17
Vegetable
Amount
Time
Comments
Corn
(frozen kernel) 10-oz. package
2 to 6 min.
In 1-qt. casserole, place 2 tablespoons
water.
Corn on the cob
(fresh)
1 to 5 ears
1
1
⁄
4
to 4 min. In 2-qt. glass baking dish, place corn.
per ear
If corn is in husk, use no water; if
corn has been husked, add 1/4 cup
water. Rearrange after half of time.
(frozen)
1 ear
3 to 6 min.
Place in 2-qt. oblong glass baking dish.
2 to 6 ears
2 to 3 min.
Cover with vented plastic wrap.
per ear
Rearrange after half of time.
Mixed
vegetables
(frozen)
10-oz. package
2 to 6 min.
In 1-qt. casserole, place 3 tablespoons
water.
Peas
(fresh, shelled) 2 lbs. unshelled 7 to 10 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen)
10-oz. package
2 to 6 min.
In 1-qt. casserole, place 2 tablespoons
water.
Potatoes
(fresh, cubed,
4 potatoes
9 to 12 min.
Peel and cut into 1 inch cubes. Place in
white)
(6 to 8 oz. each)
2-qt. casserole with 1/2 cup water. Stir
after half of time.
(fresh, whole,
1 (6 to 8 oz.)
2 to 4 min.
Pierce with cooking fork. Place in
sweet or white)
the oven, 1 inch apart, in circular
arrangement. Let stand 5 minutes.
Spinach
(fresh)
10 to 16 oz.
3 to 6 min.
In 2-qt. casserole, place washed spinach.
(frozen,
10-oz. package
3 to 6 min.
In 1-qt. casserole, place 3 tablespoons
chopped water.
and leaf)
Squash
(fresh, summer 1 lb. sliced
3 to 5 min.
In 1
1
⁄
2
-qt. casserole, place 1/4 cup water.
and yellow)
(winter, acorn
1 to 2 squash
5 to 9 min.
Cut in half and remove fibrous
or butternut)
(about 1 lb. each)
membranes. In 2-qt. glass baking dish,
place squash cut-side-down. Turn
cut-side-up after 4 minutes.