Last month, I asked readers to send me a list of five items in their pantries and refrigerators that they didn't know what to do with: You know — that 1-pound package of something you bought for a specific recipe that only called for 2 ounces.

Their replies gave me plenty to work with.

In the restaurant business, we look at items that don't get used every day as money sitting on the shelf instead of in the bank, where it belongs. With all the talk about the bad economy, this is an important philosophy to bring home, too.

I decided not to include actual recipes in the column this month, because then we'd be right back where we started. Instead, I hope that the ideas that follow will give everyone the inspiration to get creative with — and use up — these ingredients in their daily cooking.

FRESH HERBS: Often looked at as more of a garnish than something to add to a dish, fresh herbs topped readers' lists.

Two ideas for leftover herbs: Add them to a nice bottle of vinegar for future use in a salad dressing, or chop them up and add them to a mayo or marinade.

Proper storage will give your herbs a longer shelf life. Place their stems in a partially filled water glass that is loosely covered with a plastic bag, and you should get at least an extra week of life out of them.

DRIED MUSHROOMS: Wild dried mushrooms in particular are a great item to have on hand for adding to soups, stocks, risottos, pastas and sauces. The most important thing is to properly rehydrate them before they go into your dish.

First, place the dried mushrooms in a bowl of hot water until they are nice and soft. At this point, taste the rehydrating liquid: If it has a good flavor, consider using the liquid as "mushroom stock."

For a quick chicken dish, sauté some chicken tenders in a pan. Add the rehydrated mushrooms (plus the stock, if good), a touch of cream and some fresh herbs. Simmer until the sauce has reduced to a thick consistency.

DAIRY PRODUCTS: Sour cream and yogurt also made readers' lists. Since both can be expensive, it's a real shame if they aren't used before they spoil.

An alternative: use them as a marinade (they are particularly good when used on something destined for the grill). A little bit also can be added to finish a pasta sauce or turned into a dressing. Or, mix them with some of those fresh herbs and use as a sandwich spread instead of mayonnaise.

A chilled soup is another option. Put some chopped cantaloupe and sour cream together in a blender, puree until smooth and season to taste. Refrigerate before serving for a refreshing first course on a hot day.

CAPERS: It seems that we all have a jar of these pickled green buds in our refrigerators.

The first use that comes to mind is chicken piccata — but chances are that's how they got into your fridge in the first place.

I love capers and their salty flavor, but that salt also is reason for taking care when adding them to other dishes.

That said, they are great in pastas, sauces and sandwiches. For a perfect summertime sandwich, grab a nice baguette and add some smoked salmon, goat cheese (or cream cheese), slices of red onion, a sprinkling of capers, a squeeze of lemon juice and a few pieces of frisée, or curly lettuce.

CONDIMENTS: Ketchup, mustard and jams! We all have them, and most of us have way too many taking up room in the pantry and refrigerator.

For a quick barbecue sauce for chicken or ribs, try combining ketchup and mustard in a sauce pan. Add some honey and chili powder and allow to simmer.

For sauces for game meats and certain cheeses, reach instead for your leftover (or still unopened) jars of jams and jellies.

Out of all the reader responses, the most interesting jelly was a spruce tip jelly from Alaska. My initial thought for using it would be to add it to some beef broth along with Dijon mustard in a sauce pan. Simmer to reduce the liquid, then use it as a sauce for a roast or grilled lamb.

I want to thank everyone for their input and hope that some of these items and ideas have given you inspiration.

Remember, that $5 bottle of something called for in a recipe could instead go toward buying a gallon of gas. So, keep the money in the tank — or the bank — and not on your shelves.

— E-mail Tim Kilcoyne at cheftim@thesidecarrestaurant.com.