Teaching a young cook in Food Traditions & Culture Posted November 30, 2006 I agree with C. Sapidus that you could substitute a different, less costly cheese for P-R in this case, but something better than the can of Kraft and not something that comes pre-grated. A hunk, even if it comes from Wisconsin instead of Italy would be better. ←Wouldn't grana padano work in this case? I've never bought it, but isn't it supposed to be much cheaper than parm but still a close taste?One thing that I had to learn really quickly when I was a poor college student was not to let anything go to waste. I would sit down on Saturday and make a menu up for the week and then make a grocery list from that menu... if I needed, let's say red cabbage for a recipe, I would either nix that recipe entirely if I weren't going to be using all of the red cabbage or I would make sure that there was another recipe utilizing red cabbage in my menu plan. This way nothing would ever get wasted and I would get full use out of my ingredients as well as my money.I would also suggest a soup lesson too... could be interwoven with your chicken lesson. Making her own stock would save a lot of money.Lots of great ideas you are getting jgm and I'm excited about your project too! Makes me feel all warm and fuzzy inside- this is the reason for the season!