Recipe - Personal Cooking Inventory

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Cookware 12" nonstick skillet, 8" saute or omelet pan, One half quart sauce
pan, 5 One half quart casserole, 9 quart stock pot for soup and pasta, steamer
for vegetables, medium/large baking dish, nonstick cookie sheet

Utensils two wooden spoons, spatula, tongs for removing foods from pan and
turning over fried foods, colander, large sieve, cutting board, medium size
whisk soup ladle, good quality cutting knife kept sharpened

Spices, Staples and Other Good Things to have on hand: Worcestershire
sauce, Tabasco sauce, Soy sauce, olive and canola oils, curry powder,
mustard dry and bottled, hot pepper flakes, pignoli nuts, tuna fish,
flour, dry yeast, capers, baking powder, baking soda, peanut butter, fresh
garlic, Parmesan cheese, paprika, rice and wine vinegar, wine for cooking,
canned or frozen chicken broth, canned or frozen beef broth, tomato paste,
sesame seeds, canned achovies, dried pasta, salsa, honey, vanilla, ketchup,
horseradish, mayonnaise, fresh and dried herbs see list below, fresh
ginger

Grains rice, couscous, barley, oatmeal, cornmeal, bread crumbs

Beans black, spit pea, lentils, white, pinto

Basic Ten Dried Herbs oregan, garlic, basil, bay leaves, cinnamon, thyme,
rosemary, salt, curry, black pepper

Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0879515945 Posted
to MCRecipe Digest V1 #679 by Peg Baldassari Baldassari@CompuServe.COM
on Jul 19, 1997