Stocking a mini kitchen

Yield: 1 servings

Measure Ingredient
If you are just starting out on your own, and don't know where to start
On stocking your kitchen, here are some helpful hints to get you
%%%%% EQUIPMENT %%%%%
Wooden spoons
Measuring spoons
Measuring cups
Cheese grater
Cutting board
large Colander
large Saucepan

nonstick skillet for sauteeing, stir-frying and even for one pot suppers. baking dish for a regular and microwave oven %%%%%%%%%%%%%%%%%%%%%% %%%%% CUPBOARD %%%%% %%%%%%%%%%%%%%%%%%%%%% cereal bread pasta rice fruit canned tomatoes, corn, chicken or beef broth, salmon, tuna, beans, chickpeas, lentils, bottled salsa and peanut butter. other staples such as oil, red wine vinegar, soy sauce and sugar. herbs and spices, such as Italian seasoning, oregano, chili powder, red pepper flakes, thyme, rosemary, basil, cinnamon, and ground cumin. %%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% REFRIGERATOR %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%% salad ingredients fresh vegetables in small quantities frozen mixed vegetable for soups, stir fries and casseroles milk plain low fat yogurt parmesan and cheddar cheese butter eggs **MY NOTES** I would probably go for avoiding the red wine vinegar, chicken broth (in can) chickpeas, lentils etc, and stick with what you would ordinarilly use yourself.. jams, flour, sugar, salt, pepper, and the spices that you would use all the time... along with garlic! 8-} Origin: Canadian Living, October 1994.

Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-30-94

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