Post by starfire on Feb 22, 2006 13:16:28 GMT -5
Pantry Shelves
Broth-can chicken, beef, or vegetable broth bolsters soups and stews and is a flavor-enhancing substitute for water when cooking rice or vegetables.
Olives-Pep up pasta and salads. They make a great garnish also.
Tomatoes-Can whole or crushed tomatoes use in stews, sauces, and cooked vegetables
Pasta- necessity for a hurried cook. Stock up different shapes and sizes.
Can meats- when you forget to buy or defrost your main course, chunked style canned meats and chicken save the day. Toss canned chicken with teriyaki sauce and stir-fried veggies. Add can meat to stews, chilies, casseroles or lasagna. Canned ham is the secret for a quick version of old fashioned scalloped potatoes and ham.
Olive Oil-extra flavorful, extra-virgin oil means greas salad dressings, pasta sauces, and dunks for Italian bread.
Beans-Canned beans, stretch salads, soups, and stews as quickly as you can open the can and dump out the contents.
Soups-canned creamed soups such as cream of mushrooms make quick sauces. For a hearty meal, bolster vegetable and noodle soups with beans, noodles and frozen veggies. Died soup mixes make great dips and flavoring.
Rice-wild, white or brown, it’s the next best thing to pasta and a natural partner to beans.
Tuna-Canned chuck-styled tuna can be a main course salad as well as a topping for pasta.
Balsamic Vinegar- Paired with olive oil it makes a great salad dressing for pastas and salads. Solo, it is the perfect marinade.
