| 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 : 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 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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