| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 2 |
gl |
WATER, BOILING |
| 2 |
c |
RESERVED LIQUID |
| 1/2 |
lb |
LEMON FRESH |
| 36 |
lb |
GREEN TURNIPS FZ |
| 1 |
t |
PEPPER BLACK 1 LB CN |
| 1 |
T |
SALT TABLE 5LB |
|
|
4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS |
INSTRUCTIONS
BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. ADD
VEGETABLES AND STIR WELL. ADD 1 TBSP SALT. RETURN TO A BOIL AND COVER.
REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW OR UNTIL
VEGETABLE IS JUST TENDER. : VEGETABLE
COOKING TIME MINUTES (APPROX) ASPARAGUS 5
TO 8 BEANS, GREEN, WAX, OR FRENCH STYLE 5 TO 8 BEANS, LIMA
6 TO 12 BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS, SLICES 10 TO
13 CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 TO 10
GREENS, COLLARD, MUSTARD, OR TURNIP 15 TO 30 OKRA 6 TO 8 SPINACH 4
TO 6 SQUASH, SUMMER 7 TO 9 SUCCOTASH 6 TO 12 VEGETABLES, MIXED 7 TO 8
: DRAIN AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7. PLACE
VEGETABLES IN SERVING PAN. COMBINE MELTED BUTTER OR MARGARINE WITH
COOKING LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN. :
NOTE VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO
ENSURE THE MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED. COOKING TIME
REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND BOIL. USE
PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME AND
SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS. COOK
NO MORE THAN 50 PORTIONS AT A TIME. TAP LIGHLTY TO BREAK UP SOLID
BLOCKS. PARTIALLY THAW SPINACH AND OTHER LEAFY GREEN VEGETABLES. TO
PREVENT BREAKING UP, PLACE ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, AND
CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4
TO 5 ASPARAGUS SPEARS, 1 TO 2 BROCCOLI SPEARS, 5 BRUSSELS SPROUTS, OR
3 TO 4 CAULIFLOWER FLOWERETS. TO COOK IN STEAMER, SEE GUIDELINES FOR
STEAM COOKING VEGETABLES (RECIPE NO. QG6000). FOLLOW STEP 7. LIMA
BEANS REQUIRE 2 CUPS ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM
TABLE. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS.
SEE RECIPE NO. A00400. IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE
ADDED. IN STEP 7, 2 OZ (1 CUP) FRESH CHOPPED PARSLEY MAY BE ADDED TO
CARROTS, CAULIFLOWER, SQUASH, AND SUCCOTASH. Recipe Number: QG3011
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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