| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
c |
RESERVED LIQUID |
| 15 |
lb |
PEAS & CARROTS FZ |
| 5 |
lb |
CAULIFLOWER FZ |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
:
1. 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.
2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.
3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL
QUANTITY OVER EACH PAN.
4. 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 CELLERY 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: Q08003
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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