INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.  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.
2.  DRAIN; RESERVE LIQUID FOR USE IN STEP 4.
3.  COMBINE COOKED VEGETABLES; TOSS LIGHLTY; PLACE IN SERVING PANS.
4.  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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