INGREDIENTS

INSTRUCTIONS

NONE
Cookware 12" non-stick skillet, 8" saute or omelet pan, 1/2 quart sauce
pan, 5 1/2 quart casserole, 9 quart stock pot for soup and pasta, steamer
for vegetables, medium/large baking dish, non-stick 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: 0-87951-594-5 Posted
to MC-Recipe Digest V1 #679 by Peg Baldassari <Baldassari@CompuServe.COM>
on Jul 19, 1997

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