Vegetable combos

Yield: 100 Servings

Measure Ingredient

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G-3 AND FRESH VEGETABLES ACCORDING TO RECIPE CARD Q-G-2. TO COOK IN STEAM COOKER, FOLLOW RECIPE CARD A-21.

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

3. COMBINE COOKED VEGETABLES, TOSS LIGHTLY; PLACE IN SERVING PANS.

4. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL AMOUNT OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD A-22).

Recipe Number: Q08000

SERVING SIZE: 100

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

Downloaded from Glen's MM Recipe Archive, .

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