| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | qt | WATER, BOILING |
| 2 | c | RESERVED LIQUID |
| 40 | lb | SQUASH SUMMER FZ |
| 1 | t | PEPPER BLACK 1 LB CN |
| 1 | T | SALT TABLE 5LB |
INSTRUCTIONS
BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. ADD VEGETABLES AND STIR WELL. ADD 1 TBSP SALT. RETURN TO A BOIL AND COVER. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS JUST TENDER. : VEGETABLE COOKING TIME MINUTES (APPROX) ASPARAGUS 5 TO 8 BEANS BEANS BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 TO 10 GREENS OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH SUCCOTASH 6 TO 12 VEGETABLES : 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 AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS 3 TO 4 CAULIFLOWER FLOWERETS. TO COOK IN STEAMER (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 RECIPE NO. A00400. IN STEP 7 IN STEP 7 CAULIFLOWER Recipe Number: QG3021 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)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 70mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g