No special diet considerations or weight loss problems are addressed.

The
meal planning is mostly concerned with having a balance among the foods considered
to be consistent with good eating habits. There are several nutritional information
tables on the internet for those who might want this information.

A few helpful hints to make the preparer’s task easier:

1. Always add one tablespoon of olive oil to every cup of butter when frying or
sautéing whether the recipe calls for it or not.
2. Cooking time for most recipes is 30 minutes or less. However, those for
holidays exceed this time limit. Since ovens and altitude affect cooking time, some
recipes may also exceed this limit. Parenthesis around cooking times indicate
approximations.
3. Peel with your fingers. Pare with a knife.
4. If dinner works better in the middle of the day, luncheon menus will work
for a light supper.
5. Since the menus are suggestions, and variety may not be of particular
interest, your favorite breakfast may be substituted. (Mine is peanut butter toast.)
However, an interesting breakfast may make the day a little more exciting.
6. Helpful ratios not readily available: When using cornstarch for thickening,
use 1 tablespoon of cornstarch to 2 tablespoons of COLD water or liquid to mix before
adding to the main body of liquid that needs the thickening agent. When using flour to
thicken, the ratio is 1 tablespoon flour to 1 tablespoon of fat. The flour should absorb
all of the fat.
7. If any changes are made to the menus or recipes, remember that the
shopping list needs to be adjusted to correspond to the changes.
8. Definitions: A. “Trinity” refers to the combination of equal parts diced
celery, green pepper and onion; B. “Mirepoix” refers to the combination of equal
amounts of diced celery, onion and carrots.
9. Since some spices are typically used in small quantities, and they tend to
loose their strength over long periods, it is recommended that the spices be purchased
in small containers for optimum flavor.
10. Juice serving sizes are typically 3 to 4 ounces.
11. The following table of equivalents proved most helpful:
1 tablespoon = 3 teaspoons = ½ ounce
2 tablespoons = 1 ounce
4 tablespoons = ¼ cup = 2 ounce
16 tablespoons = 1 cup = 8 ounces
1 pint = 2 cups = 16 ounces
1 quart = 2 pints = 4 cups = 32 ounces
1 gallon = 4 quarts = 16 cups = 128 ounces
1 stick butter = 8 tablespoons = ¼ pound = 4 ounces
4 sticks butter = 32 tablespoons = 1 pound = 16 ounces
¼ pound = 4 ounces
½ pound = 8 ounces
1 pound = 16 ounces

Paraphrasing from the Joy of Cooking: Dry and wet measures for these
amounts are close enough to not present a problem.
2
Basic equipment, tools, spices & staples for a kitchen
Equipment
Knives: Chef’s knife, carbon steel, 10-12 inch blade
Paring knife,
Black handle peeling tool (OXO®).
Forks: Granny fork, large 2-tine fork

Skillet: 1 non-stick medium and 1 non-stick large with lids and oven-proof handles

Sauce pans: 2 flat bottom 1-qt stainless steel

1 flat bottom 2-qt stainless steel
1 flat bottom 8-qt stainless steel
1 flat bottom 2-cup stainless steel
Baking : Roaster pan (8x14 inch), non-stick
1 pie plate (9 inch), glass
1 loaf pan (5x9 inch), non-stick
1 muffin pan (8 cup), non-stick
2 cake pans (9 inch), non-stick
4 ramekin cups, ceramic
1 flat cookie sheet, non-stick
Set of 3 mixing bowls, glass
Cutting board: If kitchen does not have one built-in, 11x11inch heavy hardwood
Spoons: Set of wooden spoons (for non-stick items)
1 large slotted, stainless steel
1 large non-slotted, stainless steel
1 ladle
2 spatulas, 1 non-stick and 1 metal
Tongs
2 sets measuring spoons, 1/8 teaspoon thru 1 tablespoon
Measuring cups: 1-cup, 2-cup, and 4-cup, glass

Strainer: 1 colander
1 strainer with handle

3
Tools
Black handle can opener (OXO®)
Mandoline, used to slice or shred
Meat thermometer
Whisk
Brush with soft bristles
Steamer insert
Food processor
Electric mixer
Knife sharpener
Griddle
3 molds, different sizes
Sifter
Corkscrew
Toaster
Double boiler
Kitchen scale
Microwave with carousel

Extras
One set of 3 canisters, small, medium and large
Two sets of 3 storage containers, small, medium and large
Two pint jars with tight fitting lids

Spices & Staples

If the shopping lists are followed, the kitchen will automatically become stocked with
essential spices and staples. However such staples as salt, pepper, sugar, vinegar, oil, coffee, tea,
cocoa, garlic, rice, potatoes and flour are mostly assumed to be in the cupboard.