Vegetable Combo-brussels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 2 | c | RESERVED LIQUID |
| 8 | lb | BRUSSEL SPROUTS FZ |
| 8 | lb | CORN WHOLE GRAIN FZ |
| 4 | lb | CARROTS FRESH |
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 COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED. Recipe Number: Q08004 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: 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