INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN  PREPARE FROZEN VEGETABLES
ACCORDING TO RECIPE CARD Q-G0300 AND FRESH  VEGETABLES ACCORDING TO
RECIPE CARD Q-G0200. TO COOK IN STEAM COOKER,  FOLLOW RECIPE CARD
A02100. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.  COMBINE COOKED
VEGETABLES; TOSS LIGHLTY; PLACE IN SERVING PANS.  COMBINE BUTTER OR
MARGARINE AND RESERVED COOKING LIQUID. POUR AN  EQUAL QUANTITY OVER
EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD  A02200).  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 7, 6 LB 2 OZ FRESH  CARROTS A.P. WILL YIELD 5 LB CARROT
PIECES.  NOTE:  3.  IN STEP 1, OF VEGETABLE COMBO 5, 6 LB 14 OZ FRESH
CELERY  A.P. WILL YIELD 5 LB CELERY.  NOTE:  4.  IN STEP 1, OF
VEGETABLE COMBO 6, 7 LB 5 OZ FRESH CARROTS  A.P. WILL 6 LB CARROTS. 2
LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB  CELERY.  NOTE:  5.  TO
AVOID REPETITIVE USE OF THE TERM "COMBO" ON MENUS, THE  FOLLOWING
ALTERNATED DESCRIPTIONS ARE SUGGESTED:  GARDEN MEDLEY,  HARVEST,
PRINTANIERE, BOUQUETIERE, JARDINIERE, AND CORN BEANIE BLEND.  NOTE:  6.
TO COOK CELERY FOR VEGETABLE COMBOS 5 AND 6, COOK COVERED  IN SMALL
AMOUNT OF CHICKEN OR BEEF STOCK, OR BOILING SALTED WATER FOR  10
MINUTES, OR UNTIL TENDER.  NOTE:  7.  OTHER COMBINATIONS OF VEGETABLES
(FROZEN, FRESH, OR  CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND
TEXTURE SHOULD BE  CONSIDERED.  Recipe Number: Q08005  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: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 26mg
Potassium: 110.7mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.5g
Protein: <1g