By Carol Johnson
Most people who cook regularly have a standard set of favorite recipes and cooking styles. Many people don't stray far from their comfort zone in the kitchen, although they will try a new recipe now and then or try their hand at a new technique they heard about or saw on television. But to be a truly adventurous weekend gourmet, all you need to do is keep on hand a few common, everyday non-perishable items that can be found at any grocery store.
Instant milk powder. Of course the first reason to keep dried milk powder on hand is so that you'll have it available if you ever run out of milk and need some for a recipe, but don't want to go to the store. Milk made from instant milk powder may not taste the same as fresh milk from the refrigerator, but in a recipe it works just as well as the real thing. Some bread and roll recipes even call for instant milk powder. Instant milk powder can be mixed with a little water and used as coffee creamer, or added to soups and chowders to give a richer flavor than regular milk. To make an easy glaze for coffeecakes and sweet breads, melt some butter, mix in a little dried milk powder and vanilla, and stir in enough confectioners' sugar to spreading consistency and spread on the hot cake.
Chicken bouillon powder. Obviously bouillon comes in handy when you're sick and need to boost your fluid intake, but the uses of bouillon go far beyond simply soup. Instead of boiling vegetables in salted water, mix some bouillon crystals into the water to add salt and flavor at the same time. A bonus is that the extra flavor can reduce or eliminate the need for adding butter once the vegetables are cooked. When making gravy, don't just use plain water; mix a little bouillon with the water to add a meatier flavor along with the liquid. Chicken bouillon is especially good for most of these suggestions because its flavor is more delicate than beef and will not overpower the food you use it in.
Oatmeal. Not only is oatmeal a hearty and healthful breakfast food that can help lower cholesterol, it can be used for cookies, pies and pie crusts, and granola. Use a handful of oatmeal as a bonding agent for making meatloaf and meatballs to help them hold their shape while cooking. Oatmeal makes a great thickener for vegetable soups and stuffing. Toss oatmeal in melted butter and then sprinkle it on top of casseroles before baking. Add an assortment of savory herbs to the mix before topping the casserole to spice things up a bit.
Dried potato flakes. Dried potatoes are probably the most versatile of all non-perishables. The most obvious reason to keep them on hand is for making mashed potatoes when you find yourself out of the real thing. You can also use them to stretch your recipe a bit if you don't have quite enough real potatoes to make as big a pot of mashed potatoes as you need. But the use of dried potato flakes goes way beyond just mashed potatoes. Use dried potatoes as a thickener for soups and chowders to give them more flavor than flour or cornstarch, while avoiding the pasty flavor they can sometimes impart. Potato flakes can also help thicken sauces and casseroles. Mix potato flakes with melted butter and a little milk to whip up a creamy potato sauce for steamed vegetables. And to make potato salad your friends and family will rave about, simply mix some potato flakes with hot water to make a thick paste, then blend it into the mayonnaise before stirring it into the potato salad. The result is a creamy, delectable potato salad with a creamier potato flavor.
Salad dressing mixes. Italian dressing mix can be mixed with a little olive oil and used as a marinade for any type of meat, chicken, or fish before grilling or broiling. Mix one package with a few cups of water in a crock pot, add thinly sliced beef, and cook for a few hours to make Italian beef sandwiches. Blend Italian dressing mix into olive oil to use as a dipping sauce for breads. Mix ranch dressing mix with a little mayonnaise and smear onto chicken before grilling or broiling. To make crispy, savory roasted potatoes, drizzle olive oil over cubed potatoes, sprinkle them with a packet of ranch dressing, toss them to coat well, and then bake until they're crispy and brown. For fried chicken with an extra boost of flavor, mix dry salad dressing with the flour before coating the meat. Try different types of dressing to see which one you like best-Italian, French, ranch, dill parmesan, etc.-because every dressing adds its own special flavor boost.
Instant pudding and Jell-O. The uses of instant pudding and Jell-O are limited only by your imagination. Pudding has long been used in cake recipes to add a richness and denseness of flavor. Both pudding and Jell-O can be mixed with whipped topping and softened cream cheese to make flavored frostings and dessert toppings. Mix cherry or lime flavored Jell-O with whipped topping and stir in chopped fresh fruits for a light and refreshing summer salad or dessert. Mix orange, cranberry, or strawberry Jell-O with a little olive oil or melted butter and baste shish kebobs while grilling. Both pudding and Jell-O can be used in freezer molds to make low-calorie delicious frozen treats.
These are just a few ideas for ways to enhance the versatility of your pantry, but there are plenty of other ideas out there. Put your thinking cap on, take note of particularly useful non-perishables when you go to the grocery store, and most importantly, don't be afraid to get creative and try something new.
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