Vegetable combo-cauliflow

100 Servings

Ingredients

Quantity Ingredient
2 cups RESERVED LIQUID
15 pounds PEAS & CARROTS FZ
5 pounds CAULIFLOWER FZ

Directions

PAN: 12 BY 20 BY 2½-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 CELLERY 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: Q08003

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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