Vegetables
Vegetable
Amount
Time
Comments
Cabbage
(fresh wedges)
Carrots
(fresh, sliced)
(frozen)
Cauliflower
(fresh, whole)
(frozen)
Corn
(frozen kernel)
Corn on the cob
(fresh)
medium head
(about 2
1 lb.
10-oz, package
I I to I 3 min.
In a 2-qt. casserole, place l/4
cup water.
to 14 min.
to
min.
In
casserole, place
cup water.
In I -qt. casserole, place 2 tablespoons water.
In 1
casserole, place l/2 cup water.
In 2-qt. casserole, place
cup water.
In I -qt. casserole, place 2 tablespoons water.
medium head
1 medium head
package
8 to min.
13 to min.
to 11 min.
10-oz. package
6 to 8 min.
In -qt. casserole, place 2 tablespoons water
to 4 ears
4 to 5 min.
per ear
7 to 8 min.
4 to 5 min.
per ear
8 to 10 min.
In a round baking dish or pie
place corn. If corn
is in husk, use no water; if corn has been husked, add
cup water. Rearrange after
of time.
Place in a round glass baking dish.
(frozen)
ear
2 to 4 ears
Mixed vegetables
(frozen)
Peas
(fresh, shelled)
(frozen)
Potatoes
(fresh, cubed, white)
(fresh, whole, sweet
or white)
Spinach
(fresh)
10-oz. package
In
casserole, place 3 tablespoons water.
2
unshelled
10-oz. package
10 to min.
5 to 7 min.
In
casserole, place
cup water.
In I -qt. casserole, place 2 tablespoons water.
Peel and cut into
cubes. Place in 2-qt. casserole
with
cup water. Stir after half of time.
Pierce with cooking fork. Place on paper towel on
turntable, I-inch apart in circular arrangement.
Let stand 5 minutes.
In 2-qt. casserole, place washed spinach.
In -qt. casserole, place 3 tablespoons water.
4 potatoes
(6 to 8 oz. each)
(6 to 8 oz. each)
12 to min.
3 to 4 min.
per potato
10 to
OZ.
7 to 9 min.
(frozen, chopped and
10-oz. package
8 to 10 min.
Squash
(fresh, summer and yellow)
sliced
7 to 10 min.
(winter, acorn or butternut) squash
to 13 min.
(about lb.)
In I
casserole, place l/4 cup water.
Cut in half and remove fibrous membranes. 8-in.
round glass baking dish, place squash cut-side-down.
Turn cut-side-up after half of
21
Содержание JE3A
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