Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 6 ounce acorn squash; 6-8 min. |
| 8 ounces | Asparagus spears (2 cups); 5-7 min. |
| 6 ounces | Broccoli spears (2 cups); 3-4 min. |
| 15 ounces | Carrots; cut in 1/4\" slices (3 cups), 7-9 min. |
| 5 ounces | Cauliflower flowerets (2 cups); 3-4 min. |
| 2 \N | Ears corn on the cob (12 oz.); 7-8 min. |
| 10 ounces | Pea pods (4 cups); 4-6 min. |
| 12 ounces | Peppers; sweet, cut into strips (4 cups), 5-7 min. |
| 3 cups | Potatoes; quartered, 7-8 min. |
| 12 ounces | Zucchini; 1/4\" slices (4 cups), 4-6 min. |
Wash, trim and peel fresh vegetables as necessary. Arrange vegetable pieces in a colander/steamer that is made for the microwave. Add ½ cup water to the container that will hold the steamer. Cover and vent. Cook on 100% power (high) for time shown or until vegetables are crisp-tender, stirring or rearranging once. Typed by Lynn Thomas dcqp82a. Source: Tupperware.
Recipe by: Tupperware
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Dec 27, 1997