Serves: 5

Stocking the Pantry

You can prepare quick meals or make an easy snack or dessert without planning ahead if you keep the essential ingredients on hand in your kitchen. Check the following lists for the foods you like to serve, and add them to your cupboard, refrigerator or freezer. Then keep a running shopping list, and add items as your supply runs low.

Cupboard
-Breads (buns, loaves, pitas, tortillas)
-Canned Beans (black, kidney, navy)
-Broth (beef, chicken, vegetable)
-Meats (chicken, salmon, tuna)
-Tomatoes (diced or peeled whole)
-Cereals
-Coffee and tea
-Cookies and crackers
-Herbs and spices
-Jams and jellies
-Ketchup
-Main-dish mixes
-Mayonnaise
-Mustard
-Olives
-Pasta (fettuccine, macaroni, spaghetti)
-Pasta sauces (Alfredo, pesto, spaghetti)
-Peanut butter
-Pickles
-Rice and rice mixtures
-Salsa
-Salt and pepper
-Soft drinks
-Soups (canned or dried)
-Soy sauce and marinating sauces
-Syrups (butterscotch, chocolate, maple)
-Tomato sauce and tomato paste
-Vegetable oil
-Vinegar

Refrigerator
-Cheeses (Cheddar, cottage, Parmesan)
-Eggs
-Fruit juice
-Margarine or butter
-Milk
-Packaged salad greens
-Sour cream
-Yogurt

Freezer
-Chicken (skinless, boneless breasts)
-Fruit juice concentrate
-Ground beef or turkey
-Ice cream or frozen yogurt
-Vegetables (packaged)

Baking
-Baking cocoa
-Bisquick®
-Baking powder and baking soda
-Brownie mix
-Cake mix and canned frosting
-Flour
-Sugars (brown, granulated, powdered)
-Vanilla and almond extracts

Nonfood Supplies
-All-purpose spray cleanser
-Aluminum foil
-Dishwater detergent and liquid detergent
-Food-storage bags
-Napkins and paper towels
-Nonabrasive scrubbing pads
-Plastic wrap
-Sponges
-Storage containers
-Toothpicks
-Waxed paper


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
BUTTER, MARGARINE AND VEGETABLE OIL SPREAD FAT COMPARISON
COOKING TERMS GLOSSARY
HELPFUL HOW-TO #1 PEEL
HELPFUL HOW-TO #10 CRUSH
HELPFUL HOW-TO #11 SIMMER
HELPFUL HOW-TO #12 BOIL
HELPFUL HOW-TO #13 CUTTING AN ORANGE INTO SECTIONS
HELPFUL HOW-TO #14 PEELING AND CUTTING UP PINEAPPLE
HELPFUL HOW-TO #15 REMOVING THE HULL FROM A STRAWBERRY
HELPFUL HOW-TO #16 SEEDING A JALAPENO CHILI
HELPFUL HOW-TO #17 SEEDING A TOMATO
HELPFUL HOW-TO #18 SEPARATING EGGS
HELPFUL HOW-TO #2 SLICE
HELPFUL HOW-TO #3 JULIENNE
HELPFUL HOW-TO #4 CUBE OR DICE
HELPFUL HOW-TO #5 CHOP
HELPFUL HOW-TO #6 SNIP
HELPFUL HOW-TO #7 CUT UP
HELPFUL HOW-TO #8 SHRED
HELPFUL HOW-TO #9 GRATE
INGREDIENTS GLOSSARY
INTRODUCTION
MEASURING INGREDIENT--GRADUATED NESTING MEASURING CUPS
MEASURING INGREDIENTS--GLASS MEASURING CUPS
MEASURING INGREDIENTS--GRADUATED MEASURING SPOONS
MIXING INGREDIENTS
POTS AND PANS
STOCKING THE PANTRY