Article: Pantry Storage

**Nada.Leona** · 11-13-2005, 12:21 AM

I received this article in a newsletter I subscribe to. Enjoy!

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Pantry Storage

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

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 Cole Cereals
Noodles
Oatmeal
Pancake/Waffle Mix
Rice Mixes
Spaghetti
Top Ramen Noodles

VEGETABLES

Carrots
Corn
Green Beans
Mushrooms
Onion Rings
Peas
Pickles
Vegetable Soups
Yams

FRUIT

Applesauce
Fruit Cocktail
Mandarin Oranges
Peaches
Pears
Pie Filling
Pineapple
Tomato Based Sauces

MISC

Fruit Drinks
Jams and Jellies
Jello
Pudding
Oils
Salt
Shortening
Sugar
Vegetable Cooking Spray
Water (drinking and household use)

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 (see http://www.allthingsfrugal.com/cleaning.htm)
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
TP
Toothpaste
Vinegar

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

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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.

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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.

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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.

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ZESTY BEANS

Vegetable Cooking Spray
2 Cans (16 oz. each) Pork and Beans
1/4 Cup Ketchup
1/4 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.

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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.

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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.

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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.

Nikki Willhite - C2005
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.