INGREDIENTS

INSTRUCTIONS

1.  BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT.
2.  ADD 1 TSP SALT.
3.  ADD VEGETABLES (E.P.) AND BRING WATER BACK TO A BOIL.  COVER AND
COOK FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS TENDER.
  :
VEGETABLE                         COOKING TIME MINUTES (APPROX)
ASPARAGUS                               10 TO 20
BROCCOLI                                10 TO 15
CABBAGE                                 10
CARROTS, 1/4 IN SLICES                  25 TO 30
CARROTS, 2 IN STRIPS                    20
CAULIFLOWER                             12
CORN-ON-THE-COB (100 EARS)              5 TO 10
GREENS, COLLARD                         20 TO 30
GREENS, KALE                            10 TO 20
ONIONS                                  15 TO 20
PARSNIPS                                20
POTATOES, SWEET                         25 TO 30
POTATOES, WHITE                         20 TO 25
RUTABAGAS                               20 TO 30
SPINACH                                  3 TO 10
SQUASH, SUMMER                          20
SQUASH, FALL AND WINTER                 15 TO 20
TURNIPS                                 20 TO 30
  :
4.  DRAIN VEGETABLES AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP
5;
PLACE VEGETABLES IN SERVING PANS.
5.  GARNISH AS DESIRED.  OPTIONAL:  (MELT 1 LB (2 CUPS) BUTTER OR
MARGARINE,
COMBINE WITH RESERVED COOKING LIQUID; POUR AN EQUAL AMOUNT OVER VEGETABLES
IN EACH PAN.)
  :
  NOTE:
1.  SEE RECIPE A00700 FOR CONVERSION FACTOR OF AS PURCHASED (A.P.) TO
EDIBLE PORTIONS (E.P.).
2.  CUT VEGETABLES INTO BIT SIZE PIECES.  COOKING TIME WILL VARY ACCORDING
TO THE THICKNESS (SIZE) OF PIECES.
3.  VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE
MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
4.  SCHEDULE COMPLETION OF COOKING FOR FRESH VEGETABLES AS NEAR SERVING
TIME AS POSSIBLE, NEVER MORE THAN 20 MINUTES BEFORE SERVING.
5.  COOK ASPARAGUS, BROCCOLI, CAULIFLOWER, COLLARD, KALE, SPINACH, AND
SQUASH
IN QUANTITIES NO LARGER THAN 50 PORTION BATCHES.
6.  TO COOK IN STEAMER, PLACE VEGETABLES IN PANS.  SEE GUIDELINES FOR STEAM
COOKING VEGETABLES (RECIPE NO. QG6000).  FOLLOW STEP 5.
7.  LEFTOVER LIQUID MAY BE USED IN MAKING SOUPS, SAUCES, AND GRAVIES.
8.  ONE NO. 8 SCOOP MAY BE USED TO PORTION SOME VEGETABLES, E.G. CARROTS,
ONIONS, RUTABAGAS, POTATOES, SQUASH, AND TURNIPS.  SEE RECIPE NO. A00400.
Recipe Number: QG2006
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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