| 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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