PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH
VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW
RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL
QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS
A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS
A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB
CELERY.

NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY
BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08004

SERVING SIZE: 1/2 CUP

From the Army