The Ohio State University Extension office suggests the following for a well stocked pantry including perishables

  1. Barley
  2. Beans
  3. Bouillon cubes or granules
  4. Broth — chicken, beef, or vegetable
  5. Dried herbs
  6. Lentils
  7. Split peas
  8. Rice
  9. Tomatoes, stewed or crushed
  10. Juice, vegetable or tomato
  11. Assorted shapes of pasta such as macaroni,
  12. rotini, and noodles
  13. Garlic powder
  14. Onion powder
  15. Mushrooms, canned
  16. Canned vegetables, assorted
  17. Parmesan cheese
  18. Onions
  19. Carrots
  20. Potatoes
  21. Celery
  22. Ham bone
  23. Beef/chicken bones
  24. Turkey carcass
  25. Miscellaneous leftovers
  26. Ground meat
  27. Frozen vegetables
  28. Lemon juice
  29. Milk