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.
