Name: Microwave Vegetable Steaming Chart
Ingredients: 1 6 ounce acorn squash; 6-8 min.; 8 oz Asparagus spears (2 cups); 5-7 min.; 6 oz Broccoli spears (2 cups); 3-4 min.; 15 oz Carrots; cut in 1/4" slices (3 cups), 7-9 min.; 5 oz Cauliflower flowerets (2 cups); 3-4 min.; 2 Ears corn on the cob (12 oz.); 7-8 min.; 10 oz Pea pods (4 cups); 4-6 min.; 12 oz Peppers; sweet, cut into strips (4 cups), 5-7 min.; 3 c Potatoes; quartered, 7-8 min.; 12 oz Zucchini; 1/4" slices (4 cups), 4-6 min.

CATEGORY	CUISINE	TAG	YIELD
		Information	1	Servings

INGREDIENTS

1		6 ounce acorn squash; 6-8 min.
8	oz	Asparagus spears (2 cups); 5-7 min.
6	oz	Broccoli spears (2 cups); 3-4 min.
15	oz	Carrots; cut in 1/4" slices (3 cups), 7-9 min.
5	oz	Cauliflower flowerets (2 cups); 3-4 min.
2		Ears corn on the cob (12 oz.); 7-8 min.
10	oz	Pea pods (4 cups); 4-6 min.
12	oz	Peppers; sweet, cut into strips (4 cups), 5-7 min.
3	c	Potatoes; quartered, 7-8 min.
12	oz	Zucchini; 1/4" slices (4 cups), 4-6 min.

INSTRUCTIONS

Wash, trim and peel fresh vegetables as necessary. Arrange vegetable pieces
in a colander/steamer that is made for the microwave. Add 1/2 cup water to
the container that will hold the steamer. Cover and vent. Cook on 100%
power (high) for time shown or until vegetables are crisp-tender, stirring
or rearranging once. Typed by Lynn Thomas dcqp82a. Source: Tupperware.
Recipe by: Tupperware
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 27, 1997

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