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How to Stock a Kitchen Pantry and Pantry Stock Recipes

Creative Home / In the Kitchen
Posted by Jane on Jul 19, 2005 - 01:56 PM
pantry3sm (2K)You can always serve a meal with a full pantry. View our pantry stock list and try some pantry stock recipes.



pantry2 (20K)

How to Stock a Pantry
...with Pantry Stock Recipes

by Nikki Willhite ©2005
allthingsfrugal.com [1]

There is nothing like the security of a well-stocked pantry. There is a feeling of comfort in knowing that you can get along without going to the store for several months if necessary because of illness, money or other reasons.

Our food chain is so dependant on transportation, which can be easily interrupted by many things, including bad weather and union strikes. To know how bad it can get, read what happened in the aftermath of Hurricane Andrew [2]

You also save money by avoiding needless, and usually expensive trips to the store to pick up what is suppose to be "just one thing". Everyone should store items in their pantry that they like and will eat, so that food isn't wasted. Items can be rotated so that nothing gets old. If you are new to building a pantry, you should start slow, as you do not want all your food items to reach their expiration date at the same time. If you are buying corn, for instance, when it goes on sale buy more than just one can. As long as you are rotating and using all your food, you will save money by purchasing your food items at sale prices.

Expiration dates or packaging dates are now written on most food products. These dates are always very conservative. Canned and dried items will last for many years.

If you usually eat fresh foods, have a few recipes that use your canned items on a regular basis. There are many ways to use your stored items that are especially useful when you want a quick and easy meal.

Another side benefit of storing food is that if there is a safety recall on canned goods, chances are you haven't eaten the food yet.

Having said that, here is a list of the most common and useful items to store, which reflect the personal preferences of my family. Note that this does not include freezer items, which you may lose if the power goes out.

Suggested Pantry Shopping List

Use the following list of items to form the basis of your pantry stock, adjusting each category to suit you and your family.

Food related stock is normally stored in the kitchen, but household items can be stored in a cupboard in the bathroom or basement, or wherever is most convenient for you.

beefinpan (8K)

Pantry Storage Recipes


Here are a few quick and easy ways to use your pantry storage:

CANNED MEAT and PROTEIN
Beans
Beef Stew
Chicken and Turkey
Chili
Corn Beef
Creamed Soups
Eggs (powdered)
Ham
Peanut Butter
Milk, Powdered, Evaporated, and Condensed
Pork and Beans
Raviolis
Roast Beef
Tamales
Tuna and Salmon
STARCH (be sure and store water)
Crackers
Dehydrated,Instant or canned Potatoes
Hot and Cold Cereals
Noodles


Oatmeal
Pancake/Waffle Mix
Rice Mixes
Spaghetti
Top Ramen Noodles
VEGETABLES
Carrots
Corn
Green Beans
Onion Rings
Mushrooms
Peas
Pickles
Vegetable Soups
Yams
FRUIT
Applesauce
Fruit Cocktail
Mandarin Oranges
Peaches
Pears
Pie Filling
Pineapple
Tomato Based Sauces
MISCELLANEOUS
Fruit Drinks
Jams and Jellies
Jello
Pudding
Oils
Salt
Shortening
Sugar
Vegetable Cooking Spray
Water (drinking and household use)Pears
BAKING SUPPLIES
Baking Powder Baking Soda
Brownie Mixes
Cake Mixes
Corn Meal

Corn Syrup
Flour
Sugars, granulated, and powdered
Yeast
CONDIMENTS
Barbecue Sauce
Diced Green Chilies
Ketchup
Mayonnaise
Mustard
Pancake Syrup
Salad Dressings
Salsa
Sauce
SPICES
Beef/Chicken Bouillon
Chinese Spices
Cinnamon
Garlic Powder
Minced Onion
Pepper
Salt
HOUSEHOLD
Additional Tooth Brushes
Ammonia
Aspirin and pain relievers
Bleach
Deodorant
Feminine Protection
Kleenex
Light Bulbs
Matches
Medications
Paper Plates, Cups and Napkins (in case of water shortage)
Razors
Shaving Cream
Soaps and detergents
Toilet paper
Toothpaste
Vinegar
About the Author:
Nikki Willhite, mother of three, and an Interior Design Graduate, is the editor of The Pennypincher E- zine and Tightwad Tidbits Daily. Visit her at allthingsfrugal.com [3], where you will find hundreds of money saving articles and other helpful information.
ROAST BEEF CASSEROLE
1 Can Roast Beef
4 Cups Noodles
1 Can Cream of Mushroom/Celery or Chicken Soup
Optional: 1 small carton sour cream, chopped onions and green peppers
Cook noodles until tender and place in a casserole dish. Saute onions and peppers if desired, add roast beef and heat until soft and warm.
Mix with soup and bake until thoroughly hot. Add the sour cream after you remove the pan from the heat.

CHICKEN CASSEROLE
1 Can Chicken
1 Package Rice-a-Roni
Cook rice according to package directions. Flake canned chicken into cooked rice, and stir until warm.

TUNA CASSEROLE
4 Cups Noodles
1 Can Tuna
2 Cans Creamed Soup
Salt and Pepper to Taste
Cook noodles until tender. Put in a casserole dish, and mix in soup, tuna, salt and pepper. Cook at 350 degrees approx 30-40 minutes.

ZESTY BEANS
Vegetable Cooking Spray
2 Cans (16 oz. each) Pork and Beans
1/4 cup Ketchup
1/4 cup Tomato Sauce
1/8 cup Minced Onions
2 Tablespoons Brown Sugar, packed
2 Tablespoons Prepared Yellow Mustard
Spray a medium skillet with cooking spray and heat the pan over medium heat for 1 minute. Add ingredients and mix until hot.

GREEN BEAN CASSEROLE
2 Cans Green Beans, Drained
1 Can Cream of Mushroom Soup
1/4 Can Milk
1 Can Onion Rings
Mix Green Beans with soup and milk. Top with Onion Rings. Bake at 350 degrees until bubbly.

APPLE CAKE
1 Yellow Cake Mix
1 Can Apple Pie Filling
Powdered Eggs to equal 3 fresh eggs
Powdered Sugar
Hydrate the powdered eggs with water, and mix with yellow cake mix and apple pie filling. (Do not add extra water). Beat, and then pour the batter into a 9x13 pan. Bake at 350 degrees for 35-40 minutes. Sprinkle with powdered sugar when cool.

FINGER JELLO
4 Cups Boiling Water
4 packages unflavored gelatin
1 and 1/2 Cups Jello (any flavor/flavors mixed together)
Mix the gelatin and jello together in a rectangular pan (approx 13x9). Bring the water to a boil, pour it into the jello powder, and stir until dissolved. (My family likes the bottom crunchy- so I stir less).
After it cools to room temperature, put in the refrigerator for it to harden (approximately one hour).
Eat it from the pan, or cut it into squares and put it on a plate in the refrigerator for quick grabbing.
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  [2] http://www.allthingsfrugal.com/andrew.htm
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