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Corn
(frozen kernel)
10-oz. package
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
water.
Corn on the cob
(fresh)
1 to 5 ears
3 to 5 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
4 to 5 min.
Place in 2-qt. glass baking dish. Cover
2 to 6 ears
3 to 4 min.
with vented plastic wrap. Rearrange
per ear
after half of time.
Mixed vegetables
(frozen)
10-oz. package
5 to 8 min.
In 1-qt. casserole, place 3 tablespoons
water.
Peas
(fresh, shelled)
2 lbs. unshelled
7 to 9 min.
In 1-qt. casserole, place 1/4 cup water.
(frozen)
10-oz. package
5 to 7 min.
In 1-qt. casserole, place 2 tablespoons
water.
Potatoes
(fresh, cubed,
4 potatoes
12 to 14 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.)
5 to 7 min.
Pierce with cooking fork. Place in
sweet or white)
center of the oven. Let stand 5 minutes.
Spinach
(fresh)
10 to 16 oz.
5 to 8 min.
In 2-qt. casserole, place washed spinach.
(frozen, chopped 10-oz. package
5 to 7 min.
In 1-qt. casserole, place 3 tablespoons
and leaf)
water.
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
6 to 10 min.
Cut in half and remove fibrous
butternut)
(about 1 lb. each)
membranes. In 2-qt. oblong glass
baking dish, place squash cut-side-
down. Turn cut-side-up after 4 minutes.
Vegetable
Amount
Time
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