Volume 1 – Chapter 2:
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chicken breasts, 12 (boneless, skinless)
salmon filets, 2 lg.
cooked bay shrimp, 2 lbs.
hearts of romaine, 2 heads
English cucumber, 2
cherry tomatoes, 1/2 lb.
celery, 1 bundle
cilantro, 1 bunch
red bell pepper
yellow bell pepper
fresh green beans, 1 lb.
sweet potatoes, 4 lg.
fresh jalapeños, 2
asparagus, 2 bunches
frozen white corn
Parmesan cheese, 1 c.
lemon pepper
active dry yeast
granulated chicken bouillon
evaporated milk
bread flour
couscous, 2 c.
7up™ soda, 16 oz.
Zesty Italian dressing
ranch dressing packet
Worcestershire sauce
chocolate for fondue
bite size treats:
Rice Krispy Treats™,
brownie bites, pretzels,
bananas, strawberries,
pineapple, macaroons
water jug decoration:
cucumbers, strawberries,
lemons
Staples:
flour
milk
eggs
2 c. butter
sugar
kosher salt
coarse black pepper
vegetable oil