What To Put In A Pantry

(Content provided by: Kimberly Grant)

Pantry: A room or cupboard for storing food, usually dry goods. Most foods to be stored will be dried, packaged, bottled, canned, foods that do not require refrigeration.

Stocking The Shelves: Set a goal to obtain two weeks worth of food in your pantry.

Fats/Oils

Polyunsaturated oil, Olive oil

Flour: Enriched, All Purpose, Cake Sifted Pancake, Cornmeal

Cornstarch

Baking Powder

Baking Soda

Cream of Tartar

Yeast-Dry

Cocoa Powder (unsweetened)

Chocolate: bitter, unsweetened, semi-sweet

Nuts

Flavoring: Vanilla, Almond, Lemon, Orange

Food Coloring: Assorted colors

Sugar :white, brown, confectioners, corn syrup, honey, maple syrup

Gelatin: plain, flavored

Herbs : Basil, Bay Leaf, Capers, Dill Seed, Dried Rosemary, Dried Parsley, Garlic (powder-salt), Marjoram, Dried Tarragon, Dried Thyme

Spices :All Spice, Cayenne, Cinnamon, Celery Seed, Chili Powder, Cloves, Ground Ginger, Dry Mustard, Nutmeg, Oregano, Paprika, Poppy seed, Poultry Seasoning, Salt, Sesame Seeds, Soy Sauce, Pepper: black and white, Tabasco

Bread Crumbs

Rice: white, long grain, brown

Pasta

Barley

Split Peas

Dried Lima beans, Navy Beans

Potatoes

Onions

Prepared Mustard

Catsup

Relish

Mayonnaise

Salad Dressing

Vinegar-Cider, White Distilled

Pickles

Olives-Green Stuffed, Black

Jelly, Jam

Raisins

Juices, Assorted of choice

Cereal, Oatmeal, Dry of choice

Crackers

Milk-Evaporated, Condensed, Dry

Non-Dairy Creamer

Sugar Substitute

Gravy Mix

Peanut Butter

Canned Fish-Tuna, Salmon, Anchovies, Sardines

Canned Vegetables

Green Beans, Corn, Baked Beans, Tomatoes, Tomato Paste, Tomato Puree, Spaghetti Sauce, Canned Soups

Chicken Broth, Beef broth

Grated Parmesan