A full pantry is the busy cook's best friend

June 09, 1993|By Karol V. Menzie

When it comes to preparing meals in a short period of time most busy cooks say a well-stocked kitchen is the best place to start. Here are some of the items readers say they always keep on hand:

On shelves:

*Pasta sauces

*Soups that can be used as sauces

*Chicken-cooking sauces

*Dried pasta, in various shapes and sizes

*Rice

*Canned vegetables

*Canned stock

*Olives

*Canned tomatoes, in several varieties including the new seasoned types

*Bottled salad dressings

*Canned tuna, chicken, clams, minced clams

*Vinegar, several different types, including balsamic

*Olive oil

*Parsley flakes

*Cooking spray

*Muffin mixes

In refrigerator and freezer:

*Chicken breasts or chicken quarters

*Bags of vegetable mixes

*Frozen shrimp, frozen fish fillets

*Ground meat, frozen in patties

*Stock vegetables, such as onions, carrots, celery, bell peppers, potatoes

*Minced garlic

*Worcestershire sauce, steak sauce, teriyaki sauce, soy sauce

*Lemon juice, lime juice

*Mayonnaise

*Mustard, several types including honey mustard

*Shredded cheeses

*Thin-sliced luncheon meat divided into portions

*Breads and biscuits

*Cartons of non-dairy creamer

These suggestions came mainly from Hilda Yankelov of Randallstown, Kathleen McRoberts of Baltimore and Marie Nixon Baltimore.

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