COOKING IS a science of weights, measures, temperatures, formulas and methods. But, whoa, before your eyes start glossing over, know that we're here for you. So roll up your sleeves, pull out your pen and paper and get ready for a little kitchen talk. We'll show you how to measure up, explain the lingo, show you how to read a recipe, and tell you some of the basics you need to have on hand.
Plus, to get you into the thick of things we have some simple recipes for you to try -- from cornmeal pancakes, to rice and your own sweet orange marmalade.
BASIC FOOD ITEMS TO HAVE IN YOUR CUPBOARD
There's a mind-boggling array of foods available in supermarkets, small grocery stores and markets. While it's good to sample a variety of food you only need to ensure that you have a supply of basic staples (from these you can easily throw together a tasty meal) on hand. You can shop for perishables like meat and vegetables once a week. Here are some pantry must-haves:
All-purpose flour
Quick cooking rolled oats
Cornmeal
Brown sugar
Evaporated or boxes of milk or milk powder
Vegetable oil
Salt and pepper
Seasonings, such as Mrs. Dash, herbs and spices
Baking powder and baking soda
Soup mixes
Cocoa or coffee, if that's your thing
Rice
Packages of spaghetti or other pastas
Spaghetti/pasta sauce
Canned goods like sardines and corned beef,
canned peas and beans
Ketchup
Canned tomatoes
Hot sauce
Soy sauce
IN THE REFRIGERATOR
Parmesan cheese
Potato -- sweet and Irish
Limes
Onions
Garlic
Carrots
