INGREDIENTS

INSTRUCTIONS

BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. ADD 1 TSP
SALT. 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  TO 30 SPINACH 3 TO 10 SQUASH, SUMMER 20
SQUASH, FALL AND WINTER 15 TO  20 TURNIPS 20 TO 30  : DRAIN VEGETABLES
AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN  STEP 5; PLACE
VEGETABLES IN SERVING PANS. 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  SEE
RECIPE A00700 FOR CONVERSION FACTOR OF AS PURCHASED (A.P.) TO  EDIBLE
PORTIONS (E.P.). CUT VEGETABLES INTO BIT SIZE PIECES. COOKING  TIME
WILL VARY ACCORDING TO THE THICKNESS (SIZE) OF PIECES.  VEGETABLES
SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE  MAXIMUM
AMOUNT OF NUTRIENTS ARE RETAINED. SCHEDULE COMPLETION OF  COOKING FOR
FRESH VEGETABLES AS NEAR SERVING TIME AS POSSIBLE, NEVER  MORE THAN 20
MINUTES BEFORE SERVING. COOK ASPARAGUS, BROCCOLI,  CAULIFLOWER,
COLLARD, KALE, SPINACH, AND SQUASH IN QUANTITIES NO  LARGER THAN 50
PORTION BATCHES. TO COOK IN STEAMER, PLACE VEGETABLES  IN PANS.  SEE
GUIDELINES FOR STEAM COOKING VEGETABLES (RECIPE NO.  QG6000).  FOLLOW
STEP 5. LEFTOVER LIQUID MAY BE USED IN MAKING SOUPS,  SAUCES, AND
GRAVIES. 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: QG2004  SERVING SIZE: 1 EACH  From the
<Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 69.8mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g