Items to Use

As we approach the end of season for the OOTC Monday night dinners, we should make use of the following as soon as possible:

- Apples ~ 2/3 bushel (pantry)
- Rice - frozen in tubs (kitchen freezer)
- Monterey Jack cheese - 12 lbs (pantry fridge)
- Marscapone cheese - 10 lb tub, check date (pantry fridge)
- Orange segments - 20 lbs tub
- Mozarella cheese - 5 lbs unopened - check date (pantry frdige)
- Sausages - cooked and frozen - about 30 lbs (upstairs freezer)
- Scalloped potato mix ~ many boxes (pantry)
- Melonette squash - 2 large bags (upstairs freezer)
- Sauces ~ gravy and dessert sauces in tubs (all 3 freezers)
- Leftovers, not packaged (kitchen freezer)

Perhaps if someone could do a thorough check of pantry items, we can add to this list. And when cooking, lets all check the freezers before ordering / opening. Can we use these items in the last few dinners?