Week 2 Grocery List

Cooking/Baking Plans for Week 2 of 2012: Sun. 1/8 - Sat. 1/14

--- Dairy ---
	1 cup butter, softened
	4 large eggs
	8 cups milk, divided
	4 cups (16 ounces) shredded part-skim mozzarella cheese
--- Snacks ---
	76 saltine crackers (2 sleeves), crushed
--- Spices ---
	1 teaspoon cinnamon
	Coarse salt and freshly ground pepper
	1 dried bay leaf
	1 teaspoon ground red pepper
	1 teaspoon salt
--- Baking & Cooking ---
	1 teaspoon baking powder
	1 t. baking soda
	1 cup chopped nuts or 1 cup raisins
	2 teaspoons cornstarch
	3 cups all-purpose flour
	2 cups granulated sugar
--- Canned Foods ---
	1 can (4-1/4 ounces) chopped ripe olives
	1 1/4 cups crushed undrained pineapple
	1 can (8 ounces) mushroom stems and pieces, drained and chopped
	1 tablespoon tomato paste
--- Grains & Pasta ---
	12 ounces cooked egg noodles
--- Condiments, Dressings & Oils ---
	1 cup dry red wine, such as Burgundy
	3 tablespoons extra-virgin olive oil
	1 cup mayonnaise
	2 tablespoons olive oil
	Peanut oil
	2 tablespoons prepared horseradish
	1 cup vegetable oil
--- Bread & Baked Goods ---
	1 loaf (1 pound) unsliced French bread
--- Meats ---
	4 bone-in short ribs (2 inches thick, 2 pounds total)
	8 (6-ounce) skinned and boned chicken breasts
	2 strips bacon, thinly sliced crosswise
--- Produce ---
	12 ounces Brussels sprouts, halved lengthwise, or quartered if large
	3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
	2 celery stalks, coarsely chopped
	2 tablespoons chopped fresh chives
	2 tablespoons chopped fresh flat-leaf parsley
	1 tablespoon fresh lemon juice, plus lemon wedges, for serving
	8 green onions, thinly sliced
	2 cups mashed bananas (about 5 medium)
	4 large russet potatoes, peeled and quartered
	3 shallots, minced
	2 thyme sprigs
	8 ounces white button mushrooms, quartered
--- Organic ---
	8 cups homemade or store-bought low-sodium beef stock