Seasoned Carrots Fresh

INGREDIENTS

INSTRUCTIONS

1.  PLACE VEGETABLES IN STEAM-JACKETED KETTLE OR STOCK POT.
1.  BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT.
2.  ADD HOT WATER TO JUST COVER OR AS INDICATED.
2.  ADD 1 TSP SALT.
3.  ADD I TSP SALT.
3.  ADD VEGETABLES (E.P.) AND BRING WATER BACK TO A BOIL.  COVER AND
4.  BRING TO A BOIL; COVER.COOK FOR INDICATED TIME BELOW OR UNTIL
VEGETABLE IS TENDER.
5.  REDUCE HEAT; COOK GENTLY FOR THE INDICATED TIME OR UNTIL VEGETABLE IS
JUST TENDER.
VEGETABLE                         COOKING TIME MINUTES (APPROX)
6.  DRAIN; RESERVING 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7.  PLACE
ASPARAGUS                               10 TO 20
VEGETABLES IN SERVING PAN.
BROCCOLI                                10 TO 15
7.  COMBINE MELTED BUTTER OR MARGARINE AND COOKING LIQUID.  POUR AN EQUAL
CABBAGE                                 10
AMOUNT OVER COOKED VEGETABLES.  GARNISH AS DESIRED.
CARROTS, 1/4 IN SLICES                  25 TO 30
NOTE 1:  VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO
ENSURE
CARROTS, 2 IN STRIPS                    20
THE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED.
CAULIFLOWER                             12
NOTE 2:  COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND
BOIL.
CORN-ON-THE-COB (100 EARS)              5 TO 10
NOTE 3:  USE PROGRESSIVE COOKING FOR VEGETABLES.  CALCULATE COOKING TIME;
GREENS, COLLARD                         20 TO 30
SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS;
GREENS, KALE                            10 TO 20
USUALLY NO MORE THAN A 50 PORTION BATCH SHOULD BE COOKED AT A TIME.
ONIONS                                  15 TO 20
NOTE 4:  TAP VEGETABLE PACKAGES LIGHTLY TO BREAK UP SOLID BLOCKS.
PARSNIPS                                20
NOTE 5:  TO COOK IN STEAMER, PLACE VEGETABLES IN PANS.  SEE GUIDELINES FOR
POTATOES, SWEET                         25 TO 30
STEAM COOKING VEGETABLES (RECIPE NO. Q-G-6).  PROCEED WITH STEP 7.
POTATOES, WHITE                         20 TO 25
NOTE 6.  ONE NO. 8 SCOOP MAY BE USED FOR CARROTS.  SEE RFECIPE NO. A-4.
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: QG2002
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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