INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN  :  PREPARE FROZEN
VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH  VEGETABLES
ACCORDING TO RECIPE NO. QG0200.  TO COOK IN STEAM COOKER,  FOLLOW
RECIPE NO. QG0600. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.  COMBINE
COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.  COMBINE BUTTER
OR MARGARINE AND RESERVED COOKING LIQUID.  POUR AN  EQUAL QUANTITY OVER
EACH PAN. GARNISH AS DESIRED. (SEE RECIPE NO.  A02200). : **ALL NOTES
ARE PER 100 PORTIONS.  NOTE:  1.  IN STEP 1, OF VEGETABLE COMBOS 1 AND
4, 4 LB 14 OZ FRESH  CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.  NOTE:
2.  IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH  CARROTS
A.P. WILL YIELD 5 LB CARROT PIECES.  NOTE:  3.  IN STEP 1, OF VEGETABLE
COMBOS 5, 7 LB 5 OZ FRESH CARROTS  A.P. WILL YIELD 6 LB CARROTS.  2 LB
12 OZ FRESH CELERY A.P. WILL  YIELD 2 LB CELERY.  NOTE:  4.  OTHER
COMBINNATIONS OF VEGETABLES (FROZEN, FRESH, OR  CANNED) MAY BE USED;
HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE  CONSIDERED.  Recipe
Number: Q08001  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: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.5mg
Potassium: 58.1mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g