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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 gal WATER, BOILING
- 2 c. RESERVED LIQUID
- 18 lb PEAS & CARROTS FZ
- 1 tsp PEPPER BLACK 1 LB CN
- 1 Tbsp. SALT TABLE 5LB
Direcciones
- 1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE Or possibly STOCK POT.
- 2. Add in VEGETABLES AND STIR WELL.
- Add in 1 TBSP SALT.
- 4. RETURN TO A BOIL AND COVER.
- 5. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW Or possibly Till VEGETABLE IS JUST TENDER.
- VEGETABLE COOKING TIME Min (APPROX)
- ASPARAGUS 5 TO 8 BEANS, GREEN, WAX, Or possibly FRENCH STYLE 5 TO 8 BEANS, LIMA 6 TO 12 BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS, SLICES 10 TO 13 CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 - 10 GREENS, COLLARD, MUSTARD, Or possibly TURNIP 15 TO 30 OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH, SUMMER 7 TO 9 SUCCOTASH 6 TO 12 VEGETABLES, MIXED 7 TO 8
- 6. DRAIN AND RESERVE 2 C. OF COOKING LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PAN.
- 7. COMBINE MELTED BUTTER Or possibly MARGARINE WITH COOKING LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN.
- NOTE:1. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE THEMAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
- 2. COOKING TIME REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND BOIL.
- 3. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME AND SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS. COOK NO MORE THAN 50 PORTIONS AT A TIME.
- 4. TAP LIGHLTY TO BREAK UP SOLID BLOCKS. PARTIALLY THAW SPINACH AND OTHER LEAFY GREEN VEGETABLES.
- 5. TO PREVENT BREAKING UP, PLACE ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS, 1 TO 2 BROCCOLI SPEARS, 5 BRUSSELS SPROUTS, Or possibly 3 TO 4 CAULIFLOWER FLOWERETS.
- 6. TO COOK IN STEAMER, SEE GUIDELINES FOR STEAM COOKING VEGETABLES
- 7. LIMA BEANS REQUIRE 2 C. ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM TABLE.
- 8. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS. SEE
- 9. IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE ADDED.
- 10. IN STEP 7, 2 Ounce (1 C.) FRESH Minced PARSLEY MAY BE ADDED TO CARROTS, CAULIFLOWER, SQUASH, AND SUCCOTASH.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 733g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 613mg | 26% |
| Potassium 633mg | 18% |
| Total Carbs 37.47g | 10% |
| Dietary Fiber 13.2g | 44% |
| Sugars 14.66g | 10% |
| Protein 14.03g | 22% |
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