Recipe already on blog.
Labels (24) Marinated Chicken Thaw completely and grill until done. 3/23/10
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
VINEGARS
-Red wine vinegar - 20 oz
Location of next Party
- Next Party at Julie Backus' at 6 pm. Bateman Ponds Way
- Aimee, Liz, Carolyn, Jenn, Mandy,Heather, Shannon, Julie S., MeriLynne, Carrie, Marie
Helpful Info
We will be making meals for (12) families. You will need () chicken breasts.
Host To Do List
*Update Inventory 1 week prior to Assembly
*Check status of Ziplocs,Tins,Saran Wrap,Foil and Pam Spray
*Type Labels for dinners
*Be the Banker on Assembly Night
*Make appetizers for the hungry women
*Check status of Ziplocs,Tins,Saran Wrap,Foil and Pam Spray
*Type Labels for dinners
*Be the Banker on Assembly Night
*Make appetizers for the hungry women
Great Recipe Site
Recipe Book
- aimee
- Amiee
- Amy
- Asian
- BBQ
- Beef
- Breakfast
- Buff
- Carolyn
- Carrie
- Carrie--vegetarian
- Casserole
- Chicken
- chicken casserole
- chicken Stacie
- chicken Stacie crockpot
- chili
- Crock Pot
- Crockpot
- dayna
- Debbie
- Dessert
- fish
- Grill
- Ground beef
- Ham
- hamburger
- Heather
- Italian
- jenn
- Jenny
- Julie
- Julie B
- Kari- sub
- Katrina
- Krystal
- Laura
- Lindsey
- Liz
- Mandy
- Marie
- meat
- meat Stacie
- Meatball
- Meatballs
- meatless
- meatloaf
- meri
- Merilynne
- mexican
- michelle
- Mini meatloaves
- Nichole Brown
- Nicole
- pasta
- Pastry
- picture
- Pizza
- Pork
- pork.crockpot
- Pot Roast
- quiche
- Rashel
- Ribs
- rice
- Roast
- salad
- Salad Dressing
- salmon
- Sandwich
- Sarah
- Sausage
- Seafood
- Shannon
- Side
- Slow Cooker
- soup
- Stacie
- Sub
- Sub (Carrie)
- sub chicken
- Sub-Kristen
- Sub-Lisa
- Taco
- Tareca
- vegetarian
Blog Archive
INVENTORY
SPICES
-Basil leaves crushed 1 cup
-Bay Leaves - 12
-Beef Bouillon Cubes - 24 oz
-Beef Bouillon Powder - 4 oz
-Brown Gravy Mix - 2 cups
-Cayenne pepper - .75 oz
-Chicken Bouillon Cubes - 33 cubes
-Chili Powder - ¼ cup
-Chives - 1 1/2 cups
-Curry powder - 2 oz
-Dry Mustard - 5 oz
-Garlic fine powder - 18 oz
-Garlic granulated - 16 oz
-Ground Ginger - 5 oz (4 jars)
-Italian Seasoning - 2 cups
-Onion Minced - 22 oz (2 jars)
-Onion Powder - 2 oz
-Parsley Flakes - 1 3/4 cup
-Pepper (Black) - 21 oz (2 containers)
-Peppercorns - 3 TBS
-Pepper (White) - 1/4 cup
-Red pepper flakes - 11 oz
-Rosemary 1 1/2 cups
-Salt (Kosher) - 20 oz
-Salt (table) - 4 lbs (two containers)
-Taco Seasoning - 8 oz
-Thyme (ground) - .7 oz
-Thyme Leaves - .35 oz
FRIDGE ITEMS
-Minced Garlic - 24 oz (140 tsp)-Worcestershire - 10 oz (50 tsp)
-Lemon Juice - 40 oz
-Soy Sauce - 42 oz (60 Tbsp)
LIQUIDS/SAUCES
- BBQ Sauce - 18 oz
- BBQ Sauce - 18 oz
- Canola Oil - 3 cups
- Honey - 12 oz
- Olive Oil - 85 oz
- Worcestershire sauce - 20 oz
VINEGARS
-Red wine vinegar - 20 oz
-Rice Vinegar - 8 oz
-Apple Cider Vinegar - 20 oz
DRY GOODS
-Sugar 1/2 Cup
-Cornstarch - 4 cups
-Minute Rice - 6 cups
-Flour 5 cups (3 containers)
MISC
-Cooking Spray 1-16 oz. cans
-10"Round tins - 5 (5 lids)
-8" Round tins - 210 (210 lids)
- Large tin foil - ¼ box*
DRY GOODS
-Sugar 1/2 Cup
-Cornstarch - 4 cups
-Minute Rice - 6 cups
-Flour 5 cups (3 containers)
MISC
-Cooking Spray 1-16 oz. cans
-10"Round tins - 5 (5 lids)
-8" Round tins - 210 (210 lids)
- Large tin foil - ¼ box*
- Heavy Duty Tin foil - 1 box*
- Large Plastic Wrap - 1 ½ boxes*
- Large Plastic Wrap - 1 ½ boxes*
- Regular size plastic wrap - 1 box *
- Wax paper -50 feet*
- Gallon Freezer bags - 3 ½ boxes (130 bags)
- Quart Bags - 3 boxes (150 bags)
- Sandwich Bags - 4 boxes (475 bags)
- Snack bags - 20
- Gallon Freezer bags - 3 ½ boxes (130 bags)
- Quart Bags - 3 boxes (150 bags)
- Sandwich Bags - 4 boxes (475 bags)
- Snack bags - 20
-Labels - 2/3 box*
Family Favorites
Mississippi Roast
Counter
Members Emails
mlawson@ubinsurance.com; peterson495@comcast.net; ryancarolynmorris@msn.com; meriandsteve@msn.com; jrhshelton@hotmail.com; amoviatt@msn.com; lsburkman@hotmail.com; marienbryan@hotmail.com; slingwall@comcast.net; carriefinlinson@yahoo.com; juliebackus7@gmail.com; jenn.oviatt@gmail.com; tarnmijos@gmail.com
No comments:
Post a Comment