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Hello,
This week we have an article about stocking your pantry by Nikki Willhite. Hope you enjoy it. Thanksgiving is right around the corner. If you have any Thanksgiving tips or recipes, feel free to submit them at the contest links below. Also, if you have Homemade Christmas Gifts ideas, those would be timely as well!
Thanks for reading,
Susan
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Tips
Pantry Storage
By Nikki Willhite
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: http://www.allthingsfrugal.com/andrew.htm
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.
CANNED MEAT and PROTEIN
STARCH (be sure and store water)
VEGETABLES
FRUIT
MISC
BAKING SUPPLIES
CONDIMENTS
SPICES
HOUSEHOLD
Here are a few quick and easy ways to use your pantry storage:
ROAST BEEF CASSEROLE
Optional:
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
Cook rice according to package directions. Flake canned chicken into cooked rice, and stir until warm.
TUNA CASSEROLE
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
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
Mix Green Beans with soup and milk. Top with Onion Rings. Bake at 350 degrees until bubbly.
APPLE CAKE
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
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.
Nikki Willhite - ©2005
www.allthingsfrugal.com
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 http://www.allthingsfrugal.com, where you will find hundreds of money saving articles and other helpful information.
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By
11/07/2005
Nikki Willhite sent in some nice sounding recipes.
Problem with preparation. She said to spray the skillet with cooking Spray. This is a NO NO.
I just bought a new no stick skillet and the lady at the counter said never use cooking spray on it as it builds up a coating. Sure enough,
I read the instructions, and they tell you not to use cooking Spray for the same reason the lady at the counter told me. So use oil or shortening or butter, Never Cooking Spray for a non stick skillet.
Just my 2 cents!
Linda from Mount Morris PA
By Mary A (Guest Post)
11/04/2005
Instead of buying the expensive (and full of junk) Pam-like sprays, I purchased a fine mist spray bottle at our local department store and put my own cooking oil in it. That way I know exactly what I am using and can regulate how much I use, too! Much less expensive and more healthful!
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