INGREDIENTS

INSTRUCTIONS

1.  PLACE VEGETABLES AND LIQUID IN STEAM-JACKETED KETTLE OR STOCK POT.
1.  BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
2.  ADD WATER TO JUST COVER OR AS INDICATED.
2.  ADD VEGETABLES AND STIR WELL.
3.  ADD 1 TSP SALT FOR EACH QUART OF WATER.
ADD 1 TBSP SALT.
4.  BRING TO A BOIL; COVER.
4.  RETURN TO A BOIL AND COVER.
5.  REDUCE HEAT; COOK GENTLY FOR THE INDICATED TIME OR UNTIL VEGETABLE IS
JUST
5.  REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW OR UNTIL VEGETABLE
TENDER.
IS JUST TENDER.
5.  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                                   4 TO 6
PEAS                                   7 TO 8
PEAS AND CARROTS                       6 TO 8
SPINACH                                4 TO 6
SQUASH, SUMMER                         7 TO 9
SUCCOTASH                              6 TO 12
VEGETABLES, MIXED                      7 TO 8
  :
6.  DRAIN AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7.  PLACE
VEGETABLES IN SERVING PAN.
7.  COMBINE MELTED BUTTER OR MARGARINE WITH COOKING LIQUID.  POUR AN EQUAL
AMOUNT OVER VEGETABLES IN EACH PAN.
  :
  NOTE:
1.  VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE
THE
MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
2.  COOKING TIME REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND
BOIL.
3.  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.
4.  TAP LIGHLTY TO BREAK UP SOLID BLOCKS.  PARTIALLY THAW SPINACH AND
OTHER LEAFY GREEN VEGETABLES.
5.  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.
6.  TO COOK IN STEAMER, SEE GUIDELINES FOR STEAM COOKING VEGETABLES
(RECIPE NO. QG6000).  FOLLOW STEP 7.
7.  LIMA BEANS REQUIRE 2 CUPS ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM
TABLE.
8.  ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS.  SEE
RECIPE NO. A00400.
9.  IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE ADDED.
10. 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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