INGREDIENTS

INSTRUCTIONS

1.  BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
2.  ADD VEGETABLES AND STIR WELL.
ADD 1 TBSP SALT.
4.  RETURN TO A BOIL AND COVER.
5.  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
  :
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
AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER.  SERVE
4 TO 5 ASPARAGUS SPEARS
3 TO 4 CAULIFLOWER FLOWERETS.
6.  TO COOK IN STEAMER
(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
RECIPE NO. A00400.
9.  IN STEP 7
10. 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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