May 012004
 

BEEF

CANNED GOODS

FROZEN FOODS

OILS

cooked – 28 C. pizza sauce – 45 oz. pie shells – 6 mayonnaise – 3 C.
beef/marinade – 8 lbs. salsa – 32 oz.    
  refried beans – 32 oz.    
  spag. sauce – 128 oz.    
  cr. of mushroom soup – 42 oz.    
  parmesan cheese – 2 C.    
  spicy mustard – 1 C.    

CHICKEN

pineapple juice – 64 oz.  

MIXES

  soy sauce – 7 C.   taco seas env. – 2
  Worc. sauce – 2 C.   italian env. – 4
  red wine vin. – 4 C.    
       
       
       
       

TURKEY

 

FRESH PRODUCE

STAPLES

bacon – 24 slices   diced onion – 2 C. garlic salt
      onion salt
      baking soda
      sugar 2 C.
      onion powder
      baking powder

PORK

GRAINS

  pepper
pepperoni – 6 oz. dry br. crumbs – 2 C.   cornstarch
kielbasa – 6 lbs. oats – 6 C.   lemon juice – 2 C.
pork chops – 24 crisp rice cereal – 4 C.   flour – 5 C.
ham – 16 oz.     dry mustard – 1 C.
sausage patties – 12     brown sugar – 7 C.
      ground ginger – 2 T.

FISH

PASTA

  corn syrup – 1/4 C.
  lasagna noodles – 36   minced garlic
  angel hair – 48 oz.   vanilla
       
       
       
       

DAIRY

BREADS

SPICES

MISCELLANEOUS

cream ch. – 24 oz. hamb. buns – 48 cinnamon – 2 t. chopped nuts – 2 C.
swiss ch. – 16 oz. 8″ tortillas – 32 parsley – 2 C.  
cheese slices – 24 slices – 32 paprika – 2 t.  
mozz. ch. – 12 C. Grands bisc. – 24 oregano  
cheddar ch. – 21 C.   basil leaves  
cottage ch. – 48 oz.      
eggs – 60      
milk – 7 C.      

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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