With the holiday season over and the last traces of extravagant eating a memory, it is time to face the economic realities of January.

Soon, the charge account and credit card bills will be rolling in and a good deal of serious budgeting will go into trying to meet them.

One way to cut corners, of course, is in the kitchen -- but not with boring, tasteless, or repetitive meals of questionable nutritional value.

Renowned chef, cooking teacher and New York Times columnist Jacques Pepin has written a cookbook, "Cuisine Economique,'' which contains more than 120 elegant and easy-to-prepare recipes specifically created to turn penny-pinching into a delicious dining experience.

The book is available at the Bermuda Library, and this is a sampling: FROMAGE FORT Total time 10 to 15 minutes 3 to 4 garlic cloves, peeled 1 lb. leftover cheeses -- combine as many hard and soft varieties as you like 1 cup dry white wine or leek or vegetable broth, or a mixture of these 1 tsp. freshly ground black pepper Salt, if needed PLACE peeled garlic in food processor bowl, process a few seconds until coarsely chopped. Add cheese, white wine and/or broth, pepper, and salt, if needed. Process 30 to 45 seconds, until mixture is soft and creamy but not too smooth. Place in a crock, cover with plastic wrap, and refrigerate until ready to use. To serve: Spread generously on bread or toast and eat cold; or arrange on a tray and place under a hot broiler for a few minutes to melt the cheese before serving. Yield: 2 cups -- enough for about 50 toasts.

PUMPKIN AND PASTINA SOUP Total time: 1 hour 1 leek (about 8 oz.) 1 tbsp. unsalted butter 1 tbsp. corn oil 1 piece ripe pumpkin (about 2 1 lbs.) 2 cups chicken stock OR 2 bouillon cubes dissolved in 2 cups water Salt to taste (about 1 tsp.) 1 cup pastina (or pasta of your choice) REMOVE outer and any damaged leaves from leek. Split lengthwise into quarters, then cut crosswise into thin slices. Transfer slices to a colander, wash thoroughly with cool water. Place leek slices in a large pot with butter and oil. Saute m over high heat 2 to 3 minutes, until vegetable begins to sizzle lightly.

Meanwhile, peel pumpkin (you should have about 1 1 lbs. of pumpkin flesh), de-seed, and cut into 1 -inch pieces. You should have about 5 1 cups. Add cubed pumpkin, chicken stock, 4 cups water, and salt to taste to the leeks in the pot, and bring the mixture to a boil. Cover, reduce heat, and cook at a gentle boil for 30 minutes. Add pastina (or pasta of your choice), cook 10 minutes longer. Stir and serve immediately. Yield: 6 servings.

FISH AND PASTA WITH WINE SAUCE Total Time: 30 to 40 minutes 1 large lemon 1 cup virgin olive oil 2 cups coarsely chopped onions (about 2 to 3 onions) 2 tsp. dried thyme 6 to 8 garlic cloves, peeled and coarsely chopped (about 2 tbsp.) 1 8-oz. bottle clam juice 1 1 tsp. salt 1 1 tsp. freshly ground black pepper 1 1 lbs. penne or other pasta such as elbows or shells 1 1 lbs. scrod fillets, completely cleaned and cut into 2-inch pieces about 3 inch thick 6 tsp. chopped parsley or shredded basil, for garnish Grated Parmesan cheese (optional) BRING about 4 qts. water to a boil in a large pot set over high heat.

Delicious ways to pinch post-holiday pennies From Page 19 Meanwhile, with a vegetable peeler, remove 10 to 12 strips from the outermost surface of the skin of the lemon, which contains the essential oils and thus is the most flavourful part of the skin. Stack them up together and cut into very thin julienne strips. This should yield approximately 3 tbsp.

Heat oil in a medium saucepan. When hot, add onions and thyme and cook over medium heat for about 3 minutes. Add garlic, julienned lemon peel, clam juice, 3 water, and 1 tsp. each of the salt and pepper. Bring to a boil and boil about 1 minute.

As soon as the water in the large pot comes to a boil, add the pasta with a dash of salt and stir. Bring water back to the boil and boil for about 10 to 12 minutes, depending on whether y al dente or more tender.

While pasta is cooking, add fish pieces to the sauce, then bring just back to the boil. Remove from heat, cover, and set aside.

Immediately pasta is cooked, drain in a colander and return to pot in which it was cooked. Pour about 1 cup of the wine sauce over the pasta and toss to moisten. Add remaining 1 tsps. salt and pepper and toss.

Arrange pasta either on a large platter or on individual plates. Top with reminder of sauce and pieces of fish. Garnish with parsley or basil, serve immediately, with Parmesan cheese of desired. Yield: 6 servings.

BRAISED PORK ROAST WITH SWEET POTATOES Time: 2 hours, 10 minutes This dish blends three cultural influences. Highly seasoned in the Puerto Rican manner, it demonstrates classical French cooking techniques and captures a traditional American taste. If possible, select a roast from the pork shoulder butt (or, if unavailable, the sirloin tip), which in inexpensive, tender, and more moist than the centre cut.

1 3-lb. shoulder butt pork roast (boneless) 2 tbsp. dark soy sauce 1 tsp. hot pepper sauce 2 tbsp. red wine vinegar or cider vinegar 2 tbsp. honey 1 tsp. cumin 2 lbs. sweet potatoes (about 4) 1 lb. onions (about 2 large) 6 large cloves garlic, peeled PLACE pork roast in a cast-iron or enamel casserole with a lid. Add 2 cups water and soy sauce, hot pepper sauce, vinegar, honey, and cumin. Bring to a boil, reduce heat to very low, and boil gently, covered, for 1 hour.

Meanwhile, peel sweet potatoes and cut into 1 1 -inch slices.

Peel onions and cut each into 4 to 6 wedges, depending on their size.

After pork has cooked for 1 hour, add sweet potatoes, onions and garlic. Bring back to the boil and boil gently, covered, for about 15 minutes.

Uncover casserole and place in the centre of a pre-heated 375 0F. oven. Cook for 45 minutes, turning meat in the juices every 15 minutes. At the end of the cooking period, juices should be dark and concentrated, meat tender when pierced with a fork, and vegetables very soft.

Serve directly from the casserole, cutting the meat at the table. Yield: 6 servings.

FIERY CHILI WITH RED BEANS Total time: 2 hours, 45 minutes Although any type of beef can be used in this recipe, the best choice is chuck, shoulder, or shank, all of which are moist and tender. I like the meat coarsely chopped, in 1 -inch pieces, not finely chopped or ground.

2 lbs. dried red kidney beans 1 tbsp. salt 2 lbs. stewing beef (chuck), cut into 1-inch pieces 1 lb. rind pieces from a ham, or bacon, cut into 1 -inch pieces 1 lb. onions, peeled and cut into 1-inch dice 8 cloves garlic, peeled, crushed, and chopped (about 2 tbsp.) 2 tbsp. chopped jalapeno pepper (or more or less, to taste) 1 28-oz. can whole Italian tomatoes in juice 2 tsp. coriander seeds 2 tsp. cumin powder 2 tsp. dry mustard 1 tsp. red pepper flakes 1 cup chili powder 1 cup grated Cheddar cheese, for garnish 1 cup chopped onion, washed in a sieve and pressed dry in a kitchen towel to prevent discoloration, for garnish Hot pepper sauce, for garnish Corn tortillas or tacos RINSE beans under cool water, removing any imperfect ones or foreign material.

Place beans in a large pot with 12 cups cold water and 1 tsp. of the salt.

Bring to a boil. Cover, reduce heat, and cook gently for 1 1 to 1 1 hours, until tender but not mushy. Set beans aside in their own liquid.

Chop beef pieces coarsely by hand or in a food processor (place about 1 lb. of chuck at a time in a food processor, pulse motor for about 10 seconds until beef is coarsely chopped).

Place pieces of ham rind or bacon in a saucepan and cook over medium heat about 10 minutes until most of the fat has been rendered and rind is dry and brown. Add diced onions and beef and cook, stirring, for about 5 minutes, until meat breaks up and loses its red colour. Stir in garlic, jalapeno pepper, and tomatoes.

Using a mini-chop or small coffee grinder, process coriander seeds to a paste.

Add with cumin powder, mustard, red pepper flakes, chili powder, and remaining 2 tsp. salt to the saucepan. Bring mixture to a boil. Add to beans (and their liquid), bring to a boil, cover, reduce heat to low, and simmer for 1 hour.

(Mixture will be soupy). Spoon over boiled rice, and garnish with Cheddar cheese, chopped onion, and hot pepper sauce. Serve with corn tortillas or tacos. Yield: 12 servings TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE Total time: 35 minutes (or 10 minutes if using boneless turkey breast) 1 whole (double) turkey breast (see note below) 1 2-oz. can flat anchovy fillets 2 tbsp. lemon juice 1 1 tbsp. unsalted butter 1 tsp. salt 1 tsp. freshly ground black pepper 2 tbsp. chopped parsley, for garnish To bone turkey breast: First remove wings at the joints; reserve to use in another recipe. Pull off skin and discard. Cut around breastbone, remove meat from each side in one large piece. Holding the knife at an angle, cut each piece lengthwise into 3 large steaks, and pound them lightly to make them equal in size. Set aside until cooking time.

Drain anchovies, reserving oil. You should have approximately 2 tbsp. oil.

Chop coarsely and put in a bowl. Toss with lemon juice, set aside.

Heat butter and anchovy oil in one large or two smaller skillets. Sprinkle cutlets with salt and pepper. When butter and oil are hot, add cutlets and saute m about 1 1 minutes on each side -- they should still be pink inside.

Transfer to an ovenproof baking pan.

Add anchovy-lemon juice mixture to juices in the skillet(s), mix well, and pour over the cutlets. Place in a pre-heated 200 0F. oven for 15 to 20 minutes. At that point, if not serving immediately, reduce heat to 170 to 180 0 F.; serve within 30 to 40 minutes. Garnish with chopped parsley. Note: If you prefer, you can substitute 6 boneless turkey steaks or 2 to 2 1 lbs. other boneless turkey meat for the turkey breast. Yield: 6 servings.

SWEET AND SPICY CURRIED CHICKEN Total Time: 1 hour Add more or less fruit to this dish, according to your own taste. Likewise with the curry mixture. Make your own curry powder or use a commercial brand -- as is, if you prefer a mild flavour, or with added cumin and cayenne pepper if you like your seasonings piquant. Mint lends a refreshing quality to the dish. If necessary, substitute dried mint and crumble over the dish during the last few minutes of cooking.

1 tbsp. unsalted butter 1 tbsp. canola oil 6 large chicken legs (about 4 lbs. total), skin removed and legs split 3 lb. onions (3 to 4), peeled and diced (about 2 1 cups) 1 tbsp. all-purpose flour 2 tbsp. curry powder 1 tsp. cumin powder 1 tsp. cayenne pepper 1 1 tsp. ground black pepper 1 1 tsp. salt 5 cloves garlic, peeled, crushed, and coarsely chopped (about 1 tbsp.) 1 Granny Smith apple (about 1 lb.), unpeeled, cut in half, seeded, and cut into 1-inch dice (about 1 1 cups) 1 banana (about 1 lb.), peeled and cut into 1 -inch slices 1 large tomato, cut into 1-inch cubes (about 1 cup) 2 tbsp. shredded fresh mint OR 1 tsp. dried mint HEAT butter and oil in a large skillet. When hot, add chicken and saute m (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of about 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tbsp. of the accumulated fat in the skillet.

Add onions to hot fat in skillet and saute m 2 to 3 minutes over medium heat, stirring. Add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt, and garlic. Mix well with onions. Add 1 cup water, stir, and bring to a boil. Pour mixture over chicken.

Add apple, banana and tomato, bring to a boil over medium to high heat. Cover, reduce heat and simmer gently about 25 to 30 minutes. Sprinkle mint on top and serve immediately.

Note: Curried chicken is good reheated, but if you plan to make it ahead and reheat it at serving time, cook it only 20 minutes initially instead of 30 minutes. By the time the dish is reheated, it will be cooked through. Yield: 6 servings.

LAMB AND YAMS FRICASSEE Time: 1 hour, 30 minutes Select leanest lamb possible. Trim to remove all remaining exterior fat. Cook lamb slowly, so fat is rendered and meat browns in it without any additional fat. Add a few tbsp. of water occasionally to keep natural juices in the meat.

Skim off any excess fat from the juices at the end of cooking. This dish can be cooked ahead and reheated.

2 1 lbs. lamb pieces (meat and bones) from neck or shoulder (about 16 pieces) 3 lbs. yams, peeled (see note below) 1 tsp. salt 1 tsp. freshly ground black pepper 1 tsp. herbes de Provence (see note below) 2 tbsp. red wine vinegar TRIM off any excess fat from the surface of the lamb pieces and arrange them in one layer in a large heavy casserole or saute' pan. Put the pan over low heat and brown the lamb for approximately 20 minutes, turning the pieces to brown them evenly on all ides. 2. Meanwhile, cut the yams into 3-inch cubes 3.

Add the yams with the remaining ingredients and 2 cup water to the pan of lamb. Cook over high heat for 2 minutes. Cover, reduce the heat to very low, and cook for 1 hour, adding a few tbsp. of water as needed if all the moisture disappears. Skim off the surface fat. 4. Serve immediately with the natural juices Yields: 6 servings Note: 1. Can also use sweet potatoes, butternut/acorn squash or turnips 2. If herbes de Provence unavailable, substitute equal amounts of at least three of the following: fried marjoram, thyme, summer savory, sage, fennel, basil, rosemary, lavender.

PEARS IN MINT AND TEA Total Time: 30 minutes plus cooling Test pears occasionally as they cook with the point of a knife or a fork.

Remove from heat as soon as tender and let them cool in their own juice.

1 large lemon 1 cup sugar 6 Bosc pears (about 2 lbs.) 1 regular tea bag 1 cup shredded fresh mint leaves OR 1 mint-flavoured herb tea bag 1 tsp. cornstarch dissolved in 2 tsp. water POUR 2 cups water into a stainless steel saucepan. With a vegetable peeler, peel the surface of the lemon, removing long strips of peel. Cut the lemon in half, extract juice -- you should have 2 to 3 tbsp. of lemon juice. Add lemon peel and juice to water with sugar. Mix to combine.

Peel pears, cut into quarters, remove cores, put wedges in a saucepan. Add tea bag and, if fresh mint is not available, the mint-flavoured tea bag. Bring mixture to a boil over high heat, cover, reduce heat to low and cook gently for about 20 minutes until fruit is tender when pierced with the point of a knife or a fork. Remove from heat. Immediately add dissolved cornstarch to saucepan and stir it into juices to thicken them slightly. Let pears cool in the syrup.

At serving time, remove tea bag(s) and discard. If using fresh mint, stir gently into the syrup. Divide pears among six plates (4 wedges per plate), spoon some syrup over and serve. Yield: 6 servings