INGREDIENTS

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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