Seasoned wax beans

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER; BOILING
2 cups RESERVED LIQUID
1 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

Directions

1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.

2. ADD VEGETABLES AND STIR WELL.

ADD 1 TBSP SALT.

4. RETURN TO A BOIL AND COVER. 5. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS JUST TENDER.

:

VEGETABLE COOKING TIME MINUTES (APPROX) ASPARAGUS 5 TO 8 BEANS

BEANS

BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS

CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 TO 10 GREENS

OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH

SUCCOTASH 6 TO 12 VEGETABLES

:

6. DRAIN AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PAN.

7. COMBINE MELTED BUTTER OR 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 THE

MAXIMUM 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

AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS

3 TO 4 CAULIFLOWER FLOWERETS.

6. TO COOK IN STEAMER

(RECIPE NO. QG6000). FOLLOW STEP 7.

7. LIMA BEANS REQUIRE 2 CUPS ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM TABLE.

8. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS RECIPE NO. A00400.

9. IN STEP 7

10. IN STEP 7

CAULIFLOWER

Recipe Number: QG3020

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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