INGREDIENTS

INSTRUCTIONS

PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G-3 AND FRESH
VEGETABLES ACCORDING TO RECIPE CARD Q-G-2. TO COOK IN STEAM COOKER,
FOLLOW RECIPE CARD A-21. 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
AMOUNT OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD  A-22).
Recipe Number: Q08000  SERVING SIZE: 100  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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