INGREDIENTS

INSTRUCTIONS

PLACE VEGETABLES AND LIQUID IN STEAM-JACKETED KETTLE OR STOCK POT.
BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. ADD
WATER TO JUST COVER OR AS INDICATED. ADD VEGETABLES AND STIR WELL.  ADD
1 TSP SALT FOR EACH QUART OF WATER. ADD 1 TBSP SALT. BRING TO A  BOIL;
COVER. RETURN TO A BOIL AND COVER. REDUCE HEAT; COOK GENTLY FOR  THE
INDICATED TIME OR UNTIL VEGETABLE IS JUST REDUCE HEAT AND COOK  GENTLY
FOR INDICATED TIME BELOW OR UNTIL VEGETABLE TENDER. IS JUST  TENDER. TO
HEAT VACUUM PACKED CORN, ADD 2 CUPS WATER.  : 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: QG3002
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 71.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g