Add ham and chicken and cook for 5 minutes. Add the tomatoes with their liquid, rice, broth, sage, parsley, chili powder, salt and pepper.

Turn mixture into a casserole dish. Cover and bake until the rice is tender, about 45 minutes.

Serves 6 to 8.

Approximate cost: $9.99

APRICOT TARTLETTES

1 15-ounce can almond-flavored apricot halves

11/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup margarine, melted

1/4 cup chocolate-hazelnut spread

1/4 can toffee almonds, lightly chopped

Preheat oven to 375 degrees. Drain and dice apricots. Set aside.

Prepare graham-cracker crust by mixing crumbs, sugar and margarine. Mold into the cups of a minimuffin pan. Bake for 5 to 6 minutes.

In such a small space, the crust will have a tendency to rise up and close up the opening, so after removing from oven, press the crusts back down, using the back of a metal teaspoon. Let cool.

Spoon a small amount of the chocolate-hazelnut spread into each cup, top with diced apricots and sprinkle with a pinch of the chopped toffee almonds.

Serves 12.

Approximate cost: $2.75

Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.