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FABULOUS CRISPY CHICKEN DINNER
Southern Fried Chicken
■ 1 (3.12 oz.) cont. garlic powder
■ 1 (12 oz.) btle. hot red pepper sauce
■ 1 (2 lb.) pkg. self-rising flour
■ 1 (3–4 lb.) roasting chicken
■ 1 (dozen) carton eggs
Creamy Dill Potato Salad
■ 1 (30 oz.) jar mayonnaise
■ 1 (12 oz.) btle. Dijon mustard
■ 1 (16 oz.) btle. red wine vinegar
■ 1 1⁄2 lbs. baby yellow potatoes
■ 1 lemon
■ 1 head garlic
■ 1 bunch scallions
■ 1 bunch dill
Broccoli and Bacon Toss
■ 1 (30 oz.) jar mayonnaise
■ 1 (32 oz.) btle. white vinegar
■ 1 (10 oz.) pkg. sunflower seeds
■ 2 large heads broccoli
■ 1 red onion
■ 1 (16 oz.) pkg. bacon
Strawberries ’n’
Cream Cake
■ 1 (15.25 oz.) pkg. French vanilla cake mix
■ 1 (2 oz.) btle. strawberry extract
■ 1 (16 oz.) pkg. confectioners’ sugar
■ 1 (1 oz.) btle. vanilla extract
■ 1 lb. strawberries
■ 1 (dozen) carton eggs
■ 2 (8 oz.) pkgs. cream cheese
■ 1 (16 oz.) cont. heavy cream
Kitchen staples: salt, pepper, oil
FRESH SANDWICH FEAST Chicken Caprese
Sandwiches
■ 1 (16 oz.) btle. olive oil
■ 1 (4 oz.) pkg. pine nuts
■ 1 (8 oz.) cont. grated Parmesan
■ 2 (7 oz.) pkgs. ciabatta rolls
■ 1 (12 oz.) jar roasted red peppers
■ 3 bunches basil
■ 1 lemon
■ 1 (5 oz.) cont. baby arugula
■ 1 1⁄2 lbs. boneless, skinless chicken breast halves
■ 1 (8 oz.) pkg. fresh mozzarella
Stuffed Cherry Tomatoes
■ 1 (12 oz.) cont. honey
■ 1 bunch thyme
■ 32 cherry tomatoes with stems
■ 1 head garlic
■ 2 (4 oz.) pkgs. goat cheese
Cabbage Fennel Slaw
■ 1 (16 oz.) btle. olive oil
■ 1 (12 oz.) btle. Dijon mustard
■ 1 (12 oz.) cont. honey
■ 1 (2.25 oz.) pkg. sliced almonds
■ 1 (.85 oz.) cont. fennel seeds
■ 3 lemons
■ 1 large head red cabbage
■ 1 (1 lb.) fennel bulb
■ 1 bunch scallions
Lemon-Strawberry
Cupcakes
■ 1 (15.25 oz.) pkg. yellow cake mix
■ 1 (32 oz.) pkg. confectioners’ sugar
■ 1 (2 oz.) btle. strawberry extract
■ 1 (25 ct.) pkg. striped paper straws
■ 3 lemons
■ 1 lb. strawberries
■ 1 (1 lb.) pkg. butter
■ 1 (dozen) carton eggs
Kitchen staples: salt, pepper, oil
PARTY SPECIALS TO FEED A CROWD
Muffuletta
■ 1 (24 oz.) jar giardiniera
■ 1 (9.5 oz.) jar green olives
■ 1 (6.7 oz.) jar sun-dried tomato pesto
■ 1 (16 oz.) btle. red wine vinaigrette
■ 1 (1 lb.) round loaf crusty bread
■ 2 tomatoes
■ 1 bunch parsley
■ 8 oz. sliced salami
■ 4 oz. sliced ham
■ 1 (8 oz.) pkg. sliced provolone
Loaded Hot Dogs
■ 1 (32 oz.) btle. white vinegar
■ 1 (16 oz.) pkg. sugar
■ 1 (16 oz.) jar sweet relish
■ 1 (16 oz.) btle. vinaigrette dressing
■ 1 (14 oz.) pkg. hot dog buns
■ 1 cucumber
■ 1 bunch dill
■ 1 bunch chives
■ 1 (14 oz.) pkg. coleslaw mix
■ 2 (10.3 oz.) pkgs. beef hot dogs
Tangy Baby Back Ribs
■ 1 (3.5 oz.) pkg. dry barbecue rub
■ 1 (20 oz.) btle. ketchup
■ 1 (16 oz.) pkg. brown sugar
■ 1 (32 oz.) btle. white vinegar
■ 1 (15 oz.) btle. steak sauce
■ 1 (1.75 oz.) cont. smoked paprika
■ 1 (12 oz.) btle. Tabasco sauce
■ 1 head garlic
■ 2 (3 lb.) racks pork baby back ribs
Tuna Orzo Salad
■ 1 (16 oz.) pkg. orzo pasta
■ 1 (16 oz.) btle. extra-virgin olive oil
■ 1 (16 oz.) btle. white balsamic vinegar
■ 2 (5 oz.) cans tuna in water
■ 1 (6 oz.) jar Kalamata olives
■ 1 (10–16 oz.) cont. cherry tomatoes
■ 3 lemons
■ 2 bunches parsley
■ 1 bunch chives