Cooking (A to Z guide to pantry basics)

Have you ever looked in your kitchen pantry and shook you head? Was it disorganized? empty? I know the feeling so do not feel bad. When you are maintaining your disease/disorder you may push things to the side but hunger will strike. As a guideline, the following is an quick list of standard supplies we should keep in our pantry:

A for Applesauce-More and more menus are suggesting that we substitute meals with it
B for Beans-Both canned and dried come in handy
C for Cereal-I love a bowl for breakfast or as a snack
D for Dried fruit-Prunes can be enjoyable
E for Extracts-Almond, lemon, orange, vanilla-I use them mostly for cakes
F for Flour-All purpose is my favorite but bread, cake, and whole wheat can be used
G for Gelatin-Can be a good snack
H for Hominy Grits-Yummy
I for Iodine salt
L for Lemon and Limes (fresh)-Great for juices, tea, or water
M for Milk-Boxed, evaporated, or powdered-You never know about power problems.
N for Nuts-Almonds, peanut, pecans, or walnuts-a small amount fills me up
O for Oils-Canola, olive
P for Pasta-Great with chicken, meat, or alone
R for Rice-Its cheap and fulfilling
S for Soup-Its best during the fall or the winter but handy when filling tired
T for Tuna-All year favorite (quick use for pasta, salads, or sandwiches)
V for Vinegar-Great for salads
W for Water-Remember power outages
Y for Yeast-Use for baking